Slow Cooker Cornbread Dressing
Buttery cornbread dressing set in the slow cooker — it frees the oven on Thanksgiving and tastes like it baked all day.
In a nutshell: This authentic southern-american slow cooker cornbread dressing comes together in just 3 hrs 50 mins using simple whole ingredients. The chef's secret: Fresh, moist cornbread turns to mush in the slow cooker — it must be stale or oven-dried. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Buttery cornbread dressing cooks hands-free in the slow cooker, freeing the oven on Thanksgiving. Sage, celery, and onion in every bite.
Key Equipment
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- 6-quart slow cooker
- Large skillet
- Large mixing bowl
- Baking sheet
Chef's Pro-Tips
- Dry cornbread is essential: Fresh, moist cornbread turns to mush in the slow cooker — it must be stale or oven-dried before it ever meets the broth.
- Add broth gradually: Cornbread absorbs at different rates, so start with 3 cups and add splashes only until the mixture holds together when squeezed.
- The towel trick works: A towel under the slow cooker lid catches drips that would otherwise rain down and make the top soggy.
Ingredients
10
servings
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1 pan day-old cornbread, 9x13-inch pan, crumbled and dried
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4 slices day-old white bread, torn into pieces
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6 tbsp butter
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1 large yellow onion, diced
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3 ribs celery, diced
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2 cloves garlic, minced
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1 tbsp fresh sage, chopped
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1 tsp dried thyme
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3 large eggs, lightly beaten
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3 cups low-sodium chicken broth, plus more as needed
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1 tsp kosher salt
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½ tsp black pepper
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½ tsp poultry seasoning, optional
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Step-by-Step Instructions
Dry the Cornbread
Spread the crumbled cornbread and torn white bread on a baking sheet and leave uncovered overnight, or dry in a 250°F (120°C) oven for 30 minutes until crisp and dry to the touch.
Soften the Vegetables
Melt the butter in a large skillet over medium heat. Cook the onion and celery for 7-8 minutes until soft and translucent. Stir in the garlic, sage, and thyme and cook 1 minute more.
Mix the Dressing
In a very large bowl, combine the dried cornbread and bread, the vegetable mixture, eggs, 3 cups of broth, salt, pepper, and poultry seasoning if using. Stir gently until evenly moist — it should hold together when squeezed but not look wet.
Slow Cook
Butter the slow cooker insert generously. Press the dressing in lightly, cover, and cook on low for 3 hours 30 minutes, until set in the center and steaming hot throughout.
Crisp the Top
For a crispy top, remove the lid for the last 30 minutes and drape a clean kitchen towel over the insert under the lid to catch condensation. Serve hot, straight from the cooker.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
In the South, dressing is baked in a dish (or slow cooker) rather than inside the bird, and cornbread dressing uses crumbled cornbread as its base instead of white bread cubes.
Yes. Assemble it in the slow cooker insert the night before, cover, and refrigerate. Cook straight from the fridge, adding 30 minutes to the low setting.
Yes. Brown 1 pound of breakfast sausage, drain it well, and fold it in with the vegetables. Reduce the salt slightly, since sausage is already seasoned.
Use thoroughly dried cornbread, add broth gradually, and keep the lid towel in place for the last 30 minutes. If it still looks wet, cook uncovered on high for 20 minutes.
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