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! (=

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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


Step 1 Direction Photo

1First, 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.)

Step 2 Direction Photo

2While 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.

Step 3 Direction Photo

3Mix well. Pour into hot skillet and bake for 25 minutes. Remove to cool.

Step 4 Direction Photo

4When chicken is done, take 2 forks & shred chicken breasts. If you like it chunky - leave it chunky, if not then keep shredding.

Step 5 Direction Photo

5Take 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.

Step 6 Direction Photo

6Then 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