Crockpot Chicken and Dressing
Crockpot Chicken and Dressing, an easy slow cooker chicken casserole for your Thanksgiving, Christmas or Easter dinner using rotisserie chicken and cornbread stuffing mix.
Servings: 8 servings
Calories: 440kcal
Cost: 16
Equipment
Ingredients
- 1/3 cup butter
- 2 large eggs
- 2 10-ounce packages frozen seasoning blend, thawed not drained (onions, bell peppers, celery) (I used Pictsweet) See NOTES for equivalent amounts of fresh chopped vegetables
- 1 10.5-ounce can cream of chicken soup
- 1 teaspoon poultry seasoning or ground sage (optional)
- 1 12-ounce package toasted cornbread classic stuffing (I used Pepperidge Farm) (or 5 cups crumbled homemade cornbread)
- 2 cups from a 12-ounce package herb seasoned dried, cubed stuffing (I used Pepperidge Farm) (about 3 cups fresh, cubed French bread or biscuits)
- 3 cups chicken broth
- 3 cups 2-inch pieces or chopped, cooked chicken. (I use rotisserie)
Instructions
- Spray a 6- to 8-quart Crockot or slow cooker with cooking oil spray. Oval works best.
- Melt butter in a very large microwave-safe bowl. Otherwise, melt it in a small bowl and pour into the very large bowl. It can also be melted in a small saucepan on the stovetop.
- Add the onion, celery, bell pepper seasoning blend to the butter. Move this mixture to one side of the bowl. Lightly beat the eggs on the other side of the bowl, then stir it all together. Add the cream of chicken soup, poultry seasoning, and stir well.
- Add the package of dried cornbread “stuffing” and the herb seasoned dried cubes of bread to the mixture. Stir just until combined. Pour the chicken broth over everything and stir gently just until combined.
- This is when I pull the chicken from the rotisserie so the mixture can sit 5 minutes. Add the pieces of chicken and stir gently just until combined.
- Pour the dressing mixture into the greased Crockpot. Cover with lid and cook on LOW for 8 hours. It can be cooked on HIGH for 4 hours but I recommend the lower setting to have time to cook the vegetables and hydrate the dried cornbread and bread cubes and avoid overdone edges.
- To speed up the cooking time, you can start the slow cooker on HIGH for the first 2 hours, then reduce it to LOW for 3 hours and that shaves off 3 hours.
Notes
NOTES: Alternative to frozen seasoning blend: Sautee 2 cups chopped onion, 1 cup chopped celery and 1/2 cup chopped bell pepper in the 1/3 cup butter in a skillet until slightly softened.
Crock Pot liners can be used for easy cleanup but won’t be attractive on a holiday buffet.
Pro tip: Place a paper towel on top of the slow cooker before adding the lid. As moisture is created, the paper towel absorbs it instead of collecting on the lid and dripping back into the dressing. Works like a charm. Boom!
Nutrition
Serving: 1eighth | Calories: 440kcal