CROCKPOT CORNBREAD DRESSING RECIPE RECIPES

SLOW COOKER CHICKEN DRESSING RECIPE | ALLRECIPES

Slow Cooker Chicken Dressing Recipe | Allrecipes image

Slow cooker dressing made with chicken breast, cornbread, chicken broth, cream of chicken soup, eggs and onion -- and flavored with sage.

Provided by Mindy McCoy

Categories Stuffing and Dressing

Total Time 5 hours 0 minutes

Prep Time 30 minutes

Cook Time 4 hours 30 minutes

Yield 16 servings

Number Of Ingredients 11

Ingredients

5 skinless, boneless chicken breast halves
1 (9x9 inch) pan cornbread, cooled and crumbled
8 slices day-old bread, torn into small pieces
4 eggs, beaten
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons dried sage
2 (14.5 ounce) cans chicken broth
2 (10.75 ounce) cans condensed cream of chicken soup
2 tablespoons margarine

Steps:

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, and cook on Low for 3 to 4 hours. Remove lid, and fluff with fork. Let rest 15 minutes before serving.

Nutrition Facts : Calories 246 calories, CarbohydrateContent 25.8 g, CholesterolContent 84.9 mg, FatContent 9.5 g, FiberContent 1.8 g, ProteinContent 13.7 g, SaturatedFatContent 2.6 g, SodiumContent 991.1 mg, SugarContent 3.7 g

GRANDMA DEAN'S CHICKEN AND DRESSING RECIPE | MYRECIPES

Grandma Dean's Chicken and Dressing Recipe | MyRecipes image

Plan a home-style dinner like grandma used to make with only 30 minutes of prep work for this chicken and dressing recipe. You'll come home to a house with smells reminiscent of Sunday suppers with the family.

Provided by MyRecipes

Total Time 4 hours 29 minutes

Prep Time 29 minutes

Cook Time 4 hours 0 minutes

Yield Makes 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 (2 1/2-pound) rotisserie chicken, skinned, boned, and shredded (about 4 cups)
6 cups coarsely crumbled cornbread
8 (1-ounce) firm white bread slices, torn into pieces
2 (14-ounce) cans chicken broth
2 (10 3/4-ounce) cans cream of chicken soup
1 medium onion, chopped
3 celery ribs, chopped
4 large eggs, lightly beaten
2 teaspoons ground sage
½ teaspoon pepper
¼ teaspoon salt
½ cup butter, softened

Steps:

Combine first 11 ingredients in a large bowl. Transfer mixture to a lightly greased 5-quart round slow cooker. Dot evenly with butter.
Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or until set. Stir well before serving.

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