old time chicken n dressing - crock pot style
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! (=
Blue Ribbon Recipe
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 cream of chicken soup
- 1 small onion, diced
- 1 teaspoon celery salt
- 1 teaspoon poultry seasoning
- 3/4 cup chicken broth
- 1 teaspoon pepper
- 3 - hard boiled eggs
- 1 tablespoon rubbed sage
- 3 cups chicken broth
- 1 - skillet cornbread
- CORNBREAD
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 - egg, beaten
How To Make old time chicken n dressing - crock pot style
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Step 1First, 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.) -
Step 2While 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.
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Step 3Mix well. Pour into hot skillet and bake for 25 minutes. Remove to cool.
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Step 4When chicken is done, take 2 forks & shred chicken breasts. If you like it chunky - leave it chunky, if not then keep shredding.
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Step 5Take 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.
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Step 6Then 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
