""Holidays are so much easier since I started making this slow cooker chicken and dressing. Making the dressing in the slow cooker frees up the ovens for other dishes on holidays. Sometimes I add the chicken; sometimes I don't. I often assemble it weeks in advance and freeze it; then I let it thaw in the refrigerator before putting it in the slow cooker."..."
INGREDIENTS
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1 (9 x 13 inch) pan cornbread, crumbled
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2 cups chopped onion
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2 cups chopped celery
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1/2 cup butter, melted
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2 teaspoons dried sage
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1 1/2 teaspoons salt
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1 teaspoon poultry seasoning
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1/2 teaspoon ground black pepper
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2 eggs, beaten
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1 (10.75 ounce) can cream of chicken soup
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1 (10.75 ounce) can cream of mushroom soup
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1 1/2 cups chicken broth, or more as needed
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3 cups coarsely shredded cooked chicken