Holiday cooking often means a packed oven and a long to-do list. This slow cooker chicken dressing offers a way to prepare a classic side dish without tying up oven space. The recipe combines chicken breast, crumbled cornbread, torn day-old bread, eggs, onion, and cream of chicken soup, all seasoned with sage. It yields 16 servings and cooks on low for 3 to 4 hours after about 30 minutes of prep.
The ingredient list includes 5 skinless, boneless chicken breast halves, one 9x9-inch pan of cooled and crumbled cornbread, 8 slices of day-old bread torn into small pieces, 4 beaten eggs, 1 chopped onion, 1 teaspoon each of salt and ground black pepper, 2 teaspoons dried sage, two 14.5-ounce cans of chicken broth, two 10.75-ounce cans of condensed cream of chicken soup, and 2 tablespoons margarine.
How to Make Slow Cooker Chicken Dressing
Start by placing the chicken in a pot with enough water to cover. Bring to a boil over medium heat and cook for 20 minutes, or until the chicken is cooked through. Cool the chicken, then cut it into pieces. In a slow cooker, stir together the cooked chicken, cornbread, bread, eggs, onion, salt, pepper, sage, chicken broth, and chicken soup until well blended. Dot the top with margarine. Cover and cook on Low for 3 to 4 hours. After cooking, remove the lid and fluff the dressing with a fork. Let it rest for 15 minutes before serving.
The recipe’s timing makes it practical for holiday meals: 30 minutes of prep, 4 hours and 30 minutes of cook time, and a total time of 5 hours. Each serving contains 246 calories, 10 grams of fat, 26 grams of carbohydrates, and 14 grams of protein, according to the provided nutrition facts.
For cooks looking to free up oven space, the slow cooker method keeps the dressing warm and hands-off while other dishes bake. The recipe uses everyday ingredients and does not require advanced techniques. The result is a savory side that can accompany a holiday spread or a weekend meal.
Editorial Notes