Slow Cooker Cornbread Dressing Recipe for Holiday Meals

Slow Cooker Cornbread Dressing – a classic Southern cornbread dressing made easily in a slow cooker. Prepare the cornbread ahead of time to simplify meal prep. This recipe takes only minutes to assemble and cooks on low for about 4 hours. It combines crumbled cornbread, stuffing mix, cream of chicken soup, chicken broth, onion, celery, eggs, sage, salt, and pepper for a rich, savory side that’s perfect for Thanksgiving.

The BEST Slow Cooker Dressing

Dressing is my favorite part of a Thanksgiving meal — I could happily eat dressing and gravy without the turkey. My mother makes an excellent dressing that cooks with a whole turkey or bone-in breast. This slow cooker version is an adaptation that works when you’re cooking a boneless turkey breast or preparing sides separately. It keeps the familiar, comforting flavors but frees up oven space and hands-on time.

How to Make Cornbread Dressing in the Crockpot

This dressing is wonderfully flavorful and simple. The base is crumbled cornbread, which I often bake a day ahead to save time. Assembly takes just a few minutes: mix the ingredients, transfer to the slow cooker, top with butter, and let it cook on low. It makes an easy, reliable side that stays warm and ready to serve for the holiday.

To make the dressing: prepare and crumble cornbread, then combine it with stuffing mix, cream of chicken soup, chicken broth, finely chopped onion and celery, lightly beaten eggs, dried sage, salt, and pepper. Place the mixture into a lightly greased 6-quart slow cooker, dot with butter, cover, and cook on low for 4 to 6 hours.

• I used two (6-oz) packages of Martha White Buttermilk Cornbread Mix for this recipe; Jiffy mix can be used as a substitute.
• If you prefer from-scratch cornbread, use a classic Homemade Southern Cornbread recipe.
• Use the stuffing mix dry — do not prepare the stuffing separately.
• Any “cream of” soup works here; Cream of Chicken is my choice, but Cream of Mushroom or Cream of Celery are good alternatives.

Easy Thanksgiving Side Dish

This slow cooker cornbread dressing has become a favorite in our house. It’s especially handy when cooking a turkey breast in the Instant Pot or air fryer, or whenever oven space is limited. The texture is moist and flavorful, and the sage gives it that classic holiday note. While dressing can stand alone as a meal for some, it pairs beautifully with traditional sides like mashed potatoes, green beans, yeast rolls, and squash casserole.

Slow Cooker Cornbread Dressing

5 from 34 votes

By Stephanie Parker

Servings: 12 people

Prep: 10 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 10 minutes mins

Make this Southern-style cornbread dressing ahead and finish it in the slow cooker for an easy, crowd-pleasing Thanksgiving side.

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Equipment

• 6-qt Slow Cooker

Ingredients 

• 2 (6-oz) packages Martha White Buttermilk Cornbread and Muffin mix
• 1 (14-oz) package Pepperidge Farm herb stuffing mix
• 2 (10.5-oz) cans unsalted cream of chicken soup
• 4 cups chicken broth
• 1 large onion, coarsely chopped
• 3 stalks celery, coarsely chopped
• 4 eggs, lightly beaten
• 1 Tbsp dried sage
• ½ tsp pepper
• 2 Tbsp butter, cut up

Instructions 

• Prepare cornbread according to package directions and allow it to cool, then crumble into a large bowl.
• Place the onion and celery in a food processor and pulse until finely chopped, or chop finely by hand. Add them to the bowl with the crumbled cornbread.
• Stir in the stuffing mix (dry), cream of chicken soup, chicken broth, lightly beaten eggs, dried sage, and pepper until everything is evenly combined.
• Pour the mixture into a lightly greased 6-qt slow cooker. Dot the top with the cut-up butter. Cover and cook on LOW for 4 to 6 hours, until heated through and set. Serve warm.

Notes

• I used Martha White Buttermilk Cornbread Mix; Jiffy works as an alternative.
• Do not prepare the stuffing mix; use it dry as listed.
• Any cream-of soup can be used; unsalted cream of chicken lets you control the sodium.

Nutritional information is provided by third-party sources and may not be verified. Use discretion if you rely on nutrition data or have dietary concerns.

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