Tuesday, December 3, 2013

Slow-Cooker Chicken & Dressing (Small Batch)


As I've mentioned before, Southerners don't usually do stuffing (especially INSIDE a bird - ewwww). We prefer what we call "dressing", which is basically a baked stuffing. 

This recipe is delicious, and super easy to prepare. However, it makes a LOT. This is great if you've got a house full of guests to feed. If you've only got a small handful of people, though, it's way too much. 


I decided to cut down the recipe and see if I could make a smaller batch while still taking advantage of the slow-cooker shortcut. It turned out fantastic! 

Slow-Cooker Chicken & Dressing (Small Batch)

adapted from Southern Plate

Ingredients:
1 8" or 9" pan of cornbread, crumbled
1 hamburger bun, hot dog bun or slice of white bread, torn into pieces
1 Tbsp dried sage
1/2 sweet onion, diced
1 stalk celery, sliced
3 hard-boiled eggs, chopped
1 can chicken broth
1/2 stick butter, melted
1 can cream of chicken soup, divided
2 chicken breasts, cooked and shredded

In a large bowl, combine the cornbread, bun/white bread, sage, onion, celery, eggs, broth, melted butter and 1/2 of the cream of chicken soup. Mix well to combine.












Spread 1/2 of the remaining cream of chicken soup on the bottom of a slow-cooker. Add 1/3 of the mixed dressing, then top with 1/2 of the chicken. Add another 1/3 of the dressing, and the remaining chicken. Top with the remaining dressing, and spread the remaining cream of chicken soup on top.









Cook on LOW for 3-4 hours or until hot.


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