Description
This comforting Crock Pot Chicken and Dressing recipe combines tender, slow-cooked chicken breasts with a flavorful, moist stuffing made from cornbread and herb-seasoned mixes. Enhanced with sautéed onions and celery, creamy soups, and aromatic spices, this dish is an effortless, hearty meal perfect for family dinners.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 2 celery ribs, diced
Meat
- 3 to 4 boneless skinless chicken breasts
Dairy
- 8 tablespoons unsalted butter, divided
- 2 large eggs
- 120 millilitres whole milk
Pantry
- 1 teaspoon seasoned salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 2 teaspoons dried sage
- 1 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
- 1 can (284 grams) condensed cream of chicken soup
- 1 can (284 grams) condensed cream of celery soup
- 480 millilitres chicken broth
- 1 bag (340 grams) cornbread stuffing mix
- 3 cups (approximately 120 grams) herb seasoned stuffing mix
Instructions
- Sauté Vegetables: Melt 4 tablespoons of unsalted butter in a large skillet over medium heat. Add the diced onion and celery and cook until softened and fragrant, about 5 minutes. Once done, remove from heat and set aside to cool slightly.
- Prepare Chicken Base: Grease a 6-litre (or larger) slow cooker and arrange the boneless skinless chicken breasts evenly in the base. Season the chicken with 1/2 teaspoon seasoned salt and 1/4 teaspoon freshly ground black pepper.
- Mix Creamy Base: In a large mixing bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, eggs, chicken broth, whole milk, dried sage, poultry seasoning, garlic powder, the remaining 1/2 teaspoon seasoned salt, and remaining 1/2 teaspoon black pepper until smooth and fully combined.
- Add Stuffing Mixes: Incorporate the cornbread stuffing mix and the herb seasoned stuffing mix into the creamy soup mixture. Stir thoroughly until the stuffing mixes are well moistened and the mixture has a uniform texture.
- Combine with Vegetables: Gently fold in the sautéed onion and celery into the stuffing mixture, making sure the vegetables are evenly distributed throughout the stuffing.
- Assemble in Crock Pot: Spoon the prepared stuffing mixture evenly over the chicken breasts in the slow cooker, spreading it to cover the chicken completely and forming a uniform layer.
- Add Butter Topping: Slice the remaining 4 tablespoons of unsalted butter into thin slices and scatter them evenly across the surface of the stuffing. This will add richness and help develop flavor during cooking.
- Cook: Cover the slow cooker and cook on the LOW setting for 4 hours. Make sure the internal temperature of the chicken reaches 75°C (165°F) for safe consumption.
- Serve: Once cooked, use two forks to gently shred the chicken breasts within the crock pot. Serve the mixture hot, ensuring each portion includes both the tender shredded chicken and the flavorful stuffing.
Notes
- Make sure your slow cooker is at least 6 litres to accommodate the ingredients comfortably.
- Check the internal temperature of the chicken with a meat thermometer to ensure food safety.
- You can substitute chicken broth with low-sodium broth to reduce salt content.
- For a richer flavor, consider using homemade chicken broth.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
