This Slow Cooker Cornbread Dressing is rich, moist, and full of classic Southern flavor. It’s an easy, hands-off way to make a holiday favorite without the oven.
Y’all, I know I’m not supposed to play favorites when it comes to my recipes, but this one right here ranks pretty high on my list. Cornbread dressing is one of those dishes that just tastes like home to me, and when I can make it in my slow cooker (without tying up the oven on a busy holiday) I’m all in.
Now, I’ll be the first to say that this isn’t the same as a classic oven-baked dressing. The slow cooker keeps things extra moist and tender, and you won’t get that golden brown crust on top unless you transfer it to the oven for a few minutes at the end. But let me tell you, that slow, steady heat gives you dressing that’s melt-in-your-mouth good and practically foolproof.
And the best part? It frees up your oven for all those other holiday essentials like pies, casseroles, and that big ol’ turkey.
A Few Tips for Perfect Slow Cooker Dressing
Start with good cornbread. I like to use my own homemade cornbread for this (you can find my recipe here), but you can use your favorite mix, too. Just be sure it’s not sweet. Savory cornbread gives you that classic Southern flavor. Day-old cornbread works best since it holds up better and soaks up the broth without turning mushy.
Adjust for your favorite texture. This recipe makes a moist dressing, which is exactly how my family likes it. If you prefer yours a little drier, try reducing the broth by about ¼ cup or remove the lid during the last 30 to 45 minutes of cooking to let a little moisture escape.
Make it ahead. You can absolutely prep this the night before to save time. Just mix everything together, cover it, and pop it in the fridge. The next day, take it out about 30 minutes before cooking to let it come to room temp, then cook as directed. Leftovers reheat beautifully, too! Just spoon them into a baking dish, cover with foil, and warm in the oven at 350°F until heated through.
Want that golden top? While I always end up with a golden brown crunchiness around the edge when I make this crock pot cornbread dressing, you could toast it a little more by popping it under the broiler for a few minutes to get it more golden. Just keep in mind, you’ll need to make sure that the crock from your slow cooker is oven-safe. We certainly don’t want any culinary mishaps on an important day like Thanksgiving. (Be sure to read the post at that link if you want a laugh!)
Make It Your Own
If you like a little more flavor, add a pinch of poultry seasoning or some finely chopped fresh sage. Want to make it a one-dish meal? Stir in some cooked, shredded turkey or rotisserie chicken toward the end of cooking.
And if you’re feeding a crowd, this recipe easily doubles. Just make sure your slow cooker is big enough or use two!
Science of Deliciousness
The magic of the slow cooker is all in the moisture. Unlike the dry heat of an oven, it traps steam, so all that flavorful broth stays in the pot, slowly soaking into the cornbread for extra tender, rich dressing. The trade-off is that it won’t get that crisp top unless you pop it under the broiler for a few minutes. If you prefer a firmer texture, just crack the lid during the last half hour to let some steam escape. It’s all about balance—slow heat for deep flavor, a little dry heat for that perfect bite.
This dressing pairs perfectly with roasted turkey and a ladle of rich gravy, but it’s also delicious alongside baked ham or fried chicken. And if you somehow end up with leftovers (which is rare around here), try forming the chilled dressing into patties and crisping them up in a skillet with a little butter for the next day’s lunch.
Whether it’s Thanksgiving, Christmas, or just a Sunday supper, this slow cooker cornbread dressing makes it easy to bring that comforting Southern flavor to your table with a whole lot less stress. It’s one of those recipes that feels like a warm hug from home. And isn’t that what good food is all about?
Recipe Card
Slow Cooker Cornbread Dressing
Ingredients
- 8 cups crumbled cornbread
- 1 (10.75-ounce) can cream of chicken soup
- 1 (10.75-ounce) can cream of celery soup
- 3 cups chicken broth
- 1 small onion (finely chopped)
- 2 ribs celery (finely chopped)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Spray the crock of a 4 to 6-quart slow cooker with nonstick cooking spray. Combine the ingredients in a large bowl. Transfer the mixture to the slow cooker, cover, and cook on low for 4 to 6 hours.My recipe doesn't include sage or poultry seasoning, because my family has never included it. If you want to include it, I'd reccomend starting with 1 teaspoon of poultry seasoning and adding more to taste.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Dana
This was my MNL’s recipe for years, then she taught me 9 years ago and I’ve been making it ever since.
It’s so good, right?!
Gay Riggs
Your recipe is similar to mine. Original from Ga but now live in Tennessee. Our family never cared for sage or poultry seasoning in our dressing either! You should include your cornbread recipe for those who don’t know protocol for soutnern cornbread dressing needing to add additional eggs to the recipe!
I do include it on my traditional recipe, but I need to add the link here too. Thanks for the reminder!
Tracy Griffin
I love the idea of using a slow cooker for dressing! My mom’s recipe is just like yours, only with eggs. Do you think that would work in the crockpot as well?
It should work just fine! You’ll just need to make sure the internal temp gets to 165° since you’re using eggs.
Tina Martin
My family loved this dressing. I read the comments before making it and decided to use less broth. Turned out perfect.
I’m glad y’all enjoyed it!
Mickie Thomason
I make this every Thanksgiving
Thank you so much!
j. Martin
Very close to what my mom used to make and easy!
What a compliment!
Linda Petrus
I made this today and followed recipe exactly. Cooked on low for 4 hours, to serve at noon; however, after 4 hours it was soupy. Let it cook all day. After 10 hrs, took lid off and it started drying up the liquid but consistency is mush. Will not make again.
It does make a very moist dressing. I though I made that clear in the post, but will try to make that more apparent. Sorry you didn’t enjoy it.
Jean
I made this yesterday for our family Thanksgiving. It was the best and easiest I’ve ever made. I did add the teaspoon of poultry seasoning since our family has generally had that flavoring. Thanks so much for sharing it.
Fantastic, Jean! I’m so happy to hear it turned out great for you!
Stella
Mine turned out so soggy and mushy. Transferred to oven for another hour and still did not dry out. Ended up throwing away
Ugh. I hate to hear you had to throw it away. Wasting food is frustrating. This does produce a very moist dressing being that it’s in the slow cooker – which is a very posit cooking method. I’ll try to make that more clear in the post.
Oh! I meant to ask, what kind of cornbread did you use? Can you share the recipe with me? Just curious if that might have something to do with your experience. Thanks!
Debbie Beasley
I made this, and followed the directions exactly, and it turned out to be a soupy “hot mess.” After 6 hours in the crockpot, I added 2 crumbled up hoagie rolls and two eggs, poured it into a casserole dish, and popped it into the oven. I’m still waiting on it to finish cooking. I do not like being the complainer, and ordinarily I would not say anything, but I don’t want someone else’s thanksgiving to be ruined. I learned to ALWAYS read the reviews, and if no one else has made it, DON’T DO IT!
No, I always want to hear back from folks so I can make sure things are the way they should be. This does produce a very moist dressing; I thought I made that clear in the post, but I can try to make sure the point is more obvious. That said, I can’t say mine has ever been a “hot mess” as you say. Regardless, I do hope it turned out ok for you after you put it in the oven. I’ve made it a dozen or more times and have never had these results. Sorry to hear you had trouble.
One more thing… What kind of cornbread did you use? Can you share the recipe with me? Just curious if that might have something to do with your experience. Thanks!
Teresa
My husband found your Dressing recipe. It’s been in the slow cooker for over 6 hours now. The texture is still gooey in some areas. Has anyone had to make their dressing for longer than 6 hours? I am glad I made it today vs. on Thanksgiving day.
I am disappointed that what type of breadcrumbs not to use was not in parenthesis next to the ingredient. I used Jiffy. What is up with Jiffy??? ????
I am going to keep slow cooking until the texture gets to….
Have a great Thanksgiving!
Because the slow cooker is a low, moist heat, the dressing isn’t going to dry out as much as it would in the oven. We actually really enjoy it super moist like that. I’ve not had to cook it more than 6 hours. You can always leave the lid slightly ajar to allow some of the moisture to escape, but you’ll end up losing heat as well. When it comes to the Jiffy part, Jiffy mix has sugar in it, so some folks don’t like the sweetness it gives dressing. Others really like it. I can’t always anticipate everyone’s product selection, or my recipes would be chapters long. When it comes to Jiffy, it’s just a matter of preference. Happy Thanksgiving!!
Tammy
How much does this recipe yield?
It sounds delicious!!
I’m so excited I found this!
Tammy
You can serve 8 to 10 depending on the serving size.
Margaret Richardson
Stacy, please remind others still asking about Jiffy, not to use it for the added sugar content.
The packaged mixes will work just fine. I use Morrison’s but don’t know if it is sold nationwide. Also , day old cornbread works best so it doesn’t crumble when mixing.
Love your site and Thanksgiving blessings to all.
Thanks so much for the reminder, Margaret. Sweet cornbread mix just doesn’t work the same in dressing.
Sue
Stacey, I just love your blog! You have always been so helpful when I get stuck with a recipe.
Happy, happy Thanksgiving to you and yours!
Thanks you so very much, Sue!! Happy Thanksgiving!!
Terry Branham
How many boxes of Jiffy Cornbread does it take?
Stephen Timmons
Trying your recipe for first time, can it be made the night before then cooked next day?
Sure can!
Tammy
I absolutely LOVE this recipe but I have gotten addicted to my pressure cooker lately. I have a slow cooker setting on it, but I was hoping to be able to cook it a little quicker. Has anyone tried this in the pressure cooker? If so, what setting and How long did you cook it?
I haven’t tried that, but hopefully someone will chime in for us. 🙂
Cindy Wheatley
I would like to use Pepperidge Farm cornbread stuffing pieces too. You said you would add extra broth. What amount of broth would you think be needed for this dressing that needs to be moist? We like dried sage, what amount would I use for this recipe. I too have a ninja cooker, still use it as a slow cooker setting? My mother in-law used egg in her dressing. No egg?
I’ve never done that, so I’m not really sure on the amount of extra broth. It really depends on how much of the stuffing you use. I’d start with a very small amount of sage. You can add more but can’t take it out. Yes, slow cooker setting and no egg.
cindy
I would like to use Pepperidge Farm cornbread stuffing pieces too. You said you would add extra broth. What amount of broth would you think be needed for this dressing that needs to be moist? We like dried sage, what amount would I use for this recipe. I too have a ninja cooker, still use it as a slow cooker setting? My mother in-law used egg in her dressing. No egg?
Regina
My recipe that I have made for years is basically this except mine called for chicken in it. Instead of using regular cornbread I use the Tex-Mex Cornbread that has some seasoning already in it so I don’t add any salt or pepper. My family has always expected me to bring this to wherever we were celebrating Thanksgiving. This year I will try in the crockpot and free up my oven!
Regina
I forgot to add that instead of cutting up onion and celery I just buy a bag of frozen seasoning blend (onion, bell peppers, celery) and add to this. So fast and easy to fix.
Love anything that saves time!
Winnie Mom
This is very similar to one I make to put in the oven but I think I will try the crock pot one this year. I do add poultry seasoning and one package of Peppridge farm
seasoned cornbread or stuffing mix to add to the mixture which gives that added bit of seasoning. I like the idea someone else suggested about putting some chicken in with the dressing too. May you and your family be blessed with a
fantastic Thanksgiving. We all have much to be thankful for!!
Thanks so much! You, too!
Charlotte Moore
Love this recipe! Just a hint, cooks, don’t put sugar in your cornbread and, if possible, don’t use Jiffy. Too sweet! Thanks for this recipe, Southern Cook?
Yes, definitely not in cornbread that you’re going to use for dressing! 🙂
sheena
I know i am late to the party but i used your recipe
Last year and it was a huge hit, it was delicious. I plan on making it for this Thanksgiving as well 🙂
Awesome! So glad it turned out great for you! Happy Thanksgiving!
Kim
I use raw sage sausage in my dressing. Wonder if I could use it as well in the crockpot?
I don’t see why not so long as you ensure the sausage gets cooked through.
cindy
Small onion u say and that would be how much in cups? I use jiffy corn bread how many should I make? I also like sage u said 1 to 2 TBS for this recipe?
cindy
I also hav a Ninja 3 in one with metal pan, not crock pan can I use it for this recipe
I don’t see why not.
I’m honestly not sure. I would guess about 1/2 cup of onions. I’m afraid the Jiffy cornbread might be too sweet for this. I’d start probably start with 1 teaspoon. You can always add more, but can’t take it out. 🙂
Kimber
Hi, what size crockpot would you recommend for this recipe? Thanks.
4 to 5 quart should work just fine.
Melissa
Can this recipe be doubled? Will it still turn out?
Yes, if you have a large enough slow cooker. You might also need to add some additional time.
Julie
I’ve never made cornbread except with Jiffy. Do you have a cornbread recipe?
I do! https://southernbite.com/2010/10/19/mamas-cornbread/
Pamela Gilliam
Would this work with dried Pepperidge Farm cornbread stuffing pieces?
Sure! You might want to add a little extra broth, though.
Queenie
Would Jiffy cornbread mix be too sweet to use ?
Pamela
Looks awesome!! I am used to making a 9×13 pan in the oven!!!
This will be on my table this year!!
Thank you!!
lynn boliver
Just wondering if anyone has used Jiffy sweet cornbread in this recipe?
carychapman
do u use white or yellow cor meal to make your cornbread?
It doesn’t really make a huge difference. Which ever you have on hand will work just fine.
Shea
A lady mentioned sage. I use a can of cream of chicken with herbs in place of regular cream of chicken. It adds a great flavor! Love your website and recipes.
Great idea!
Dena
I make this dressing in my slow cooker year round, except I pull the meat off a rotisserie chicken and add that to the slow cooker too. My family loves it!
Sounds like an easy way to make it a complete meal!
lynn
Much to my family’s surprise I made cornbread dressing in the crock for Thanksgiving 2013. It was a great hit. Definitely use sage and a few other ingredients too. Go ahead and try it in the crock, you will be surprised!
🙂
Alison @ Ingredients, Inc.
looks like a keeper for Thanksgiving!
It’s just so easy and frees ups valuable oven space. 🙂
Tina Ennis
I love your site! Great recipes to try and of course Southern!!!
Thanks, Tina!
Denise
I found a recipe online last year for slow cooker dressing, and I think your recipe looks a lot better than the one I used. Forget waiting until the holidays, I love dressing is year round, and I’m making your version this weekend. 😀 Thanks for another awesome recipe!!!
Thank you, Denise! I hope you’ll enjoy it!
Amy M
This is a great idea. I was just wondering if chopped eggs could be added and if so when should they be? Thanks.
Absolutely! You can simply add them in the beginning when mixing everything else up.
Grace
This is such a great idea! I’ve been using my grandmother’s cornbread dressing recipe for years and was wondering if I could cook it in the slow cooker as well. It’s very similar to yours. Just wondering though – what’s the consistency of the dressing when you first start cooking? With mine it’s just thicker than cake batter before it goes in the oven. I just wanted to get an idea of yours so that I don’t end up with a soupy mess! Looking forward to trying this. Thanks! 🙂
You won’t lose much moisture with this method like you would in the oven, so you might want to make it with less liquid than your traditional method. Enjoy!
Brian E.
So Stacey, I have seen a lot of similar recipes to yours with the exceptiono they mention adding “day old bread” and 4 eggs. I think I did this last year but it would definitely be easier to leave these out. What are the differences we may see if we omit bread and eggs? I am pretty sure I used them last year, but would love to leave them out without sacrificing quality. 🙂
The “day old bread” and egg thing are very common. The bread will be fine in this version. I find that it’s simply one more step and one more ingredient that I can’t tell if it’s there or not, so I don’t add it. With the eggs, some people put eggs in their dressing to give it a little lift. My family doesn’t because we like our dressing more moist and to err on the side of caution with the cooking time being shorter, we leave them out. Again, I don’t think you’ll notice a difference. Enjoy! 🙂
Brian E.
Awesome. Thanks for help!
You bet. Any time!
Jackie@Syrup and Biscuits
Great space saver idea, Stacey! Your dressing looks wonderful, too. 🙂
Thanks, friend!
Judy
Looks like a great recipe!!! I am definitely going to try it. You are an awesome Southern cook!!! Can’t beat the South for knowing good food LOL.
Could you use Pepperidge Farm cornbread crumbs?
Thanks for all of your great recipes.
J
Thanks so much, Judy! I bet you could use the breadcrumbs you might just need to add some additional broth as those will be drier that fresh cornbread.
Debra
Like another poster, I can’t wait until Thanksgiving to make this. I’m going to make it this weekend as a trial run before “turkey day”. I enjoy your recipes so much! They remind me so much of the wonderful dishes my relatives made when I was growing up. Thank you for the nostalgic recipes that bring back fond memories of large family gatherings on Sundays and holidays!
Thanks, Debra! I hope it turned out great for you!
Debbie Caraballo
I’ve been making my dressing in the crockpot for a few years now, and it definitely frees up that oven for the other sides….your recipe reminds me of my dad – he wouldn’t let Mom put any spices at all in the dressing. Just salt and pepper! I do put a little poultry seasoning in mine though. And they always used homemade cornbread.
Thanks for posting this, it’s a keeper!
Deb
Thanks, Deb! You are so welcome!
Marianne
My family has always used rubbed sage in their dressing, would adding traditional spices ruin the recipe?? Then again I’m not sure how much to add.. My mom’s dressing recipe was ruined, we have tried to duplicate but always turns out just not quite right.. Would love to try this for sure!
Adding sage would be just fine. My mother and grandmother never used it, so I don’t. But, I think 1 to 2 tablespoons of ground sage would be good.
Wendy
If you put sage in your dressing mix, don’t forget that it gets
stronger with cooking. So, if you taste it and it seems it might
need just a scoonch more, it’s probably enough.
Mary
WOW! This looks so gooood! Not waiting for Thanksgiving…..making this weekend. Thanks for a fantastic recipe!
LOL! I hope you enjoy it! Let me know how it turns out.
Tammie
Looks so good!! I do have a question for you. Do you use yellow, or white cornbread? Just wondering what your preference was. We’ve always used yellow, but I was curious about the white. I made cornbread for the first time using white meal and really liked it. Thank you for all the hard work on your page. I really enjoy reading it…….and all of the recipes of course!
I’ll be honest, it just depends on what’s on sale. 🙂 I usually use yellow though. Thanks, Tammie!
Derrick
Is there a vegan version which I can sub something else for chicken broth/soup?
Cindy
Just wondering how much cornbread makes 8 cups…a 9 X13 pan??
A 9×13 pan should give you more than enough. 🙂
Regina
Ok I’m a dtizy doodle today. Do you cook in the crock pot and then in the over afterwards???? HELP
LOL! We all have those days. No, you can cook it in its entirety in the slow cooker. I just mentioned in the post that you can also use this same recipe and bake it if you prefer the traditional method. 🙂 Don’t ever hesitate to ask questions! I’ll help in any way I can. 🙂
hannah
Once you try this, this will be your family’s favorite.
Awwww, thanks, Hannah!!
lisa
just cook it in oven