Crock Pot Chicken and Dressing

  • Yield: 20-25 servings


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