Aunt Lin Lin’s Crock Pot Chicken and Dressing

Aunt Lin Lin’s Crock Pot Chicken and Dressing

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Prep Time 1 hr
Cook Time 3 hrs
Temp High
Yield Serves 8 or more

The Best Chicken And Dressing I've ever eaten. I serve with some cranberry sauce and carrots on the side


  • 1 Pound cooked chicken
  • 2 Cans cream of chicken soup
  • 1 Can cream of celery
  • 4 Cups crumbled corn bread
  • 1 large onion, diced
  • 1/2 Teaspoon sage
  • 3 Cups chicken broth
  • 2 raw eggs
  • 1 stick of butter


  1. Step One

    Mix the crumbled cornbread, onion, sage, broth, eggs, 1 can cream chicken, and cream of celery all together.

  2. Step Two

    layer it up in the slow cooker. Make 1 layer of ½ the dressing. Then put ½ the chicken. Put ½ the cream of chicken soup. Then repeat.

  3. Step Three

    Put the butter slices on top. Cover in slow cooker.

  4. Step Four

    Cook on high 3 hours.

Crockin' Reviews Add Review
  1. Crockin Girls

    Crockin Girls

    Oh Penny, I am so sorry to hear about your chicken and dressing. The cornbread is supposed to be made ahead of time. I hope it didn’t totally ruin your chicken. We did fix this but not before it messed you up.

  2. Penny

    Ok, Somebody please tell me this recipe was changed recently? I had copied and printed it, and finally got around to making it. My recipe calls for 4 cups of corn meal, then at the bottom it said cornbread. Confusing but I followed the recipe.. Seemed weird, but Ok, I followed it. Now I have a cock of MUSH. In the comments I see the person who gave it said make the cornbread ahead of time. THAT would have been helpful. Now I’m gonna go try and fish my chicken out and make something of that mess. MAYBE I’ll try it with cornbread again, but doubt it.

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  3. Ana

    My family and I didn’t enjoy this recipe. I will not make it again!

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  4. Leah

    I made this in my large oval crockpot for Thanksgiving & my mom made it in her smaller sized round one. Both of ours were way to mushy! It was never getting to the dressing consistancy. I even eventually after 2 more hours of cooking it in my crockpot scooped it out into a pan & tried to bake it & it still was mushy! It just seems like there is way too much broth in this recipe or needs more cornbread. I do have to say for certain there was way to much butter!! It was very very buttery on top :( I was really looking forward to this for my thanksgiving meal but it was a huge disappointment. Also, why do you need to layer this? Could you not mix chicken in with it? Just seemed like more steps that were not neccesary. I do want to try this again but I will either add more cornbread or less broth. Can’t figure out how it didn’t work for me or my mom but works for you guys??

  5. Tabitha S.

    So glad you like it! We make this year round. Not just at Thanksgiving :)

  6. Trish

    Nov 2012. I made this for an office potluck and it was a hit. I did modify slightly. Instead of cornbread, I used Stovetop Homestyle Cornbread Stuffing mix (about 1.5 boxes), omitted the sage and onion since the stuffing mix contained plenty of seasoning. I did double the chicken amount, but next time I will add more. I think 3 lbs will give it more meatiness. I added shredded cheese in the layering. Also added chopped celery as recommended by some of the other reviewers. I’ll be honest, it doesnt look pretty! And I was a little worried that people might pass it by. But it was a huge hit and very delicious. I think it would be great for using leftover turkey and stuffing fixings after Thanksgiving. Anyway, I thought I’d share my impressions of this delicious meal!

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  7. Lauren

    MAde this tonight. Very good, but the only change I would make next time is not have so much cornmeal maybe reduce it by half cause it was a little much.

  8. Melinda

    Why am I confused? Ingredients call for 4 cups of corn meal, but instructions refer to crumbled corn bread. Am I using the 4 cups of cornmeal to make cornbread?

  9. Amanda

    This recipe is crazy good!!!! My hard-to-please kids LOVED it and asked for 2nds which NEVER happens. I served it with whole cranberry sauce and Sweet Green Beans (recipe on this site.) Would also be delish with carrots.

    These are the changes I’ll make the next time I serve this:

    Add more chicken. I’ll do 3 large breasts, about 1 1/2 pounds
    Use less onion – more suited to my family’s taste
    Add 2-3 stalks of celery, chopped
    Use half as much butter and include it on the first layer, not just on top.
    Make cornbread the day ahead so there is proper time to cool (I burned my hands crumbling)

    Tabitha – this is a really good recipe, but I think people might skip over it because of the confusing instructions. If possible, I think it would be very worthwhile to redo/resubmit your recipe so it clarifies instructions on cornbread vs. cornmeal and cooking the chicken ahead. Also, it would be helpful to include your recipe for the cornbread. Homemade from cornmeal is vital for this recipe – cornbread from scratch is more dense and very different from it’s cake-like, sweetened counterpart from a mix.

    We are looking forward to left overs tomorrow and kids have already asked when I’m making it again. Thank you for sharing!!

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  10. Jenny

    I have never made my own cornbread so how much oil and how long do you bake the cornbread for? Also once you combine the cooked chicken and cooked cornbread do you still put 2eggs in with the sage and other ingrediants?


  11. Tabitha S.

    Sorry! This is my recipe that I submitted. I should have written the instructions out a little better. I cook my chicken before hand. I just boil it in a pot of boiling water on the stove ahead of time. Sometimes the day before. I also cook my cornbread ahead of time. U can cook this the day night before as well. When cooking my cornbread, i used 4 cups of cornmeal, 1 egg, a little bit of oil and enough milk to make it smooth.

    Once the chicken is cooked, i shred it up. i use some kitchen salad choppers so i can shred it while it’s still hot. Then in another bowl, I crumble up the cornbread. From here, follow the directions above. It is very yummy :)

  12. Misty C.

    Has anyone made this yet? I’m just curious, I want to make it this week. My question is, do you pre-cook the chicken? If it cooks for 3 hours, I would think not, but I don’t know. My recipe for cornbread is:
    2 Cups Martha White Buttermilk Cornmeal
    2 eggs

    Heat your skillet in your oven (415 -420 degrees) with oil in it, as your oven heats up, the oil will get hot. (Be careful when you pull it out of the oven.

    While my pan is getting hot, I beat my 2 eggs with enough milk to break them up. (I never measure my milk. Add your 2 cups cornmeal. For those that have never made cornbread, if you buy a cornmeal like the Martha White, you won’t have to add anything to it.
    Just mix till all the meal is combined. I don’t measure my milk, I add by how it feels when I’m mixing it, sorry. Pour into your sizzling skillet. (If you have an iron skillet, the better.) Takes about 15-20 minutes to cook, if your not sure if it’s done, you can do the cake test and stick a knife in the middle.

  13. Margo

    Wait I’m confused. CornMEAL or CornBread? Boil the Chicken???? Where is all this in the directions? I’m an great cook but not in the crockpot I need step by step directions. If I follow this as it is now I’m going to be putting raw chicken layered with cornmeal and soup mixes in the crockpot.

  14. mary

    Is the chicken cooked?

  15. Rachel

    The cornbread doesnt need baking powder? Just curious! Never made it homemade.

  16. Tabitha S.

    Peggy L, I make my cornbread ahead of time. I only use homemade cornbread. It wouldn’t taste “the best ever” if you used anything else ;). To make the cornbread i use 4 cups of cornmeal, 1 egg, about 1/4th cup of cooking oil and enough milk to make it smooth enough to pour. I put it in the oven for about 35 minutes on 425 degrees. I do this while I’m boiling the chicken. Trust me… You will not want to use stuffing mix. This is what makes this taste sooo good. It’s completely homemade and you can really tell. It doesn’t have all the sodium that the boxed stuff has. Enjoy :)

  17. Peggy L.

    Not a review, just a question. In the ingredients you say “cornmeal,” but do you mean corn bread? I don’t usually have cornbread on hand. Could I use another leftover bread or even (gasp) stuffing mix?

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