The dressing is always my favorite part of Thanksgiving dinner, and this easy dish allow me to enjoy it throughout the year!
Slow Cooker Chicken and Dressing
-9x13 dish of cornbread, cooled & crumbled (this would be 2 of the packets, just don't use corn muffin mix)
-4 boneless, skinless chicken breasts, cooked and torn into bite size pieces (take the easy way and get a rotisserie)
-2 slices of bread, toasted and torn into small pieces
-2 eggs, hardboiled and chopped
-1 small onion, chopped
-2 stalks of celery, chopped
-1/2 teaspoon sage
-salt and pepper to taste
-2 10.75 oz. cans cream of chicken soup
-1 stick melted butter
-2 cups chicken broth
In a large bowl combine everything except 1 can cream of chicken soup and the chicken.
Spray the crockpot with cooking spray and and spread half of the remaining can of cream of chicken soup on the bottom. Next add 1/3 of the dressing mixture. Add half of the chicken. Repeat the dressing and chicken layers. Finally top with the remaining half of cream of chicken soup.
Cook this on high for 1 hour, then turn it down to low for 2-3 more hours. (Side note-my husband really like a bit of a "bite" in his food, so this is perfect for him, but if you like your onions and celery softer just sauté it a bit until they are crisp-tender before adding it to the crockpot.