Crock Pot Chicken and Dressing

  • Yield 20-25 servings


16 oz. packages cornbread mix
5 whole boneless chicken breasts
8 slices day old bread
4 -- eggs, beaten
1 medium onion, chopped
1 cup celery, chopped
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons dried sage
2-14 oz cans chicken broth
2 cans Cream of Chicken soup
2 tablespoons margarine


Bake cornbread, cool and crumble.  Place chicken breasts in boiling water 20 minutes or cook until tender.  Cool and cut into pieces.  Combine all ingredients, stir well and dot with margarine.  Cook in a crock pot 3-4 hours.  Cook about an hour on high and then lower heat for rest of cooking time.

This is an easy recipe.  The cornbread can be made ahead of time.  The onion and celery can be chopped ad keopt in nplastic bags in the fridge.  Next morning put it all together and it can be ready by noon.



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