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Kima

Slow Cooker Chicken and Cornbread Dressing

Soft, savory cornbread dressing with shredded chicken in every bite, all cooked in one slow cooker. Great for Sunday dinner, holiday tables, or any night you want comfort food without watching the oven.
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Prep Time 40 minutes
Cook Time 5 hours
Total Time 5 hours 40 minutes
Servings: 10 servings
Course: Main Course, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the cornbread
  • 3 packets yellow cornbread mix (6 oz each) plus whatever the packets call for
For the chicken
  • 2 to 4 chicken breasts cooked and shredded
  • broth from cooking the chicken you'll use 1 soup can's worth, plus a little extra
For the veggies
  • 1 medium onion chopped
  • 1/2 cup celery chopped
  • 1 stick butter
For the mix
  • 4 raw eggs
  • 1 can family-size cream of chicken soup about 22.6 oz
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon sage
For the pot
  • 1/2 stick butter sliced
  • nonstick cooking spray

Method
 

  1. Bake the cornbread as the package says. Let it cool, then crumble it into small pieces.
  2. Cook the chicken, shred it, and keep that broth.
  3. Melt 1 stick of butter in a pan. Cook the onion and celery until soft.
  4. In a big bowl, whisk the eggs with the soup, salt, pepper, poultry seasoning and sage.
  5. Stir in the crumbled cornbread, the veggies, the chicken, and the empty soup can filled once with broth. If it looks dry, add more broth a splash at a time.
  6. Spray your slow cooker, pour everything in, and lay the sliced butter on top.
  7. Cover and cook on LOW for 4 to 5 hours, until cooked through and set how you like it.

Notes

Make it the night before. Mix everything, cover and refrigerate, then start the slow cooker in the morning.
Don't add all the broth at once. It's easier to loosen the mix than to fix a soggy one.
Cool the cornbread all the way before crumbling.
Leftovers keep in the fridge for 3 to 4 days. Reheat with a spoonful of broth so it doesn't dry out.
Serve it with gravy or cranberry sauce on the side.