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Bird's-eye view of a creamy chicken and cornbread dressing topped with celery and onion pieces.

Crockpot Chicken and Cornbread Dressing

Crockpot chicken and cornbread dressing combines shredded rotisserie chicken with herb stuffing and cornbread in a creamy, savory casserole.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American
Servings 1 servings
Calories 700 kcal

Ingredients
  

  • 6 cups crumbled cornbread, cooked
  • 12 oz Pepperidge Farm Herb Seasoned Stuffing
  • 1 cup diced celery
  • 1 diced yellow onion
  • 4 cups cooked rotisserie chicken, shredded
  • 4 cups chicken broth
  • 10.5 oz condensed cream of chicken soup
  • 1 tsp salt
  • cracked black pepper to taste
  • 1 tsp ground sage
  • 1 tbsp poultry seasoning
  • 4 beaten eggs
  • 1 tbsp softened butter (for greasing the slow cooker)

Instructions
 

  • Mix dressing ingredients:

    In a large bowl, mix together the cornbread, stuffing, celery, onion, chicken, chicken broth, cream of chicken soup, salt, pepper, sage, and poultry seasoning. Sample and modify seasonings if needed.

  • Stir in eggs:

    Pour in the beaten eggs and stir thoroughly to incorporate.

  • Butter slow cooker and add mixture:

    Coat the interior of a slow cooker with the softened butter. Add the chicken and dressing mixture into the slow cooker.

  • Cook on low 4-6 hours:

    Place the lid on and cook on low heat for 4 to 6 hours.
Keyword crock pot chicken breast recipes, crock pot recipes, crockpot chicken and cornbread dressing