Description

This Chicken and Dressing in Crock Pot is a delightful comfort food packed with flavor. Simple prep with cornbread, tender chicken, and rich broth makes it a perfect family meal.

Ingredients

Scale

1 pan (9×13-inch) cornbread (baked and crumbled)
2 cup onion, chopped
2 cup celery, chopped
0.5 cup unsalted butter, melted
1 can (10.5-ounce) cream of chicken soup
1 can (10.5-ounce) cream of mushroom soup
2 large eggs, beaten
2 teaspoon dried sage
1.5 teaspoon salt
1 teaspoon poultry seasoning
0.5 teaspoon ground black pepper
1.5 cup chicken broth
3 cup cooked chicken, shredded

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Instructions

Lightly grease the inside of the slow cooker to prevent sticking.
In a large bowl, combine the crumbled cornbread, onions, celery, and melted butter.
Mix in the cream of chicken soup and cream of mushroom soup until well combined.
Add the beaten eggs, dried sage, salt, poultry seasoning, and ground black pepper. Stir thoroughly.
Pour in the chicken broth and shredded chicken, mixing until everything is evenly coated.
Transfer the mixture to the slow cooker, spreading it evenly.
Cover and cook on low for 6 hours or until the dressing is heated through and firm.

Notes

For extra flavor, use homemade chicken broth instead of canned.
Feel free to add vegetables like carrots or bell peppers for added nutrition.
This dish can be prepared a day ahead and stored in the fridge before cooking.

Nutrition

Serving Size: 1/12 of recipe
Calories: 350
Sugar: 2g
Sodium: 795mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 15g
Cholesterol: 110mg