Crockpot Chicken and Stuffing
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Be prepared to add Crockpot Chicken Cornbread Stuffing Casserole to your regular rotation of dinners. It tastes like the best of Thanksgiving dinner wrapped up into one easy meal. I promise your family will lick their plates clean and beg for more!
Crockpot Chicken Cornbread Stuffing Casserole Recipe
This recipe should be called Crockpot Thanksgiving Dinner because that’s exactly what it tastes like. Instead of whipping up an entire Thankgiving meal that destroys the kitchen, this meal could be substituted and nobody would complain.
It has all the elements of a Thanksgiving dinner:
Poultry (leftover chicken or turkey would do)
Celery and Onions (cooked in butter)
Stuffing Mix (toasted cornbread cubes)
Gravy (cream soup and broth)
Thanksgiving flavors (poultry seasoning and rubbed sage)
Or whip it up all year long. Your family will gobble it up (no pun intended).
After finding this in The Best of Country Cooking, I made it, and my husband claimed that it is his favorite crockpot chicken dinner ever. He even ate the leftovers the next day for lunch. That is a first. In our entire 12 years of marriage, he has never wanted leftovers, especially not the very next day after eating something.
There’s no doubt in my mind that this slow cooker chicken cornbread casserole will be on my monthly rotation of dinners. I love it that much.
Hold on, I need to go eat some of those leftovers before my husband gets to them…
Ingredient List
- Cornbread, prepared and cut into cubes
- Onions, diced
- Celery, diced
- Butter
- Cream of chicken soup
- Cream of mushroom soup
- Chicken Broth
- Dried Sage
- Poultry Seasoning
- Salt and Black Pepper
- Cooked chicken
How to Make Chicken Cornbread Casserole in the Crock Pot
Step by Step Instructions
- Toast cornbread cubes in a 350 degree F oven for 20-25 minutes or until lightly browned. Set aside.
- Sauté diced onions and celery in butter until soft; stir in cream soups, broth, poultry seasoning, dried sage, salt and pepper.
- In a crock-pot insert that has been sprayed with nonstick cooking spray, arrange toasted corn bread cubes and shredded, cooked chicken.
- Pour soup mixture over top, and gently stir until combined.
- Cover and cook on low for 3-4 hours or until completely warmed through.
Storage Instructions
Let the leftovers cool. Store in an airtight container in the fridge for up to a week.
For the full instructions for Slow Cooker Chicken Cornbread Casserole, scroll to the bottom of this post.
Recipe FAQs
- This is a great way to use up leftover cornbread such as our favorite version: Maryann’s Sweet Cornbread. Or, whip up a box of Jiffy Cornbread Mix for the perfect amount of cornbread cubes.
- I love using a rotisserie chicken from the grocery store in this crock pot chicken and stuffing.
- To make this a slow cooker Thanksgiving dinner, use cooked turkey instead of chicken.
- Substitute cream of celery soup for cream of mushroom or cream of chicken soup, if desired.
- Fresh sage would be great instead of dried.
- A casserole crock pot is the perfect cooking vessel; although, regular crock pots work fine too.
More Chicken Crock Pot Recipes
Slow Cooker “Mock” Fried Chicken
Crockpot Chicken Cornbread Stuffing Casserole
Ingredients
- 1 box Prepared Jiffy Cornbread Mix (or 5 cups leftover prepared cornbread)
- 1/4 cup butter
- 1 onion, diced
- 1 – 2 cups celery, diced
- 3 cups chicken, cooked and shredded
- 10 3/4 ounces cream of chicken soup
- 10 3/4 ounces cream of mushroom soup
- 1/2 cup broth, chicken or vegetable
- 1 teaspoon poultry seasoning
- 1 teaspoon dried, rubbed sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Jiffy cornbread mix according to package directions. Bake in an 8 x 8 inch or 1 quart baking dish. Let cool, and cut into 1 inch cubes.
- Toast cornbread cubes in a preheated 350 degree F oven until golden brown; set aside.
- In a skillet, cook diced onions and celery in the butter until soft, approximately 5 minutes.
- Remove the onion and celery from the heat; add both cream soups, broth, poultry seasoning, sage, salt and pepper; stir.
- Spray a crock pot insert with nonstick cooking spray. Add toasted cornbread and shredded, cooked chicken.
- Pour the liquid mixture over top. Stir gently until combined.
- Cover and cook for 3 to 4 hours or until hot.
Notes
- This is a great way to use up leftover cornbread such as our favorite version: Maryann’s Sweet Cornbread. Or, whip up a box of Jiffy Cornbread Mix for the perfect amount of cornbread cubes.
- I love using a rotisserie chicken from the grocery store in this crockpot chicken and stuffing.
- To make this a slow cooker Thanksgiving dinner, use cooked turkey instead of chicken.
- Substitute cream of celery soup for cream of mushroom or cream of chicken soup, if desired.
- Fresh sage would be great instead of dried.
- A casserole crock pot is the perfect cooking vessel; although, regular crock pots work fine too.
- Love chicken casserole? Try our Chicken Crunch Casserole Recipe.
Nutrition
