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.