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Crockpot Cornbread Dressing

Course Side Dish
Cuisine American
Keyword cornbread-dressing-recipes, crock-pot-cornbread-dressing
Prep Time 15 minutes
Cook Time 3 hours
Stand time 5 minutes
Total Time 3 hours 20 minutes
Servings 10 servings
Calories 604kcal


  • 6 cups cubed cornbread (See cook's note)
  • 6 cups cubed white or wheat bread toasted or dried on the counter
  • cup salted butter
  • 1 medium onion small diced
  • 1 large rib of celery chopped
  • 2 medium green onions chopped
  • 1 Tbsp fresh sage chopped
  • 3 tsp fresh thyme leaves divided use
  • 2 tsp poultry seasoning
  • 1 tsp garlic salt or plain salt
  • 1 tsp black pepper
  • ½ tsp granulated garlic
  • 1 10 ¾ oz can cream of chicken or cream of celery soup
  • 3 -4 cups chicken broth adjust according to how dry the cornbread and bread is when adding
  • 2 large eggs


  • In a skillet over medium high heat sauté onion, celery and green onion with butter for 5 minutes, until softened. To the skillet add sage, 2 tsp thyme poultry seasoning, garlic salt, pepper and granulated garlic.
  • In a large mixing bowl, whisk together eggs, soup and 3 cups broth. Add cooked vegetables, cornbread and bread to the bowl. Mix until fully moistened. (Depending on the dryness of the breads, add additional 1 cup broth. The mixture should be fairly wet.)
  • Spray a 6 quart slow cooker or similar with cooking spray. Pour dressing evenly into slow cooker.
  • Cover opening of slow cooker with doubled paper towels then place lid firmly on top. (This will prevent condensation from dripping back into the dressing.)
  • Cook on high for 2 ½ -3 hours or on low for 4-6. Uncover and let stand for 5 minutes.
  • Garnish with reserved thyme and additional sage leaves before serving, if desired.


  • If you want to remove the entire dressing to a platter for serving, before assembling in the slow cooker, line the slow cooker with two long folded over heavy duty pieces of foil. Place one along the length and one across the width of the slow cooker to provide "handles" to left from the slow cooker after cooking. 
  • If you need a basic recipe for cornbread, this is how you make it:
    • Preheat oven to 400°F.
    • Place 1 Tablespoon vegetable shortening into a 9 or 10 inch cast iron or oven safe skillet and into the oven while it preheats, to melt.
    • In a medium size mixing bowl, mix together 2 cups self-rising yellow cornmeal, 1 ¼ cup buttermilk, 2 large eggs and ¼ cup melted butter or vegetable shortening. Mix well.
    • Remove skillet from oven and swirl to coat bottom and sides. Pour cornbread batter into the skillet.
    • Bake for 22-25 minutes, or until golden, puffed and a toothpick inserted into the center comes back clean.
    • Cool completely.
    • Cube and dry out for use in this recipe.


Serving: 1serving | Calories: 604kcal | Carbohydrates: 93g | Protein: 13g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1271mg | Potassium: 274mg | Fiber: 5g | Sugar: 25g | Vitamin A: 502IU | Vitamin C: 2mg | Calcium: 284mg | Iron: 4mg