Crock Pot Chicken and Dressing

This slow cooker chicken and dressing recipe has been a comforting southern classic for generations. With tender chicken, flavorful herb stuffing, and rich seasonings, it is the ultimate dish to bring warmth to your dinner table.

This recipe first became a family favorite during a holiday gathering when I experimented with my grandmother’s cornbread stuffing and added just the right balance of spices. Everyone begged for the recipe, and now it’s a staple in my home.

Ingredients

Base Ingredients

• 8 tablespoons unsalted butter divided: Adds moisture and richness
• 1 medium onion diced: Provides a sweet and savory base
• 2 celery ribs diced: Essential for the classic stuffing flavor
• 3 to 4 boneless skinless chicken breasts: Lean protein, tender when slow-cooked

Seasonings

• 1 teaspoon seasoned salt divided: Enhances the flavors throughout
• 3/4 teaspoon freshly ground black pepper divided: Balances the seasoning
• 2 teaspoons dried sage: Key herb for the southern-style aroma
• 1 teaspoon poultry seasoning: Deepens the poultry flavor profile
• 1/2 teaspoon garlic powder: A touch of savory complexity

Liquids and Mixtures

• 1 can (284 grams) condensed cream of chicken soup: Creaminess and flavor
• 1 can (284 grams) condensed cream of celery soup: Complements the dressing
• 2 large eggs: Binds the stuffing mix perfectly
• 480 millilitres chicken broth: Keeps the dish moist and flavorful
• 120 millilitres whole milk: Rich and creamy texture

Stuffing Mix

• 1 bag (340 grams) cornbread stuffing mix: Classic southern-style component
• 3 cups (approximately 120 grams) herb seasoned stuffing mix: Adds depth and herby aroma

How To Make Crock Pot Chicken and Dressing

Prepare the Aromatics:

Melt 4 tablespoons of butter in a large skillet over medium heat. Add diced onion and celery, cooking for about 5 minutes until softened and translucent. Remove from heat and set aside for layering later.

Layer the Chicken:

Grease a 6-litre or larger slow cooker. Arrange the chicken breasts inside, ensuring even spacing. Season them evenly with 1/2 teaspoon of seasoned salt and 1/4 teaspoon of black pepper to build flavor as the chicken cooks.

Mix the Dressing:

In a large mixing bowl, combine the condensed cream of chicken soup, condensed cream of celery soup, eggs, chicken broth, milk, dried sage, poultry seasoning, garlic powder, the remaining 1/2 teaspoon of seasoned salt, and the remaining 1/2 teaspoon of black pepper. Whisk everything together thoroughly until smooth.

Incorporate Stuffing Mix:

Add the cornbread stuffing mix and herb seasoned stuffing mix to the mixture in the bowl. Stir gently but thoroughly until the stuffing mix is evenly moistened and combined with the liquids. Adjust moisture levels as desired by adding extra chicken broth if needed.

Assemble and Cook:

Layer the cooked onion and celery over the chicken in the slow cooker. Pour the dressing mixture evenly over the top, ensuring all areas are covered. Dot with the remaining butter in small pieces spread across the surface. Cover and cook on low heat for 4 hours or until the chicken is tender and the dressing has set.

One of my favorite memories with this dish is serving it at a family reunion where everyone lined up for seconds. The herb stuffing mix truly brings out a nostalgic holiday feel that’s hard to resist.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or warm the entire batch in an oven at 180°C until thoroughly heated. For longer storage, freeze leftovers in a freezer-safe container for up to 2 months.

Ingredient Substitutions

For a lighter version, swap whole milk for unsweetened almond milk or evaporated skim milk. If turkey is available, replace chicken breasts to create a post-holiday dish. Gluten-free stuffing mix can also be used for dietary-specific needs without compromising flavor.

Serving Suggestions

Serve this southern baking dish alongside cranberry sauce, roasted vegetables, or sautéed green beans. It’s perfect as the main star in a Thanksgiving-style meal or as a comforting weekday dinner. Add a side salad for freshness and crunch.

Cultural Context

This dish roots itself as a southern comfort food staple, combining the traditional flavors of cornbread stuffing with the convenience of modern cooking methods like the slow cooker. It mimics holiday dressing recipes but transforms into an all-year favorite that feels like a warm hug on a plate.

One thing worth emphasizing is how flexible this recipe is. You can tailor the seasonings to suit your family’s preferences, adjust the moisture level in the stuffing, and pair it with a variety of sides to make it uniquely yours. Whether for holidays or weeknight dinners, it never disappoints.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used as a substitute. They add even more moisture and richness to the dish, making it equally delicious.

→ Can I prepare this dish without a slow cooker?

You can make this dish in a casserole dish and bake it in the oven. Cook the vegetables and mix the stuffing as directed, then bake at 350°F (175°C) for about 45 minutes to 1 hour.

→ How do I store leftovers?

Allow the dish to cool, then store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven before serving.

→ Can I make this dish ahead of time?

Yes, you can prepare the stuffing mixture and cook the vegetables a day ahead. Assemble and cook in the slow cooker the next day for easy meal prep.

→ Is there a dairy-free version available?

You can replace the milk with a plant-based alternative like almond or oat milk and use dairy-free butter to make this dish dairy-free. Ensure your stuffing mix doesn't contain dairy as well.