- 5 skinless, boneless chicken breast halves
- 1 (9x9 inch) pan cornbread, cooled and crumbled
- 8 slices day-old bread, torn into small pieces
- 4 eggs, beaten
- 1 onion, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons dried sage
- 2 (14.5 ounce) cans chicken broth
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 2 tablespoons margarine
1. Place chicken in a pot with water to cover, and bring to a boil over medium heat. Boil 20 minutes, or until cooked through. Cool, and cut into pieces.
2. In a slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt, pepper, sage, chicken broth, and chicken soup. Stir until well blended. Dot with margarine.
3. Cover, and cook on Low for 3 to 4 hours. Remove lid, and fluff with fork. Let rest 15 minutes before serving.
Happy Crocking!
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
I made your crock pot chicken dressing for dinner tonight. It was delicious. I added some chopped celery, used only one can of cream of chicken soup and one can of chicken broth. Thanks for the recipe.
Thanks for posting Debbie, always glad when someone takes the time to let me know…. Happy Crocking!