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
- 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
- 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.
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