Slow Cooker Chicken and Dressing

Makes 12 servings; 1 cup each serving

You are here


  • Vegetable oil cooking spray
  • 2 stalks celery
  • 1 medium onion
  • 1 large skillet cooked HappyHealthy Cornbread
  • 4 slices whole wheat bread
  • 30 ounces canned chicken breast in water
  • 4 large eggs
  • 4 Tablespoons unsalted butter
  • 1 10.5 ounce can low-sodium cream of chicken soup
  • 1 10.5 ounce can low-sodium cream of mushroom soup
  • 2 cups low-sodium chicken broth
  • 1 teaspoon pepper (optional)
  • 1 teaspoon sage (optional)


  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Coat slow cooker with vegetable oil cooking spray.
  3. Wash celery stalks, cut of ends, and cut into small pieces. Add to slow cooker.
  4. Peel onion and cut into small pieces. Add to slow cooker.
  5. Crumble cornbread into slow cooker.
  6. Tear bread into pieces and add to slow cooker.
  7. Drain chicken.
  8. Beat eggs in a small bowl.
  9. Melt butter.
  10. Add chicken, eggs, melted butter, cream of chicken soup, cream of mushroom soup, broth, pepper (optional), and sage(optional) to slow cooker and mix ingredients well. Cover and cook on high for 30 minutes. Stir ingredients, cover, and cook on low for 5 hours.
  11. Refrigerate leftovers within 2 hours

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.