Make dinnertime cozy with this classic country comfort food recipe from the 1940s. It's a hearty meal that's perfect for back to school.
Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want to go to.
Table of Contents
🗝️ Key takeaways
Crockpot Dixie Chicken is easy to prep and the rich creaminess hits the spot every time. This classic dish will remind you of the meals you shared with the family growing up—just like Mom used to make, but simpler!
I found this recipe in the New American Cookbook published in 1941. I've adapted it for modern use and tastes.
- Slow cooker recipes make for an extra easy dinner on busy days. You only need "practical and dependable" pantry staples for this recipe.
- This creamy crock pot dinner is perfect for crisp, fall weather. With back-to-school in full swing, it's great to have dinner ready when you get home.
- From potlucks to tailgating this recipe is ready to handle your hungriest friends and family members.
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
- Pork chops, a small pork tenderloin, or chicken thighs make a yummy substitute for the boneless, skinless chicken breasts.
- Any kind of canned corn or frozen corn can be used, as long as it's sweet corn. I like the flavor from fire roasted, though.
- Out of milk? Use ½ cup chicken broth instead.
- Add some diced onion or shallots for a little extra flavor and texture.
- Feeling fancy? Add a splash of white wine to the crockpot and make dinner feel like a special occasion any night of the week!
- I like to garnish with fresh-cracked black pepper. It enhances the flavor of both the mushrooms and the corn.
- Sliced green onion or chopped parsley make a great topping if you enjoy the flavor of fresh herbs or have some growing in your garden.
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Add the corn and chicken breasts to the slow cooker.
- Combine the soup, Ranch seasoning, and milk. Pour over the chicken.
- Add the diced chiles.
- Cover and cook on low for six hours.
Don't you just love when easy dinner leftovers work as a quick, satisfying meal the next day? I know I do!
Leftover crockpot chicken will last for three to four days in an airtight container in the fridge.
You can also freeze it for up to three months in Tupperware or a freezer-safe bag.
Let frozen Dixie chicken thaw in the fridge overnight. Then, reheat the leftovers in the microwave until the chicken is warm throughout. Easy, peasy!
💭 Things to know
Expert Tip: .Drain the corn if using canned corn. Otherwise, your crockpot chicken will be a little watery.
- For the easiest cleanup, use a slow cooker liner or spray the crockpot well with non-stick cooking spray
- Turn this main dish into a full meal by adding halved red potatoes and whatever other veggies you like. Carrots, bell peppers, broccoli florets, or green beans all make delicious additions.
- Creamy chicken tastes great over rice, egg noodles, or even toast! You can also spoon it over mashed potatoes or biscuits—yum!
- Make crockpot Dixie chicken stretch by shredding the chicken before serving it. (Be sure to stir it up well!)
Yes, you absolutely can. In a Dutch oven, you'll want to let everything simmer for 30-45 minutes over medium heat, or until the chicken reaches an internal temperature of 165 degrees F. Keep the lid partially covering the pot for best results. Add a splash of chicken stock if the sauce gets too thick.
Sure thing! I love easy recipes that use up precooked meat. However, you'll be able to cut the cook time way down. Let everything simmer in the crockpot for an hour or two, until it's all warmed and the mushrooms are tender.
It really is... well, sort of! The original "Dixie chicken" recipe is credited to the New American Cookbook, with a copyright date of 1941. I have adapted it for the slow cooker AND to be easier. The original recipe called for you to clean and disjoint a chicken. This is a modern twist on a really classic recipe.
📚 Related recipes
- Slow Cooker Chicken and Noodles is a tasty, hearty dish that will get the whole family excited about dinner. Plus, it's a great time-saver!
- A classic comfort-food meal, Crockpot Beef and Noodles melts in your mouth and offers a moment of peace (even on the busiest weeknight.)
- Slow Cooker Angel Chicken is a scrumptious, creamy dish that requires little prep and cleanup. Let the angels sing—it's glorious!
🍽️ Serve with...
This is a hearty meal that was meant to feed farmhands and hungry people!
I like to serve it with Maple Roasted Baby Carrots. They're the perfect simple side dish. No one can get enough of these sweet, brown sugar-coated veggies.
Creamy Dixie chicken pairs great with Easy Buttermilk Biscuits—they're great for sopping up all that good gravy.
And for a sweet ending? Old-Fashioned Pineapple Upside-Down Cake is an ideal way to finish up a homestyle dinner like this one! (It's from the 1930s, so you know it's good.)
Adapting this recipe from the 1941 original
When I adapted this recipe I added the Ranch seasoning, chiles, and cream of chicken soup. They are flavors I thought would add the flavor that our palates now expect.
I also used frozen fire-roasted corn instead of cutting the corn from the cob.
I substituted boneless chicken breast to make it easy but you could also use boneless chicken thighs.
Or, use a whole chicken and pick the bones out after it's cooked if you want to be true to the original.
The original recipe called for you to clean, dress, and disjoint a chicken. If you've never done that thank your lucky stars.
Then the recipe tells you to simmer it in water until tender and remove the chicken from the broth. Then you made a white sauce.
Then you have to bake it for 40 minutes. After all of that you'd probably have a sky-high pile of dishes to do.
Trust me when I say that my way has all the flavor without all the work! Sadly, you probably still have the kitchen to clean up.
📓 Meal plans in minutes
📞 The last word
I love finding great recipes amongst my vintage cookbooks and adapting them so that y'all can enjoy those flavors from so many years ago. Usually, they have to be adapted to make them easier, and for flavor.
People in previous decades didn't use as much flavoring as we do now so the original recipes are often quite bland. At least to our modern tastebuds!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Crock Pot Dixie ChickenPrint Pin Recipe Save Recipe
- 16 ounces corn kernels, about 2 ½ cups. I used fire roasted
- 2 pounds chicken breast, boneless, skinless
- 1 ounce Ranch dressing mix, divided use
- 10.5 ounces cream of chicken condensed soup, or cream of mushroom
- ½ cup milk, I used evaporated milk
- 4 ounces green chiles, totally optional
I earn a commission from Instacart from qualifying purchases.
- Add the corn to the bottom of a slow cooker.
- Cover with the chicken breasts.
- Sprinkle the chicken with half of the Ranch seasoning.
- Mix the soup, Ranch seasoning, and the milk. Whisk until smooth and pour over the top.
- Use a spatula or spoon to smooth the soup mixture over the chicken. Add the chiles over the top. You can drain them first or not - it's up to you.
- Cover and cook on low for 6 hours, or until chicken is 165°F in the center.
- Shred the chicken with 2 forks and serve over rice, mashed potatoes, or biscuits.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.