Crockpot Chicken and Stuffing

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This dish uses homemade stuffing, which makes all the difference. A little extra work for a delicious meal.

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Serving Size / Yield

8 servings

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. poultry seasoning
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 12 C. day-old bread cubes
  • 2 eggs
  • 1 (10 3/4 oz.) can cream of chicken soup, undiluted
  • 6 C. cubed and cooked chicken

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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




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