Monday, October 1, 2012

Crock Pot Chicken & Cornbread Dressing

All the flavors of Traditional Cornbread Dressing with the addition of chicken, layered in your slow cooker. Pair with mashed potatoes, cranberry sauce, southern peas or green beans and fluffy rolls!    
Last weekend was the first official day of Fall, so bring on the cool weather and all things pumpkin! Fall is my favorite season, the brisk weather, changing of the leaves and all my favorite comforting meals. When October rolls around, it's time to pull out the crock pot, dust it off and start cooking up some yummy slow cooker meals. 

I have to admit I'm one of those people that use their crock pots year round and not just in in the fall and winter. I live in Texas, so the summers can be brutally hot. Too hot to turn on the oven most days, so I use my crock pot on a regular basis throughout the summer months. 

I own various crock pots, because I rely on them so much. I'm happy to say that I've added another crock pot to my collection. The new Cook & Carry 6 Quart Slow Cooker. This is the perfect crock pot for anyone with a "on the go lifestyle."

If you're the type of person that uses your crock pot for parties and tail-gating than this is the perfect crock pot for you. This is my first crock pot that I've ever owned with a secure tight fitting lid and locking system. So far I really like it as it will come in handy when we go to parties or cookouts.

I always worry about spilling things when I take my crock pot out and about. The lid locking system on the cook and carry creates a tight seal between the stoneware and the lid.  This will ensure no spills and no mess anywhere I go. This makes me very happy : )

I decided to take my new crock pot for a test run over the weekend. Since today marks the beginning of Crocktober I prepared a comforting Crock Pot Chicken & Dressing 
meal. I love this recipe, because all you need to do is layer all the ingredients in the crock pot and then let it do its magic. 

It doesn't get much easier than that. My family loves chicken and dressing, so I love that we can enjoy it year round by cooking it in a crock pot. Let's get crocking and I will show you how easy this meal came together. 

In a very large bowl add the crumbled cornbread. Tear the toasted bread into pieces and add to the cornbread. Add onion, celery, hard boiled eggs, sage, poultry seasoning, one can cream of chicken soup, chicken broth, melted butter and salt and pepper to taste. Gently mix everything together.
Spray a 6 quart crock pot with baking spray. Spread half of the second can of cream of chicken soup on the bottom of the crock pot. Top with 1/3 of the dressing. Add half of the cooked chicken breaking it into pieces as you add it.
Top with 1/3 more of the dressing, remaining chicken and the last of the dressing. Spread the remaining half can of the cream of chicken soup on top.

Cover and cook on low for 5 -6 hours. Locks should not be used while crock pot is cooking.


Crock Pot Chicken & Cornbread Dressing

1 - recipe homemade cornbread (9 x 13 inch) or 
2 - packages yellow cornbread mix, cooked and crumbled (not corn muffin mix)
1 - whole chicken fryer, cooked and boned, 5 - boneless, skinless chicken breasts, cooked and broken in pieces or use 1 store bought rotisserie chicken, meat pulled from the bone
4 - slices bread, hamburger or hot dog buns, toasted & broken into pieces
1 - hard boiled egg, chopped, optional
1 - small onion, chopped
2 - stalks celery, chopped
1 - 2 teaspoons sage, to your taste
1 - 2 teaspoons poultry seasoning, to your taste
salt and pepper, to taste
2 - 10.5 oz cans cream of chicken soup or use homemade cream soup
1 - stick (1/2 cup) butter, melted (do not use margarine)
2 - cups low sodium chicken broth or use homemade broth

Prepare and bake cornbread according to packet directions (9 x 13 inch pan) or make your favorite homemade cornbread, set aside to cool. 

If using a store bought rotisserie chicken skip this step. Season the chicken breasts with salt and pepper and place in a saucepan. Add enough water to cover the chicken pieces.

Bring the water to a boil then reduce heat to a simmer. Simmer the chicken breasts for 10 minutes. Turn off heat and let the chicken sit in the hot water for an additional 10 minutes. 

Remove chicken breasts to a plate to cool. In a very large bowl add the crumbled cornbread. Tear the toasted bread into pieces and add to the cornbread into the bowl.

Add onion, celery, hard boiled eggs (if using), sage, poultry seasoning, one can cream of chicken soup, chicken broth, melted butter, salt and pepper to taste. 

Gently mix everything together. Spray a 6 quart or larger crock pot with non stick spray. Spread half of the second can of cream of chicken soup on the bottom of the crock pot.

Top with 1/3 of the dressing mixture. Add half of the cooked chicken breaking it into pieces as you add it.

Top with 1/3 more of the dressing, remaining chicken and the last of the dressing. Spread the remaining half can of the cream of chicken soup on top. Cover and cook on low for about 5 hours.

Cook's Note: If you are looking for a substitute for the cream of chicken soup, click here for a homemade cream soup substitute from Home Ec 101.  

I start my crock pot off on high for the first hour to really get it nice and hot. Then after the first hour, reduce the temperature to low. Please keep in mind that all crock pots do not cook the same so the cook time can be more or less than 5 hours.  If you're looking for a recipe for just plain Country Cornbread Dressing, check out my Ma Maw's  recipe for Country Cornbread DressingThis dressing recipes comes out beautifully baked in the new casserole style  crock pot.

servings: 16
inspired by: Mangio Da Sola 

Pin this recipe to your favorite Pinterest Board


Leslie said... #

What a great recipe! This looks delicious for an autumn supper. My mother-in-law makes crock pot dressing every Thanksgiving, but I like this with the shredded chicken for a non-holiday meal. Thanks for sharing crock pot them!

Marla said... #

I cn not wait to try this receipe, but will have to save it for the weekend as I work and am away from the house for up to 10 hours during the day!

Tina Butler said... #

Marla that probably would be better saved for a weekend meal. LMK if you make it. I get nervous myself leaving a crock pot unattended. I don't know why, but I just do.

Leslie said... #

This looks soooooo good. I too love using my slow cooker all year long!

Karen said... #

love the crockpot!

Axelle the french cook said... #

I use to cook a lot with crock pot. Great recipe !

The Better Baker said... #

What a terrific crockpot combo of YUM! I LOVE the Happy Crocktober thought. =) I've seen those locking crocks and know they are a great appliance to take things out of the house. Thanks for sharing some of your favs...I am definitely checking them out cause I love crockpot meals.

The Better Baker said... #

Oopsie - the black bean/salsa chicken link takes me to the crockpot hashbrowns....

Tina Butler said... #

Thanks for letting me know Marsha. I am off to fix it now.

Melody said... #

What is the texture like? Is it soupy, creamy, a little dry? I'm curious :)

Tina Butler said... #

It's not soupy at all. It turns out firm like traditional cornbread dressing.

Kalila B said... #

Just curious, but why the stipulation on which type of corn meal mix to use? Is there a noticeable difference in taste and/or the texture? I have my own cornbread recipe that I absolutely love but am not certain if it is technically a bread or muffin mix. Maybe you can help me out. This crock pot creation looks delish by the way. Thanks for sharing!

Tina Butler said... #

Reasoning for listing what type of cornbread mix to use is pretty straight forward. To have cornbread dressing you need cornbread not corn muffins. Corn muffins are a sweet corn bread mix and cornbread is not sweet at all. A true cornbread dressing is NOT sweet. I mentioned in my cooks note that you could use your own homemade cornbread recipe. It just has to be a non sweet cornbread.

Dorian C. said... #

What is the approx. measurement of cornbread? Thanks! Looks delish, CAN'T WAIT to make this! I am also a crock pot afficianado...I currently hav 5 :-)

Tina Butler said... #

I'm not sure how much cornbread it is in measurements. I do know 2 packages of cornbread mix prepared and baked yielded on 9 x 13 inch pan.

Dorian, I have 3 crock pots plus my triple crock pot combo. I love that thing.

Jennifurla said... #

This looks to die for

DeVillier Family said... #

Hi all! I can't wait to try this recipe. It looks just like the dressing my granny used to make when I was a little girl. I just wanted to make one point, though. If you read the manual that comes with the crockpot (I have the same one but in red), the makers recommend that you DO NOT cook with the lid in the locked position. I have no idea why but it must be important. Just passing on! :)

Katie@ The Hill Country Cook said... #

That looks SOOOO delicious!!! :))) I'm using a whole lot of crockpot stuff nowadays....

Regina Lane said... #

Looks yummy, thanks!!

Kerry said... #

How many people does this recipe serve? I'm trying to calculate the calories per serving for Thanks.

Dena said... #

I have been making this for the last year or so and my family loves it. I buy a couple of rotisserie chickens whenever I am going to make it, and I pick apart one of them to use in the dressing and then we eat the other one with the meal. Turns out great every time and I love that I can have chicken and dressing anytime.

Kaleena said... #

I made this heavenly dish yesterday. It was soooo wonderful! My family raved about this. I am the type of person that could eat dressing any time of the year. I plan on putting this on my dinner menus at least once a month. Thank you for posting such a winner!!!

Tina Butler said... #

I'm with you. I can eat cornbread dressing throughout the year. I'm so glad I have this version now.

Anonymous said... #

This recipe is just Delish!!!!! We LOVED it...however I'm not sure why but mine turned out pretty soupy :/ Family didn't seem to mind I guess because it was GONE ;)

Dorian Curtis said... #

So I literally JUST made this for dinner. Cooked it in the crock pot exactly as directed, even started it on High for the first hour, the flavor is pretty good, and I will absolutely make it again, with a few changes. 1st, quickly cook celery and onion, they were a bit too crunchy, and I think I may actually add a bit more liquid. I see some people said it was "soupy", but mine could have been a bit more moist. I poached my chicken in wine and garlic which helped with added flavor, but next time I will roast the chicken in the oven instead of poaching. Better flavor to me and bone-in, skln on breasts are cheaper :-) For me though, this was a great platform for a yummy dinner, and I don't care if my family gets sick of it, this will be in our regular rotation!

Tina Butler said... #

Everyones Crock Pots cook differently, so that may be why some peoples comes out soupy and some does not. My crock pot cooks pretty fast, so mine isn't soupy at all. I did use a different crock pot one time and it was a bit runny. I think it all depends on your crockpot. If you think it is a bit soupy just cook it longer or turn the crock pot to high instead of low towards the end. Dorian my veggies come out soft after cooking for 3 hours.

Tina Butler said... #

Kalila B,
The difference in using cornbread or corn muffin mix is easy. Cornbread isn't sweet and a corn muffin mix is. That is why I stipulated to only use a cornbread mix or recipe or you will have sweet dressing and that will not taste good.

Tina Butler said... #

Jan Fox,
Stove Top Stuffing isn't dressing, so it will be a totally different consistency. By using a boxed stuffing mix you will have a totally different flavor and texture.

Anonymous said... #

It's in the crockpot now, can't wait, I changed a few items to a low fat version.

Anonymous said... #

I have mine in the crockpot now cooking EXACTLY how the recipe reads!!!! I'm so stoked! You know it's good when you can eat the dressing before cooking it (had to control myself)! This is, btw, the very first dressing I've ever cooked! Doing it now bc my baby is due on the 24th of November (17 days from now, 4 days before Thanksgiving)! I just know my husband is going to love it!!!! Thanks again!!!

Anonymous said... #

What size crock pot is this? I have one similar, but mine looks wider and shorter than the one in the.picture. Mine is about 4 years old. Thanks so much.

Sandra in Tx. said... #

Sounds a lot like I already make mine so I am sure my Family would like it, however it would not be anywhere near enough & I own 1 crockpot, not buying more cause no room to store them.The soups make for a very moist & creamy texture.I also put cream of celery soup in it. I may try a small version for myself tho :)

Shayna Herbinger said... #

Could you use canned chicken instead? ?

Tina Butler said... #

@Shayana, I have never used canned chicken in a main dish recipes, so sorry I can't help on that one.

@Anonymous, It states in the recipe... Gently mix everything together. Spray a 6 quart crock pot with baking spray. Spread half of the second can of cream of chicken soup on the bottom of the crock pot.

Beverly Anderson said... #

Two suggestions: 1) I put the onions and celery in the cornbread and then bake it. Takes care of crispy onions and celery. 2) use a crockpot liner for easy cleanup. I, too love my crockpot!

Tina Butler said... #

I don't have a problem of the onion and celery getting crispy.

Larissa said... #

I made this today!! Wow!! It was absolutely delicious. It was the perfect consistency. The onions and celery were not too crunchy or soft. I can't wait to make this again! Thank you for sharing it Tina!

Tina Butler said... #

Thank you Larissa and I am glad y'all liked it. I don't think it's a lot of work making this dish, do you?

Ashley said... #

This recipe is great!!! I usually just bake it in the oven at 350 for 30-45 min.

Kim1126 said... #

I tried this tonight, and followed the direction exactly, but mine turned out very soupy. It tasted delicious, but it ran on my plate. Any idea where I went wrong??

Ba_nana_13 said... #

I saw where you prefer unseated cornbread, however it was raised on the sweeter cornbread and dressing and much prefer it. I think it is more of a personal taste. I have been making this for sometime and my family loves it. I use equal amounts of cornbread and dry bread for those wanting an estimate on the ratio.

Anonymous said... #

This is almost the very same recipe I have used for years in my crockpot. When I have leftover cornbread during the course of several months, I freeze it to use in dressing. That way I don't have to make the cornbread. It's already made!

Anonymous said... #

My family does not like corn bread dressing, how much toasted bread would I have to use to make the same amount?

Anonymous said... #

This is a perfect recipe for church suppers, sounds to me. We are not fond of cornbread dressing, prefer bread stuffing instead, but that would change the texture a lot, wouldn't it?

Pamela Leonard said... #

This is gonna be Yummo!!! Thanks for Sharing :)

Anonymous said... #

Tina, I saw this recipe yesterday and decided to cook it today for my family. So far it looks and smells great! Will post the turn out later. Thanks again, it looks so good!

Anonymous said... #

Can't wait to try this! Tina, does it turn out as good if baking in the oven?

Pam said... #

Is there somewhere I can get a crock pot cook book with this recipe in it? I am new to cooking and I love not heating the kitchen up..

Anonymous said... #

What if I don't have any cooking spray cani use butter

Rhonda Watkins said... #

Am I suppose to stir this? Mine is getting kinda crispy on the sides. Only been cooking for 2 hours

Dee K Dee said... #

This is about the same recipe my mother-in-law used to use. I'm sooooo going to try it in the crockpot! Thanks for posting.

Anonymous said... #

Is there anything else that you could substitute for the cream of chicken soup? I'm not of fan of it and don't care for the msg in it either.

Brandie Cokenour said... #

I am so looking forward to making this tomorrow for dinner. When I was in school, this was a common dish served for lunch; though I doubt they made it in a slow cooker. Instead of using bread or buns, I will be using day old biscuits as my aunts do in our traditional southern Thanksgiving dressing. Also, I am using canned chicken because the recipe calls for precooked chicken and I despise pulling chicken from the bone (its just a pain).

Anonymous said... #

Read, read, read
Think, think,think;!!!!!!😊😊😊

Tina Butler said... #

The reason I added the stipulation on the corn bread was because you don't use corn muffin mix to make true cornbread dressing. Sweet cornbread is to eat. Not for dressing. I guess if you want a sweet dressing then you can use it, but that is not how cornbread dressing is suppose to be.

Lacey said... #

I saw this recipe the other day and decided to make it for dinner tonight! I LOVE Thanksgiving dinner and dressing is my favorite part. This is almost exactly how I grew up making it with my mom. The only difference is we put the eggs in raw and just put extra sage instead of poultry seasoning and no cream of chicken soup. But my grandmother makes hers with boiled eggs, poultry seasoning and cream of chicken and it taste great and really similar to ours. So I am excited to combine them and have an early mini Thanksgiving dinner. :) What size crockpot is this? I think mine is smaller. Its tall and skinny so it may be the same size. I just cant tell.

Anonymous said... #

got it made and it is - g-o-o-d. I have one crock pot that temperatures apparently run "hot". To slow that pot down I make a double boiler (lg. pot sitting in a smaller size pot filled with water as a liner. That eliminates things getting too crusty or cooking too fast. Now I have perfect custards and the like via crock pot. Did half of this in the oven to take to a neighbor and it cooks well in an oven, too.

Ol' Big Jim said... #

Now, this looks like a real winner recipe! One fine day, I'll find my way back to the USA where cornbread is available and this will be one of the first things I make! Thanks for sharing!

Anonymous said... #

Sorry if this is a dumb question but if I use a rotisserie chicken do I skip this step-
Season the chicken with salt and pepper and place in a saucepan or skillet. Add enough water to cover the chicken pieces.

Bring the water to a boil then reduce heat to a simmer. Simmer the chicken for 10 minutes. Turn off heat and let the chicken sit in the hot water for another 10 minutes. Remove chicken to a plate and let cool.

Anonymous said... #

Everything mixed together very well. Its in the icebox ready to cook tomorrow. I can't wait. I used thighs instead of breasts.

Anonymous said... #

how would this turn out without the boiled eggs?

Anonymous said... #

Someone asked if there is a substitute for Cream o Chicken soup. I don't like MSG either. There is an alternative that is delicious!
3 Tbsp butter, 3 Tbsp flour, 2 cups chicken broth. This makes a chicken white sauce.

Anonymous said... #

This tip may cut some time..
I always cook the onions and celery in my cornbread when I make dressing.

Anonymous said... #

Making this tonight! Thank you for sharing..I love your blog...just happened across it..from a friend posting this recipe...What did we ever do without you wonderful bloggers?

Anonymous said... #

I just made is now in the crockpot! We just find out that my mom's cancer has returned so I am making it for her. I think she's going to love it. I tasted the mixture and YUMMY!
Thank you for the recipe. :)

Anonymous said... #

I'm not sure how widespread the availability is but, the Shawnee Mills cornbread mix (from Shawnee, OK) works great for dressing. It isn't a sweet cornbread & can save a bit of time if you can't make homemade.

Anonymous said... #

Please tell me NOBODY used stove top in this recipe. The dish would be ruined.

Anonymous said... #

It would be fine. I have made it adding two raw eggs to the mixture. Makes it light and fluffy.

Tina Butler said... #

Anonymous, stove top stuffing isn't even in the ingredient listing. Did you look at the recipe? This is a homemade cornbread dressing with chicken.

Krystle Rauschuber said... #

If you want to opt out of the 4 hour cooking & put it in the oven, what temperature & cooking time would you suggest?

The McManus Family said... #

This looks great! I'll be making it this week. About how many pounds of chicken do you use? I know you said 5 breasts, but depending on the brand there is a lot of variation. Thanks for your help!

Ashley said... #

I make this in the oven in a greased 9x13 pan. 350 for 30-45 min.

Chelsea L. said... #

how many servings does this make?

Anonymous said... #

I make something very similar to this in the oven. I use the Mexican Cornbread pkgs. It adds to the flavor. Will have to try this crockpot version. 😊

Anonymous said... #

If you think your onion and celery are a bit undercooked, just saute in the butter before adding. This is what I do and it's never a problem.

Anonymous said... #

How much cornbread do I make. I am making my own cornbread recipe and don't know what to do about the prepared cornbread listed in your recipe directions.

Tina Butler said... #

It states in the recipe one recipe homemade cornbread (13 x 9) inch or two packages of corn bread mix prepared. Sorry I don't know how many cups that is for a 13 x 9 inch baking pan.

Mandy Rivers said... #

Oh my LORD this looks good! I can't wait to try it!

Nana said... #

I want to make this recipe, however why the hard boiled eggs? If I didn't put them in would that be a problem

Anonymous said... #

Aka... Gravy

Inga said... #

Making this now! So excited for a quick Sunday supper, but also a take on Thanksgiving, which starts driving my taste buds wild at the break of fall! Thanks for sharing!!!

Anonymous said... #

I made the chicken and dressing (crockpot)recipe and it was GOOD. I went right by the recipe with only 1 teaspoon each of sage and poultry seasoning. Definitely will be a keeper in my recipe box.

Renae said... #

Hi, I am wondering how you think this can be made without adding the chicken, and just having just the dressing?

Jenny Carpenter said... #

Let me just family and I love this recipe. Its that time of year again and im breaking out the crockpot. This is what's for supper tonight.

Anonymous said... #

I'm making it for super with left over cornbread n buns toasted chopped n crumpled up chicken is shredding and cream of mushroom n half can cream of mushroom . When it's done i sometimes use shredded cheese on top let melt maybe add rest of mushroom soup to too off then serve my family loves it.

Tina Butler said... #


Here is my recipe for Country Cornbread Dressing made in my casserole crock pot which is a similar dressing recipe minus the chicken.

Noelle M said... #

Hello, I was just recently shown this receipe for the cornbread stuffing and chicken. Have a question... why do you need to cook the chicken first if you are cooking the whole thing for 4 to 5 hours? Wouldn’t the chicken cook itself in that amount of time? Please let me know, as I really want to try the receipe, it sounds delicious and my boyfriend loves cornbread stuffing. Thank you.

Tina Butler said... #

The size of the crock pot is listed in the post as 6 Quart Slow Cooker.

@Noelle, I do not like adding raw chicken to my dressing. It is just a personal preference. I don't like all the raw chicken juices running through my dressing when I mix it. It's just me but I was taught to make this dish with cooked chicken. Using a rotisserie is a huge time saver.

Bevky said... #

Can this dressing be frozen ? And .. what would boiled eggs in it be like when frozen ?

Anonymous said... #

I have made this recipe for the last 5 years for my DH's Thanksgiving work party. His boss told him this is now a requirement for him to attend the party! LOL.... But seriously, I am so grateful for this meal because my father in-law does not eat turkey so I make it 2x for Thanksgiving. I forgot the butter once, and it did NOT taste nearly as good. Thank you!

Star said... #

I'd like to take this to a work potluck, but won't have 4-5 hours since it's for lunch. Can you cook it on high the whole time?

HungryHungryHippo said... #

I think basically you are cooking the onion and celery... and water I would think you probably could.

HungryHungryHippo said... #

Probably so.

HungryHungryHippo said... #

My mother always peeled,cored, and diced an apple in her dressing. I add it to this recipe and its nummy.

Anonymous said... #

Shut up

Tina Butler said... #

Kaila B, The reason the cornbread is mentioned as corn bread and not corn muffin mix is because chicken and dressing is not sweet so therefor sweet corn bread should not be used. Corn muffin mixes are sweet and that is not cornbread. You can make your homemade cornbread recipe just as long as you leave the sugar out and it is not a sweet corn bread recipe.

Anonymous said... #

I have used the corn muffin mix many times and it doesn't turn it sweet. It turns out delicious.

Anonymous said... #

I didn't know before...I have used the corn muffins mix 3 or 4 times and my DH and family think it's bomb.
It doesn't make your dressing sweet at all. BUT I only know how the Jiffy brand corn muffin mix tastes in this recipe.

Unknown said... #

I've made this dressing recipe now for 4 years now and absolutely love it!! My husband says it's the best he's ever tasted before.

Unknown said... #

I need to know the number of servings this recipe will make. I am considering making two batches for a church event. If there is a side and a roll, and we control how much is put on each plate, any idea?

Tina Butler said... #

This recipe makes approx 16 servings (depending on the serving size).

Unknown said... #

This is the best ever!!! I have made it over and over again and it tastes like my Moms. The only thing I have changed is I use cream of chicken with herbs soup instead of plain cream of chicken.

Tina Butler said... #

Oh yum, I will have to try the the chicken and herb cream soup. I bet that was delicious. Thank you for stopping by.