Sunday, October 20, 2013

Chicken and Cornbread Dressing {Comfort Food Link Party}

Fall brings cooler weather which, to me, means comfort food. Comfort food is good country food. It's what Mom and Grandma cooked. It's fried chicken, chicken fried steak, chicken and dumplings, pot roast, stew, chili...  Hungry, yet?

You're in the right place to find some awesome comfort food recipes. Why don't you join us for a party?

Every Thanksgiving, Mom allowed Dad into the kitchen to make his cornbread dressing. I think it's the most delicious thing I have ever eaten. I've made a few changes to his recipe for a  wonderful slow-cooker version. Just by adding chicken, it's a dinner that works for anytime of the year.

Slow-Cooker Chicken and Cornbread Dressing

1 recipe cornbread (see below)
10 slices dry white bread, cut into cubes
1 cup onion, chopped
2 cups celery, chopped
1/2 cup butter
2 teaspoons poultry seasoning (or to taste)
1 teaspoon dried thyme
2 teaspoons dried parsley
2 teaspoons salt
1 teaspoon black pepper
2 eggs, beaten
1 cup milk
3 to 4 cups chicken broth
5 boneless chicken breasts

The day before, prepare the cornbread (see below). Turn off the oven and let it cool. Place the slices of bread and the cornbread on cookie sheets. When the oven is barely warm, place the bread and cornbread in the oven and leave overnight so they will dry out. Make sure the oven is off.

The next day, melt 1/2 cup butter in a medium skillet. Saute onion and celery until soft. Meanwhile, crumble cornbread in a large slow-cooker. Cut the dried bread in into cubes and add to cornbread. Sprinkle with poultry seasoning, thyme, parsley, salt, and pepper. Add the sautéed onion and celery. Mix well.  

In large bowl, mix together eggs, milk, and 3 cups chicken broth. Add to slow-cooker and mix well. Add enough remaining chicken broth until all the bread and cornbread is quite moist. 

Place the chicken breasts on top of the dressing and push down so that they are completely covered. Place lid on slow-cooker, and cook on low 5 to 6 hours until dressing is brown and chicken is done. Stir the dressing and break chicken into pieces.


1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk
1/4 cup vegetable oil

Preheat oven to 400 degrees F. Combine flour, cornmeal, sugar, baking powder, and salt. Stir in egg and milk. Pour 1/4 cup oil into 8 or 9-inch cast iron skillet. Place in preheating oven until oil is hot, about 3-5 minutes. Make sure to take skillet out before oil starts smoking. Carefully pour hot oil into mixture and stir until oil is incorporated. Do not overbeat. Pour batter into hot pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean. 

(This is how I learned to make cornbread from my mother. If you don't have a cast iron skillet, use an 8 to 9-inch pan (use nonstick spray). Skip the step of heating the oil in the oven, and just add the oil to the batter with the egg and milk.)
Hymns and Verses
This is a link party, as well as a blog hop, which means you get to visit all 8 hosts and see their comfort food recipes. Check out Doreen's recipe for Baked Potato Soup at her blog, Hymns and Verses.

If you are a blogger and have a great Fall recipe or one that says "comfort" to you, then link it at our party below. Party runs from October 20-27.

Here a just a few rules:

1. Please link to your particular blog post, not your blog URL.
2. Provide a link back here to my blog or one of the other hosts in your post so that others can find our fun party.
3. Check out some of the other recipes linked up.
4. Pin the party button and share the party with your friends.
5. Link up only photos and projects that belong to you. (no shops, product reviews, or giveaways, please)
6. As always, pin from the original source.

*By linking up you are giving the 8 hosts permission to post or feature your photo and blog post on all of our social media outlets.

I hope you enjoy clicking through the links this week and gather LOTS of new recipes.
The party goes on all week long, so be sure to check back to see ALL of the recipes!


  1. Yummy! This is my kind of comfort food!

    1. Thanks, Mary! I think comfort food requires butter. Even though I reduced butter to 1/2 cup, it's still delicious.

  2. Oh... Wow! This looks incredible! Double Yum!

    1. I may be biased, but I think it's delicious. Maybe, because it brings back such good memories. Thanks, Lori!

  3. That is real comfort food for sure! It look delicious.

  4. Oh Sallie, I could eat dressing any time of year and this one looks perfect in a crock pot. Can't wait to try it out!!! Thanks for sharing! xoxo

    1. Hi, Janis! Cornbread dressing is the only dressing I'll eat. I actually changed the recipe by adding bread. My dad would never have used bread in his! Hope you like it!

  5. Yum! I love dressing, and wish we had it more often! Thanks for sharing, I'm sure we will use it!

    1. Thanks, Sara! I always hated that we had dressing only once or twice a year. I decided to make dressing more often when someone made chicken and dressing for a family reunion. The slow-cooker just makes it so much easier.

  6. Cornbread dressing in a crockpot?! How divine! I can't wait to try making it this way. Your cornbread dressing recipe is very similar to the one that I make for Thanksgiving (why don't I make it during the year, I don't know) but I have never baked the cornbread pieces along with the white bread. Maybe that is why it turns out too mushy sometimes. I'm gonna try it your way. I love that the addition of the chicken breasts make it a main dish. Thanks for sharing your recipe and for hosting the blog party!

    1. Miss Kitty, I think of cornbread dressing as a southern dish. Must be why your recipe is similar. My mom would make the cornbread a day early and let it sit on the counter until she was ready to use it. I put the cornbread in the oven (the oven is off) overnight to let it and the bread to dry out and to be safe from the cat and dog.


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