- 1 whole chicken
- 1 loaf of bread, toasted
- 1/2 c. margarin
- 10 3/4 oz. cream of chicken soup, canned
- 2 1/2 c. broth
- 1/4 c. parsley flakes
- 1 1/2 tsp. sage
- 1/2 tsp. pepper
- 1/2 c. celery, chopped
- 1/2 onion, chopped (lg. to med.)
- 2 eggs, beaten
Need room in the oven, make Crock Pot Stuffing, and you will save, time, and it is so good!
1. Cook whole chicken in crock pot over night or day before.
2. Debone Chicken.
3. Set aside.
4. Mix all the other ingredients together to make dressing mix.
5. Layer in crock pot starting with the dressing mix, then a layer of chicken, ending with the dressing mix.
6. Cover. Cook on Low for 4-5 hours!
Happy Crocking!
For over 400 more recipes, click here to get our eBook!
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."
Another question??? When you do this recipe above and you are using the Cream of Mushroom in your recipes…do you put in Condensed or do you put in DILUTED CREAM OF MUSHROOM SOUP??? Please advise. Thank you so much
Moya Tampa, FL
Thanks for the question Moya, you use it condensed, and eliminate the water. Happy Crocking!
I have a comment on this. I would like to try this recipe using Portabella Mushrooms instead of Chicken. Also, if I am not allowed eggs I wonder how it would work to use an Egg Replacer???? Interesting????
I do believe the “egg replacer” would work fine…
Congratulations Leona…. so glad it was a smash hit! We love it too! Happy Crocking!