Slow Cooker Chicken and Dressing Recipe -
Slow Cooker Chicken and Dressing Recipe
  • READY IN 6 hr

Slow Cooker Chicken and Dressing

Recipe by  

"Holidays are so much easier since I started making this slow cooker chicken and dressing. Making the dressing in the slow cooker frees up the ovens for other dishes on holidays. Sometimes I add the chicken; sometimes I don't. I often assemble it weeks in advance and freeze it; then I let it thaw in the refrigerator before putting it in the slow cooker."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 hrs 45 mins

    6 hrs


  1. Mix crumbled cornbread with onion, celery, and butter. Lightly stir in sage, salt, poultry seasoning, black pepper, eggs, cream of chicken soup, and cream of mushroom soup until thoroughly combined. Pour chicken broth over the dressing to moisten.
  2. Layer half the dressing into a slow cooker, spread half the cooked chicken over dressing, layer remaining dressing over chicken, and top with remaining chicken.
  3. Set cooker on High and cook for 45 minutes. Reduce cooker setting to Low and cook at least 5 more hours.
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  • Cook's Note:
  • I do not layer. I just mix it all together and put into the slow cooker. If using Jiffy® cornbread mix, make 2 packages.

Reviews More Reviews

Most Helpful Positive Review
Nov 23, 2012

I submitted this recipe and think the cornbread is very important. If I use Jiffy, I make 2 packages of it. If I make my cornbread from scratch, I mix together 2 c. self-rising cornmeal, 1/4 cup oil, 1 1/4 cups milk, and 1 egg. I then bake the cornbread in a black skillet at 450 degrees until it is browned. Also, when I put this recipe together, I just stir everything together rather than layer it.

Most Helpful Critical Review
Apr 23, 2013

Didn't like this, we would not like this even as a side dish. Granddaughter who eats everything didn't even like this and it should have been perfect for her. Used the Jiffy corn bread mix as suggested for he corn bread as well. NOT for us.

Dec 12, 2012

Very good! Next time, I will reduce the onion to a cup. For more of a main dish, double the chicken. Would also be delicious with turkey. Looking forward to making it again.

Dec 25, 2012

This was very tasty! I used regular cornbread and not Jiffy.

Jun 28, 2014

Made this recipe for our family reunion and it turned out great and everyone really liked it!!! I will make this again. I followed the recipe all but the extra water, I used the two cans of soup and one can of broth and it turned out great, my crock pot was on high instead of low for four hours but I don't think my crock pot cooks as hot as some do.

Jan 06, 2013

Flavor is great. This was more of a side dish even though I had typed in main dish on search. I think it can easily be transformed by changing the ratios a little. Next time I will cut cornbread down by a third. I will also add more vegtables. I added small abount of carrots, mushrooms and zuchinni. Next time I will increase each to at least a cup. I used Sweet Cornbread Cake from this site. Instead of canned soup, I used cream soup base from this site.

Dec 24, 2014

Very Good!!!!!! Used as a side dish for Thanksgiving, and the entire family loved it.

Jan 15, 2013

Very good and enjoyable. It seems quite salty though with both cans of soup and added salt. It also seemed a bit too watery. We will do it again with only one soup and no added salt. It also has tons of butter in it. We'll try to cut it in half. With the butter in our cornmeal recipe and the amount stated above there was 1 and 1/2 sticks of butter in the recipe....


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  • Calories
  • 370 kcal
  • 18%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 13.5 g
  • 27%
  • Sodium
  • 1297 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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