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Slow-Cooked Chicken and Stuffing

Prepared in a slow cooker, this tasty, no-fuss main dish has a flavorful blend of seasonings and the irresistible duo of tender chicken and moist dressing. It's nice enough for the holidays and easy enough to fix year-round. -Angie Marquart, New Washington, Ohio
  • Total Time
    Prep: 25 min. Cook: 4-1/2 hours
  • Makes
    14 servings

Ingredients

  • 2-1/2 cups chicken broth
  • 1 cup butter, cubed
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 cup dried parsley flakes
  • 1-1/2 teaspoons rubbed sage
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 cups day-old bread cubes (1/2-inch pieces)
  • 2 large eggs
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 5 to 6 cups cubed cooked chicken

Directions

  • In a large saucepan, combine the first 10 ingredients. Simmer for 10 minutes; remove from the heat. Place bread cubes in a large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread and toss well.
  • In a 5-qt. slow cooker, layer half each of the stuffing and chicken; repeat layers. Cover and cook on low for 4-1/2 to 5 hours or until a thermometer inserted into the stuffing reads 160°.
Nutrition Facts
1 serving: 332 calories, 20g fat (10g saturated fat), 109mg cholesterol, 835mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 19g protein.

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Reviews

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Average Rating:
  • cindyames
    Dec 14, 2020

    This is so good. I like to take it to potlucks, I never have leftovers. I make gravy to pour over your servings.

  • redcow
    Nov 28, 2020

    I was going to make a double batch for the crockpot since mine oven was not working. Only good thing about this was the flavor. I am so glad that I had another batch of cubed bread thawed, as I ended up adding it to the dish. Stuffing was way too moist for my family's liking.

  • eastcoaster
    Apr 17, 2020

    Recipe calls for 12 cups bread

  • ms11145
    Nov 13, 2016

    I hAve been making this since it was first puBLISHED. I really like using homemade cream of mushroom soup in it. I just save up bread , freeze it, and when I have enough I make this. Bread varies from time to time.

  • ahmom
    Aug 10, 2016

    Excellent.this tastes just like the dish my school cafeteria served.

  • sparklingseamstress
    Jan 2, 2015

    I made this for a church potluck and it turned out great. I got quite a few compliments on it. It was so handy. I will definitely make it again!

  • MOTCook
    Oct 26, 2014

    Will definitely make this again.

  • farmmompatti
    Mar 11, 2013

    No comment left

  • Kris Countryman
    Jun 24, 2012

    I used canned chicken and it was an ok substitute. Very easy to prepare.

  • emit1961
    Jun 16, 2012

    WE LOVE, LOVE , LOVE THIS!!! It's tastes like Grandma's and smells wonderful while cooking! I have been making this recipe for many years, I first saw it in TOH magazine about 8 years ago??