Slow Cooker Chicken and Dressing

“This taste like Thanksgiving in a pot! My kids love it. I'm pretty sure I got it from a southern living magazine some years ago. I serve it with a nice big salad.”
4hrs 25mins

Ingredients Nutrition

  • 4 cups shredded cooked chicken (about 1 whole chicken )
  • 6 cups crumbled cornbread
  • 8 slices firm white bread (torn into pieces)
  • 2 (14 ounce) cans chicken broth
  • 2 (10 3/4 ounce) cans cream of chicken soup
  • 1 cup chopped onion
  • 3 chopped celery ribs
  • 4 eggs (lightly beaten)
  • 1 teaspoon ground sage
  • salt and pepper
  • 8 tablespoons butter (room temperature)


  1. Place the chicken, corn bread, white bread, chicken broth, cream of chicken soup, onion, celery, eggs, sage, salt and pepper in a large mixing bowl. Stir to combine.
  2. Spray 5 quart slow cooker with vegetable oil spray and add chicken mix. Dot the top with butter.
  3. Cook until the eggs are done, 3 to 4 Hours on High, or 7 hours on low.
  4. Stir before serving.

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