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This Cornbread Stuffing is made right in the slow cooker!

This Slow Cooker Cornbread Stuffing is such a fabulous way to make that delicious stuffing everyone wants on the holiday table without using the oven.  Perfectly flavored, this stuffing is always a hit.

I love stuffing, and yes I call it stuffing even though we would never stuff it in our bird.  We always place it in a pan and bake it and it comes out perfect and I can never get enough, it is my favorite thing on the holiday dinner table!

I was thinking…. what if I could make it in the slow cooker and save space in the oven for that big ol’ bird we gotta cook?  Guess what guys?  It works!  And it is super yummy!  Moist and fluffy and you still get some crispy edges, perfect!!!

Now I know this recipe uses *gasp* cream of mushroom soup but hey it’s the holidays and you are probably going to be throwing that into your green bean casserole anyways (or making your own cream of, in which case make extra for this dish!)

This is the basic recipe, feel free to add in other seasonings or sausage or bacon or whatever else you like in your stuffing/dressing (though where I am from neither of those words have a G on the end lol)

This is such a great way to make a delicious stuffing, save time and save room in your oven.  The holiday meals can be a little crazy too cook and figure out timing, so just pop this stuffing in the slow cooker and don’t worry about it!

Next time you are cooking one of those huge holiday meals take a little help from the slow cooker to make your stuffing.  

I promise your whole family will love this Slow Cooker Cornbread Stuffing.

You will want to make this stuffing again and again! We do!

You will love this recipe because it is

• Easy and fast.
• Family friendly.
• Full of flavor.
• A set it and forget it side dish.
• P
• Great for the holidays

My favorite slow cooker for this recipe is this Hamilton Beach one.

RECIPE FAQS

Can I add anything to this?

Yes, add any stuffing add-in you like.  Some ideas are Sausage Bacon Cranberries Pecans Apple

What should I serve this with?

We love this for Thanksgiving and Christmas but it is also great for Easter or any dinner you have!

Ingredients

• Jiffy cornbread mix – This is the classic mix and always works perfect. 
• Celery – A good stuffing always has a bit of celery. 
• Onion – Onion adds great flavor to the stuffing. 
• Cream of mushroom, chicken or celery –  You can use any of these flavors in your stuffing. 
• Chicken stock – You can also use turkey stock.
• Eggs –  These help bind the stuffing. 
• Poultry seasoning – Poultry seasoning adds great holiday flavor to the stuffing. 

HOW TO MAKE SLOW COOKER CORNBREAD STUFFING

• The night before, bake the 2 boxes of cornbread according to box direction and bake in a 9×13, score into chunks and let dry out over night.
• Saute the chopped onion and celery in a little butter or oil until caramelized.
• In a bowl mix the cream of mushroom, stock, eggs, seasoning, salt, pepper and veggies.
• Add wet mixture to greased slow cooker.
• Add in the cornbread and gently stir. You want the cornbread chunks to break up a little.
• When all the cornbread is moistened, cover and cook on high 2 hours or on low 4 hours, or until firm and browned around edges.

So save your oven space for turkey and pie and throw your stuffin in the slow cooker this year and let it do all the work and your guests will be amazed at your perfect stuffing, it may outshine the turkey! (but probably not the pie because…well…pie! lol)

How to make this Slow Cooker Cornbread Stuffing

• Slow Cooker Boneless Turkey Breast
• Cola Cranberry Glazed Ham
• Loaded Cornbread Casserole
• Slow Cooker Cranberry BBQ Little Smokies
• Malt Vinegar Smashed Potatoes

Slow Cooker Cornbread Stuffing

Yield: 6

This Slow Cooker Cornbread Stuffing is such a fabulous way to make that delicious stuffing everyone wants on the holiday table without using the oven.  Perfectly flavored, this stuffing is always a hit.

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Ingredients

• 2 boxes of Jiffy cornbread mix, baked to box directions and left out over night to dry out.
• 4 stalks celery diced
• 1 small onion diced
• 1 can cream of mushroom or chicken or celery
• 2 cups chicken stock
• 3 eggs
• 1 Tablespoon poultry seasoning
• 1 teaspoon salt
• 1 1/2 teaspoon pepper

Instructions

1. The night before, bake the 2 boxes of cornbread according to box direction and bake in a 9x13, score into chunks and let dry out over night.
2. Saute the chopped onion and celery in a little butter or oil until caramelized.
3. In a bowl mix the cream of mushroom, stock, eggs, seasoning, salt, pepper and veggies.
4. Add wet mixture to greased slow cooker.
5. Add in the cornbread and gently stir. You want the cornbread chunks to break up a little.
6. When all the cornbread is moistened, cover and cook on high 2 hours or on low 4 hours, or until firm and browned around edges.