Easy Crock Pot Cornbread Dressing

Crock Pot Cornbread Dressing

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 3 hrs
Total: 3 hrs 15 mins
Servings: 8 servings
Nutrition Facts (per serving)
376 Calories
15g Fat
48g Carbs
12g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 376
% Daily Value*
Total Fat 15g 20%
Saturated Fat 5g 25%
Cholesterol 133mg 44%
Sodium 1149mg 50%
Total Carbohydrate 48g 17%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 12g
Vitamin C 2mg 8%
Calcium 225mg 17%
Iron 4mg 21%
Potassium 251mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This crock pot dressing is made with equal parts cornbread and toasted bread cubes, which provides a nice mix of sweet cornbread and tasty goodness from bread. Condensed soup makes the cornbread incredibly moist and the soup adds extra flavor. Use cream of chicken soup or a combination of cream of chicken and cream of celery. For a vegetarian option, use all cream of celery soup or cream of mushroom soup. 

Feel free to use a Jiffy Corn Muffin mix or your favorite grocery store mix to make the cornbread. If you have the time, make your own basic homemade cornbread. The Jiffy mix will make the dressing a little sweeter than a homemade version of Southern cornbread.

Think beyond the turkey. This easy stuffing can be used to stuff vegetables, too. Prepare and cook the stuffing and then use it to stuff bell peppers, tomatoes, summer squash, or even baked apples.


  • 1 (8-inch) pan cornbread, crumbled

  • 8 slices day-old bread, toasted (about 4 to 5 cups cubed)

  • 1/2 cup chopped onion

  • 1/2 cup chopped celery

  • 2 teaspoons poultry seasoning

  • 1/2 teaspoon freshly ground black pepper

  • 4 large eggs

  • 2 (10.75-ounce) cans cream of chicken soup

  • 2 tablespoons butter, or margarine

Steps to Make It

  1. Butter the bottom and sides of the slow cooker or spray with nonstick cooking spray.

  2. Crumble the cornbread into a large mixing bowl. Add the bread cubes, onion, celery, poultry seasoning, and pepper; toss to blend ingredients thoroughly.

  3. In a medium bowl, beat the eggs. Add the condensed soups to the eggs and mix well. Add the soup and egg mixture to the dressing mixture and stir until well blended.

  4. Spoon the dressing mixture into the slow cooker and dot with the butter.

  5. Cook on high for 2 hours or on low for 3 1/2 to 4 1/2 hours.

  6. Fluff the dressing and spoon it into a serving bowl. If you are using it to stuff vegetables, you may want to precook the hollowed out veggies, stuff them with dressing, and them warm them all together.


  • Make It Ahead: Prepare the cornbread and combine it with the dry ingredients the day before. Cover and refrigerate. Continue with the recipe the next day.
  • Use leftover stuffing in turkey hash or heat it and serve it along with hot turkey sandwiches.
  • Use your favorite hearty bread (or any leftover bread) for the bread cubes. Avoid heavily seeded or flavorful bread, unless you want that in your dressing.

Recipe Variations

  • Add 1/2 to 1 cup chopped pecans or chopped walnuts to the bread and cornbread mixture.
  • Add 1/2 cup dried raisins or cranberries, or chopped dried apricots.
  • Brown 1/2 pound of bulk sausage and add it to the dressing mixture.
  • Dice a peeled and cored apple and add it to the dressing mixture.
  • Replace the poultry seasoning with a combination of about 1 1/2 tablespoons of fresh sage, thyme, and oregano.
  • Add about 1 cup of sliced sautéed mushrooms.