If your kitchen is like mine, then you know what I mean when I say that oven space is at a premium around the holidays – especially when it comes to Thanksgiving. That big bird takes up a lot of room!
That’s why I started doing my Cornbread Dressing in the slow cooker several years ago. It works great because it frees up valuable oven space and the slow cooker method always yields dressing that is super moist and delicious. It’s also super easy. And who couldn’t use a little “easy” when it comes to preparing a big ol’ meal like Thanksgiving?
You even still get that golden brown crunchiness around the edge. But if you like the top of your dressing a little more toasted, you can pop it under the broiler for a just a few minutes to get it more golden. Just keep in mind that 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!)
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
Regina says
Ok I’m a dtizy doodle today. Do you cook in the crock pot and then in the over afterwards???? HELP
Stacey says
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 says
Once you try this, this will be your family’s favorite.
Stacey says
Awwww, thanks, Hannah!!
lisa says
just cook it in oven
Cindy says
Just wondering how much cornbread makes 8 cups…a 9 X13 pan??
Stacey says
A 9×13 pan should give you more than enough. 🙂
Tammie says
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!
Stacey says
I’ll be honest, it just depends on what’s on sale. 🙂 I usually use yellow though. Thanks, Tammie!
Derrick says
Is there a vegan version which I can sub something else for chicken broth/soup?
Mary says
WOW! This looks so gooood! Not waiting for Thanksgiving…..making this weekend. Thanks for a fantastic recipe!
Stacey says
LOL! I hope you enjoy it! Let me know how it turns out.
Marianne says
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!
Stacey says
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 says
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.
Debbie Caraballo says
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
Stacey says
Thanks, Deb! You are so welcome!
Debra says
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!
Stacey says
Thanks, Debra! I hope it turned out great for you!
Judy says
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
Stacey says
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.
Jackie@Syrup and Biscuits says
Great space saver idea, Stacey! Your dressing looks wonderful, too. 🙂
Stacey says
Thanks, friend!
Grace says
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! 🙂
Stacey says
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. says
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. 🙂
Stacey says
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. says
Awesome. Thanks for help!
Stacey says
You bet. Any time!
Amy M says
This is a great idea. I was just wondering if chopped eggs could be added and if so when should they be? Thanks.
Stacey says
Absolutely! You can simply add them in the beginning when mixing everything else up.
Denise says
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!!!
Stacey says
Thank you, Denise! I hope you’ll enjoy it!
Tina Ennis says
I love your site! Great recipes to try and of course Southern!!!
Stacey says
Thanks, Tina!
Alison @ Ingredients, Inc. says
looks like a keeper for Thanksgiving!
Stacey says
It’s just so easy and frees ups valuable oven space. 🙂
lynn says
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!
Stacey says
🙂
Dena says
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!
Stacey says
Sounds like an easy way to make it a complete meal!
Shea says
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.
Stacey says
Great idea!
carychapman says
do u use white or yellow cor meal to make your cornbread?
Stacey says
It doesn’t really make a huge difference. Which ever you have on hand will work just fine.
lynn boliver says
Just wondering if anyone has used Jiffy sweet cornbread in this recipe?
Pamela says
Looks awesome!! I am used to making a 9×13 pan in the oven!!!
This will be on my table this year!!
Thank you!!
Queenie says
Would Jiffy cornbread mix be too sweet to use ?
Pamela Gilliam says
Would this work with dried Pepperidge Farm cornbread stuffing pieces?
Stacey says
Sure! You might want to add a little extra broth, though.
Julie says
I’ve never made cornbread except with Jiffy. Do you have a cornbread recipe?
Stacey says
I do! http://southernbite.com/2010/10/19/mamas-cornbread/
Melissa says
Can this recipe be doubled? Will it still turn out?
Stacey says
Yes, if you have a large enough slow cooker. You might also need to add some additional time.
Kimber says
Hi, what size crockpot would you recommend for this recipe? Thanks.
Stacey says
4 to 5 quart should work just fine.
cindy says
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 says
I also hav a Ninja 3 in one with metal pan, not crock pan can I use it for this recipe
Stacey says
I don’t see why not.
Stacey says
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. 🙂
Kim says
I use raw sage sausage in my dressing. Wonder if I could use it as well in the crockpot?
Stacey says
I don’t see why not so long as you ensure the sausage gets cooked through.
sheena says
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 🙂
Stacey says
Awesome! So glad it turned out great for you! Happy Thanksgiving!
Charlotte Moore says
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?
Stacey says
Yes, definitely not in cornbread that you’re going to use for dressing! 🙂
Winnie Mom says
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!!
Stacey says
Thanks so much! You, too!
Regina says
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 says
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.
Stacey says
Love anything that saves time!
cindy says
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?
Cindy Wheatley says
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?
Stacey says
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.
Tammy says
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?
Stacey says
I haven’t tried that, but hopefully someone will chime in for us. 🙂
Stephen Timmons says
Trying your recipe for first time, can it be made the night before then cooked next day?
Stacey says
Sure can!
Terry Branham says
How many boxes of Jiffy Cornbread does it take?
Sue says
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!
Stacey says
Thanks you so very much, Sue!! Happy Thanksgiving!!
Margaret Richardson says
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.
Stacey says
Thanks so much for the reminder, Margaret. Sweet cornbread mix just doesn’t work the same in dressing.
Tammy says
How much does this recipe yield?
It sounds delicious!!
I’m so excited I found this!
Tammy
Stacey says
You can serve 8 to 10 depending on the serving size.
Teresa says
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!
Stacey says
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!!
Debbie Beasley says
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!
Stacey says
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.
Stacey says
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!
Stella says
Mine turned out so soggy and mushy. Transferred to oven for another hour and still did not dry out. Ended up throwing away
Stacey says
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.
Stacey says
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!
Jean says
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.
Stacey says
Fantastic, Jean! I’m so happy to hear it turned out great for you!
Linda Petrus says
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.
Stacey says
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.