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Home » Recipes » Sides

Slow Cooker Cornbread Dressing

Stacey – November 7, 2013 – 103 Comments

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Slow Cooker filled with Slow Cooker Cornbread Dressing

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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? 

Scoop of Slow Cooker Cornbread DressingYou 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!)

Gravy being poured over a scoop of Slow Cooker Cornbread Dressing

Scoop of Slow Cooker Cornbread Dressing
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4 from 9 votes

Recipe Card

Slow Cooker Cornbread Dressing

Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 to 10 servings
Author Stacey Little | Southern Bite

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

If you like more of a toasted top on your dressing, you can place the crock of your slow cooker (if it's oven-safe) in the oven and gently broil until golden brown. 
Scoop of Slow Cooker Cornbread Dressing
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Slow Cooker Cornbread Dressing - image for Pinterest 

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Stacey Little of Southern Bite

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Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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  1. Tina Martin

    November 24, 2022 at 6:44 pm

    My family loved this dressing. I read the comments before making it and decided to use less broth. Turned out perfect.

    Reply
    • Stacey

      November 29, 2022 at 10:43 am

      I’m glad y’all enjoyed it!

      Reply
  2. Mickie Thomason

    November 6, 2022 at 5:06 pm

    I make this every Thanksgiving

    Reply
    • Stacey

      November 7, 2022 at 10:03 am

      Thank you so much!

      Reply
  3. j. Martin

    October 3, 2022 at 4:40 pm

    Very close to what my mom used to make and easy!

    Reply
    • Stacey

      October 5, 2022 at 9:42 am

      What a compliment!

      Reply
  4. Linda Petrus

    December 24, 2020 at 5:25 pm

    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.

    Reply
    • Stacey

      December 27, 2020 at 1:52 pm

      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.

      Reply
  5. Jean

    November 27, 2020 at 5:58 pm

    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.

    Reply
    • Stacey

      November 29, 2020 at 12:54 pm

      Fantastic, Jean! I’m so happy to hear it turned out great for you!

      Reply
  6. Stella

    November 26, 2020 at 9:35 pm

    Mine turned out so soggy and mushy. Transferred to oven for another hour and still did not dry out. Ended up throwing away

    Reply
    • Stacey

      November 27, 2020 at 8:16 am

      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.

      Reply
    • Stacey

      November 27, 2020 at 8:24 am

      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!

      Reply
  7. Debbie Beasley

    November 26, 2020 at 12:36 pm

    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!

    Reply
    • Stacey

      November 27, 2020 at 8:20 am

      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.

      Reply
    • Stacey

      November 27, 2020 at 8:25 am

      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!

      Reply
  8. Teresa

    November 25, 2020 at 8:18 pm

    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!

    Reply
    • Stacey

      November 25, 2020 at 8:31 pm

      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!!

      Reply
  9. Tammy

    November 24, 2020 at 11:13 am

    How much does this recipe yield?
    It sounds delicious!!
    I’m so excited I found this!
    Tammy

    Reply
    • Stacey

      November 24, 2020 at 11:48 am

      You can serve 8 to 10 depending on the serving size.

      Reply
  10. Margaret Richardson

    November 18, 2020 at 10:26 pm

    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.

    Reply
    • Stacey

      November 19, 2020 at 11:03 am

      Thanks so much for the reminder, Margaret. Sweet cornbread mix just doesn’t work the same in dressing.

      Reply
  11. Sue

    November 17, 2020 at 1:29 pm

    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!

    Reply
    • Stacey

      November 18, 2020 at 8:42 am

      Thanks you so very much, Sue!! Happy Thanksgiving!!

      Reply
  12. Terry Branham

    November 6, 2018 at 2:05 pm

    How many boxes of Jiffy Cornbread does it take?

    Reply
  13. Stephen Timmons

    November 22, 2017 at 9:39 am

    Trying your recipe for first time, can it be made the night before then cooked next day?

    Reply
    • Stacey

      November 22, 2017 at 3:28 pm

      Sure can!

      Reply
  14. Tammy

    October 19, 2017 at 3:45 pm

    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?

    Reply
    • Stacey

      October 24, 2017 at 2:25 pm

      I haven’t tried that, but hopefully someone will chime in for us. 🙂

      Reply
  15. Cindy Wheatley

    December 1, 2016 at 8:42 pm

    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?

    Reply
    • Stacey

      December 2, 2016 at 9:48 am

      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.

      Reply
  16. cindy

    November 29, 2016 at 10:22 pm

    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?

    Reply
  17. Regina

    November 24, 2016 at 10:30 am

    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!

    Reply
    • Regina

      November 24, 2016 at 10:40 am

      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.

      Reply
      • Stacey

        November 29, 2016 at 11:09 am

        Love anything that saves time!

        Reply
  18. Winnie Mom

    November 22, 2016 at 1:47 pm

    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!!

    Reply
    • Stacey

      November 29, 2016 at 11:14 am

      Thanks so much! You, too!

      Reply
  19. Charlotte Moore

    November 26, 2015 at 10:27 am

    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?

    Reply
    • Stacey

      December 11, 2015 at 11:31 am

      Yes, definitely not in cornbread that you’re going to use for dressing! 🙂

      Reply
  20. sheena

    November 24, 2015 at 11:45 am

    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 🙂

    Reply
    • Stacey

      November 24, 2015 at 3:38 pm

      Awesome! So glad it turned out great for you! Happy Thanksgiving!

      Reply
  21. Kim

    December 22, 2014 at 5:09 pm

    I use raw sage sausage in my dressing. Wonder if I could use it as well in the crockpot?

    Reply
    • Stacey

      December 22, 2014 at 9:29 pm

      I don’t see why not so long as you ensure the sausage gets cooked through.

      Reply
  22. cindy

    December 12, 2014 at 6:46 pm

    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?

    Reply
    • cindy

      December 12, 2014 at 6:48 pm

      I also hav a Ninja 3 in one with metal pan, not crock pan can I use it for this recipe

      Reply
      • Stacey

        December 13, 2014 at 8:47 am

        I don’t see why not.

        Reply
    • Stacey

      December 13, 2014 at 8:47 am

      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. 🙂

      Reply
  23. Kimber

    November 21, 2014 at 12:19 pm

    Hi, what size crockpot would you recommend for this recipe? Thanks.

    Reply
    • Stacey

      November 24, 2014 at 9:19 am

      4 to 5 quart should work just fine.

      Reply
  24. Melissa

    November 17, 2014 at 10:10 am

    Can this recipe be doubled? Will it still turn out?

    Reply
    • Stacey

      November 17, 2014 at 10:17 am

      Yes, if you have a large enough slow cooker. You might also need to add some additional time.

      Reply
  25. Julie

    November 15, 2014 at 8:30 pm

    I’ve never made cornbread except with Jiffy. Do you have a cornbread recipe?

    Reply
    • Stacey

      November 17, 2014 at 10:23 am

      I do! https://southernbite.com/2010/10/19/mamas-cornbread/

      Reply
  26. Pamela Gilliam

    November 14, 2014 at 4:29 pm

    Would this work with dried Pepperidge Farm cornbread stuffing pieces?

    Reply
    • Stacey

      November 14, 2014 at 4:38 pm

      Sure! You might want to add a little extra broth, though.

      Reply
  27. Queenie

    November 3, 2014 at 11:42 pm

    Would Jiffy cornbread mix be too sweet to use ?

    Reply
  28. Pamela

    November 3, 2014 at 5:44 pm

    Looks awesome!! I am used to making a 9×13 pan in the oven!!!
    This will be on my table this year!!
    Thank you!!

    Reply
  29. lynn boliver

    October 18, 2014 at 2:49 pm

    Just wondering if anyone has used Jiffy sweet cornbread in this recipe?

    Reply
  30. carychapman

    October 17, 2014 at 9:38 pm

    do u use white or yellow cor meal to make your cornbread?

    Reply
    • Stacey

      October 17, 2014 at 9:54 pm

      It doesn’t really make a huge difference. Which ever you have on hand will work just fine.

      Reply
  31. Shea

    October 15, 2014 at 5:59 pm

    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.

    Reply
    • Stacey

      October 17, 2014 at 9:50 pm

      Great idea!

      Reply
  32. Dena

    September 7, 2014 at 2:26 pm

    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!

    Reply
    • Stacey

      September 8, 2014 at 8:56 pm

      Sounds like an easy way to make it a complete meal!

      Reply
  33. lynn

    September 7, 2014 at 10:23 am

    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!

    Reply
    • Stacey

      September 8, 2014 at 8:56 pm

      🙂

      Reply
  34. Alison @ Ingredients, Inc.

    September 7, 2014 at 9:24 am

    looks like a keeper for Thanksgiving!

    Reply
    • Stacey

      September 8, 2014 at 8:57 pm

      It’s just so easy and frees ups valuable oven space. 🙂

      Reply
  35. Tina Ennis

    May 25, 2014 at 12:46 pm

    I love your site! Great recipes to try and of course Southern!!!

    Reply
    • Stacey

      May 25, 2014 at 8:07 pm

      Thanks, Tina!

      Reply
  36. Denise

    May 21, 2014 at 5:39 pm

    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!!!

    Reply
    • Stacey

      May 23, 2014 at 9:06 am

      Thank you, Denise! I hope you’ll enjoy it!

      Reply
  37. Amy M

    November 25, 2013 at 12:06 pm

    This is a great idea. I was just wondering if chopped eggs could be added and if so when should they be? Thanks.

    Reply
    • Stacey

      November 25, 2013 at 2:23 pm

      Absolutely! You can simply add them in the beginning when mixing everything else up.

      Reply
  38. Grace

    November 22, 2013 at 6:17 am

    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! 🙂

    Reply
    • Stacey

      November 22, 2013 at 9:05 am

      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!

      Reply
      • Brian E.

        November 25, 2013 at 10:21 am

        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. 🙂

        Reply
        • Stacey

          November 25, 2013 at 2:28 pm

          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! 🙂

          Reply
          • Brian E.

            November 27, 2013 at 10:14 am

            Awesome. Thanks for help!

          • Stacey

            December 4, 2013 at 1:43 pm

            You bet. Any time!

  39. [email protected] and Biscuits

    November 10, 2013 at 1:32 pm

    Great space saver idea, Stacey! Your dressing looks wonderful, too. 🙂

    Reply
    • Stacey

      November 12, 2013 at 9:01 am

      Thanks, friend!

      Reply
  40. Judy

    November 8, 2013 at 12:15 pm

    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

    Reply
    • Stacey

      November 12, 2013 at 9:01 am

      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.

      Reply
  41. Debra

    November 8, 2013 at 12:14 am

    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!

    Reply
    • Stacey

      November 12, 2013 at 9:01 am

      Thanks, Debra! I hope it turned out great for you!

      Reply
  42. Debbie Caraballo

    November 7, 2013 at 8:32 pm

    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

    Reply
    • Stacey

      November 7, 2013 at 8:35 pm

      Thanks, Deb! You are so welcome!

      Reply
  43. Marianne

    November 7, 2013 at 8:05 pm

    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!

    Reply
    • Stacey

      November 7, 2013 at 8:20 pm

      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.

      Reply
    • Wendy

      December 24, 2013 at 4:08 pm

      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.

      Reply
  44. Mary

    November 7, 2013 at 4:49 pm

    WOW! This looks so gooood! Not waiting for Thanksgiving…..making this weekend. Thanks for a fantastic recipe!

    Reply
    • Stacey

      November 7, 2013 at 8:18 pm

      LOL! I hope you enjoy it! Let me know how it turns out.

      Reply
  45. Tammie

    November 7, 2013 at 4:42 pm

    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!

    Reply
    • Stacey

      November 7, 2013 at 8:17 pm

      I’ll be honest, it just depends on what’s on sale. 🙂 I usually use yellow though. Thanks, Tammie!

      Reply
      • Derrick

        November 18, 2014 at 9:14 pm

        Is there a vegan version which I can sub something else for chicken broth/soup?

        Reply
  46. Cindy

    November 7, 2013 at 4:26 pm

    Just wondering how much cornbread makes 8 cups…a 9 X13 pan??

    Reply
    • Stacey

      November 7, 2013 at 4:30 pm

      A 9×13 pan should give you more than enough. 🙂

      Reply
  47. Regina

    November 7, 2013 at 12:58 pm

    Ok I’m a dtizy doodle today. Do you cook in the crock pot and then in the over afterwards???? HELP

    Reply
    • Stacey

      November 7, 2013 at 3:01 pm

      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. 🙂

      Reply
      • hannah

        November 25, 2013 at 1:51 pm

        Once you try this, this will be your family’s favorite.

        Reply
        • Stacey

          November 25, 2013 at 2:23 pm

          Awwww, thanks, Hannah!!

          Reply
    • lisa

      September 6, 2014 at 7:23 am

      just cook it in oven

      Reply

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