Crockpot Chicken and Dressing Casserole
This homestyle Crockpot Chicken and Dressing Casserole is packed with flavor and can be served straight from your slow cooker. Enjoy a heaping helping for dinner with a side of homemade mashed potatoes and green beans for a comfort food feast any time of year.
Easy Crockpot Chicken and Dressing Casserole Recipe
True to my Southern roots, I frequently refer to stuffing as dressing. In particular if there’s cornbread involved. This easy slow cooked casserole is made with chicken breasts, smothered with a flavorful easy sauce, that’s then topped with cornbread dressing flavored with onion and celery. While I’m not one to cook with canned soups very often, in this recipe it works like a charm and adds to the ease of preparation. Everything in moderation, right? For an oven version you may like to also check out my chicken and dressing casserole that can can be handy for those days you’d prefer making this comforting dish in the oven. How to make simple slow cooker Chicken and Dressing recipe:
- Chicken – Boneless skinless chicken breasts or chicken thighs.
- Dressing – One or two boxes of cornbread stuffing or dressing mix.
- Seasonings – Poultry seasoning, granulated garlic or garlic powder, salt and lemon pepper.
- Vegetables – Onion and celery.
- Fat – Salted or unsalted butter.
- Filling – Cream of chicken soup and cream of celery soup.
- Liquid – Low sodium chicken broth.
- Thickener – Dry chicken gravy mix.
How to Make the Best Crockpot Chicken and Dressing Casserole Recipe
- Ingredients you’ll need to make homemade Crockpot Chicken and Dressing Casserole: Boneless skinless chicken breasts, poultry seasoning, granulated garlic, salt, lemon pepper. diced onion, celery, butter, chicken stock or broth, cream of celery soup, cream of chicken soup, chicken gravy mix, one or two packages stuffing mix.
- I prepare this chicken and dressing casserole in my 6 quart oval slow cooker. You can of course, make this in any shape slow cooker that you have.
- Why cover the top with paper towels? Condensation forms while cooking and this will prevent it from dripping back into the crockpot.
- Keep in mind, slow cookers vary wildly in how quickly they cook from brand to brand as well as age. Know your appliance and adjust cooking times for this chicken and dressing casserole as needed, for the best end result.
- The chicken breasts I used in this casserole recipe were large and thick. I simply cut them in half. If you’re using thinner pieces, this may not be necessary.
- Is there enough salt in the recipe? There is only a small amount of added salt used to season the chicken breasts in this crockpot casserole. This is due to the fact that there’s ample in the soups and the gravy mix that is poured over the chicken breasts. You may taste the sauce and and adjust the saltiness to your taste, if desired.
- Can I substitute turkey for the chicken breasts? Yes, boneless turkey breast in the same amount would work.
- Can I use two boxes of cornbread dressing mix? You absolutely can! One box will result in a more moist dressing and two packages of dressing mix will stretch the servings and lend a less gravy-like sauce and consistency to the dish overall, with no other adjustments.
Crockpot Chicken and Dressing Casserole Cooking Tips
- My slow cooker has a removable crock, so, I often assemble this entire dish in the crock the night before, cover and chill. In the morning, after allowing it to warm on the counter for 15 minutes, I place the crock into the slow cooker and set the time to cook while I’m away from home. Before doing this, check your appliances manufacturers recommendation regarding any safety precautions or recommendations needed for chilling a dish in the removable crock to prevent thermal shock.
- At the end of cooking, you can take 2 forks and gently shred the chicken pieces, if desired or leave them whole.
- As the casserole rests, the gravy will continue to thicken. Allow a little stand time with it uncovered.
- I love a splash of green for garnishing any finished dish. I used chives, but you can top this with fresh sage or parsley or omit the garnish altogether.
- See more tips for successful slow cooking here on Food Network.
- Store Crockpot Chicken and Dressing chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
More Southern Style Cornbread Recipes to Try
- Start your day with this Cornbread and Sausage Quiche.
- Hot Water Cornbread is a humble dish that only takes 4 ingredients to make.
- Cornbread Dressing with Sausage and Apples can be made with leftover cornbread.
- Crackling Cornbread is a tasty side for a bowl of pinto beans.
- Bundt Pan Herbed Cornbread Dressing features a beautiful presentation, too.
- This colorful layered Cornbread Salad is an edible centerpiece.
- Easy Cornbread Casserole is sweet and moist with a tender crumb.
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Helpful Kitchen Items:
Crockpot Chicken and Dressing Casserole
Servings: 6 servings
Calories: 450kcal
Ingredients
- 2 lb boneless skinless chicken breasts
- 1 tsp poultry seasoning
- 1 tsp granulated garlic or garlic powder
- 1/2 tsp salt
- 1 tsp lemon pepper
- 1 medium onion diced
- 1 rib celery diced
- 4 Tbsp butter
- 1 10 oz can cream of chicken soup
- 1 10 oz can cream of celery soup
- 1 cup low sodium chicken broth
- 1 0.8 oz dry chicken gravy mix
- 1-2 6 oz box cornbread stuffing/dressing mix
Instructions
- Spray the inside of a 6 quart oval slow cooker with cooking spray.
- Arrange chicken in a single layer on bottom. Season with poultry seasoning, lemon pepper, garlic and salt.
- In a skillet on the stovetop, cook the onion and celery with butter over medium-high heat. Cook until softened and beginning to brown. about 3-5 minutes Season with black pepper to taste..
- In a medium-size mixing bowl whisk together, both soups, chicken broth and gravy mix. Pour 3/4 evenly over chicken in crockpot.
- Add the stuffing/dressing mix and cooked vegetables to remaining soup in bowl. Mix well then spread on top. Cover opening with doubled paper towels, then place lid firmly into place.
- Cook for 3-4 hours on high or 6-7 hours on low. Allow to sit uncovered for 15 minutes prior to serving. May fluff dressing with a fork, if desired.
Notes
- To prevent condensation from dripping back into the dish while cooking, cover the opening with double paper towels then lock the lid in place.
- Can I use two boxes of cornbread dressing mix? You absolutely can! One box will result in a more moist dressing and two packages of dressing mix will stretch the servings and lend a less gravy-like sauce and consistency to the dish overall, with no other adjustments.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 32g | Protein: 38g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1511mg | Potassium: 797mg | Fiber: 2g | Sugar: 4g | Vitamin A: 556IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!
Can you use double cream of chicken rather than cream of celery?
If you prefer, sure!
Hello, can packaged cornbread mix be used instead of stuffing mix?
Hi Tonya, cornbread mix isn’t seasoned and requires other ingredients to make. It’s best to use stuffing mix for this recipe.
How would you cook this in the oven?
Bake at 350°F for about 45-50 minutes or until chicken is tender and juices run clear.
Came out perfect! I did cut the large chicken breast in half. I also added extra broth, as I used Boudin bakery’s sourdough stuffing mix. The double paper towel is a must. I also let it cook with the lid off for the last half hour.
I’m so happy you loved this, thanks!
Hello. Need clarification- Do I double paper towels over top of slow cooker? Is this to prevent condensation? Does it keep casserole from becoming mushy or watery? If the answer is yes- could I use dish towel in place of paper towel?
Doubled paper towels are placed over the opening then lock the lid on top. It’s to prevent condensation on the lid from dripping back into the slow cooker. I suppose it depends on the thickness of the towel, it’s your call.
Im making this now… I used two 6oz boxes of stuffing, and added a little more chicken broth. It’s been cooking now for about 3 hours, and Im nervous it’s too soupy. Hopefully by the 6th hour, it will be okay. It smells wonderful! Thanks for the recipe.
Hi Carl. I do hope you doubled paper towels over the top of the slow cooker, it really does make a difference. It also will set-up when you let it stand. Two boxes, you should be good to go.
I made this for dinner last night and it was a hit!! I didn’t have time in the morning to sauté the onion and celery so I just threw it in the slow cooker raw. It turned out great! I will add this to my make again recipes. Thanks!
Wonderful, I’m so happy you loved this, thank you!
I cooked mine on low for 6 hours, that was way too long. It was mushy and didn’t need any extra salt added. I like the concept of the recipe, but I will tweak it next time.
Please note, if you use thinner pieces of chicken, it naturally won’t take as long to cook. Perhaps you need to use two boxes of stuffing. Also, it really does make a difference if you skip the paper towels. The condensation formed that drips back into the dish will make it watery.
Which is the best stuffing mix to use?
You can use your favorite brand of cornbread or bread stuffing mix, whether it’s a brand like Stovetop or private label store brand that you like. I prefer cornbread, I think it holds up better to the slow cooker process but, both are delicious.
This sounds so good, but was wondering if you can use bread stuffing instead of cornbread
You can if you prefer. You may also use 2 packages.
You are going to hate this question. Is it possible to use bone in chicken thighs and just be careful of the bones. I’ve tried other chicken and stuffing where the stuffing goes on the top dry but the dressing never cooked. This appears to be the ver best chicken stuffing dressing and I’m so glad it’s not one of those 4 or5 ingredient recipes
Hi Helen, I actually like your idea of using bone-in chicken. While I haven’t tested chicken thighs in particular, I think you could being mindful that it will take longer to cook. Check it for doneness with a fork around 6 hours (on low) and add time from there. If you try it, let us know how it goes!
Jackie I agree with your assessment about the heat levels. But if you read above, Nancy asked if it could be “prepared and not cooked.” and then she asks if it could be frozen also. I took that as her wondering about two separate ways to prepare this in advance. And my concern was NOT to prepare it without cooking it right away. The juices from the chicken soaking into the stuffing is just a food poisoning science project waiting to happen. But preparing it and immediately freezing it would definitely work.
Very good, but SUPER salty. I’d leave out the salt and use water instead of low sodium chicken broth. Everything else has salt so overall it is too much.
Salt is subjective to every single person. What you may find salty, won’t be enough salt flavor for the next person. It would seem as if you’re sensitive to it so, you should adjust the amount in this or any other recipe.
Hi! Just wondering if this can be prepared, but not cooked. Would it freeze well until ready to cook?? Thanks!!
Hi Nancy, yes you can freeze this casserole.
I can’t help but think about the issues of food poisoning that happens very frequently at Thanksgiving when people prepare their stuffing recipes and stuff their raw turkey the day before to save time. The cooked onions and celery mixed with the bread crumb stuffing mixed with raw chicken and canned chicken soups together seems in the same vein. Maybe I’m wrong?? But I don’t think I would do it. This recipe is easy enough, and can be done in a manner of 15 minutes and you just walk away. I make this recipe at least once a month, and it pretty fool proof.
Stuffing in turkeys can be dangerous because it is inside the bird. If the bird isn’t cooked long enough, the stuffing will not get up to a temperature that will kill the bacteria as the bird is, in essence, blocking the heat from getting to the stuffing, thus making people ill. This recipe in a crook pot allows the stuffing and vegetables to get to a sufficient temp to kill any bacteria as they cook independently alongside the chicken, so long as you are setting the crook pot to the correct temp and time you should have no problems.
Do you make the stuffing with the directions on the box, or just add it dry to the soup mixture?
Please follow the recipe not the package instructions.
I personally don’t like Stove Top Stuffing but do have a bag of the Pepperidge Farm Cornbread Stuffing will this work?
Absolutely!
This recipe sounds great! I think I will add a 10-12 oz. frozen bag of vegetables to it and make it a true all-in-one dinner.
Great idea, let me know how that goes.
Hi
This is very interesting for me tonight dinner.
Do you think can I do with Instant Pot with this recipe ?
If so and you know how much set for time and so on that you can tell me ?
Thank you so much and I always love your meal !!
I’m certain you could make this in an Instant Pot however, I haven’t tested it so I’m unable to give you specific instructions.Thanks so much for your kind comment!
Thank you for your reply.
If I’m gonna do with Instant Pot, I will be post for future this section.
Thank you again
Thanks Yuri!
Okay, tried this in my Instant Pot. There needs to be a little “tweaking” to the recipe . Instead of a 6 oz box of stuffing mix, you need to use a 12 oz package or…2 of the 6 oz boxes. the 6 oz is just too soupy and wet, really not a good texture to eat.
So I played with the recipe and realized that it just needed another 6 oz of stuffing. And Voila! it worked.
Even my 19 year old son told me it was great. Had I served it to him in the 6 oz version that was soupy, I would have never heard the end of it.
So, just follow the recipe as Melissa has written…..pretend that you are making it in a slow cooker. But….instead…..put it on 30 minutes in the “manual” mode of the Instant Pot, with the steam release option on. After you finish the steam release and are able to open the Instant Pot, you can shred the chicken and let it sit for a bout 10 minutes and it is ready to serve!!.
Michele !
You are awesome . Thank you so much for your testing with instant pot recipe !
I got to try ! I will tell you after that I try .
Thank again !! Happy cooking .
Yuri – You’re welcome! Just know that when you mix the 12 oz of stuffing with the last bit of the soup and the onions and celery mixture, it will be dry and crumbly because there just isn’t enough to cover all of the stuffing. But do not worry! The Instant Pot really creates a lot of steam and liquid, and the chicken with the 3/4 of the soup mixture poured on it in the bottom of the pot really gives off quite a bit of moisture while it cooks so all of that will soak up into the stuffing mix quite nicely.
OMG ! Michel, I just almost asking about this thing !! You Psychic ability or what ! LOL
Thank you again !! Definitely I’d like to make this big time !!