Crockpot Slow Cooker Cornbread Dressing

This crockpot slow cooker cornbread dressing is flavorful and moist. Free up your oven this holiday season & cook your cornbread dressing in the slow cooker!

Crockpot Slow Cooker Cornbread Dressing Ingredients

• Cornbread: 6 cups of cooked and crumbled cornbread. 
• White Bread Crumbs: approximately 8-9 slices of stale white bread. The bread should not be fresh. It needs to be stale (not moldy). 
• The Holy Trinity: aka the Cajun/Creole mirepoix which is a combination of  diced onion, celery, and bell pepper. 
• Seasonings: ground sage, poultry seasoning, ground thyme, salt, and pepper.
• Broth: 3 cups low-sodium chicken broth. Chicken broth will provide the dressing with more flavor but if you can also use vegetable broth.  
• Butter: 2 tablespoons butter or more if you want.

How To Make Cornbread Dressing In The Slow Cooker

Making cornbread dressing is very easy, especially when you use the slow cooker. To me, chopping the vegetables takes up the most time. After the onion & celery are chopped, mix all the ingredients in a large bowl then pour the mixture into a greased crockpot. 

1. Spray a 6-quart slow cooker generously with cooking spray. 
2. In a large bowl, mix together all the ingredients except the butter. Pour the mixture into the prepared slow cooker. Top with the butter.
3. Cook low 4-6 hours. 

What Is Cornbread Dressing

Cornbread dressing is dressing made with crumbled cornbread as the main ingredient. Dressing is a staple in Black households during the holidays. Growing up, my Mother never stuffed her turkey; instead she always made a pan of dressing for Thanksgiving, Christmas, and Easter.  

Dressing is different than stuffing; the main difference being that dressing is not cooked inside the turkey like stuffing. While this recipe uses the slow cooker, traditionally dressing is baked in the oven. Cornbread dressing is one of those recipes where everyone has a different version. As long as you use the basic ingredients, you can tailor the dressing to your liking. For example, if you don’t have dried thyme, use rosemary. 

What Type Of Cornbread To Use

This slow cooker cornbread dressing recipe calls for cornbread that has already been cooked. This is a rare occasion where it’s actually good to have dry cornbread. Cook the cornbread 1-2 days ahead. You will want it to be very dry. The same goes for the bread crumbs. Technically which type of cooked cornbread you use it up to you whether you make your own or use store bought. Personally, I prefer to make my own cornbread. 

Cornbread Recipes

• Homemade Jiffy Cornbread
• Vegan Cornbread
• Jiffy Jalapeno Cheddar Cornbread
• Hot Water Cornbread
• Air Fryer Cornbread

Storing Leftovers

Leftover cornbread dressing should be stored in an air tight container in the refrigerator for up to 4 days. You can also freeze the leftovers for up to 6 months.

FAQs & Tips

• Make this ahead of time! Slow cook this cornbread dressing a day ahead & reheat it on low in the slow cooker. 
• Add protein! You can add cooked protein like sausage or oysters to the cornbread stuffing. 
• Do not forget to spray the slow cooker generously with cooking spray. Otherwise, your dressing will definitely stick to the sides or possibly burn. 
• I used a 6-quart slow cooker. If you have a smaller crockpot, you will need to cut the recipe in half. 

Recipes To Serve This With

• Slow Cooker Ham
• Slow Cooker Turkey
• Holiday Turkey Recipes
• Ham Recipes For The Holidays