You'll love this classic Thanksgiving side dish! It's melt in your mouth moist and buttery, with bursts of sage, onion, and celery in every single bite.
Table of Contents
🗝️ Key takeaways
- Slow cooker stuffing is light with a fluffy texture plus it doesn't take up space in the oven.
- Perfect for the Thanksgiving table but easy enough for any time!
- You can lay chicken breasts or turkey breasts underneath for a small family gathering instead of roasting a whole turkey.
I've made classic Southern cornbread stuffing even better by adapting my favorite family recipe for the
Plus making it in a separate dish means the turkey cooks faster!
🧾 Ingredients
📖 Variations
- In a time crunch? No time to make your favorite homemade cornbread recipe? Cut some corners and use store-bought cornbread that's already baked.
- The cornbread can be cubed or crumbled - whichever you prefer.
- For a vegetarian option use cream of celery soup instead of cream of chicken and vegetable stock instead of chicken stock. Be sure to check your herb stuffing mix for animal products as well.
- Cream of chicken soup brings in moisture and creamy flavor but you can use any cream soup you prefer.
- I love to add poblano pepper. You could use jalapeno, chipotle, bell pepper, or just leave it out.
- This is a great place to use up leftover cornbread muffins.
This Southern cornbread dressing recipe is mindless and foolproof. You just dump everything in, set the heat and timer, and move off to your next cooking chore.
It's a family favorite that's always a part of Thanksgiving dinner.
If you have leftovers make this chicken casserole. Use leftover turkey in place of the chicken!
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Stir together everything but the wet ingredients and butter in a 6 quart
slow cooker that you've greased. - Blend the corn, stock, and beaten eggs together.
- Mix into the dry ingredients in the
slow cooker . - Dot with butter and cook, covered, on LOW for 4 hours or until cooked through and set.
Oven instructions
You can also bake this in a covered casserole dish if you prefer.
- Spay a baking dish with no-stick cooking spray.
- Mix cornbread cubes in a large bowl with the remaining ingredients.
- Put the dressing mixture in a prepared baking dish.
- Cover with foil.
- Bake at 375 F for 50 minutes, or until cooked through.
🥫 Storage
Remove crock pot dressing from the crock and place in an airtight container or cover with plastic wrap then refrigerate. Don't leave it out more than 2 hours before refrigerating.
Food safety, y'all!!!!
If it's been left out over two hours or so while you chatted just go ahead and throw it away - it's not worth a night in the emergency room.
Leftover dressing can be stored in the refrigerator for up to 3 days - or frozen for up to 3 months.
💭 Tips
Expert Tip - Get a head start on Thanksgiving. Make this crockpot dressing a day ahead by combining the dry ingredients in the crock. Cover and refrigerate overnight then finish the recipe the next day.
- Don't make the herb stuffing mix you'll just need the mix itself - straight from the box.
- For a vegetarian option use cream of celery soup instead of cream of chicken and vegetable stock instead of chicken stock. Be sure to check your herb stuffing mix for animal products as well.
- 1 9x9-inch square of cornbread will make about 4 ½ cups of crumbled. 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.
- If you like sausage in it just brown ½ pound of bulk pork sausage, drain, and stir into the dry ingredients before stirring in the egg mixture. Any way you make it it's the best stuffing I've ever had!
- This recipe was made in a 6-quart crockpot.
Next time try the sweet potato casserole to round out your holiday dinner! It's the perfect side dish for any holiday meal.
👩🍳 FAQs
Here are the questions I am most frequently asked about this recipe.
Yep. You can assemble it about a day ahead and store it in the refrigerator, tightly covered. Since you're starting from cold I'd give the
This classic dish freezes relatively well. It's so easy I wouldn't make it ahead and freeze it but if you have leftovers you could freeze and then serve it with chicken and gravy later on. The texture changes just a touch.
📚 Related recipes
Once you get the Southern cornbread dressing handled you're still going to need a few things to even out the table.
Here are a few of my favorites Thanksgiving side dishes -
If you're looking for more slow cooker recipes be sure to check out this great collection!
🍽️ Serve with...
Besides a big Thanksgiving dinner this easy
Restless Chipotle recommends...
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This is the Slow Cooker I use. It's lasted for years.
📞 The last word
This is a very moist dressing but it stays light and fluffy, too.
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 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.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Slow Cooker 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
- Stir together everything but the butter in a 6 quart slow cooker that you've greased.
- Dot with the butter.
- Cook, covered, on LOW for 4 hours or until cooked through and set.
- Fluff with fork if needed.
Notes
- Make it ahead by combining the dry ingredients the day before in the crock. Cover and refrigerate overnight then finish the recipe the next day.
- For a vegetarian option use cream of celery soup instead of cream of chicken and vegetable stock instead of chicken stock. Be sure to check your herb stuffing mix for animal products as well.
- 1 9x9-inch square of cornbread will make about 4 ½ cups of crumbled. 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.
- If you like sausage in it just brown ½ pound of bulk pork sausage, drain, and stir into the dry ingredients before stirring in the egg mixture.
- This recipe was made in a 6 quart crockpot.
- You can also bake this in a covered casserole dish if you prefer. Just bake at 375F for 50 minutes, or until cooked through.
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.
First Published November 6, 2017 -- Last Updated: November 16, 2023, for editorial improvements.
Amber says
How many people does this feed? I don’t see the servings, but I may have overlooked them.
Marye says
12 -very generously. It fills a 6 quart crock pot. The servings are in the recipe card at the bottom of the page. 🙂
Amelia Bautista says
Can this be made in the oven? If so how long? And what temp?
Marye says
yes, bake it, covered, for about 45 minutes at 375F