Crock Pot Chicken and Dressing (Print Version)
Slow-cooked chicken with cornbread stuffing, vegetables, and aromatic herbs for a warm, comforting meal.
# Ingredients:
→ Base Ingredients
01 -
8 tablespoons unsalted butter, divided
02 -
1 medium onion, diced
03 -
2 celery ribs, diced
04 -
3 to 4 boneless skinless chicken breasts
→ Seasonings
05 -
1 teaspoon seasoned salt, divided
06 -
3/4 teaspoon freshly ground black pepper, divided
07 -
2 teaspoons dried sage
08 -
1 teaspoon poultry seasoning
09 -
1/2 teaspoon garlic powder
→ Liquids and Mixtures
10 -
1 can (10 ounces) condensed cream of chicken soup
11 -
1 can (10 ounces) condensed cream of celery soup
12 -
2 large eggs
13 -
2 cups chicken broth
14 -
1/2 cup whole milk
→ Stuffing Mix
15 -
1 bag (12 ounces) cornbread stuffing mix
16 -
3 cups (about 4.2 ounces) herb seasoned stuffing mix
# Steps:
01 -
In a large skillet over medium heat, melt 4 tablespoons unsalted butter. Add diced onion and celery, cooking until they are softened, about 5 minutes. Remove from heat and set aside.
02 -
Lightly grease a 6-quart or larger slow cooker. Place the chicken breasts inside and season with 1/2 teaspoon seasoned salt and 1/4 teaspoon black pepper.
03 -
In a large mixing bowl, whisk together condensed cream of chicken soup, condensed cream of celery soup, eggs, chicken broth, whole milk, dried sage, poultry seasoning, garlic powder, the remaining 1/2 teaspoon seasoned salt, and remaining 1/2 teaspoon black pepper until fully blended.
04 -
Add cornbread stuffing mix and herb seasoned stuffing mix to the bowl. Stir thoroughly until the stuffing is evenly moistened.
05 -
Fold sautéed onion and celery gently into the stuffing mixture until distributed evenly throughout.
06 -
Spoon the prepared stuffing mixture over the chicken in the slow cooker, spreading evenly to ensure full coverage.
07 -
Slice the remaining 4 tablespoons of unsalted butter and distribute slices across the surface of the stuffing mixture.
08 -
Cover and cook on LOW heat for 4 hours, or until the chicken reaches an internal temperature of 165°F.
09 -
Using two forks, gently shred the chicken within the slow cooker. Stir slightly and serve hot, ensuring both chicken and stuffing in each portion.
# Notes:
01 -
Ensure chicken is arranged in a single layer for even cooking. Checking internal temperature with a meat thermometer guarantees safe doneness.