Old Time Chicken n Dressing - Crock Pot Style

Cindy Dozier

By
@cld0414

My grandmother taught me how to make our family's Old Chicken n Dressing recipe, that has been handed down for generations. Still to this day, it is the same recipe we use every Thanksgiving. I sometimes crave this recipe throughout the year but it is so time-consuming that I decided it was time to adapt it for everyday use. (And yes, that means we're gettin' out the crock pot) I believe this would have made my Grandmother proud! (=


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Comments:

Serves:

6-8

Method:

Slow Cooker Crock Pot

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a lovely tribute to Cindy's grandmother by taking her recipe and making it easier for everyday use. After one bite, I could taste why Cindy didn't just want this at Thanksgiving. This dressing is almost a meal in itself! We baked up a batch of Cindy's cornbread and it's the perfect base for this moist dressing. Delish!

Ingredients

3 - 4
frozen boneless, skinless chicken breasts
1 can(s)
cream of chicken soup
1 small
onion, diced
1 tsp
celery salt
1 tsp
poultry seasoning
3/4 c
chicken broth
1 tsp
pepper
3
hard boiled eggs
1 Tbsp
rubbed sage
3 c
chicken broth
1
skillet cornbread

CORNBREAD

1 c
all-purpose flour
1 c
cornmeal
1 Tbsp
baking powder
2 Tbsp
sugar
1/2 tsp
salt
1 c
milk
1/4 c
vegetable oil
1
egg, beaten

Directions Step-By-Step

1
First, put your frozen chicken breasts, cream of chicken soup, onion, salt, pepper & poultry seasoning into the crockpot with 3/4 c of the chicken broth. Put lid on & cook for 4 hours. (This is high for my crock pot.)
2
While this is cooking, hard boil 3 eggs. Set aside to cool. Next, make cornbread. You can use your own cornbread recipe, but this isn't a sweet cornbread. For my recipe, put a cast iron skillet with a tablespoon of oil into the oven and preheat to 425. Mix the dry ingredients first, then add the rest.
3
Mix well. Pour into hot skillet and bake for 25 minutes. Remove to cool.
4
When chicken is done, take 2 forks & shred chicken breasts. If you like it chunky - leave it chunky, if not then keep shredding.
5
Take the 3 boiled eggs from earlier and chop them up - not too fine, you want to see the egg whites in there. Then finely crumble the cornbread and add into the crock pot with the eggs. Add sage & stir. You want the dressing to be moist so add a little bit of chicken broth at a time, stirring until moistened.
6
Then with the back of your spoon even then dressing out in the crock pot & cook for an additional 2 - 3 hours (high). Keep an eye on it so as not to burn it. It should be browned around the edges.

About this Recipe

Main Ingredient: Chicken
Regional Style: American