Crock Pot Chicken And Dressing

It doesn't matter what time of year you make this Crock Pot Chicken And Dressing, everyone will ask for repeats.

You could use leftover roasted turkey to make it kind of seasonal, but since it's so easy to pull everything together and cook in a crockpot, you might be making this for a Fourth of July potluck!

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Boneless skinless chicken breast, crumbled cornbread and day old white bread are gently simmered with chicken broth and creamy chicken soup.

The dried sage gives it that holiday flavor, but you can substitute dried thyme or basil to stamp this recipe as your own.

Crock pot Chicken and Dressing

Ingredients

5 boneless skinless chicken breasts
1 package cornbread mix, baked, cooled and crumbled
8 slices day old white bread, cubed, crusts removed
4 eggs, lightly beaten
1 can (14.5 ounces) chicken broth
1 can (10.75 ounces) condensed cream of chicken soup
1 medium onion, chopped
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 teaspoons dried sage, crumbled
2 tablespoons butter or margarine

Directions

Plan ahead - cut the bread slices into cubes and let dry out for a day. Buy a package of cornbread mix and bake it in a 9 x 13 baking dish. When it's cool, crumble it in your hands and reserve. It also should be a little dried - it it's too fresh, the dressing will be mushy.

Simmer the chicken breasts in the chicken broth for about 20 minutes, until cooked through. When the chicken is cool enough to handle, cut it in bite sized chunks. Reserve the chicken broth.

Whisk together the reserved chicken broth and the cream of chicken soup. Add the kosher salt, black pepper and dried sage to this mixture. Stir in the beaten eggs.

With your hands, gently mix the crumbled corn bread and dried bread cubes. Blend in the chopped onion and cooked chicken breasts. Mix the bread and chicken with the liquids and put in the crockpot. Dot the top with the butter or margarine.

Cover the pot and cook on low for 2 hours, then take off the cover and stir the dressing. Let it cook for about 1 more hour with the lid off, so that it dries out a little before serving.

Serves 6 to 8

Food For Thought - Try this with chunks of cooked Italian sausage, dried rosemary and white wine in place of the broth. Use sourdough bread to give it a little extra body.