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Crock pot chicken and dressing recipe: Southern cornbread dressing with shredded chicken and herbs

Crock Pot Chicken and Dressing

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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
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.