Cooking Time:
5 hoursServings:
16
Ingredients
5 skinless, boneless chicken breast halves1 (9x9 inch) pan cornbread, cooled and crumbled
8 slices day-old bread, torn into small pieces
4 eggs, beaten
1 onion, chopped
1 tsp. salt
1 tsp. ground black pepper
2 tsp. dried sage
2 (14.5 oz.) cans chicken broth
2 (10.75 oz.) cans condensed cream of chicken soup
2 T. margarine
- 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.
- 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.
- Cover. Cook on Low for 3 to 4 hours.
- Remove lid, and fluff with fork. Let rest 15 minutes before serving.
Optional: If you like yours a little crispy, place in an oven proof dish for a few minutes to brown it up!
Happy Crocking!
XOXO,
Jenn
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!