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
Nutritional Guidelines (per serving)
138 Calories
8g Fat
10g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 138
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 17%
Cholesterol 127mg 42%
Sodium 273mg 12%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 2%
Protein 6g
Calcium 68mg 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 crockpot 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 pan cornbread (8-inch pan or skillet; crumbled)
  • 8 slices bread (toasted; day-old; about 4 to 5 cups cubed)
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 teaspoons poultry seasoning
  • 1/2 teaspoon black pepper
  • 4 large eggs
  • 2 (10 3/4-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 pre-cook 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 sauteed mushrooms.