If you’re on the hunt for a comforting, soul-satisfying side dish that perfectly complements any holiday feast or cozy family dinner, this Slow Cooker Cornbread Dressing Recipe is about to become your new best friend. Imagine tender, crumbly cornbread soaked in savory chicken broth and cream of chicken soup, spiced just right with fragrant sage, and balanced with the perfect mix of celery and onion crunch. This recipe elevates classic cornbread dressing to a whole new level of ease and deliciousness by letting your slow cooker do the work, freeing you up to enjoy the day without fuss. It’s simply a heartwarming dish with layers of flavor that everyone will beg you to make again.
Ingredients You’ll Need
Gathering the right ingredients is the key to nailing this dish’s perfect balance of taste, texture, and aroma. Each element plays an essential role in building that irresistible cornbread dressing flavor you crave, whether it’s the fluffy cornbread base or the rich creaminess of the soup and broth.
- Martha White Buttermilk Cornbread and Muffin mix (2 packages): Your foundation for a tender, flavorful cornbread with just the right crumb.
- Pepperidge Farm herb stuffing (1 package): Adds a lovely herbaceous kick to deepen the dressing’s flavor profile.
- Unsalted Cream of Chicken Soup (2 cans): Provides creamy richness that melds all the ingredients together beautifully.
- Chicken broth (4 cups): Keeps the dressing moist and infuses it with savory depth.
- Onion (1 large, coarsely chopped): Adds a subtle sweetness and fragrant aroma once cooked down.
- Celery (3 stalks, coarsely chopped): Offers a subtle crunch and freshness within the soft textures.
- Eggs (4, lightly beaten): Help bind everything together for that perfect, sliceable consistency.
- Dried sage (1 tablespoon): Brings the classic, earthy flavor that’s signature to southern-style dressing.
- Pepper (½ teaspoon): Adds a gentle kick to elevate all the flavors without overpowering.
- Butter (2 tablespoons, cut up): Top the slow cooker with this for a luscious, golden finish.
How to Make Slow Cooker Cornbread Dressing Recipe
Step 1: Bake the Cornbread
Start by following the instructions on your cornbread mix packages to bake them just right—golden on the outside, tender and moist inside. This fresh homemade cornbread forms the base of the dressing, so don’t rush this step. Once baked, let it cool slightly to make crumbling easier.
Step 2: Prep the Veggies and Combine Base
While the cornbread is baking, coarsely chop your onion and celery, then toss them into a food processor for a quick pulse. You’re aiming for finely chopped veggies that will melt into the dressing and provide gentle texture without big chunks. Once chopped, crumble the slightly cooled cornbread into a large bowl and fold in your aromatic onion and celery mix.
Step 3: Mix in the Flavor Boosters
Add the herb stuffing, cream of chicken soup, chicken broth, eggs, sage, and pepper to the bowl with your cornbread and vegetables. Stir everything together gently but thoroughly until the mixture is consistently combined. You’ll notice how these ingredients work together to create that rich, soulful cornbread dressing you love.
Step 4: Slow Cook to Perfection
Grease a 6-quart slow cooker lightly to prevent sticking, then pour in your creamy mixture. Top the dressing with small pats of butter scattered evenly. Cover and cook on LOW for 4 to 6 hours. The slow cooker gently melds all those beautiful flavors while creating the perfect moist yet firm texture that’s utterly irresistible.
How to Serve Slow Cooker Cornbread Dressing Recipe
Garnishes
For a touch of freshness and color, sprinkle freshly chopped parsley or a handful of sliced green onions on top right before serving. These garnishes add bright notes that cut through the richness and make each bite look as good as it tastes.
Side Dishes
This Slow Cooker Cornbread Dressing Recipe shines alongside classic holiday mains like roast turkey, glazed ham, or roasted chicken. It also pairs wonderfully with green bean casserole, cranberry sauce, or your favorite sautéed greens to round out a comforting, balanced meal.
Creative Ways to Present
Bring a little fun to the table by serving the dressing in individual ramekins topped with crisp fried shallots or toasted pecans for added crunch. Alternatively, you can freeze portions and slice the dressing like a loaf for easy plating and a neat presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Let the dressing cool completely, then transfer it into airtight containers. It stays fresh in the fridge for about 3 to 4 days, making it a wonderful make-ahead dish for busy weeks.
Freezing
You can freeze leftovers in a tightly sealed container or freezer-safe bag for up to 3 months. Just thaw it overnight in the fridge before reheating to enjoy that same homemade flavor any time.
Reheating
Reheat gently in a microwave or oven at a low temperature to keep the dressing moist and tender—adding a splash of chicken broth if it seems dry. This slow cooker cornbread dressing recipe tastes just as comforting the second time around.
FAQs
Can I use store-bought cornbread instead of the mix?
Absolutely! While the recipe calls for the cornbread mix for ease and consistency, homemade or store-bought cornbread you love will work just fine. Just crumble it up and follow the same steps.
Is it possible to make this recipe without cream of chicken soup?
Yes, you can substitute a homemade cream sauce or a combination of cream and chicken broth, but keep the amount similar to maintain the moist and creamy texture that’s key to this dressing.
Can this Slow Cooker Cornbread Dressing Recipe be made vegetarian?
Yes! Replace the chicken broth and cream of chicken soup with vegetable broth and a creamy vegetarian soup to keep the flavor rich and satisfying without meat products.
Why use a slow cooker instead of baking the dressing?
The slow cooker allows the dressing to stay perfectly moist and tender as it cooks slowly without drying out or forming a crust. Plus, it frees up oven space and lets you focus on other parts of your meal.
How do I know when the dressing is done?
You’ll notice the edges becoming golden and bubbly and the center set but still moist. The top should be steaming hot, and the flavors well blended after those 4 to 6 hours on low.
Final Thoughts
I truly hope you give this Slow Cooker Cornbread Dressing Recipe a try because it’s a classic comfort food made effortless and so full of heart. It’s the kind of dish you can serve proudly at any gathering, knowing it brings warmth and happiness to the table with every bite. Trust me, once you taste it, this recipe will quickly become a cherished favorite in your kitchen too.
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Slow Cooker Cornbread Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Southern
Description
This Slow Cooker Cornbread Dressing is a classic Southern side dish perfect for holiday meals. Combining homemade cornbread, herb stuffing, and a savory mix of soup, broth, and fresh vegetables, this recipe offers rich flavors with minimal hands-on time. Cooking it low and slow allows the flavors to meld beautifully while keeping the dressing moist and tender.
Ingredients
Dry Ingredients
- 2 (6-oz) packages Martha White Buttermilk Cornbread and Muffin mix
- 1 (14-oz) package Pepperidge Farm herb stuffing
- 1 Tbsp dried sage
- ½ tsp pepper
Wet Ingredients
- 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
- 4 cups chicken broth
- 4 eggs (lightly beaten)
- 2 Tbsp butter (cut up)
Vegetables
- 1 large onion, coarsely chopped
- 3 stalks celery, coarsely chopped
Instructions
- Prepare Cornbread: Follow the package directions for the Martha White Buttermilk Cornbread and Muffin mix to make fresh cornbread. Bake as instructed, then allow it to cool slightly before handling.
- Chop Vegetables: Crumble the cooked cornbread into a large mixing bowl. Place the coarsely chopped onion and celery into a food processor and pulse a few times until finely chopped. Add these vegetables to the bowl with the cornbread.
- Combine Ingredients: Add the herb stuffing, unsalted cream of chicken soup, chicken broth, lightly beaten eggs, dried sage, and pepper into the cornbread and vegetable mixture. Stir thoroughly until all ingredients are evenly incorporated.
- Cook in Slow Cooker: Lightly grease a 6-quart slow cooker with butter or nonstick spray. Pour the dressing mixture into the slow cooker and evenly top with the 2 tablespoons of cut-up butter. Cover and cook on LOW for 4 to 6 hours until the dressing is set, heated through, and flavors melded.
Notes
- For best results, prepare the cornbread fresh as directed rather than using pre-made cornbread.
- The slow cooker method helps retain moisture, preventing the dressing from drying out during cooking.
- You can add cooked sausage or turkey drippings for extra flavor if desired.
- Ensure the slow cooker is fully covered while cooking to maintain moisture and avoid overbrowning.
- Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
