This Crock Pot Cornbread Dressing is a delicious side dish that is easy to prepare and made with simple ingredients. Perfect for your next holiday meal!
Spray the inside of a 6-quart oval slow cooker with non-stick spray.
In a large bowl whisk together the eggs, seasonings, soups and broth.
Then stir in the diced onion.
Gently stir in the cubed cornbread and half of the bacon.
Pour the mixture into the crock pot. Spread it out evenly.
Place the remaining bacon on top and then evenly top with the sliced butter. Note: if you prefer, you can wait to add the rest of the bacon until after it is done cooking.
Cook on low for 4-6 hours or high 3-4 hours. Cornbread is done when the edges are golden brown and the mixture is not longer wet. Turn slow cooker to the "keep warm" setting until ready to serve.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
I bake a 9x13-inch cornbread to use for this then dice it up and measure the 8 cups from there.
Be careful if doing this on the high setting. Some slow cookers run super hot so it may burn on the edges.
If you like your onions very soft, I would recommend sautéing them for a few minutes before adding to the batter.
This can be frozen, see my tips above.
Use at least a 6 quart crock pot.
You can use a homemade cornbread, store-bought or boxed mix.