Monday, October 1, 2012

Crock Pot Chicken & Dressing {Happy Crocktober}

Last weekend was the first official day of Fall! Bring on the cool weather. Fall is my favorite time of the year, the brisk weather, changing of the leaves and all my favorite comforting hearty meals.

October or Crocktober is the perfect time for warm, easy comforting foods. Yes folks it's that time once again to pull out your Crock Pot and start cooking some yummy slow cooker recipes.

I have to admit i'm one of those people that use their Crock pot year round. We live in Texas, so the summers can be brutally hot. Too hot to turn on the oven, so I use my Crock pot that way I don't heat up the kitchen.  

I own several different crock pots, because I rely on them so much. I'm happy to say that I've added another crock pot to my collection. The new Cook & Carry 6 Quart Slow Cooker. This is the perfect crock pot for anyone with a "on the go lifestyle."


If you're the type of person that uses your crock pot for parties and tail gating than this is the perfect one for you. This is my first crock pot that I have ever owned with a secure tight fitting lid and locking system. 

So far I really like it and it will come in very handy when we go to parties or grill outs. I always worry about spilling things when I take my crock pot out and about. 

The lid locking system on the cook and carry creates a tight seal between the stoneware and the lid.  This will ensure no spills and no mess anywhere I go. This makes me very happy : ).

I decided to take my new crock pot for a test run over the weekend. Since today marks the beginning of Crocktober I prepared a comforting Crock Pot Chicken & Dressing. 

I love this recipe, because you just layer everything in the crock pot and let it do its magic. It doesn't get any easier than that. I love that I can enjoy cornbread dressing all year round.

Lets get crocking and I will show you how easy this meal comes together. 


In a very large bowl add the crumbled cornbread. Tear the toasted bread into pieces and add to the cornbread. Add onion, celery, hard boiled eggs, sage, poultry seasoning, one can cream of chicken soup, chicken broth, melted butter and salt and pepper to taste.Gently mix everything together.
Spray a 6 quart crock pot with baking spray. Spread half of the second can of cream of chicken soup on the bottom of the crock pot.Top with 1/3 of the dressing. Add half of the cooked chicken breaking it into pieces as you add it.
Top with 1/3 more of the dressing, remaining chicken and the last of the dressing. Spread the remaining half can of the cream of chicken soup on top.


Cover and cook on low for 4 hours. Locks should not be used while crock pot is cooking.

 



Crock Pot Chicken & Dressing

Ingredients:
1 - recipe homemade cornbread (9 x 13 in) or 
2 - packages yellow cornbread mix, prepared 
5 - boneless, skinless chicken breasts, cooked or use cooked rotisserie chicken
2 - slices bread, hamburger or hot dog buns, toasted & broken into pieces
2 - eggs, hard boiled
1 - small onion, chopped
2 - stalks celery, chopped
1 - 2 teaspoons sage, to your taste
1 - 2 teaspoons poultry seasoning, to your taste
salt and pepper, to taste
2 - 10.5 oz cans cream of chicken soup
1 - stick (1/2 cup) butter or margarine, melted
2 - cups low sodium chicken broth or homemade 

Directions:
Prepare and bake cornbread according to packet directions (9 x 13 inch pan) and set aside to cool. 

If cooking the chicken season the chicken with salt and pepper and place in a saucepan. Add enough water to cover the chicken pieces.

Bring the water to a boil then reduce heat to a simmer. Simmer the chicken for 10 minutes. Turn off heat and let the chicken sit in the hot water for another 10 minutes. 

Remove chicken to a plate and let cool. In a very large bowl add the crumbled cornbread. Tear the toasted bread into pieces and add to the cornbread into the bowl.

Add onion, celery, hard boiled eggs, sage, poultry seasoning, one can cream of chicken soup, chicken broth, melted butter, salt and pepper to taste. 

Gently mix everything together. Spray a 6 quart crock pot or larger with non stick spray. Spread half of the second can of cream of chicken soup on the bottom of the crock pot.

Top with 1/3 of the dressing mixture. Add half of the cooked chicken breaking it into pieces as you add it.

Top with 1/3 more of the dressing, remaining chicken and the last of the dressing. Spread the remaining half can of the cream of chicken soup on top. Cover and cook on low for 4 hours.

Cook's Note: I start my crock pot on high for the first hour to get it going. Then turn it to low and cook for the remaining 3 hours. You can also use your favorite homemade cornbread in place of packaged. Two packages of store bought cornbread mix yielded one 9 x 13 inch pan of cornbread. Make sure to use corn bread mix and not not corn muffin mix- corn muffins are sweet corn bread is not). Cornbread dressing is not sweet. 

Recipe inspired by: Mangio Da Sola 





 

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64 comments:

Leslie said... #

What a great recipe! This looks delicious for an autumn supper. My mother-in-law makes crock pot dressing every Thanksgiving, but I like this with the shredded chicken for a non-holiday meal. Thanks for sharing crock pot recipes...love them!
Blessings,
Leslie

Marla said... #

I cn not wait to try this receipe, but will have to save it for the weekend as I work and am away from the house for up to 10 hours during the day!

Tina Butler said... #

Marla that probably would be better saved for a weekend meal. LMK if you make it. I get nervous myself leaving a crock pot unattended. I don't know why, but I just do.



Leslie said... #

This looks soooooo good. I too love using my slow cooker all year long!

Karen said... #

love the crockpot!

Axelle the french cook said... #

I use to cook a lot with crock pot. Great recipe !

The Better Baker said... #

What a terrific crockpot combo of YUM! I LOVE the Happy Crocktober thought. =) I've seen those locking crocks and know they are a great appliance to take things out of the house. Thanks for sharing some of your favs...I am definitely checking them out cause I love crockpot meals.

The Better Baker said... #

Oopsie - the black bean/salsa chicken link takes me to the crockpot hashbrowns....

Tina Butler said... #

Thanks for letting me know Marsha. I am off to fix it now.

Melody said... #

What is the texture like? Is it soupy, creamy, a little dry? I'm curious :)

Tina Butler said... #

It's not soupy at all. It turns out firm like traditional cornbread dressing.

Kalila B said... #

Just curious, but why the stipulation on which type of corn meal mix to use? Is there a noticeable difference in taste and/or the texture? I have my own cornbread recipe that I absolutely love but am not certain if it is technically a bread or muffin mix. Maybe you can help me out. This crock pot creation looks delish by the way. Thanks for sharing!

Tina Butler said... #

Reasoning for listing what type of cornbread mix to use is pretty straight forward. To have cornbread dressing you need cornbread not corn muffins. Corn muffins are a sweet corn bread mix and cornbread is not sweet at all. A true cornbread dressing is NOT sweet. I mentioned in my cooks note that you could use your own homemade cornbread recipe. It just has to be a non sweet cornbread.

Dorian C. said... #

What is the approx. measurement of cornbread? Thanks! Looks delish, CAN'T WAIT to make this! I am also a crock pot afficianado...I currently hav 5 :-)

Tina Butler said... #

I'm not sure how much cornbread it is in measurements. I do know 2 packages of cornbread mix prepared and baked yielded on 9 x 13 inch pan.

Dorian, I have 3 crock pots plus my triple crock pot combo. I love that thing.

Jennifurla said... #

This looks to die for

DeVillier Family said... #

Hi all! I can't wait to try this recipe. It looks just like the dressing my granny used to make when I was a little girl. I just wanted to make one point, though. If you read the manual that comes with the crockpot (I have the same one but in red), the makers recommend that you DO NOT cook with the lid in the locked position. I have no idea why but it must be important. Just passing on! :)
Blessings,
Kim

Katie@ The Hill Country Cook said... #

That looks SOOOO delicious!!! :))) I'm using a whole lot of crockpot stuff nowadays....

Regina Lane said... #

Looks yummy, thanks!!

Kerry said... #

How many people does this recipe serve? I'm trying to calculate the calories per serving for MyFitnessPal.com. Thanks.

Dena said... #

I have been making this for the last year or so and my family loves it. I buy a couple of rotisserie chickens whenever I am going to make it, and I pick apart one of them to use in the dressing and then we eat the other one with the meal. Turns out great every time and I love that I can have chicken and dressing anytime.

Kaleena said... #

I made this heavenly dish yesterday. It was soooo wonderful! My family raved about this. I am the type of person that could eat dressing any time of the year. I plan on putting this on my dinner menus at least once a month. Thank you for posting such a winner!!!

Tina Butler said... #

@Kaleena,
I'm with you. I can eat cornbread dressing throughout the year. I'm so glad I have this version now.

Jan Fox said... #

I was just wondering if I can use stove top stuffing for this recipe. My husband is a very picky eater and I know he likes stove top stuffing. If so how many boxes will add up to the amount of stuffing in your recipe?

Anonymous said... #

This recipe is just Delish!!!!! We LOVED it...however I'm not sure why but mine turned out pretty soupy :/ Family didn't seem to mind I guess because it was GONE ;)

Dorian Curtis said... #

So I literally JUST made this for dinner. Cooked it in the crock pot exactly as directed, even started it on High for the first hour, the flavor is pretty good, and I will absolutely make it again, with a few changes. 1st, quickly cook celery and onion, they were a bit too crunchy, and I think I may actually add a bit more liquid. I see some people said it was "soupy", but mine could have been a bit more moist. I poached my chicken in wine and garlic which helped with added flavor, but next time I will roast the chicken in the oven instead of poaching. Better flavor to me and bone-in, skln on breasts are cheaper :-) For me though, this was a great platform for a yummy dinner, and I don't care if my family gets sick of it, this will be in our regular rotation!

Tina Butler said... #

Everyones Crock Pots cook differently, so that may be why some peoples comes out soupy and some does not. My crock pot cooks pretty fast, so mine isn't soupy at all. I did use a different crock pot one time and it was a bit runny. I think it all depends on your crockpot. If you think it is a bit soupy just cook it longer or turn the crock pot to high instead of low towards the end. Dorian my veggies come out soft after cooking for 3 hours.

Tina Butler said... #

Kalila B,
The difference in using cornbread or corn muffin mix is easy. Cornbread isn't sweet and a corn muffin mix is. That is why I stipulated to only use a cornbread mix or recipe or you will have sweet dressing and that will not taste good.

Tina Butler said... #

Jan Fox,
Stove Top Stuffing isn't dressing, so it will be a totally different consistency. By using a boxed stuffing mix you will have a totally different flavor and texture.

Anonymous said... #

It's in the crockpot now, can't wait, I changed a few items to a low fat version.

Anonymous said... #

I have mine in the crockpot now cooking EXACTLY how the recipe reads!!!! I'm so stoked! You know it's good when you can eat the dressing before cooking it (had to control myself)! This is, btw, the very first dressing I've ever cooked! Doing it now bc my baby is due on the 24th of November (17 days from now, 4 days before Thanksgiving)! I just know my husband is going to love it!!!! Thanks again!!!
Glenna

Anonymous said... #

What size crock pot is this? I have one similar, but mine looks wider and shorter than the one in the.picture. Mine is about 4 years old. Thanks so much.

Sandra in Tx. said... #

Sounds a lot like I already make mine so I am sure my Family would like it, however it would not be anywhere near enough & I own 1 crockpot, not buying more cause no room to store them.The soups make for a very moist & creamy texture.I also put cream of celery soup in it. I may try a small version for myself tho :)

Shayna Herbinger said... #

Could you use canned chicken instead? ?

Tina Butler said... #

@Shayana, I have never used canned chicken in a main dish recipes, so sorry I can't help on that one.

@Anonymous, It states in the recipe... Gently mix everything together. Spray a 6 quart crock pot with baking spray. Spread half of the second can of cream of chicken soup on the bottom of the crock pot.

Beverly Anderson said... #

Two suggestions: 1) I put the onions and celery in the cornbread and then bake it. Takes care of crispy onions and celery. 2) use a crockpot liner for easy cleanup. I, too love my crockpot!

Tina Butler said... #

I don't have a problem of the onion and celery getting crispy.

Larissa said... #

I made this today!! Wow!! It was absolutely delicious. It was the perfect consistency. The onions and celery were not too crunchy or soft. I can't wait to make this again! Thank you for sharing it Tina!

Tina Butler said... #

Thank you Larissa and I am glad y'all liked it. I don't think it's a lot of work making this dish, do you?

Ashley said... #

This recipe is great!!! I usually just bake it in the oven at 350 for 30-45 min.

Kim1126 said... #

I tried this tonight, and followed the direction exactly, but mine turned out very soupy. It tasted delicious, but it ran on my plate. Any idea where I went wrong??

Ba_nana_13 said... #

I saw where you prefer unseated cornbread, however it was raised on the sweeter cornbread and dressing and much prefer it. I think it is more of a personal taste. I have been making this for sometime and my family loves it. I use equal amounts of cornbread and dry bread for those wanting an estimate on the ratio.

Anonymous said... #

This is almost the very same recipe I have used for years in my crockpot. When I have leftover cornbread during the course of several months, I freeze it to use in dressing. That way I don't have to make the cornbread. It's already made!

Anonymous said... #

My family does not like corn bread dressing, how much toasted bread would I have to use to make the same amount?

Anonymous said... #

This is a perfect recipe for church suppers, sounds to me. We are not fond of cornbread dressing, prefer bread stuffing instead, but that would change the texture a lot, wouldn't it?

Pamela Leonard said... #

This is gonna be Yummo!!! Thanks for Sharing :)

Anonymous said... #

Tina, I saw this recipe yesterday and decided to cook it today for my family. So far it looks and smells great! Will post the turn out later. Thanks again, it looks so good!
Lisa

Anonymous said... #

Can't wait to try this! Tina, does it turn out as good if baking in the oven?

Pam said... #

Is there somewhere I can get a crock pot cook book with this recipe in it? I am new to cooking and I love not heating the kitchen up..
Thanks

Anonymous said... #

What if I don't have any cooking spray cani use butter

Rhonda Watkins said... #

Am I suppose to stir this? Mine is getting kinda crispy on the sides. Only been cooking for 2 hours

Dee K Dee said... #

This is about the same recipe my mother-in-law used to use. I'm sooooo going to try it in the crockpot! Thanks for posting.

Cindy said... #

I always use 2 raw eggs beside the boiled eggs, I've done this for 40 yrs in the over, question is do you put raw eggs in the mix with the other stuff? I always make 2 huge pans of dressing, but doing it this way would save so much time and space..

Anonymous said... #

Is there anything else that you could substitute for the cream of chicken soup? I'm not of fan of it and don't care for the msg in it either.

Brandie Cokenour said... #

I am so looking forward to making this tomorrow for dinner. When I was in school, this was a common dish served for lunch; though I doubt they made it in a slow cooker. Instead of using bread or buns, I will be using day old biscuits as my aunts do in our traditional southern Thanksgiving dressing. Also, I am using canned chicken because the recipe calls for precooked chicken and I despise pulling chicken from the bone (its just a pain).

Anonymous said... #

Read, read, read
Think, think,think;!!!!!!������

Tina Butler said... #

The reason I added the stipulation on the corn bread was because you don't use corn muffin mix to make true cornbread dressing. Sweet cornbread is to eat. Not for dressing. I guess if you want a sweet dressing then you can use it, but that is not how cornbread dressing is suppose to be.

Lacey said... #

I saw this recipe the other day and decided to make it for dinner tonight! I LOVE Thanksgiving dinner and dressing is my favorite part. This is almost exactly how I grew up making it with my mom. The only difference is we put the eggs in raw and just put extra sage instead of poultry seasoning and no cream of chicken soup. But my grandmother makes hers with boiled eggs, poultry seasoning and cream of chicken and it taste great and really similar to ours. So I am excited to combine them and have an early mini Thanksgiving dinner. :) What size crockpot is this? I think mine is smaller. Its tall and skinny so it may be the same size. I just cant tell.

Anonymous said... #

got it made and it is - g-o-o-d. I have one crock pot that temperatures apparently run "hot". To slow that pot down I make a double boiler (lg. pot sitting in a smaller size pot filled with water as a liner. That eliminates things getting too crusty or cooking too fast. Now I have perfect custards and the like via crock pot. Did half of this in the oven to take to a neighbor and it cooks well in an oven, too.

Ol' Big Jim said... #

Now, this looks like a real winner recipe! One fine day, I'll find my way back to the USA where cornbread is available and this will be one of the first things I make! Thanks for sharing!

Anonymous said... #

Sorry if this is a dumb question but if I use a rotisserie chicken do I skip this step-
Season the chicken with salt and pepper and place in a saucepan or skillet. Add enough water to cover the chicken pieces.

Bring the water to a boil then reduce heat to a simmer. Simmer the chicken for 10 minutes. Turn off heat and let the chicken sit in the hot water for another 10 minutes. Remove chicken to a plate and let cool.

Anonymous said... #

Everything mixed together very well. Its in the icebox ready to cook tomorrow. I can't wait. I used thighs instead of breasts.

Anonymous said... #

how would this turn out without the boiled eggs?

Anonymous said... #

Someone asked if there is a substitute for Cream o Chicken soup. I don't like MSG either. There is an alternative that is delicious!
3 Tbsp butter, 3 Tbsp flour, 2 cups chicken broth. This makes a chicken white sauce.