I have never made a crock pot dressing. When I make my dressing, I saute all the raw vegetables in butter before adding them to the crumbled cornbread. I, also, boil my eggs before adding, so everything is cooked before I start. I, also, add a lot of deboned, chopped, rotisserie chicken to the mixture so that it is a complete meal. This means that all it has to do in the oven is set up and brown a bit on the top. That takes me about 1.5 to 2 hours. "It's a big pot." Much faster than a crock pot but the crock pot has the advantage of keeping the dressing hot while you are serving it. One thing I saw in the recipe that I might try is using the cream of chicken soup as part of the liquid. The ingredients are what I call the "normal" ingredients for dressing, so should be good. Let us know how it turns out.