Slow Cooker Escalloped Chicken

SUBMITTED BY: Peg

"This is a simple and delicious chicken recipe I received from a dear friend years ago. My family loves it."

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

4 skinless, boneless chicken breast halves - boiled
1 cup chopped onion
1 cup butter
13 cups white bread cubes, baked until slightly dry
1 teaspoon poultry seasoning
1 1/4 teaspoons salt
1/2 teaspoon dried sage
1/2 teaspoon ground black pepper
2 1/2 cups reserved cooking liquid from chicken
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chopped celery

READ REVIEWS (14)

DIRECTIONS

FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.
In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.

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REVIEWS

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Reviewed on Jan. 25, 2004 by DEWGIRL21

I stumbled upon this recipe; had all the ingredients, read the other reviews and VOILA!! This is a real winner! The changes I made were to use 3/4Cup of butter and about 1+ Cup of the chicken broth...Just enough to get it "mushy"...I cooked for 5 hrs on Low. The onion and celery were al dente which was fine. VERY good recipe! Reheated in the microwave the next day is wonderful!!

6 users found this review helpful

Reviewed on Dec. 6, 2003 by IVERYGIRL

I had success with this recipe after reading the other reviews. I cut the butter in half, and cut down on the water. I also placed frozen chicken drumsticks in the crockpot 3-4 hours before I added the dressing mixture on top, and after a couple more hours of cooking they were both done to perfection. It was even better left over! Don't give up the first time if it doesn't come out right...it's worth experimenting a little until you get it the way you like it! Enjoy!

6 users found this review helpful

Reviewed on Aug. 9, 2004 by call me chickn

This was great and so easy. I only had the frozen chicken breasts (like you buy at Sam's Club) I threw them in the pot frozen (didn't pre-boil) and took the advice of some of the others and cut down on the liquid and the butter. Instead of water I used a can of vegtable broth, but I think it needed just a tad more liquid than that. I also cooked it longer (like 6 hours). The chicken absolutely fell apart and had a wonderful flavor, probably from the veg.broth). Overall, it was great! Will definately make again.

5 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 694

Total Fat: 40.1g
Cholesterol: 133mg
Sodium: 1732mg
Total Carbs: 55.4g
Dietary Fiber: 3.3g
Protein: 28g

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