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Reviewed: Jun. 10, 2008

OMG!!!..This is such a great recipe. Fast to make and great tasting. I read the other reviews before making it for the first time. I followed alot of their suggestions of cutting back on the butter and liquid, which IO did. 1/2 cup of butter is more than enough. I also toasted the bread light brown before cutting it in cubes. I used 1 chicken boullion disolved in 1 cup of the fluid left over from poaching the chicken. I had chicken backs that I wanted to use, instead of breast. I took off the skin, but left the bone in, to hold the meat together. I put the meat on the bottom of crock pot, then covered with the dressing. Dried cranberries were the added touch this needed. It was so nice to come home from work and only have to prepare a vegetable to go with supper. I will certainly make this again.

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Reviewer:

heart


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Reviewed: Apr. 18, 2008

I, too, cut the butter and liquid. The flavor was terrific. The texture of the stuffing was quite mushy though. So maybe try what the other person did and put the chicken in first and the stuffing in after a couple of hours???

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Reviewer:

Smiley


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Reviewed: Mar. 1, 2008

It had good flavor, but the stuffing was mushy. Not at all good leftover.

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Reviewer:

Denise S.


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Reviewed: Nov. 20, 2007

I poached the chicken breasts in a broth / water mixture with a bay leaf, then cubed the chicken before I added it to the crock pot. I used a couple of loaves of day old bread, one was white and the other was a whole wheat. I used a lot of sage because it's a flavor we enjoy. This was really good, really easy (if I had used dressing mix instead of cubing and toasting the bread myself it'd be nearly effortless). It's a good dish for a cold day...made the house smell like the holidays were on the way!

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Reviewer:

Revelluna

	Cooking Level: Intermediate Home Town: New Carlisle, Ohio, USA Living In: Dayton, Ohio, USA
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Reviewed: Oct. 30, 2006

the flavor was incredibly good but the end result was soupy. I will definitely make it again but I will reduce the recipe to 1/2 cup butter and 1 1/2 or 1 cup chicken broth

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Reviewer:

tireda


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Reviewed: Oct. 4, 2005

Will NOT make again. Came out really mushy. Just can't take the consistency.

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Reviewer:

TRISTA5


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Reviewed: Sep. 15, 2004

Good recipe - I do agree - use a lot less liquid than specified!! I just mixed diced raw chicken into the mixture before cooking and used one can of chicken broth - which was a little too much!!! I pre-sauteed the onion and celery until al dente. I used half white and half whole grain bread. I also threw in a handful of orange-flavored, dried cranberries and some sliced raw mushrooms (which will add their own liquid while cooking!). Next time - I'll use really tough french bread and whole grain bread and will add even more dried cranberries - they made it really "Thanksgiving-like"!!!!

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Menwith Hill'er Back Home !!

	Cooking Level: Intermediate
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Reviewed: Aug. 9, 2004

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.

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Reviewer:

call me chickn

	Cooking Level: Expert Home Town: Lantana, Florida, USA
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Reviewed: Jan. 25, 2004

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!!

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Reviewer:

DEWGIRL21


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Reviewed: Dec. 6, 2003

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!

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IVERYGIRL


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Reviewed: Nov. 10, 2003

Wow! This was great! I followed the earlier suggestions to half the liquid and the butter. I also put frozen chicken leg quarters in the slow cooker first, and then boned and skinned the chicken before adding the rest of the ingredients. My family raved for days about this recipe. Thanks, Peg! This will definitely be on my list of "best" recipes!

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Reviewer:

Mae West


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Reviewed: Aug. 28, 2003

Took advice from previous reviews and cut butter and broth as indicated. I substituted the bread cubes and spices for sage stuffing mix (big bag)and that saved time and worked well. Recipe turned out well but if I make again I would add fresh mushrooms to the stuffing. It was an ok dish, nothing I will rush to make again soon.

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Reviewer:

Laura B.

	Cooking Level: Expert Home Town: Brookfield, Wisconsin, USA Living In: Hazelwood, Missouri, USA
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Reviewed: Jun. 22, 2003

THIS RECEIPE SOUNDED SO GOOD BUT CAME OUT SLIMY. I HAD COMPANY AND HAD TO END UP FIXING SANDWICHES BECAUSE NO ONE LIKED IT.

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Reviewer:

ANGILIA


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Reviewed: Jun. 22, 2003

This recipe has potential, but the liquid measurements have got to be wrong. I would cut the butter and reserved cooking liquid in half. Also, you don't have to bother toasting the bread cubes if you use day-old french bread.

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Reviewer:

FULLBORE2000


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