Anne Byrn's Crock Pot Chicken and Stuffing
- Ready In:
- 7hrs 30mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 4 cups shredded cooked chicken (about 1 pound)
- 6 cups coarsely crumbled cornbread
- 8 slices firm white bread, torn into pieces
- 2 (14 ounce) cans chicken broth
- 2 (10 1/4 ounce) cans cream of chicken soup
- 1 cup chopped onion (about 1 medium onion)
- 3 celery ribs, chopped (about 3/4 cup)
- 4 large eggs, lightly beaten
- 1 teaspoon ground sage
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon salt
- vegetable oil, spray for misting cooker
- 8 tablespoons butter, room temperature (1 stick)
directions
- Combine chicken, cornbread, white bread, broth, cream of chicken soup, onion, celery, eggs, sage, pepper, and salt in a large bowl and stir to combine well.
- Mist a 5-quart crockpot with spray. Add the chicken mixture. Dot with butter.
- Cover and cook on LO heat for 7 hours or on HI heat for 3-4 hours. Stir before serving.
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RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale