Slow Cooker Chicken and Dressing

Rating: 4.31 stars
26 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

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.

By Paula

Gallery
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Recipe Summary

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

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

Directions

  • 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

Per Serving:
370 calories; protein 13.5g 27% DV; carbohydrates 35.4g 11% DV; fat 19.4g 30% DV; cholesterol 99.8mg 33% DV; sodium 1297.2mg 52% DV. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Paula
Rating: 5 stars
11/24/2012
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. Read More
Helpful
(37)

Most helpful critical review

Luvs2Cook!
Rating: 1 stars
04/23/2013
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. Read More
Helpful
(10)
26 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Paula
Rating: 5 stars
11/23/2012
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. Read More
Helpful
(37)
Mlmbrock
Rating: 5 stars
12/12/2012
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. Read More
Helpful
(18)
Luvs2Cook!
Rating: 1 stars
04/23/2013
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. Read More
Helpful
(10)
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SF2009
Rating: 5 stars
12/25/2012
This was very tasty! I used regular cornbread and not Jiffy. Read More
Helpful
(4)
Carol Tapp Evans
Rating: 5 stars
06/28/2014
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. Read More
Helpful
(4)
Boomer's Wife
Rating: 5 stars
01/06/2013
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. Read More
Helpful
(3)
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Ron Truitt
Rating: 4 stars
01/15/2013
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.... Read More
Helpful
(2)
Mrsangiep
Rating: 5 stars
08/15/2015
My husband and son love this Read More
Helpful
(1)
Judi Sandefer Boyd
Rating: 5 stars
11/14/2015
Love this dish! I took it to a get together tonight and received numerous compliments. Very moist and tasty! Read More
Helpful
(1)
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