Bob's Crock Pot Chicken Dressing

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Jewel Hall


A couple of years ago I had Carol's mother as a patient. She told me about her Crock Pot Chicken Dressing. I had been making dressing for years and wandered if I could get the same taste from a crock pot. Reluctantly I tried it and am I glad I did. It turned out great. I plan to use this recipe again this year. I hope you will try it because I know you will enjoy it. Another thing that makes it so nice in doing it this way, your oven is free to cook something else. I love chicken pieces mixed in the dressing and this recipe allows me to keep some nice chicken pieces mixed in. You can make the corn bread the day before, and you can cook and de bone the chicken as recipe instructs. This really cuts down on preparation time the next day. ENJOY !!


★★★★★ 4 votes

1 Hr
6 Hr



  • 3 c
    chicken broth
  • 2
    10.75 oz. cans of cream of chicken soup
  • 1 stick
    butter, melted
  • 2 large
    eggs, hard boiled then chopped
  • 1 large
    onion, chopped
  • 2 Tbsp
    sage, dried
  • 1
    whole hen stewed, de- boned then cut into small pieces
  • ·
    can use the broth chicken was cooked in for the 3 cups of broth
  • ·
    cook a large black iron skillet of corn bread by following recipe.

  • 2 c
    self rising corn meal
  • 2/3 c
    self rising flour
  • 1 tsp
    baking powder
  • 2 large
    raw eggs, slightly beaten
  • 1/4 c
    cooking oil
  • 1 c
  • ·
    small amount of milk and water to gain consistency



  1. CORN BREAD: Cook corn bread first thing.Can even cook the day before, crumble and place in a gallon zip lock plastic bag. You will use about 2 quarts of corn bread. Preheat oven to 475 degrees F.
  2. Grease iron skillet with butter Crisco and sprinkle with cornmeal.
  3. Combine cornmeal, flour, and baking powder. Add eggs, oil and buttermilk. Add enough (sweet) milk to make dough stir well but not runny, add 1/4 cup of water and mix well.
  4. Pour into prepared iron skillet. Cook about 30 minutes or until golden brown. Turn out of pan on to a plate and completely cool. Crumble into small pieces and store in gallon plastic bag.
  5. DRESSING: Mix together the following: Crumbled corn bread, sage, chopped onion, boiled and chopped eggs, butter, ONE can of the cream of chicken soup, (you'll use the other one later), 3 cups of chicken broth. MIX WELL.
  6. In a large crock pot layer 1/2 can of the second cream of chicken soup, 1/2 dressing, 1/2 chopped chicken, 1/2 dressing, continue to layer until all dressing and chicken is in the crock pot, finish with the other 1/2 cream of chicken soup on top.
  7. Cook on high 5 hours. Stir half way through then turn to low the last 45 minutes. May add a little more broth if necessary.
  8. NOTE: I also cook my chicken the day before, let it cool, de bone it, remove skin and chop. I pour about 2 cups of the chicken broth over the chicken to keep it moist. Put into a covered dish and refrigerate until ready to use. Also, store rest of broth in the refrigerator and use to equal 3 cups. Heat before mixing in crock pot.
  9. I add salt and pepper to chicken when it is almost done. When dressing is 3/4 done, take out a small amount to taste, add more salt and black pepper if necessary.

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Course/Dish: Chicken

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