Beef that is hearty and tender in a rich red wine sauce. This dish is excellent and simple. Undoubtedly not your typical casserole.
| Prep Time: | 15 mins |
| Cook Time: | 5 hrs 45 mins |
| Total Time: | 6 hrs |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (9 x 13 inch) pan cornbread, crumbled
- 2 cups chopped onion
- 2 cups chopped celery
- ½ cup butter, melted
- 2 teaspoons dried sage
- 1 ½ teaspoons salt
- 1 teaspoon poultry seasoning
- ½ teaspoon ground black pepper
- 2 eggs, beaten
- 1 (10.75 ounce) can cream of chicken soup
- 1 (10.75 ounce) can cream of mushroom soup
- 1 ½ cups chicken broth, or more as needed
- 3 cups coarsely shredded cooked chicken
Instructions
- Mix crumbled cornbread with onion, celery, and butter. Lightly stir in sage, salt, poultry seasoning, black pepper, eggs, cream of chicken soup, and cream of mushroom soup until thoroughly combined. Pour chicken broth over the dressing to moisten.
- Layer half the dressing into a slow cooker, spread half the cooked chicken over dressing, layer remaining dressing over chicken, and top with remaining chicken.
- Set cooker on High and cook for 45 minutes. Reduce cooker setting to Low and cook at least 5 more hours.
- I do not layer. I just mix it all together and put into the slow cooker. If using Jiffy(R) cornbread mix, make 2 packages.
Nutrition Facts
| Calories | 370 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 3 g |
| Protein | 14 g |
| Saturated Fat | 8 g |
| Sodium | 1297 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
A mushy, mucky mess. My husband called it glop and said don’t make it for him again. I agree.
1st time ever making dressing and l must say it was phenomenal!
My husband and son love this
Not too pretty but super tasty.
I’ve made this more times than I can count. It’s delicious and is loved by family and guests. I use (2) Jiffy cornbread mixes & a rotisserie chicken. I don’t layer it, but rather combine all ingredients and spread evenly in my 6 quart oval slow cooker. My Southern roots demand a lot from a cornbread dressing and this recipe doesn’t disappoint.
I took it out of slow cooker at the end and browned it on top. Mmmmmm good
it tasted good, but it was mushy.
It was delicious! I made the chicken the night before with the chicken broth.
Made it just like the receipt but used 6 cups rotisserie chicken. It was outstanding
Good flavor, strange consistency, poor appearance and a lot of work for how it came out. I used chopped carrots instead of celery, decreased the butter a bit and let the chicken cook over the five hours in the crockpot. I also used Famous Dave corn muffins which may have been too sweet. I don’t think I’ll make it again. It was nice to try something different though.
Added apple and Raisins. Came out marvelous
Love this dish! I took it to a get together tonight and received numerous compliments. Very moist and tasty!
Very Good!!!!!! Used as a side dish for Thanksgiving, and the entire family loved it.
Made this recipe for our family reunion and it turned out great and everyone really liked it!!! I will make this again. I followed the recipe all but the extra water, I used the two cans of soup and one can of broth and it turned out great, my crock pot was on high instead of low for four hours but I don’t think my crock pot cooks as hot as some do.
Didn’t like this, we would not like this even as a side dish. Granddaughter who eats everything didn’t even like this and it should have been perfect for her. Used the Jiffy corn bread mix as suggested for he corn bread as well. NOT for us.
Very good and enjoyable. It seems quite salty though with both cans of soup and added salt. It also seemed a bit too watery. We will do it again with only one soup and no added salt. It also has tons of butter in it. We’ll try to cut it in half. With the butter in our cornmeal recipe and the amount stated above there was 1 and 1/2 sticks of butter in the recipe….
Flavor is great. This was more of a side dish even though I had typed in main dish on search. I think it can easily be transformed by changing the ratios a little. Next time I will cut cornbread down by a third. I will also add more vegtables. I added small abount of carrots, mushrooms and zuchinni. Next time I will increase each to at least a cup. I used Sweet Cornbread Cake from this site. Instead of canned soup, I used cream soup base from this site.
This was very tasty! I used regular cornbread and not Jiffy.
Very good! Next time, I will reduce the onion to a cup. For more of a main dish, double the chicken. Would also be delicious with turkey. Looking forward to making it again.
I submitted this recipe and think the cornbread is very important. If I use Jiffy, I make 2 packages of it. If I make my cornbread from scratch, I mix together 2 c. self-rising cornmeal, 1/4 cup oil, 1 1/4 cups milk, and 1 egg. I then bake the cornbread in a black skillet at 450 degrees until it is browned. Also, when I put this recipe together, I just stir everything together rather than layer it.