Slow Cooker Cornbread Dressing

If you love a good Southern-style cornbread dressing but want to keep things easy, this Slow Cooker Cornbread Dressing is for you! It’s packed with flavor, perfectly moist, and made right in your crockpot—no need to take up oven space. Whether it’s for Thanksgiving or just a cozy family dinner, this recipe is a game-changer. Let’s get cooking!

What You’ll Need

Ingredients:

6 cups crumbled cornbread (homemade or store-bought)
3 slices white or wheat bread, torn into small pieces
1 small onion, finely chopped
2 ribs celery, finely chopped
2 teaspoons poultry seasoning
1 teaspoon salt
½ teaspoon black pepper
2 cups chicken broth (plus more if needed)
2 large eggs, beaten
½ cup butter, melted
1 can (10.5 oz) cream of chicken soup
1 teaspoon dried sage (optional, for extra flavor)

Crumbled cornbread in a large mixing bowl, torn white bread, a small bowl of finely chopped onion and celery

Pro Tips

Make your cornbread ahead – Day-old cornbread soaks up the flavors better!
Adjust the moisture – If you like a softer dressing, add extra chicken broth.
Go all-in on flavor – Add cooked, crumbled sausage or shredded chicken for a heartier dish.
Check the slow cooker size – A 6-quart slow cooker works best for this recipe.
Don’t skip the butter – It keeps the dressing rich and flavorful!

Tools You’ll Need

Slow cooker (6-quart)
Large mixing bowl
Measuring cups & spoons
Cutting board & knife
Spoon or spatula for mixing

Substitutions & Variations

No cream of chicken soup? Use cream of celery or mushroom instead.
Vegetarian? Swap chicken broth for veggie broth and use cream of celery soup.
Like it spicy? Add a pinch of cayenne or diced jalapeños.
Prefer a crunchy top? Transfer to a baking dish and broil for a few minutes after slow cooking.

Make-Ahead Tips

Make the cornbread 1–2 days ahead and crumble it when cooled.
Chop the onions & celery ahead of time and store in the fridge.
Mix everything the night before and refrigerate, then cook in the slow cooker the next day.

How to Make Slow Cooker Cornbread Dressing

Step 1: Prep Your Ingredients

Crumble the cornbread into a large bowl and tear the bread into small pieces. Chop the onion and celery.

large mixing bowl filled with crumbled cornbread, torn pieces of white bread beside it

Step 2: Mix Everything Together

Add the chopped onion, celery, poultry seasoning, salt, pepper, and sage (if using) to the bowl. Pour in the melted butter, beaten eggs, chicken broth, and cream of chicken soup. Stir until well combined.

A large mixing bowl on a white marble countertop with hints of gold

Step 3: Transfer to Slow Cooker

Grease the slow cooker with butter or nonstick spray. Pour in the dressing mixture and spread it evenly.

Step 4: Cook on Low

Cover and cook on LOW for 4 hours, or until the dressing is set and lightly golden on top.

Step 5: Serve & Enjoy!

Fluff the dressing with a fork and serve warm. Garnish with fresh parsley if you like!

A warm, golden-brown slow cooker cornbread dressing in a white oval serving dish

Leftovers & Storage

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat: Warm in the microwave or oven at 350°F until heated through.

Final Thoughts

This slow cooker cornbread dressing is so easy, so comforting, and absolutely packed with flavor. Whether it’s for a big holiday meal or just a weeknight dinner, it’s sure to be a family favorite. Try it out, and let me know in the comments how it turned out for you! 😊