Crockpot Chicken and Dressing is a comfort food that I could eat every day, if it wouldn’t affect my waistline. Thanksgiving and Christmas holidays simply require this southern deliciousness. It’s also a great dish to take to the church functions. By making it in a crockpot, you are able to easily transport it to your food based activities. You can use a crock pot liner for easy cleanup. You’re also able to keep it warm till it’s time to indulge.
- 2 Pans of Cornbread
- 2 1/2 C. Cornmeal Mix
- 2 C. Self Rising Flour
- 2 Eggs
- 4 C. Buttermilk
- 2 T. shortening
- 64 oz. Chicken Broth/Stock
- 2 Cans of Cream of Chicken
- 2 Stalks of Celery, chopped
- 1 Small Onion, chopped
- Ground Sage, to taste – I use approximately 1 T.
- Salt and Pepper, to taste
- 4 Eggs
- 1 1/2 C. Italian Bread Crumbs, divided
- Chicken, cooked and shredded – the last time I made this, I used 4 chicken breasts. You can cook a whole chicken, using all meat and saving the stock for this recipe.
First, let’s make 2 pans of cornbread!
Heat your black iron skillets with the shortening in a 425′ oven. You want the pans hot when you pour in your mixture. In a bowl, mix the 2 eggs, buttermilk, flour, and cornmeal. Pour into your two black iron skillets. Cook for approximately 25 minutes or until the top starts to brown. Once done, you will let cool slightly (where you can touch it) and you’ll crumble it all up…saving one little slice to taste while you’re cooking (shhhhh). Sounds crazy. You make 2 perfect pans of cornbread, only to then destroy it. It’ll be worth it though.
Let’s make the dressing!
In a VERY LARGE bowl, add the 4 eggs, celery, onion, sage, salt and pepper, chicken, soups, and 32 oz of the stock/broth. Mix that first. Then, add the cornbread crumbs and 1 C. of the Italian bread crumbs. Mix well. You want your mixture the consistency of pancake batter…maybe a little thinner. Now, use the rest of the stock to get it to the consistency you like. I find that I use all of it.
Insert your crockpot liner into your crockpot dish. Pour in the dressing mixture. Top is off with the rest of the Italian Bread Crumbs. Add butter pieces to the top. Seal your crockpot top and cook on LOW for approximately 4 hours. Do not overcook and dry it out. Serve with gravy, turkey or ham, and a side of cranberry sauce. ENJOY every bite. Your family will want the recipe, or atleast an invite to everyone of your hosted occasions!