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old time chicken n dressing - crock pot style

(5 ratings)
cld0414 avatar
Blue Ribbon Recipe by
Cindy Dozier
@cld0414
Kansas, OK

My grandmother taught me how to make our family's Old Chicken n Dressing recipe, that has been handed down for generations. Still to this day, it is the same recipe we use every Thanksgiving. I sometimes crave this recipe throughout the year but it is so time-consuming that I decided it was time to adapt it for everyday use. (And yes, that means we're gettin' out the crock pot) I believe this would have made my Grandmother proud! (=

Blue Ribbon Recipe

What a lovely tribute to Cindy's grandmother by taking her recipe and making it easier for everyday use. After one bite, I could taste why Cindy didn't just want this at Thanksgiving. This dressing is almost a meal in itself! We baked up a batch of Cindy's cornbread and it's the perfect base for this moist dressing. Delish!

— The Test Kitchen @kitchencrew
(5 ratings)
yield 6 -8
method Slow Cooker Crock Pot

Ingredients For old time chicken n dressing - crock pot style

  • 3 - 4
    frozen boneless, skinless chicken breasts
  • 1 can
    cream of chicken soup
  • 1 sm
    onion, diced
  • 1 tsp
    celery salt
  • 1 tsp
    poultry seasoning
  • 3/4 c
    chicken broth
  • 1 tsp
    pepper
  • 3
    hard boiled eggs
  • 1 Tbsp
    rubbed sage
  • 3 c
    chicken broth
  • 1
    skillet cornbread
  • CORNBREAD
  • 1 c
    all-purpose flour
  • 1 c
    cornmeal
  • 1 Tbsp
    baking powder
  • 2 Tbsp
    sugar
  • 1/2 tsp
    salt
  • 1 c
    milk
  • 1/4 c
    vegetable oil
  • 1
    egg, beaten

How To Make old time chicken n dressing - crock pot style

  • 1
    First, put your frozen chicken breasts, cream of chicken soup, onion, salt, pepper & poultry seasoning into the crockpot with 3/4 c of the chicken broth. Put lid on & cook for 4 hours. (This is high for my crock pot.)
  • 2
    While this is cooking, hard boil 3 eggs. Set aside to cool. Next, make cornbread. You can use your own cornbread recipe, but this isn't a sweet cornbread. For my recipe, put a cast iron skillet with a tablespoon of oil into the oven and preheat to 425. Mix the dry ingredients first, then add the rest.
  • 3
    Mix well. Pour into hot skillet and bake for 25 minutes. Remove to cool.
  • 4
    When chicken is done, take 2 forks & shred chicken breasts. If you like it chunky - leave it chunky, if not then keep shredding.
  • 5
    Take the 3 boiled eggs from earlier and chop them up - not too fine, you want to see the egg whites in there. Then finely crumble the cornbread and add into the crock pot with the eggs. Add sage & stir. You want the dressing to be moist so add a little bit of chicken broth at a time, stirring until moistened.
  • 6
    Then with the back of your spoon even then dressing out in the crock pot & cook for an additional 2 - 3 hours (high). Keep an eye on it so as not to burn it. It should be browned around the edges.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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