If you adore rich, comforting side dishes that remind you of family gatherings, the Best Slow Cooker Cornbread Dressing Recipe is one you absolutely can’t miss. This savory, perfectly moist Southern-style dressing is bursting with cozy flavors thanks to a medley of cornbread, herbs, and buttery vegetables. Slow cooking ensures the texture stays luxuriously tender, with just the right hint of golden edges—the kind of dish that makes your kitchen smell like the holidays and turns any meal into a celebration.

Best Slow Cooker Cornbread Dressing Recipe - Recipe Image

Ingredients You’ll Need

One of the beauties of the Best Slow Cooker Cornbread Dressing Recipe is how its handful of familiar ingredients create something truly special. Each component brings something wonderful to the table, from texture to flavor to aroma—let’s break down exactly what you’ll need and why.

Cornbread (6 cups, crumbled): The star of the show! Use homemade if you can for maximum flavor, but store-bought works in a pinch.
Day-old bread (4 cups, cubed): White or wheat bread adds body and balances the sweetness of the cornbread.
Unsalted butter (1/2 cup): For sautéing veggies and giving your dressing a rich, satisfying base.
Onion (1 cup, diced): A must-have for depth and classic savory flavor.
Celery (1 cup, diced): For a crunch and freshness that brightens every bite.
Poultry seasoning (2 teaspoons): This blend is essential for that signature holiday dressing taste.
Dried sage (1 teaspoon): Sage brings its warm, earthy notes to complement the cornbread.
Garlic powder (1/2 teaspoon): Adds a subtle savory depth without overpowering.
Salt (1/2 teaspoon): Enhances all the natural flavors in the mix.
Black pepper (1/2 teaspoon): For a gentle, peppery kick throughout.
Eggs (3 large, beaten): These hold everything together and ensure a tender, luscious texture.
Chicken broth (2 1/2 to 3 cups): Moistens the bread, helping it melt seamlessly into the dressing.
Cream of chicken soup (1 can, optional): For an extra-rich, creamy result you’ll love.
Fresh parsley (2 tablespoons, chopped, optional): Adds a pop of color and fresh flavor at the end.

How to Make Best Slow Cooker Cornbread Dressing Recipe

Step 1: Sauté the Vegetables

Start by melting the unsalted butter in a large skillet over medium heat. Add the diced onions and celery and give them a good stir. Let these veggies gently cook for 5 to 7 minutes, stirring occasionally, until they’re soft and fragrant but not browned. This step builds a savory base that infuses your dressing with classic holiday flavor.

Step 2: Combine Dry Ingredients

While your vegetables are sautéing, grab a big mixing bowl. Add the crumbled cornbread and cubed day-old bread. Pour in the tender onion and celery along with all their buttery goodness. Sprinkle in the poultry seasoning, dried sage, garlic powder, salt, and pepper. Gently mix it all together so the seasonings are evenly distributed throughout.

Step 3: Add the Wet Ingredients

Now it’s time to bind everything together. Stir in your beaten eggs, pour in the chicken broth (start with 2 1/2 cups—you can add more if needed for moisture), and, if you’re going for a richer texture, the cream of chicken soup. Mix thoroughly until everything is moist but not soggy—you want it to hold together while still being fluffy.

Step 4: Assemble in the Slow Cooker

Lightly grease the insert of a 6-quart slow cooker to prevent sticking. Spoon your assembled dressing mixture into the slow cooker, spreading it out evenly so it cooks uniformly. Smooth the top with a spatula for a pretty finish.

Step 5: Cook to Perfection

Cover and cook your dressing on low for 4 to 5 hours or on high for 2 to 3 hours. For extra texture, give it a gentle stir about halfway through—this helps even out any spots that might dry out or get too moist. When it’s set and the edges are lightly golden, it’s ready to serve. Sprinkle with fresh parsley if desired for a lovely burst of color and freshness!

How to Serve Best Slow Cooker Cornbread Dressing Recipe

Garnishes

This dressing shines with a simple sprinkle of fresh parsley just before serving. If you love an extra pop of flavor and visual appeal, think about adding a dusting of paprika or a few fresh thyme leaves on top. A quick drizzle of melted butter also amps up the glisten and richness right before it hits the table.

Side Dishes

Pairing the Best Slow Cooker Cornbread Dressing Recipe with classic roasted turkey or juicy chicken is always a winning move. For a Southern feast, offer collard greens or green beans alongside. A tangy cranberry sauce or a heaping ladle of gravy completes the picture, making this dressing the center of an ideal holiday spread.

Creative Ways to Present

If you’re looking to impress, scoop the dressing into individual ramekins before serving for a fun, personalized touch. For potlucks, simply serve straight from the slow cooker—it travels perfectly and stays warm. Or, think outside the box: stuff it into roasted bell peppers or hollowed squash halves for a new twist everyone will want to try!

Make Ahead and Storage

Storing Leftovers

Leftover dressing stays delicious for up to three days when stored in an airtight container in the refrigerator. Let it cool to room temperature first, then simply pop it in and enjoy easy seconds or next-day sandwiches.

Freezing

The Best Slow Cooker Cornbread Dressing Recipe freezes wonderfully! Divide cooled dressing into portions, wrap tightly in plastic wrap and foil (or use airtight containers), and freeze for up to two months. It’s a lifesaver for meal prep or unexpected company around the holidays.

Reheating

To reheat, thaw overnight in the fridge if frozen, then warm your dressing in a covered ovenproof dish at 325°F until heated through (about 20-30 minutes). For a quick fix, microwave single portions, covered, at medium power until hot. A sprinkle of chicken broth before reheating keeps it as moist and tender as when first made.

FAQs

Can I make the Best Slow Cooker Cornbread Dressing Recipe vegetarian?

Absolutely! Just swap the chicken broth for vegetable broth and use a vegetarian cream soup or omit it altogether. The flavors stay comforting and delicious without the meat-based elements.

Can I add sausage or other mix-ins?

Definitely! Cooked crumbled sausage, diced apples, or toasted pecans are all flavorful additions that make this recipe your own. Just fold them in with the bread and veggies for tasty texture and depth.

Is it better to use homemade or store-bought cornbread?

Homemade cornbread often produces the richest flavor and best texture, but if you’re short on time, good-quality store-bought works well too. The critical part is making sure it’s not too sweet and is allowed to dry out a bit for easier crumbling.

Can I assemble the dressing the night before?

Yes, you can mix everything together the night before, then cover and refrigerate overnight. Just let it sit at room temperature for about 30 minutes before adding it to the slow cooker in the morning to ensure it cooks evenly.

Can I double this recipe?

As long as your slow cooker is big enough (consider an 8-quart size for double batches), you can easily scale up for a crowd. Just keep an eye on the cook time and give it a gentle stir to prevent uneven cooking.

Final Thoughts

If you’re searching for a truly memorable holiday or Sunday supper side, the Best Slow Cooker Cornbread Dressing Recipe is guaranteed to win hearts and requests for seconds. Don’t be surprised if it becomes a cherished staple on your family table—give it a try, and watch the magic happen!

Best Slow Cooker Cornbread Dressing Recipe

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4.6 from 31 reviews

Author: admin
Total Time: 4 hours 20 minutes
Yield: 10 servings 1x
Diet: Non-Vegetarian

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Description

This Slow Cooker Cornbread Dressing recipe is a must-have for your Thanksgiving table. It’s a comforting and flavorful side dish that perfectly complements your holiday meal. The slow cooker method makes it easy to prepare and frees up oven space for other dishes.

Ingredients

Scale

Cornbread:

6 cups crumbled cornbread (homemade or store-bought)

Bread:

4 cups day-old white or wheat bread (cubed)

Vegetables and Seasonings:

1/2 cup unsalted butter
1 cup diced onion
1 cup diced celery
2 teaspoons poultry seasoning
1 teaspoon dried sage
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper

Additional:

3 large eggs (beaten)
2 1/2 to 3 cups chicken broth (as needed for moisture)
1 can (10.5 oz) cream of chicken soup (optional for extra richness)
2 tablespoons chopped fresh parsley (optional)

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Instructions

Sauté Vegetables: In a skillet, sauté onion and celery until softened.
Mix Ingredients: Combine cornbread, bread, sautéed vegetables, seasonings, eggs, broth, and optional soup. Mix well.
Cook in Slow Cooker: Grease slow cooker insert, add dressing mixture, and cook on low for 4–5 hours or high for 2–3 hours.
Finish and Serve: Sprinkle with parsley before serving.