Step 1: Preparing the Ingredients

If you haven’t made cornbread yet, bake a batch and let it cool before crumbling.

Chop the onion and celery into small pieces.

If using fresh chicken, pat it dry. If using frozen chicken, let it thaw for 15–20 minutes.

Step 2: Mixing the Dressing

In a large bowl, combine the crumbled cornbread, chopped onion, celery, beaten eggs, melted butter, chicken broth, and seasonings (sage, garlic powder, salt, and pepper).

Stir until well combined. The mixture should be moist but not runny.

Step 3: Assembling in the Crockpot

Grease the crockpot with cooking spray or butter to prevent sticking.

Place the raw chicken at the bottom of the slow cooker.

Evenly spread the cornbread dressing mixture over the chicken.

Pour the cream of chicken soup on top and spread gently.

Cover and set to LOW heat.

Step 4: Slow Cooking for Perfect Texture

Low setting: Cook for 6–7 hours for juicy chicken and moist dressing.

High setting: Cook for 3–4 hours if you’re short on time.

Optional: For a crispy top, transfer to a baking dish and broil for 5 minutes before serving.

Step 5: Shred and Serve

Once cooked, shred the chicken and mix it into the dressing.

Taste and adjust seasonings if needed.

Serve warm with your favorite sides!