Crockpot Cornbread Dressing Recipe

Save room in the oven and pull out your slow cooker to make this Crockpot Cornbread Dressing Recipe! Perfect for the holidays

Thanksgiving is coming but not all of the goodies need to go in the oven.  Free up some space and make your Dressing or Stuffing in the crockpot! This Crockpot Cornbread Dressing is a fabulous recipe because it is gluten free and dairy free so all of your guests can enjoy!  It turns out fabulous!

What Size Crockpot?

This is best made in a casserole crockpot or a large 6 quart crockpot.This will help your Crockpot Cornbread Dressing have the perfect texture and consistency before it hits your holiday table.

Best Cornbread Cubes

You can always find dry cornbread cubes at the grocery store and they work just fine. HOWEVER, if you want to knock everyones socks off with the best Cornbread Dressing they have EVER had you need to make your own cornbread. You can do this a day or two in advance. Check out this delicious Cornbread Recipe from our sister site A Few Shortcuts. It’s delicious!

How to Make Crockpot Cornbread Dressing (stuffing)

I like to keep recipes for the crockpot simple. This one requires sautéing your celery, onion, and parsley first. Don’t skip this. It does make a difference.

Toss the veggies with the bread cubes in a large bowl and season with the spices.

Pour in just enough broth to moisten and mix in egg. Transfer the mix to your crockpot and cover. Cook on low for 4 hours and serve with your holiday meal, or weeknight dinner.

Crockpot Cornbread Dressing

Save room in the oven and make this Crockpot Cornbread Dressing Recipe! Perfect for the holidays

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Course: Side Dish

Cuisine: American

Keyword: bread, holiday

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours 15 minutes

Servings: 8

Ingredients

• 1/2 cup Olive Oil
• 1 cup onion (chopped)
• 1 cup celery (chopped)
• 2 tablespoons fresh parsley (chopped)
• 6 cups Cornbread cubes (dry)
• 1/2 teaspoon poultry seasoning
• 3/4 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 - 2 cups chicken broth (or as needed)
• 1 eggs (beaten)

Instructions

• Cook onion, celery, and parsley in Olive Oil, stirring frequently.
• Spoon cooked vegetables over bread cubes in a very large mixing bowl.
• Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper.
• Pour in enough broth to moisten, and mix in egg.
• Transfer mixture to a 4 qt slow cooker, and cover.
• Cook on low for 4 hours.

Notes

You can use store bought dressing mix, but you may need a little more liquid for that. I used only about 1 1/4 cup broth because I made fresh cornbread that was still moist.

Tried this recipe?Mention @MomsWithCrockpots or tag #MomsWithCrockpots!

More Crockpot Holiday Recipes

• EASY Crockpot Cranberry Sauce Recipe
• Crockpot Turkey Breast Recipe
• Crockpot Mashed Potatoes Recipe

Amanda Carlisle

Amanda is a busy mom of 3 running her own business, homeschooling, and managing a household. She creates yummy crockpot recipes to help her spend less time in the kitchen and more time doing what she loves.