Tuesday, December 7, 2010

Crockpot Chicken and Dressing

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 cans chicken broth 2 cans condensed cream of chicken soup 2 tablespoons butter

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

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