Homestyle Chicken and Dressing in the slow cooker

Standard

This yummy dish will be awaiting my family when we arrive home from church on Sunday.  You will remember from a few posts ago that I wrote about how I love a hot dinner for Sunday lunch and my childhood memories of warm pot roast on many Sunday afternoons around the dinner table (well, until Dad opened a restaurant and then it was family lunch around the restaurant table with Dad popping by for a few minutes!)

Anyhow….I do strive to have lunch ready for my family when we get home from church.  I tire of roast though so this Sunday I am preparing a recipe from “The Cake Mix Doctor Christmas Cookbook”—Homestyle Chicken and Dressing.

It isn’t a quick fix (although the recipe says it preps in 29 minutes!) but it does all go in the slow cooker at the same time and comes out so yummy.  I’ve made it several times and it is a winner with all four Smith family members.  On Saturday I prepped the corn bread, chopped my veges, deboned and shredded the chicken and have everything that can sit on the counter out and ready for a fast prep in the morning before we head to church.

Homestyle Chicken and Dressing

You will need:

  • 1 rotisserie chicken (2.5 lbs), skinned, boned, and shredded (about 4 cups)
  • 6 cups coarsely crumbled corn bread (I make one 8×8 pan)
  • 8 slices of bread, torn to pieces (the recipe says white bread but we have honey wheat bread)
  • 2 cans chicken broth (14 oz each)
  • 2 cans cream of chicken soup (10 3/4 oz each)
  • 1 medium-size onion, chopped
  • 3 celery ribs, chopped
  • 4 large eggs, lightly beaten
  • 2 teaspoons ground sage
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

Lightly mist the bottom and sides of a 5-quart slow cooker with vegetable oil cooking spray.

Combine the ingredients listed above and transfer the mixture to the cooker.

Dot the top of the mixture with

  • 8 Tablespoons butter, softened  (1 stick)

Cover the cooker

Cook 3 to 4 hours on high heat or 7 hours on low heat (or until set) My slow cooker seems to need a little bit more time so the full 4 hours on high or about 8 hours on low.

Stir well before serving.

Serves 8-10

I’m not much of a photographer….but here is a plate of yumminess:

Enjoy!

Advertisements

2 responses »

  1. Pingback: Warm Lemon Cake on a Cold Winter’s Night « Becki's Blog

  2. Pingback: School-year Swing! | Becki's Blog

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s