This won the GMA best crockpot recipe. I have tried it and it is wonderful!! Use Turkey breasts in place of the chicken if desired.
Ingredients: 1 cup chopped onion 1 cup chopped celery 1/4 cup oil 1 tbsp salt 1 tbsp sage 1 tsp poultry seasoning 2 cups white bread (day old) 8 cups corn bread 2 cans cream of chicken soup 2 cans chicken broth (from 3 breasts) 3 eggs 1 tbsp vinegar 3 chicken breasts
Directions:Stew chicken breasts until done; cook the onion and celery until tender in the oil. Add salt, sage and poultry seasonings; combine the breads in a large mixing bowl.
Stir in the cooked onion, celery, salt, sage and poultry seasonings.
In a small bowl combine the soup, broth, eggs, and vinegar. Combine with other ingredients in a large bowl, mix well. Pour into Crock-Pot and cook on high for 30 minutes. Then cook on low for 3 or 4 hours. Stir the chicken breast into the dressing the last hour.
What do you mean"stew chicken breasts until done"?? I am not familiar with that concept... thanks! I want to try this before our work luncheon :)
ReplyDeleteIt means to poach them until cooked. If you read through the recipe it says to add the shredded chicken to the crockpot 1 hour before it is done.
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