Recipe by Paula
"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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1 (9 x 13 inch) pan
1 1/2 teaspoons
ground black pepper
1 (10.75 ounce) can
cream of chicken soup
1 (10.75 ounce) can
cream of mushroom soup
1 1/2 cups
chicken broth, or more as needed
coarsely shredded cooked chicken
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.
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.
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.
This was very tasty! I used regular cornbread and not Jiffy.
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.
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....
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Chicken and Dressing
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 174
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