Reviewed: Sep. 29, 2009

I used a package of sage stuffing mix from Pepperidge Farm, cut down the butter to 1/2 cup and used 2 1/2 cups of the juice from the chicken with bullion added (for flavor) I placed 1/2 of the stuffing on the bottom of the crock pot and then the chicken breasts and the remainder of stuffing on top. Turned out wonderful. I cooked it on low for 3 hours, any more and it would have burned.

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Kelly P.

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2009

I don't know what went wrong. It had some good reviews so it had to be me. I had 2 nice whole breasts on the bone from my organic pastured chickes I raise. I brined them for 24hrs and then browned them and put them on the bottom of the crockpot. I figured the bones would serve as a rack. Then I moistened some cornbread stuffing mix with chicken broth and the mushroom soup,leaving it a little drier than usual because of the mushy reviews. Put the stuffing on top of the chickens and set on low for 8hrs. Went to work and bragged to everyone about what a good meal I was going to have,even called my daughter and invited her family over. Came hoe fro work expecting the house to smell like Thanksgiving. Instead it smelled life my furnace blew up. I opened the crockpot and the stuffing looked like watery oatmeal. I dug down deeper to find the chicken burned on the bottom so bad that I couldn't even pry it off. I don't even know how that's possible. We opened a couple bottles of wine and gave it the cerimonius send off along with a few laughs,crockpot and all went into the garbage. I don't know what I could do differently. If anyone has any suggestions, I'm all ears. The upside????I get a shiney new crockpot.

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dorie

Cooking Level: Expert

Living In: Delavan, Wisconsin, USA

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Reviewed: Sep. 12, 2009

Taste was so so, but the dish is soggy and just looks unappetizing.

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holland

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Reviewed: Jul. 14, 2009

Too much work, soggy and easier to just stuff a chicken the old fashioned way.

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lawley777

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Reviewed: Apr. 22, 2009

I took the advice from several reviews and cut the butter as well as the liquid in half. The flavor is good but it still comes out pretty soggy. I'll probably keep the recipe just because it's so easy-- but if you're really craving chicken and stuffing, I'd go the extra mile and do them the old fashioned way.

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Allison M

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Reviewed: Feb. 6, 2009

So good!!! The flavor of the stuffing was out of this world! DH said he could eat it every day! After reading the other reviews, I too cut the butter in half and used less liquid ( 2 cups chicken broth) The other changes I made were, I sauteed the onion and celery in olive oil, used frozen boneless chicken breasts, and used 2 cups of chicken broth instead of water. I will cut the butter down even more next time ( 1/4 cup?) and since it was mushy, I will cut the broth back to maybe 1-1 1/2 cups . Really though......very very tasty and easy! I put it in my favorites...thanks!

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SWEETBEE1

Cooking Level: Expert

Living In: Manlius, New York, USA

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Reviewed: Dec. 9, 2008

I made this dish yesterday and all I can say is WOW! I followed the recipe to a "T" and it was perfect. So good, so easy.

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Martha

Cooking Level: Intermediate

Home Town: Turlock, California, USA

Living In: Porterville, California, USA

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Reviewed: Nov. 21, 2008

tasty as is.

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sliker's-Kitchen

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

13 cups cubed bread?!! There's no way my crockpot could fit that much in there. I used a box and a half of Mrs. Cubbison's stuffing cornbread which is more like 5 cups. So I halved the butter and liquid. I also added craisins which really added to the taste. The chicken meat was 3 bone in chicken breasts I just cooked in vegetable broth for a few hours then added the mixed dressing on top of it. I had no idea what "escalloped chicken" was but basically it turned out like chicken and stuffing.

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Loladear

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Reviewed: Nov. 11, 2008

Very good flavor. If you like stuffing and moist poultry, this is the dish for you. I omit the seasonings and use a large box of cornbread stuffing mix. I used margarine in place of butter once and no celery; it was not nearly as good. My family likes this served with a green vegetable and cranberry sauce on the side. No leftovers here!

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THREEICYS

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

Although I didn't follow the directions exactly, this recipe came out very well. Tasted like Thanksgiving dinner!

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cvnsmom

Cooking Level: Expert

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Reviewed: Sep. 18, 2008

We loved this recipe, even my 2 year old! Very comforting. I did reduce the butter to 1/2 a cup and am not sure how much broth/cooking liquid I used, just added until it was moist but not soggy. I also put the breasts in the cooker with some water and chicken base, s/p, fresh thyme sprigs and a splash of chardonnay for about 45 minutes before adding the stuffing mix on top. I used the liquid to moisten the stuffing and then added some more water/chicken base to the bread until moist. I also added fresh sage to the mix rather than dried and chopped some mushrooms for the stuffing mix, to hide for picky eaters. One more thing, I added a handful of dried currants to the stuffing, I was out of cranberries. The chicken was moist, flavorful and extremely tender. The stuffing was yummy too, just moist enough. I served with steamed green beans. I will definitely be making this again this winter.

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Hobbsgirls

Cooking Level: Expert

Home Town: Clifton Park, New York, USA

Living In: Troy, New York, USA

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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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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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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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Denise S.

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Reviewed: Nov. 19, 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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Ang

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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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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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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call me chickn

Cooking Level: Expert

Home Town: Lantana, Florida, USA

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Slow Cooker Escalloped Chicken

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