Definitely Worth

...the little extra prep time!!!!

Slow-Cooked Chicken and Stuffing

2 1/2 C chicken broth
1 cup butter
1/2 C chopped onion
1/2 C chopped celery
1 can (4 oz) mushroom stems and pieces, drained
1/4 C dried parsley flakes
1 1/2 tsp rubbed sage
1 tsp poultry season
1 tsp salt
1/2 tsp pepper
12 C day-old bread cubes
2 eggs
1 can (10 3/4 oz) condensed cream of chicken soup
5 to 6 cups cubed cooked chicken

In a saucepan, combine the first 10 ingredients (broth thru pepper). Simmer for 10 minutes; remove from the heat. Place bread cubes in a large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread; toss well. In a 5-qt slow cooker, layer half of the dressing and chicken; repeat layers. Cover and cook on low for 4 1/2 to 5 hours or until a meat thermometer inserted into stuffing reads 160 degrees.


I usually steer clear of the recipes that take some time to prep, but this was well worth the checking out!! I have a 4 quart and a 6 quart crock-pot. I used the 6 quart and cooked it 4.5 hours! I used a combo of wheat and white bread. To me - sometimes all wheat bread tends to make the recipe have a sour taste. I also used breast and thigh chicken meat. Next time I will probably add more than 6 cups of meat.

It was very good! Even Robert thoroughly enjoyed it and suggested to cook it for next Christmas!! Hope ya'll enjoy it as much as we did!! The coolest part for us - as always w/ slow-cooked meals - we had enough left to freeze and use for deer lease or camping!! YIPPEEEE