Anne Byrn's Crock Pot Chicken and Stuffing

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READY IN: 7hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    teaspoon black pepper
  • 14
    teaspoon salt
  • vegetable oil, spray for misting cooker
  • 8
    tablespoons butter, room temperature (1 stick)
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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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