Dinner

Slow Cooker Cornbread Dressing Recipe

ByMaya Quinn November 25, 2025November 25, 2025

Introduction

Slow Cooker Cornbread Dressing is a comforting, flavorful side dish perfect for holidays or cozy weeknight meals. With crumbled cornbread, savory seasonings, and a creamy texture, it’s simple to prepare and cooks effortlessly in the slow cooker.

The image shows a close-up of a white round casserole dish filled with a baked cornbread stuffing. The top layer is golden brown and crispy with a rough texture, while the inside is soft and crumbly with a pale yellow color speckled with green herbs. A spoon lifts a portion from the dish, showing the airy, moist interior with browned edges. A small sprig of green parsley sits on top as a garnish. The background is softly blurred with warm bokeh lights and the dish rests on a beige cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups crumbled cornbread (homemade or store-bought)
3 slices white or wheat bread, torn into small pieces
1 small onion, finely chopped
2 ribs celery, finely chopped
2 teaspoons poultry seasoning
1 teaspoon salt
½ teaspoon black pepper
2 cups chicken broth (plus more if needed)
2 large eggs, beaten
½ cup butter, melted
1 can (10.5 oz) cream of chicken soup
1 teaspoon dried sage (optional, for extra flavor)

Instructions

Step 1: Crumble the cornbread into a large bowl and tear the bread into small pieces. Finely chop the onion and celery.
Step 2: Add the chopped onion, celery, poultry seasoning, salt, pepper, and sage (if using) to the bowl. Pour in the melted butter, beaten eggs, chicken broth, and cream of chicken soup. Stir until everything is well combined.
Step 3: Grease the slow cooker with butter or nonstick spray. Pour in the dressing mixture and spread it evenly.
Step 4: Cover and cook on LOW for 4 hours, or until the dressing is set and lightly golden on top.
Step 5: Fluff the dressing with a fork and serve warm. Garnish with fresh parsley if desired.

Tips & Variations

Use day-old cornbread for better flavor absorption.
Add extra chicken broth if you prefer a softer dressing.
Include cooked, crumbled sausage or shredded chicken for a heartier dish.
If you want a crunchy top, transfer the cooked dressing to a baking dish and broil for a few minutes.
Substitute cream of chicken soup with cream of celery or mushroom for a different flavor.
Vegetarian option: use vegetable broth and cream of celery soup.
Add a pinch of cayenne or diced jalapeños for a spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 2 months and thaw overnight in the fridge before reheating. Reheat gently in the microwave or oven at 350°F until warmed through.

How to Serve

In a large shiny metal mixing bowl on a white marbled surface, there is a mixture with several layers: the bottom and main layer is a rough, crumbly, light orange mixture with a dry texture, scattered with darker brown toasted crouton cubes. On top of this base, there is a layer of small pieces of white and pale green chopped vegetables, likely celery and onion, sprinkled with ground black pepper. A wooden spoon with a smooth texture is lifting part of the mixture, showing the combination of the crumbly base, croutons, and fresh vegetable pieces all blended together. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dressing ahead of time?

Yes, you can crumble the cornbread and chop the vegetables 1–2 days in advance. You can even mix all the ingredients the night before, refrigerate, and then cook in the slow cooker the next day.