Amish Chicken & Cornbread Stuffing for the Crock Pot or Oven

Recipe by Charmed
READY IN: 1hr 55mins


  • 1
    loaf pan cornbread, crumbled (8x8-inch)
  • 6
    slices bread, crumbled
  • 14
    lb Ritz crackers or 1/4 lb saltine crackers, crumbled
  • 12
    cup butter or 1/2 cup margarine
  • 1
    cup coarsely chopped onion
  • 1
    cup coarsely chopped celery
  • 2
    teaspoons bell seasoning (or other chicken seasoning with a thyme and sage type mixture)
  • salt and pepper, to taste
  • 4 12
    cups chicken broth (or broth made from a whole chicken, approximate measure, see recipe)
  • 4
    eggs, beaten
  • 12
    cup milk
  • 12
    teaspoon baking powder
  • 3 -4
    cups diced cooked chicken (or the meat from one whole chicken, about 4 to 4 1/2 lbs, cooked with water and seasonings to make)
  • 34
    cup dried cranberries (optional)


  • If you're using a whole chicken cook the chicken for an hour in water to cover seasoned with your favorite seasonings; remove chicken from the broth and retain both; allow to cool and remove the chicken from the bones and dice.
  • Put the cornbread, bread, and crackers in a large bowl.
  • Saute the onions and celery in the butter.
  • Pour this into the bread& cracker crumbs, add the seasoning and mix well.
  • Pour enough broth into the mixture to just moisten.
  • Add the eggs, milk and enough broth to make a very slushy mixture.
  • Add the chicken (and dried cranberries if using) and mix well.
  • Pack this tightly into a crock pot or baking dish large enough to hold the mixture.
  • For the crock pot: Cover and cook on high for 4 hours; reduce heat to low and cook 4 to 8 hours longer.
  • For oven: Cover with lid or tin foil and bake at 350 for an hour; uncover and bake another 15 to 30 minutes until baked through and top is lightly browned.