Slow Cooker Chicken and Dressing |
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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 10 |
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This taste like Thanksgiving in a pot! My kids love it. I'm pretty sure I got it from a southern living magazine some years ago. I serve it with a nice big salad. Ingredients:
4 cups shredded cooked chicken (about 1 whole chicken ) |
6 cups crumbled cornbread |
8 slices firm white bread (torn into pieces) |
2 (14 ounce) cans chicken broth |
2 (10 3/4 ounce) cans cream of chicken soup |
1 cup chopped onion |
3 chopped celery ribs |
4 eggs (lightly beaten) |
1 teaspoon ground sage |
salt and pepper |
8 tablespoons butter (room temperature) |
Directions:
1. Place the chicken, corn bread, white bread, chicken broth, cream of chicken soup, onion, celery, eggs, sage, salt and pepper in a large mixing bowl. Stir to combine.
2. Spray 5 quart slow cooker with vegetable oil spray and add chicken mix. Dot the top with butter.
3. Cook until the eggs are done, 3 to 4 Hours on High, or 7 hours on low.
4. Stir before serving.
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