CROCK POT DRESSING
4 Boiled chicken breast
2 Cans of cream of chicken soup
1 Can of water or broth (use broth you boiled chicken)
Mix soup, water or broth together.
2 Sticks melted butter
1 Tsp sage
2 Eggs beaten
3 Cups crumbled corn bread
1 Cup white bread crumbled
1 Medium onion
Salt & Pepper
Mix cornbread, white bread, eggs, butter, onion, sage, salt and pepper together. Pour 1/2 of soup mixture in bottom of crock pot. Put 1/2 chicken over that. Add all of the bread mixture. Add rest of chicken, then balance of soup mixture. Bake on low for three hours.
Tip: Start saving your left over cornbread and white bread. Even the ends of your sandwich bread will work just great. Just toss them in a freezer bag until you are ready for them. Then you won’t have to bake the cornbread or any white bread (biscuits) like I did. We didn’t have any bread in the house. I thought this was a great recipe to share for small families not traveling this year or if you need something easy to take to a family gathering. I used split chicken breast instead of boneless… Remember! save your broth to use in your recipe. Also for your Giblet Gravy if you make it.
1 can cream of chicken soup
1 can chicken broth
2 boiled eggs
Heat then add…
3 tbs flour in cup of warm water whisk to mix up, pour into pot and bring to a boil.
Then let simmer until your desired thickness.
Tip: For Thanksgiving, I always make two batches for our family with this recipe. One pot, I actually boil the giblets and chop them up to add with the main ingredients. For the ones in our family that don’t like the giblets I just use this simple recipe that you can use any time of the year. I hope your enjoy. Happy Thanksgiving.
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