Crock Pot Chicken and Dressing Recipe (Southern Slow Cooker)

This crock pot chicken and dressing recipe turns crumbled cornbread, tender shredded chicken, and savory Southern herbs into a moist, comforting dressing with almost no hands-on work. Instead of watching the oven, you let the slow cooker do everything, which makes this the easiest way to get classic chicken and dressing on the table for the holidays or any Sunday dinner.

Below you will find exactly what goes into a great Southern chicken and dressing, how to build it in the crock pot step by step, plus tips, variations, and answers to the most common questions.

What Is Crock Pot Chicken and Dressing?

Chicken and dressing is a classic Southern dish of crumbled cornbread baked with cooked chicken, broth, aromatics, and herbs into a soft, savory casserole, similar to what many people call stuffing. Making it in the crock pot means the dressing stays moist and hands-off: no drying out, no oven space taken up on a busy holiday. This slow cooker chicken and dressing keeps all the traditional flavor of the baked version while freeing up your time, which is exactly why crockpot chicken and dressing has become a Thanksgiving favorite.

Why You’ll Love This Slow Cooker Version

• Completely hands-off — the crock pot keeps it moist while you cook everything else.
• Frees up the oven — a lifesaver on Thanksgiving and Christmas.
• Stays moist, never dry — the slow, gentle heat is forgiving.
• Classic Southern flavor — cornbread, sage, and poultry seasoning.
• Great for leftovers — a smart way to use rotisserie or leftover chicken.

Ingredients You’ll Need

Here is what goes into a classic Southern crock pot chicken and dressing. Exact amounts are in the printable recipe card below.

• Cornbread — crumbled and ideally day-old; it is the base of the dressing.
• Cooked chicken — shredded rotisserie or boiled chicken works great.
• Cream of chicken soup — plus cream of celery for extra richness.
• Chicken broth — keeps the dressing moist as it cooks.
• Onion and celery — the classic savory aromatics.
• Eggs — bind everything together.
• Butter — for sauteing and flavor.
• Poultry seasoning and sage — the signature Southern dressing flavor.

How to Make Chicken and Dressing in the Crock Pot

This slow cooker method could not be simpler. Follow the numbered steps for moist, flavorful chicken and dressing every time.

1. Grease the crock pot, then add the crumbled cornbread and shredded cooked chicken.
2. Saute the diced onion and celery in butter until soft, about 5 minutes, and add them in.
3. Stir in the cream of chicken soup, cream of celery soup, chicken broth, beaten eggs, poultry seasoning, sage, and pepper until well combined.
4. Cover and cook on LOW for 4 to 5 hours (or HIGH for 2 to 3 hours), until set and heated through; cooked chicken should reach 165°F per FoodSafety.gov.
5. Let it rest 10 minutes so it firms up, then serve warm.

Tips for the Best Dressing

• Use day-old cornbread — it soaks up the broth without turning to mush.
• Do not lift the lid while it cooks; you lose heat and moisture.
• Adjust the moisture — add a splash more broth if it looks dry, less if you like it firm.
• Taste the seasoning before cooking; sage and poultry seasoning are the key flavors.
• Shred the chicken finely so every bite has meat and dressing together.

Easy Variations

• Classic cornbread dressing with chicken: use all cornbread for the most traditional Southern texture.
• Herb-forward: add extra sage, thyme, and a little rosemary.
• Southern-style with eggs: stir in chopped boiled eggs, a traditional touch.
• Make it a main: double the chicken so it is hearty enough for dinner.
• Turkey version: swap in leftover turkey after the holidays.

What to Serve With Chicken and Dressing

Chicken and dressing is a holiday-table staple. Serve it alongside:

• Roast turkey or ham
• Cranberry sauce
• Mashed potatoes and gravy
• Green beans or collard greens
• Extra Southern cornbread

How to Store and Reheat

Store leftover chicken and dressing in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or oven with a splash of chicken broth to bring back moisture. You can freeze it for up to 3 months; thaw overnight in the fridge and reheat gently, adding broth as needed so it does not dry out.

Calories and Nutrition

One serving of this crock pot chicken and dressing has roughly 320 calories, with about 18 grams of protein, 28 grams of carbohydrates, and 15 grams of fat. Using low-sodium soup and broth trims the salt, and extra shredded chicken bumps up the protein for a more filling main dish.

Crock Pot Chicken and Dressing Recipe

Here is the full printable recipe for Southern slow cooker chicken and dressing. Save it for your next holiday dinner.

Crock Pot Chicken and Dressing

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 8 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

• 6 cups cornbread, crumbled day-old
• 3 cups cooked chicken, shredded
• 1 can cream of chicken soup 10.5 oz
• 1 can cream of celery soup 10.5 oz, optional
• 4 cups chicken broth
• 1 onion, diced
• 2 stalks celery, diced
• 2 eggs, beaten
• 4 tbsp butter
• 1 tsp poultry seasoning
• 1 tsp dried sage
• 0.5 tsp black pepper

Method

 

1. Grease the crock pot. Add the crumbled cornbread and shredded cooked chicken.
2. Saute the diced onion and celery in butter until soft, about 5 minutes, then add to the crock pot.
3. Stir in the cream of chicken soup, cream of celery soup, chicken broth, beaten eggs, poultry seasoning, sage, and black pepper until well combined.
4. Cover and cook on LOW for 4 to 5 hours (or HIGH for 2 to 3 hours), until set and heated through; cooked chicken should reach 165 degrees F.
5. Let it rest 10 minutes so it firms up, then serve warm.

Notes

Use day-old cornbread for the best texture. For a classic Southern flavor, add extra sage. Cook chicken and dressing to 165 F and do not lift the lid during cooking.

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Frequently Asked Questions