Description
Slow cooker dressing made with chicken breast, cornbread, chicken broth, cream of chicken soup, eggs and onion — and flavored with sage.
Ingredients
- 5 skinless, boneless chicken breast halves
- 1 (9×9 inch) pan cornbread, cooled and crumbled
- 8 slices day-old bread, torn into small pieces
- 4 eggs, beaten
- 1 onion, 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
Instructions
- 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.
- In a slow cooker
- stir together chicken
- cornbread
- bread
- eggs
- onion
- salt
- pepper
- sage
- chicken broth
- and chicken soup. Stir until well blended. Dot with margarine.
- Cover
- and cook on Low for 3 to 4 hours. Remove lid
- and fluff with fork. Let rest 15 minutes before serving.
Prep Time: 30 mins
Cook Time: 4 hrs 30 mins
Total Time: 5 hrs
Servings: 16