Chorizo and Cotija Cornbread Dressing for the Slow Cooker Tips, FAQ & printable recipe

Tips for success

For the crispiest edges, spread the dressing evenly in the slow cooker and avoid stirring during the last hour of cooking.

If you prefer extra crunch, you can transfer the dressing to a baking dish and broil for 3 to 5 minutes after slow cooking, but this is optional and not shown in the video.

To make this ahead, assemble the dressing in the slow cooker insert and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook on LOW for 3 1/2 hours, adding 15 to 20 minutes to the cooking time if the mixture is cold. This is a great make-ahead option for busy holiday mornings.

Variations

• Spicy Chorizo Dressing: Add 1 diced jalapeño or a pinch of cayenne pepper along with the poblano peppers for extra heat. For a smoky twist, stir in 1 teaspoon of smoked paprika with the chorizo.
• Vegetarian Style: Replace the chorizo with 2 cups of sautéed mushrooms and use vegetable stock instead of chicken stock. Add 1 teaspoon of smoked paprika and 1 teaspoon of chili powder to mimic the chorizo seasoning.
• Cheesy Cornbread Dressing: Stir in 1 cup of shredded Monterey Jack or pepper jack cheese along with the cotija. The extra cheese makes the dressing even more decadent and melty.
• Apple and Chorizo Dressing: Add 1 cup of diced peeled apple (such as Honeycrisp) to the slow cooker with the cornbread. The apple adds a subtle sweetness that balances the spicy chorizo.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Freezer

Freeze the cooled dressing in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until hot.

Reheat

Reheat individual portions in the microwave for 1 to 2 minutes, or reheat the whole dish in a 350°F (175°C) oven for 15 to 20 minutes.

Store any leftover dressing in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a 350°F (175°C) oven until warmed through.

This dressing can be assembled up to 24 hours in advance. Combine all ingredients in the slow cooker insert, cover, and refrigerate. When ready to cook, place the insert in the slow cooker and cook on LOW for 3 1/2 to 4 hours, or until set and heated through.

Serving ideas

Serve the chorizo and cotija cornbread dressing as a festive side dish alongside roast turkey, chicken, or pork. It also pairs beautifully with a simple green salad and a dollop of sour cream or crema for extra richness.

The dressing is hearty enough to be a main dish for a casual weeknight dinner, especially with a side of refried beans or grilled vegetables.

For a holiday presentation, transfer the dressing to a warm clay or ceramic serving dish and garnish with extra cotija cheese and fresh cilantro.

The contrast of the golden cornbread, red chorizo, and green herbs makes a beautiful centerpiece. Leftovers are delicious the next day, served cold or reheated, and they also make a great filling for tacos or burritos.

Frequently asked questions

Recipe card

Chorizo and Cotija Cornbread Dressing for the Slow Cooker

Prep 20 minCook 3 h 30 minTotal 3 h 50 minServes 12

Ingredients

• 10 cups crumbled cornbread
• 1 lb Mexican chorizo, casings removed
• 3 roasted poblano peppers, diced
• 1 1/2 cups sweet corn kernels (fresh or frozen)
• 1 cup crumbled cotija cheese, divided
• 2 cups rich chicken stock
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat a large skillet over medium-high heat. Add the Mexican chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 to 8 minutes. Transfer to a plate lined with paper towels to drain excess fat.
2. Spread the crumbled cornbread in a single layer on a baking sheet. Toast in a 350°F (175°C) oven for 8 to 10 minutes, stirring once, until lightly crisp. This step helps the cornbread hold its texture during slow cooking.
3. In the slow cooker, combine the toasted cornbread, browned chorizo, roasted poblano peppers, sweet corn, and half of the cotija cheese. Toss gently with a wooden spoon to distribute the ingredients evenly.
4. Pour the chicken stock over the cornbread mixture. Stir gently to moisten the cornbread evenly. The mixture should look wet but not soupy; add a little more stock if needed, but keep the texture loose.
5. Cover the slow cooker and cook on LOW for 3 1/2 hours until the dressing is set and the edges are golden and crispy. Do not lift the lid during the first 2 hours to maintain even heat.
6. Sprinkle the remaining cotija cheese and the chopped cilantro over the top. Scoop the dressing into a serving dish and serve warm.

Contains: gluten, milk

Estimated nutrition per serving

Calories

320

Protein

14 g

Carbohydrates

28 g

Fat

17 g

Fiber

3 g

Sugar

6 g

Sodium

780 mg

Automatic estimate from the ingredient list, not laboratory-verified.