I’m a dressing kinda Southern girl but once in awhile, I like me some stuffing, too! Something different and comforting…like a pan of dressing on a Sunday afternoon.
This Crock Pot Chicken and Stuffing makes a lot .. but I know, it will be consumed in no time at all at my house. I used a dollar loaf of sliced bread and dried ingredients because, well, that is what I had. Use what you have on hand, feel free to add fresh veggies, I certainly will.
Crock Pot Chicken and Stuffing
- 12 cups *one loaf* cubed bread, dried
- 5 cups cooked chicken breast, cubed in large pieces
- 3-1/2 to 4 cups chicken broth
- 6 Tablespoons all purpose flour
- 1 Tablespoon margarine
- 2 eggs, beaten
- 4 Tablespoons dried celery leaves
- 2 Tablespoon dried minced onion
- 1 Tablespoon dried parsley
- 1/2 Tablespoon ground garlic
- 1/2 to 1 teaspoon all purpose sea salt, to taste
- freshly ground pepper to taste
Toast one loaf of sliced bread in the toaster and cut into 16 squares. Alternately, cut loaf of bread into cubes and bake in the oven at 325 degrees F for 25 minutes or until dried and toasted, stirring occasionally. Put dried, toasted bread cubes and cooked chicken in a very large bowl and put aside. In a saucepan, on medium, whisk together margarine, flour and 1/2 cup chicken broth, until smooth.
Add 3 cups chicken broth, celery leaves, dried onions, parsley, garlic, 1/2 teaspoon salt *or to taste* and pepper to taste, stirring constantly until mixture has thickened. Remove from heat and let cool. Stir beaten eggs into cooled mixture. Pour over bread cubes and chicken. Toss to coat. Spray a 6 quart, or larger, crock pot with non-stick spray. Add chicken and stuffing and cook on lowest setting 3 to 4 hours, depending on crock pot. Enjoy!