Crock Pot Chicken and Dressing (Print Version)
Slow cooker chicken, herb stuffing, and rich flavors in a hearty, comforting southern-style dish.
# 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 (284 grams) condensed cream of chicken soup
11 -
1 can (284 grams) condensed cream of celery soup
12 -
2 large eggs
13 -
480 millilitres chicken broth
14 -
120 millilitres whole milk
→ Stuffing Mix
15 -
1 bag (340 grams) cornbread stuffing mix
16 -
3 cups (approximately 120 grams) herb seasoned stuffing mix
# Instructions:
01 -
Melt 4 tablespoons of butter in a large skillet over medium heat. Add diced onion and celery, and cook until softened, about 5 minutes. Remove from heat and set aside.
02 -
Arrange chicken breasts in a greased 6-litre or larger slow cooker. Sprinkle with 1/2 teaspoon seasoned salt and 1/4 teaspoon black pepper.
03 -
In a large mixing bowl, combine condensed cream of chicken soup, condensed cream of celery soup, eggs, chicken broth, milk, dried sage, poultry seasoning, garlic powder, remaining 1/2 teaspoon seasoned salt, and remaining 1/2 teaspoon black pepper. Whisk together until fully blended.
04 -
Add cornbread stuffing mix and herb seasoned stuffing mix to the bowl. Combine thoroughly until mixture is well moistened.
05 -
Gently fold in the sautéed onion and celery into the stuffing mixture until evenly distributed.
06 -
Spoon the prepared stuffing mixture evenly over the chicken breasts in the slow cooker, spreading to cover completely.
07 -
Cut the remaining 4 tablespoons butter into thin slices and scatter evenly over the surface of the stuffing mixture.
08 -
Cover and cook on LOW setting for 4 hours, ensuring the chicken reaches an internal temperature of 75°C.
09 -
Using two forks, gently shred the chicken within the dish. Serve hot, ensuring each portion receives both chicken and stuffing.
# Notes:
01 -
Use low-sodium chicken broth and unsalted butter to manage overall salt content.