Cornbread Crockpot Chicken Dressing

By BreC Latest Reply 2014-11-21 08:23:15 -0600
Started 2014-11-18 18:10:48 -0600

I usually make the dressing at my home and my sister makes it for my mothers Thanksgiving.
2-3 boneless Chicken Breast boiled
Sage- to taste
1-2 Cans Chicken Stock
1 Onion(chopped) or Onion Powder(to taste)
Crumble cornbread into crockpot. Shred chicken and mix with cornbread. Add onion, salt, pepper, and sage. Mix well. Add chicken stock. Should be very moist to start with so it doesn't dry out. Cook 1-1 1/2 hours.
My family loves it. I use an egg in making my cornbread so I don't add any more with the dressing. I don't like celery so I also leave that out. By adding chicken to the dressing you are getting less bread(starch) in each bite.

15 replies

LRD 2014-11-20 08:40:05 -0600 Report

What type of cornbread do you use? Make it yourself or store bought? Linda

BreC 2014-11-20 11:47:18 -0600 Report

I make my own cornbread. I use 1 cup flour, 2 cups cornmeal. 1 egg, 1/4 cup milk or buttermilk, 1 tablespoon softened butter, and water. I only make cornbread in a cast iron skillet. Grease or spray the skillet. That is the way my grandmother always made it but she churned her own butter.

Just Joyce
Just Joyce 2014-11-18 20:51:48 -0600 Report

My concern is the salt in the canned chicken stock plus the addition of salt. I use fresh sage. If I have no choice but to use any other kind, I buy rubbed sage. Great taste in chicken dishes.

BreC 2014-11-18 21:02:56 -0600 Report

I usually use the low sodium broth or I don't add salt when boiling the ch. breast and use the stock from that. It's mostly a to taste thing. Add something to it or take something away.

GabbyPA 2014-11-19 08:32:41 -0600 Report

Every so often I make a whole chicken or turkey and then make my home made broth from those. I don't add salt, but the spice and herbs from the roasted birds really make a rich broth for cooking. In fact, I made some chicken and veggie soup last night from turkey broth I made and froze. Sometimes I still use bought stock, but I like mine better. Specially since I change what I put on my roasted foul and my stocks are not always the same flavors.

BreC 2014-11-19 17:13:20 -0600 Report

I have thought about trying my hand at homemade chicken pot pie but haven't ventured onto that limb yet. Neither myself nor my husband likes chicken noodle soup or just chicken soup so I will have to plan a good side dish in case we don't like the chicken pot pie. My brother-in-law lives alone behind us on his mothers property and he will eat anything so if we don't like it I can send it to I experiment with recipes a lot so maybe making it in my own way will help.

Type1Lou 2014-11-18 18:59:44 -0600 Report

If you can estimate the amount and type of ingredients and the number of servings per recipe, you can input them at and you will get all of the nutritional values per serving. Valuable information for those of us with diabetes.

BreC 2014-11-18 18:53:39 -0600 Report

The only problem is I don't know the nutritional value. I also don't really measure my ingredients. I look and say, that's enough..LOL.. I was guessing at amounts above.

jayabee52 2014-11-19 07:16:01 -0600 Report

Bre, see Type1Lou's reply above you. she offers the help of a website which may help you with what values you don't know.

jayabee52 2014-11-18 18:33:09 -0600 Report

Howdy Bre
Sounds delightful.

If you haven't posted this to the recipes section, it would be appreciated if you did. That way it may be more easily found on subsequent years, as it will be there waiting.
You may find the recipe section link in the blue band above.

A blessed thanksgiving to you and yoursx