"Slow cooker dressing made with chicken breast, cornbread, chicken broth, cream of chicken soup, eggs and onion -- and flavored with sage." — Mindy McCoy
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skinless, boneless chicken breast halves
1 (9x9 inch) pan
cornbread, cooled and crumbled
day-old bread, torn into small pieces
ground black pepper
2 (14.5 ounce) cans
2 (10.75 ounce) cans
condensed cream of chicken soup
If you use the modifications suggested here, this is a 5 star recipe. I only used 1 can of cream of chicken soup and added some chicken broth at the beginning - just enough to make it all moist. I also checked it at least once an hour to make sure it was still moist. Very, very good.
Pretty good, I call it "Chicken Mush" the flavor was kinda lacking so I had to add some more spices, and the texture was deff lacking. Next time I will just use boxed stuffing mix instead of the day old bread, it will be quicker with better flavor
This tasted really good. However, the dressing was a little soggy. Next time, I think I'll add only one can of chicken broth. Also, I made things a lot easier on myself by NOT cooking the chicken before putting it in the crockpot. I just put the whole boneless, skinless breast halves in the crockpot and covered it with the mixture. Then I cooked on my "auto" setting for about 7 hours (that's 2 hours on high and the remaining time on low). It wouldn't have had to cook that long though for the chicken to be done. You could cook on high for 3-4 hours and it'll be done. The chicken just falls apart. Delicious.
I made this recipe exactly as indicated EXCEPT I baked it in the oven. We loved it!
This was great,but I did take caution on the runny issues that others had . I mix the soup with some broth before adding to mix then contiune to add broth to mix until the mix remind me of a cormbread batter or pancake batter you know kinda thick,also add tsp. of poultry season and a extra tsp. of sage.I actually thinking about using this recipe at christmas this year
Great recipe. In order to cut down on moisture, I cut down on the liquids. Cut broth and cream of chicken soup in half. I also leave the lid off the crockpot for the last hour and keep stirring it to help dry it out a bit. Otherwise, if you follow the recipe without modifications, the stuffing turns out kind of soggy.
This is cooking in my Crockpot right now, and I just sneaked a taste. PERFECTION! This is the dressing I remember from my childhood, and what I've been trying to achieve all these years! The changes I made were minimal and reflect my personal tastes, but I think it would have been just as good exactly as written. I didn't add chicken because we like ours separate, and I didn't use the white bread. I added a cup of chopped celery and sauteed it with the onion and sage in 2 T. margarine. I added that to all the wet ingredients and seasonings, then crumbled cornbread into the mixture until it was the consistency I wanted. Because the Crockpot is a very "moist" cooking environment, it will only thicken a bit while cooking, so make sure it's not too soupy at the beginning. Thank you, Mindy, for such a fantastic recipe. I can't wait to make this for my family at Thanksgiving and Christmas.
I will add celery to this next time. Cut the liquid down one can and I like poultry seasoning so I would add a tsp. of that to it, it will probably be a lot better, for me. But, very good dish just the same.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Chicken Dressing
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 243
** Calories from Fat: 84
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