Closeup of southern cornbread dressing mounded in a bowl.
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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

Ingredients

  • 4 1/2 cups cornbread crumbs
  • 1 14 to16-ounce package 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.

Nutrition

Calories: 225kcal | Carbohydrates: 25g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 84mg | Sodium: 629mg | Potassium: 254mg | Fiber: 1g | Sugar: 7g | Vitamin A: 8.6% | Vitamin C: 14.4% | Calcium: 6% | Iron: 7.6%