Crock Pot Cornbread Dressing

Thanksgiving will be here in a blink of an eye, and I am busy! Busy is the best way I can describe myself this week. I am busy with the kids, busy making holiday checklists, busy buying groceries, and busy working on the blog.  Busy is also the way I will describe my oven Thursday.  However, it now has one less item that will be fighting for space: My dressing.

It dawned on me the other day while I was writing down all the things I was going to make and the groceries I needed that I could make my dressing in the crockpot.  That would free up 30 minutes of precious oven time for my homemade bread rolls! SCORE!  Oh how I long to have a double oven some day. LOL

I did a test run today and made a batch of corn bread for the dressing, turned around and found my hubby and kids had devoured it with the local honey I just bought yesterday. Hmmm… ok, so I made a second batch of corn bread and stood guard this time. I diced  it up and tossed it with the other ingredients in my crockpot.  4 Hours later, perfection. Plus, it is gluten free and dairy free.  I also made it way better by throwing in some Way Better Sweet Potato Chips.  Let me tell you what, I think they are going to be my secret ingredient from now on because it tastes amazing!  Check out how easy this is …

P.S. In case you didn’t know, I also run :)

Crock Pot Cornbread Dressing
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 8
  • ½ cup Olive Oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 tablespoons chopped fresh parsley
  • 6 cups dry Corn bread cubes
  • ½ Cup Way Better Sweet Potato Chips (Optional)
  • ½ teaspoon poultry seasoning
  • ¾ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried marjoram
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1½ - 2 cups chicken broth, or as needed
  • 1 eggs, beaten
  1. Cook onion, celery, and parsley in Olive Oil, stirring frequently.
  2. Spoon cooked vegetables over bread cubes in a very large mixing bowl.
  3. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper.
  4. Pour in enough broth to moisten, and mix in egg.
  5. Transfer mixture to a 4 qt slow cooker, and cover.
  6. Cook on low for 4 hours.
You can use store bought dressing mix, but you may need a little more liquid for that. I used only about 1¼ cup broth because I made fresh cornbread that was still moist.



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