Rating: 4.5 stars 4.3
26 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

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.

Recipe Summary

prep:
15 mins
cook:
5 hrs 45 mins
total:
6 hrs
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Set cooker on High and cook for 45 minutes. Reduce cooker setting to Low and cook at least 5 more hours.

Cook's Note:

I do not layer. I just mix it all together and put into the slow cooker. If using Jiffy(R) cornbread mix, make 2 packages.

Nutrition Facts

370 calories; protein 13.5g; carbohydrates 35.4g; fat 19.4g; cholesterol 99.8mg; sodium 1297.2mg. Full Nutrition
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