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.
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❤️ Why you'll love it
- Slow cooker stuffing is light and fluffy.
- It's an almost effortless part of your holiday meal.
- You can lay chicken breasts or turkey breast underneath for a small family gathering instead of roasting a whole turkey.
I've made classic Southern cornbread dressing even better by adapting my favorite family recipe for the slow cooker and freeing the oven up for all those pecan pies you're planning on making!
🧾 Ingredients
- Don't make the herb stuffing mix you'll just need the mix itself - straight from the box.
- 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.
And this recipe is mindless and foolproof. You just dump everything in, set the heat and timer, and move off to your next cooking chore.
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- cornbread (homemade or a Jiffy mix)
- herb stuffing mix
- cream of chicken soup
- creamed corn
- chicken stock or chicken broth
- onion
- celery
- poblano pepper - optional
- eggs
- rubbed sage
- kosher salt
- black pepper
- butter
🔪 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.
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🥫 Storage
Remove crockpot dressing from the crock and refrigerate within two hours. 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, tightly covered, in the refrigerator for up to 3 days - or frozen for up to 3 months.
💭 Tips
Expert Tip - Make this slow cooker dressing 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. Any way you make it it's the best stuffing I've ever had!
- 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.
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 slow cooker an extra hour or two.
It 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 slow cooker recipe goes with a lot of main dishes! Serve Crockpot stuffing with...
📞 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 stuffing. It's a Thanksgiving Day tradition... like football.
And naps.
📖 Recipe
Slow Cooker Cornbread Dressing
Print Pin Recipe SaveEquipment Needed
Ingredients
- 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
- 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
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We'll never share your email or send you spam. Pinkie swear.First Published November 6, 2017 -- Last Updated: October 21, 2021 with editorial updates.
Amber
How many people does this feed? I don’t see the servings, but I may have overlooked them.
Marye
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
Can this be made in the oven? If so how long? And what temp?
Marye
yes, bake it, covered, for about 45 minutes at 375F