Crock Pot Chicken and Dressing Casserole consists of a traditional southern cornbread dressing with lots of tender, shredded chicken mixed in. Add some green beans and rolls and you have a comfort food meal that tastes just like Thanksgiving.
To make Crock Pot Chicken and Dressing Casserole begin by briefly cooking some onion and celery in a pan with melted butter. Cooking the onion and celery first adds so much flavor, plus it will really get the house smelling like Thanksgiving.
Next season 3 to 4 chicken breasts with seasoned salt and pepper and place them in the bottom of a 6-quart slow cooker.
Stir together 1 can of condensed cream of chicken soup, 1 can of condensed cream of celery soup, 2 large eggs, 2 cups of chicken broth, 1/2 cup of milk, dried sage, poultry seasoning, garlic powder, salt and pepper. Mix it all together really well and then stir in a 12-ounce bag of cornbread stuffing mix, and 3 cups of herbed stuffing mix. Stir in the onions and celery.
Spread the mixture on the top of the chicken breasts and scatter the butter pieces on top.
Cover and cook on LOW for 4 hours. Use a couple of forks and shred the chicken and mix it into the dressing.
Leftovers reheat really well but can get a little dry. Just keep a little extra chicken broth on hand to moisten it up again.
Two cans of Condensed Cream of Chicken Soup can be used instead of one can of Condensed Cream of Chicken and one can of Condensed Cream of Celery Soup.
More Crock Pot Chicken Recipes:
- Crock Pot Chicken and Gravy
- Easy Crock Pot Chicken and Dumplings
- Crock Pot Chicken and Stuffing with Green Beans
- Crock Pot Creamed Chicken
Crock Pot Chicken and Dressing Casserole
Ingredients
- 8 tablespoons butter, divided
- 1 medium onion, diced
- 2 celery ribs, diced
- 3 to 4 boneless, skinless chicken breasts
- 1 teaspoon seasoned salt, divided
- 3/4 teaspoon black pepper, divided
- 1 (10-ounce) can condensed cream of chicken soup
- 1 (10-ounce) can condensed cream of celery soup
- 2 large eggs
- 2 cups chicken broth
- 1/2 cup milk
- 2 teaspoons dried sage
- 1 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 1 (12-ounce) bag cornbread stuffing mix, I use Pepperidge Farm
- 3 cups herb seasoned stuffing mix, I use Pepperidge Farm
Instructions
- Melt 4 tablespoons of butter in a large skillet over medium heat. Add onion and celery and cook until softened, about 5 minutes. Set aside.
- Place chicken breasts in a greased 6-quart or larger slow cooker. Sprinkle with 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper.
- In a large bowl, stir together condensed cream of chicken soup, condensed cream of celery soup, eggs, chicken broth, milk, dried sage, poultry seasoning, garlic powder, reamining 1/2 teaspoon seasoned salt, and remaining 1/2 teaspoon pepper.
- Stir in the cornbread stuffing mix and the herb-seasoned stuffing mix.Stir in the onions and celery.
- Transfer stuffing mix to slow cooker and spread over chicken.
- Cut remaining 4 tablespoons of butter in slivers and scatter them on top of the casserole.
- Cover and cook on LOW for 4 hours.
- Use 2 forks to shred the chicken. Serve.
Nutrition
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I’m making it right now. Added diff things to avoid sodium. Also I’m not a salt person and when I tasted it you couldn’t tell. I’m also mixing a chicken Brest I boiled and the left overs of a rotisserie chicken. This recipe is perfect for today and I’m even gonna try to freeze the left overs….anyone got suggestions for that?? This is my quick go to before I cook the big meal on Christmas Day that way everyone gets their traditional and tomorrow we will have our traditional tenderloin with all the fixings. I always get stumped on veggies fo sides with this But I’ll figure something out as usual. Thank you for your recipes I always love them. And forget those negative folks. They can keep to their normal things they cook. Obviously not ready for any change yet. Happy Holidays to all!!
That looks really AMAZING!!
My Mom made something similar with leftover turkey dinner. She used leftover turkey, stuffing and gravy. Baked in oven my family loved it.
Y’all are killing me with all the negative comments. Adjust it for your lifestyle and if there are health issues don’t eat it if you are not supposed to. There are low sodium soups, broths and no salt butter. Don’t salt the chicken. I don’t need a lot of salt either, so I make adjustments. If I see a recipe I can’t eat, I just pass it over. I don’t trash it just because I shouldn’t eat it. Just be kind.
Yes Tammy! I loooove your comment.. ditto!!! I hate negativity, I go by the old rule, if you don’t have anything nice to say, don’t say anything. Adjust it to your liking or don’t make it.
I totally agree with you! I don’t know why people find it necessary to make their not so nice comments when something isn’t what they can eat or shouldn’t eat! It’s the holidays for pete’s sake – be nice to one another.
Your response could have been more kind to the lady who cannot use salt. I’m sure there’a good reason she cannot have salt. You could have just said for those with salt issuses, just leave out the salt or use low sodium items in it’s place. It’s not negative not to leave the salt out. But she did say forget for those negative folks to just use it as it is. That wasn’t nice either. But the recipe seems to work for all.
All y’all worried about the sodium level, give me a plate full or two and a fork and I’ll show you who’s worried about the sodium level.
Leslie is right about the sodium levels as shown. However you can use lower sodium versions of the soup and broth. Also, instead of seasoned salt, substitute Emeril’s Original Essence. For the white bread dressing, you can make your own whole wheat version in the oven and add poultry seasoning.
Can you use turkey instead?
Of course!