Crock Pot Chicken and Dressing

This is a really good crock pot recipe!  My family especially likes this one.  Though it’s not quite as speedy as some crock pot recipes, it’s still worth the extra prep.  I cooked the cornbread and the chicken while I was cooking dinner the night before, then assembled the rest the next morning.  It only has to cook about 4 hours, but it can go longer if it needs to. 

Ingredients:

boneless, skinless chicken breasts, cooked and diced (I used two large breasts for this recipe)  I cooked the chicken the night before then refrigerated it overnight.

1 –  8 inch square pan of cornbread (this is one recipe off the back of the bag of cornmeal mix.  This is not Jiffy mix cornbread, it is self-rising cornmeal mix which can be purchased on the aisle with the flour)

8 slices white bread

1 medium onion, chopped

1 teaspoon pepper

2 – 14 oz. cans chicken broth

2 – 10 oz. cans cream of chicken soup

2 teaspoons or more of fresh sage (or dried if fresh is unavailable)

4 eggs

salt to tast (I didn’t add any and it was fine)

The night before, or early in the day, cook the chicken breasts in water until fully cooked and tender, then chop.  Bake an 8-inch pan of cornbread, by following the directions for cornbread on the back of a bag of self rising cornmeal mix (this is not Jiffy mix and it’s not cornmeal, it’s cornmeal mix)

  Crumble the cooked cornbread into a big bowl.  Add 8 slices of white bread and crumble.  This can sit out at room temperature all night if assembling the next day.

The next morning, or early in the day, add the other ingredients to the bowl of crumbled cornbread.  Stir in broth and cream of chicken soup, then diced onion, sage, diced chicken and 4 eggs.

 Mix all together to combine and place in a crock pot.  Cook on low for 4 hours or more.  May cook on high for about 2 hours.