Old Time Chicken n Dressing - Crock Pot Style

Cindy Dozier


My grandmother taught me how to make our family's Old Chicken n Dressing recipe, that has been handed down for generations. Still to this day, it is the same recipe we use every Thanksgiving. I sometimes crave this recipe throughout the year but it is so time-consuming that I decided it was time to adapt it for everyday use. (And yes, that means we're gettin' out the crock pot) I believe this would have made my Grandmother proud! (=

pinch tips: How to Quarter a Chicken





Slow Cooker Crock Pot

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a lovely tribute to Cindy's grandmother by taking her recipe and making it easier for everyday use. After one bite, I could taste why Cindy didn't just want this at Thanksgiving. This dressing is almost a meal in itself! We baked up a batch of Cindy's cornbread and it's the perfect base for this moist dressing. Delish!


3 - 4
frozen boneless, skinless chicken breasts
1 can(s)
cream of chicken soup
1 small
onion, diced
1 tsp
celery salt
1 tsp
poultry seasoning
3/4 c
chicken broth
1 tsp
hard boiled eggs
1 Tbsp
rubbed sage
3 c
chicken broth
skillet cornbread


1 c
all-purpose flour
1 c
1 Tbsp
baking powder
2 Tbsp
1/2 tsp
1 c
1/4 c
vegetable oil
egg, beaten

Directions Step-By-Step

First, put your frozen chicken breasts, cream of chicken soup, onion, salt, pepper & poultry seasoning into the crockpot with 3/4 c of the chicken broth. Put lid on & cook for 4 hours. (This is high for my crock pot.)
While this is cooking, hard boil 3 eggs. Set aside to cool. Next, make cornbread. You can use your own cornbread recipe, but this isn't a sweet cornbread. For my recipe, put a cast iron skillet with a tablespoon of oil into the oven and preheat to 425. Mix the dry ingredients first, then add the rest.
Mix well. Pour into hot skillet and bake for 25 minutes. Remove to cool.
When chicken is done, take 2 forks & shred chicken breasts. If you like it chunky - leave it chunky, if not then keep shredding.
Take the 3 boiled eggs from earlier and chop them up - not too fine, you want to see the egg whites in there. Then finely crumble the cornbread and add into the crock pot with the eggs. Add sage & stir. You want the dressing to be moist so add a little bit of chicken broth at a time, stirring until moistened.
Then with the back of your spoon even then dressing out in the crock pot & cook for an additional 2 - 3 hours (high). Keep an eye on it so as not to burn it. It should be browned around the edges.

About this Recipe

Main Ingredient: Chicken
Regional Style: American