Around here, I make my cornbread dressing in the crockpot. The turkey already takes up half the oven and acts like it pays for the privilege. This Southern cornbread dressing comes out soft and buttery, with plenty of sage, onion, and celery. And when somebody asks if there's room in the oven for one more pie, I can actually say yes, because there should always be room for pie.
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🥰 Is this crockpot cornbread dressing recipe for you?
- You're out of oven space. The dressing cooks in the crockpot while the turkey and pies settle their differences.
- You like your dressing soft and buttery. This one is full of sage, onion, and celery, with a tender center you can scoop with a spoon.
- You're happy to take a shortcut. A bag of herb stuffing mix backs up the crumbled cornbread. It's Thanksgiving. You've got enough to do.
🧾 Ingredients
Crumbled cornbread gives this dressing its old-school flavor, and herb stuffing mix brings the seasoning. Creamed corn and cream of chicken soup keep it soft and scoopable.
- Herb stuffing mix - the boxed shortcut that grandma would side-eye, but still eat three helpings of.
- Cornbread - the star of the show; sweet tea's favorite sidekick finally got top billing.
- Onions - because flavor without onions is just sadness.
- Celery - the crunch nobody admits they like, but they'd notice if it were gone.
- Sage - Thanksgiving's signature perfume. You will smell like it all day.
- Cream of chicken - the canned glue that Southerners have trusted since forever.
- Creamed corn - the moist-maker; don't skip it unless you like dry regrets. Use canned for ease or make homemade creamed corn.
- Chicken stock - liquid gold. Cooks everything into submission.
- Eggs - the quiet binding force holding this family together.
- Salt - yes, you need it. Don't let the internet wellness police scare you.
- Butter - the real reason everyone comes back for seconds.
Grab the free kitchen cheat sheet for this crockpot cornbread dressing-loaded with extra tips, storage hacks, and FAQs I couldn't cram into the recipe card. It's like having me in your kitchen, minus the wink when you double the butter.
📖 Recipe
Crockpot Cornbread Dressing
Print Pin Recipe Rate RecipeIngredients
- 4 ½ cups cornbread, crumbled
- 14 ounces herb stuffing mix
- 10 ¾ ounces cream of chicken soup, undiluted
- 14 ounces creamed corn
- 28 ounces chicken stock, you might not use all of it
- 2 cups onion, chopped
- 1 cup celery, chopped
- 1 poblano pepper, fire roasted and diced - optional but yummy
- 4 eggs, beaten
- 1 tablespoon rubbed sage
- ½ teaspoon salt
- ½ teaspoon pepper
- ⅓ cup butter, cut up in small cubes
Instructions
- Grease a 6-quart slow cooker.
- Add the cornbread, stuffing mix, and vegetables, mixing well.
- Mix the remaining ingredients except butter and pour over the cornbread mixture. NOTE: Hold back some of the stock and add more only as needed to evenly moisten the crumbs. You may not need all of it.
- Mix until everything is well coated.
- Dot with the butter.
- Cook, covered, on LOW for 4 hours or until cooked through and set.
- Fluff with a fork if needed.
Oven Instructions
- Spray a baking dish with no-stick cooking spray.
- Saute the onion and celery until softened.
- Mix crumbled cornbread, onions, and celery in a large bowl with the remaining ingredients except butter.
- Put the dressing mixture in a prepared baking dish, dot with butter, and cover with foil.
- Bake at 375℉ for 50 minutes, or until cooked through.
Notes
- Short on time? Use store-bought cornbread.
- Make it ahead by combining the dry ingredients the day before in the crock. Mix wet ingredients in a bowl. Cover and refrigerate overnight then finish the recipe the next day.
- A 9 × 9-inch pan of cornbread yields about 4½ cups of crumbs. If you have a little more or a little less it's fine.
- Use cornbread that's a day or two old for best results.
- This recipe was made in a 6-quart crockpot.
Nutrition Facts
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.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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🔪 How to make this easy crockpot dressing
This is not rocket science. It's Thanksgiving. Stir, dump, dot with butter, and let the crockpot do the work while you act like you slaved all day. Four hours later? Fluffy, moist cornbread dressing that tastes like grandma whispered the directions in your ear.
- Stir it up - Toss everything but the wet ingredients and butter into a greased 6-quart slow cooker. Give it a stir like you're putting together a potion.
- Mix the wet stuff - Corn, cream of chicken soup, stock, and beaten eggs go in together and get mixed with a spoon or whisk.
- Bring it together - Pour that wet mix into the slow cooker and stir until it all looks like everything is covered.
- Butter & wait - Dot the top with butter cubes, cover, and let the crockpot do the work on LOW for 4 hours. You'll end up with dressing that's fluffy, set, and smells like the holidays showed up early.
😱 What can go wrong (and how to fix it)
🧅 The dressing is soggy. Add the chicken stock gradually. You want the crumbs evenly moistened with no liquid pooling at the bottom. You may have stock left over. It'll get over it.
🧅 The dressing is too dry. If it looks dry after cooking, gently fluff in a splash of warm chicken stock. Give it a minute to soak in before adding more.
🧅 The edges are set but the middle is still wet. Put the lid back on and give it more time on LOW. Use the 4-hour mark as a cue to check the center. The edges have been sitting next to the heat this whole time. Of course they're done first.
📚 More Southern sides
If you're looking for more slow cooker recipes be sure to check out this great collection!
🍽️ What to serve with
I serve this dressing with turkey and gravy on Thanksgiving. For Sunday dinner, spoon it alongside herbed baked chicken with cream gravy or slow cooker country ribs. If you go with the chicken, let the gravy run right into the dressing. That's what it's there for.
🏡 I grew up on sage dressing, and I still love it, but now I make this crock pot dressing recipe AND my mom's delicious sage stuffing. It's a Thanksgiving Day tradition... like football.
And naps.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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