Crockpot Chicken and Dressing
Ingredients
·
1 whole chicken, boiled,
de-boned and torn in bite size pieces (I
used 2 chicken breast and 3 leg quarters and I boiled the chicken in half
broth, half water)
·
3 packages Martha White
Yellow Cornbread Mix, prepared per the package instructions and crumbled
·
8 (1-ounce) firm white
bread slices, toasted and crumbled (I
used day old French bread)
·
2 (14-ounce) cans
chicken broth (I used the broth from cooking the chicken, about 3 cups)
·
2 (10 3/4-ounce) cans
cream of chicken soup
·
1 medium onion, chopped
·
3 celery ribs, chopped
·
4 large eggs, lightly
beaten
·
1 heaping tablespoon
ground sage
·
1/2 teaspoon pepper
·
1/4 teaspoon salt
·
1/2 cup butter, softened
Preparation
1. Combine first 11 ingredients in a large bowl. Transfer
mixture to a lightly greased 5-quart round slow cooker. Dot evenly with butter.
2. Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or
until set.
