Closeup of southern cornbread dressing mounded in a bowl.
Print Add to Collection

Slow Cooker Cornbread Dressing

Once you’ve made this light and fluffy Southern cornbread dressing in a slow cooker you’ll never make it any other way. Be sure to scrape down the sides to peel off the crunchy, crusty bits.
Course Side Dish
Cuisine American - Southern
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 12
Calories 225kcal
Author Marye Audet-White

Equipment

Ingredients

  • 4 1/2 cups cornbread crumbs
  • 14 ounces herb stuffing mix
  • 10 3/4 ounces cream of chicken soup 1 can undiluted
  • 14 ounces creamed corn 1 can
  • 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
  • 1 tablespoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup unsalted 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

CAN THIS CORNBREAD DRESSING BE MADE AHEAD OF TIME?

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.

CAN SOUTHERN CORNBREAD DRESSING BE FROZEN?

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. To freeze, pack into freezer containers and freeze for up to 3 months. Thaw in the fridge overnight before using.

Nutrition

Calories: 225kcal | Carbohydrates: 25g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 84mg | Sodium: 629mg | Potassium: 254mg | Fiber: 1g | Sugar: 7g | Vitamin A: 430IU | Vitamin C: 11.9mg | Calcium: 60mg | Iron: 1.4mg