Slow Cooker Southern Cornbread Stuffing is the perfect easy to make side for any down-home country style dinner! With simple, inexpensive ingredients and super easy to follow steps, you’re going to love this flavorful bacon cornbread stuffing.

A small portion is stuffing is being lifted from the slow cooker.

Slow Cooker Southern Cornbread Stuffing

Sometimes, side dishes are just so downright delicious that they steal all of the attention from the main entree. This is definitely one of those side dishes! It’s soft, moist, and rich with bacon flavor. Cornbread in all kinds of varieties is a weakness of mine. To be honest, I don’t think I’ve ever tasted cornbread that I didn’t enjoy! But with that being said, this slow cooked southern bacon cornbread recipe just might be my favorite.

What makes this southern dressing so scrumptious isn’t just the bacon, it’s also the seasonings, canned soups, and of course a perfect amount of butter! Between the unforgettable flavor of this side dish and the rich, dense, and moist consistency of the cornbread, you’re going to love this easy recipe! And yes, what I mentioned before is true – it’s sure to steal the show, no matter what your entree is.

Slow cooker recipes are always a staple in my kitchen, but even more so in the chillier months. I love how comforting it is to dig into a warm slowly cooked side or entree when it’s cold outside! This southern dressing recipe specifically is great when it’s chilly outside because of how hearty and filling it is, too. The best part is that if you have any leftovers, it’s just as good when reheated!

Uncooked cornbread dressing is in the slow cooker.

How to Make It

Spray it down. Spray the inside of your slow cooker with non-stick spray to help prevent the cornbread from sticking. I like to use butter spray for added flavor!

Cut it. Cut your cornbread into cubes.

Whisk. In a large bowl whisk together the eggs, seasonings, soups and stock.

Add more ingredients. Gently stir in the cornbread and half of the bacon.

Add bacon and butter! Place the remaining bacon on top and dot with the butter.

Cook. Pour the mixture into the slow cooker and cook on low for 4-6 hours or high 3-4 hours.

Enjoy! Serve immediately and enjoy your new favorite bacon and butter filled side dish!

Cornbread is in a slow cooker and is fully cooked.

What cornbread should I use for this recipe?

To keep things super simplistic, you could always use a box of cornbread mix. However, I always get the best results when I spend a little extra time and make my favorite Buttermilk Cornbread. It’s got tons of homemade flavor that really enhances the overall slow cooked southern dressing!

How long will leftover southern dressing stay fresh?

In an airtight container in the fridge, this slow cooked bacon cornbread stuffing will stay fresh for about 3-4 days. To reheat it, just pop it into the microwave in 30 second increments until it’s heated all the way through. This is one of the few recipes I actually don’t mind reheating in the microwave at all, as it really doesn’t affect the texture of the cornbread all that much.

What should I serve this southern side dish with?

Keep things deliciously country inspired with some down-home entrees that’ll round out your plate perfectly! Here are some of my favorite entrees to serve with this bacon stuffin’!

Now that you’ve got your main course and side dish all straightened out, don’t forget to wash it all down with the BEST Southern Sweet Tea! You could have unsweetened tea, I suppose… But wouldn’t that just be a southern sin?

A plate is topped off with cornbread stuffing.

Keep that slow cooker plugged in!

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Cornbread is in a slow cooker and is fully cooked.

Get the Recipe: Slow Cooker Southern Cornbread Stuffing

Easy to make Slow Cooker Southern Cornbread Stuffing is savory, moist and flavor packed. The best side dish for any holiday!
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Ingredients

  • 8 cups cornbread, I just use a whole 9×13 pan of cornbread
  • 4 eggs
  • 1 medium onion, chopped
  • 1 1 ⁄2 tablespoons poultry seasoning
  • 1 ⁄2 teaspoon black pepper
  • 1 10.5 ounce can cream of chicken soup
  • 1 10.5 ounce can cream of celery soup
  • 2 10.5 ounce cans chicken broth
  • 10 slices bacon cooked and crumbled
  • 1 ⁄4 cup butter

Equipment

  • slow cooker

Instructions 

  • Spray the inside of your slow cooker with non-stick spray.
  • Cut your cornbread into cubes.
  • In a large bowl whisk together the eggs, seasonings, soups and stock.
  • Gently stir in the cornbread and half of the bacon.
  • Place the remaining bacon on top and dot with the butter.
  • Pour the mixture into the slow cooker and cook on low for 4-6 hours or high 3-4 hours.
  • Serve!
Calories: 554kcal, Carbohydrates: 87g, Protein: 12g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 145mg, Sodium: 970mg, Potassium: 246mg, Fiber: 4g, Sugar: 26g, Vitamin A: 349IU, Vitamin C: 1mg, Calcium: 224mg, Iron: 3mg