Crockpot Chicken and Stuffing
Ingredients
- 2 1/2 C. chicken broth
- 1 C. butter
- 1/2 C. chopped onion
- 1/2 C. chopped celery
- 1 4 oz. can mushroom stems and pieces, drained
- 1/4 C. dried parsley flakes
- 1 1/2 tsp. rubbed sage
- 1 tsp. each poultry seasoning and salt
- 1/2 tsp. pepper
- 12 C. day-old bread cubes, cut into 1/2" pieces
- 2 eggs
- 1 10 3/4 can cream of chicken soup, undiluted
- 5-6 C. cubed and cooked chicken
Directions
In a saucepan, combine first 10 ingredients Simmer for 10 minutes, remove from heat. Place bread cubes in a large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread and toss well. In a 5 qt. slow-cooker, layer half of stuffing and chicken; repeat layers. Cover, cook on low for 4 1/2-5 hours or until a thermometer inserted into stuffing read 160 degrees.
From: Jenn B., Missouri
