Crock Pot Chicken and Dressing

Crock Pot Chicken and Dressing Casserole is pure comfort food with minimal fuss and all the creamy, herby flavors of a holiday meal. When my family craves something filling on a busy weeknight, I turn to this slow cooker recipe for its simple ingredients and the nostalgic taste of classic Southern gatherings.

I remember making this for a potluck when I was short on time. By the end of the night the slow cooker was scraped clean and everyone wanted the recipe. It truly is a crowd pleaser.

Ingredients

• Butter: This adds richness and helps sauté the vegetables for flavor
• Onion: Choose a medium yellow or sweet onion for mellow flavor
• Celery: Fresh celery brings subtle crunch and classic aroma
• Boneless skinless chicken breasts: Pick plump chicken for tender results
• Seasoned salt: This boosts savory undertones go for one without MSG if you prefer
• Black pepper: Fresh cracked pepper adds warmth
• Cream of chicken soup: Use condensed for creamy texture choose low sodium if desired
• Cream of celery soup: Adds vegetable notes and even more creaminess
• Eggs: These bind the stuffing and keep the casserole together
• Chicken broth: Use good quality for best depth choose low sodium to control salt
• Milk: Whole milk for richness but any dairy works
• Dried sage: Brings authentic poultry dressing flavor
• Poultry seasoning: A blend for classic herby taste try to find sage-forward blends
• Garlic powder: Adds mild garlic notes without overpowering
• Cornbread stuffing mix: This adds sweetness and authentic Southern texture
• Herb seasoned stuffing mix: Choose a trusted brand with robust aroma

Instructions

Prepare Aromatics:

Melt four tablespoons of butter in a large skillet over medium heat. Add diced onion and celery then cook for about five minutes stirring often until the vegetables are soft and translucent but not browned. Set the skillet aside.

Layer Chicken in Cooker:

Lightly grease your six quart or larger slow cooker. Place the chicken breasts in the bottom in a single layer to ensure even cooking. Sprinkle with half a teaspoon of seasoned salt and a quarter teaspoon of black pepper to season the meat right from the start.

Mix Wet Ingredients:

In a large bowl combine the condensed cream of chicken soup condensed cream of celery soup eggs chicken broth milk dried sage poultry seasoning garlic powder the remaining seasoned salt and pepper. Use a whisk to blend until it forms a smooth homogenous mixture.

Fold in Stuffings:

Add the cornbread and herb seasoned stuffing mixes into the bowl. Fold with a sturdy spatula until all the bread is evenly moistened by the wet ingredients.

Incorporate Aromatics:

Transfer the sautéed onions and celery from the skillet into the stuffing mixture. Stir them in thoroughly ensuring every bite will have sweet onion and fragrant celery.

Assemble in Slow Cooker:

Spread the entire stuffing mixture evenly over the chicken in the slow cooker. Use the back of a spoon to gently press it into an even layer so it cooks uniformly.

Butter Top:

Cut the remaining four tablespoons of butter into thin slivers using a sharp knife. Scatter these over the top of the casserole to help achieve a moist rich casserole with golden edges.

Cook:

Cover the slow cooker with the lid and set it to cook on low for four hours. Avoid lifting the lid during the first three hours to maintain steady heat.

Shred Chicken and Serve:

Once done use two forks to gently shred the chicken directly in the slow cooker. Stir some of the shredded chicken up into the dressing or leave it layered for a more defined look. Serve hot and savor that homey aroma.

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My favorite touch is the buttery slivers on top which melt into the stuffing for that irresistible golden finish. My grandmother always said the smell of sage and butter brings everyone home no matter the season. This casserole fills the kitchen with those childhood memories every time.

Storage Tips

Leftovers keep well for three days in an airtight container in the fridge. Reheat gently in the microwave with a splash of broth if it has dried out. For longer storage portion and freeze up to two months. Thaw in the fridge overnight before reheating.

Ingredient Substitutions

Swap chicken thighs for chicken breasts if you prefer richer flavor or more tenderness. Out of cornbread stuffing Try using all herb seasoned mix or add a handful of crumbled day old cornbread. For dairy free switch to unsweetened soy milk and use a dairy free butter substitute.

Serving Suggestions

Serve with green beans roasted carrots or a simple cranberry sauce for a colorful plate. For extra crunch scatter fried onions or herbed breadcrumbs over the top before serving. This casserole makes a hearty main dish but leftovers are delicious tucked into a sandwich or served over rice.

Southern Roots

Chicken and dressing casseroles are a staple in Southern American kitchens with their deep ties to holiday tables and family reunions. Traditionally made to stretch a little leftover chicken these casseroles have become a comfort classic year round.

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Enjoy this cozy casserole with family, and let its aroma bring warmth to any night. It is sure to become a favorite in your recipe rotation.

Frequently Asked Questions

→ Can I use homemade stuffing instead of store-bought mix?

Yes! Substitute equal parts homemade cornbread and seasoned stuffing blend for a personal touch and enhanced flavor.

→ Do I need to cook the chicken before adding it to the slow cooker?

No, add raw boneless, skinless chicken directly to the slow cooker as it will cook thoroughly with the other ingredients.

→ Can I substitute cream of mushroom soup for cream of celery?

Absolutely. Cream of mushroom soup adds an earthy depth and works well with the other flavors in this dish.

→ How can I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

→ What sides go well with this casserole?

Pair with steamed green beans, cranberry sauce, or a simple side salad to complement the hearty flavors.