A super easy and moist crockpot chicken and dressing, made using a packaged stuffing mix like Pepperidge Farm, adding in sauteed onion and celery, cooked chicken and cream soup, blended with chicken stock. The concept of slow cooker dressing certainly isn’t unique to me – you’ll find a multitude of recipes online and at other blogs and websites, all slightly different from one another. This method crockpot chicken and dressing dates back to the late 70s in my recipe box, a time when convenience products and crockpots were all the rage with us working women.
I used to rely on my crockpot a lot back then, but then fell away from it for years because I got bored with the way they cooked. Packaged stuffing mix is simply cornbread or bread that has already been crumbled or cubed, toasted and tossed with seasonings – nothing weird, that’s it. You can certainly make up your own cornbread and bread for this recipe, breaking it up and toasting it, or even use my recipe for homemade chicken and dressing and layer that in the crockpot too, but this version just saves a few of those steps. As with any packaged product today, you do need to take into consideration the seasonings that are included, and the higher sodium levels of a packaged product – which frankly, seems to have gotten a lot more salty to my taste-buds the past few years. Everything packaged – from boxed convenience meals to chips – all taste so highly salted to me, and I’m guessing that the salt is replacing some of those nasty preservatives that consumers demanded be removed.
I had a package of Pepperidge Farm cornbread stuffing in my pantry that needed to be used, so that’s what I used today, but their herb bread stuffing is just as good, if you prefer that. A combination of the two is also very good. Like so many other products today, the large bags of stuffing have also shrunk from its original 16 ounce bag to now 14 ounces, but the recipe still seems to hold its own, despite the loss of a few ounces. If you prefer to use fresh bread or cornbread instead, make a 9 x 13 pan of your favorite, crumble the cornbread or whatever breads you are using and toast them first. Use the regular great for cooking cream soups and regular chicken broth, rather than the low sodium products, add a little poultry seasoning and bump up the herbs to make up for the loss of seasoning in the Pepperidge Farms mix. Like my regular oven baked stuffing, I use a bit of the Bell’s seasoning in place of plain sage.
Sage is a highly pungent, musky herb and it only takes a little to add flavor, so unless you already know you love an extreme sage flavor, go very light with it. You’ll only need about 1 teaspoon of dry rubbed sage for this recipe, or about 1 tablespoon of freshly chopped sage leaves. As always, season lightly first with all seasonings and herbs, then taste and adjust. You can add, but you cannot take away. 2 quart, round slow cooker, and still do for just The Cajun and me. While a lot of folks rely on their slow cookers for dressing on the holidays when the oven is otherwise occupied, you really don’t have to wait for a holiday to enjoy a nice chicken and dressing supper.
Let the slow cooker do the work for you, add a green vegetable and a salad, and some sweet tea, and you’ve got a nice and easy meal anytime of the year. This really is the easiest dressing ever, it’s always well received, and there’s nothing to it. Frankly, nobody but you needs to know just how easy it was. First, I prefer to saute the veggies, so add the chopped onion and celery to a skillet with the melted butter, and cook until tender, about 5 minutes. Add the stuffing mix, poultry seasoning and sage to the sauteed veggies and toss.