Who would have thought that you could make dressing in the slow cooker?
But you can, and it is Ridiculously Delicious!!
**I have a personal note on my recipe to cut the liquids in half. I start off with one can of soup and one can of broth and then add the remaining cans as needed depending on the consistency that I desire. I also make two pans of cornbread instead of one just in case I need it, as I am cooking for six people. Any leftover cornbread I have, I serve with the meal.
5 skinless, boneless chicken breast halves
1 (9 x 9) pan cornbread, cooled and crumbled
8 slices day-old bread, torn into small pieces
4 eggs, beaten
1 onion, chopped
2 stalks of celery, 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
1. 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
2. In a slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt and pepper, sage, chicken broth, and chicken soup. Stir until well blended. Dot with margarine.
3. Before placing the lid on the slow cooker, lay a paper towel over the opening of the pot and then place the lid. This will keep moisture from dripping down off the lid into the dressing and making it soggy.
4. Cook on Low for 3 to 4 hours. Remove lid, and fluff with fork. Let rest 15 minutes before serving.
Fabulous dinner for the family.