Slow cooker dressing made with chicken breast, cornbread, chicken broth, cream of chicken soup, eggs and onion — and flavored with sage.
Prep Time::30 mins
Cook Time:: 4 hrs 30 mins
Total Time:: 5 hrs
Servings::16
Yield::16 servings
Ingredients
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5 skinless, boneless chicken breast halves
1 (9×9 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
Directions
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.