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dean's crockpot chicken & dressing

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I made this recipe for our pre Family Reunion Dinner held at my brothers house, it is a recipe from my cookbook, and one family friend remarked that it was the best Chicken & dressing he had ever eaten, and because of this one dish alone, said he had to have my cookbook. Another family member loved it but wanted to make it in a crockpot, so I recreated the Original recipe & came up with this version for the crockpot, and made everyone happy. This is the recipe that was recreated for Officer Shawn of Little Rock Arkansas. He has been making it this way ever since. Hope you like it too.

(1 rating)
yield 10 to 12 or more
prep time 40 Min
cook time 4 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For dean's crockpot chicken & dressing

  • 1 md
    red & green bell pepper, chopped
  • 1 md
    onion, chopped
  • 3-4
    ribs of celery, chopped
  • 1 1/2 Tbsp
    cooking oil plus 2 tablespoons butter
  • 1 tsp
    each salt & black pepper
  • 1 1/2 Tbsp
    granulated garlic powder
  • 1 Tbsp
    sage
  • 1 tsp
    poultry seasoning (more if desired)
  • 8-10 slice
    white or wheat bread, toasted & cubed
  • 1
    recipe for mama's buttermilk corn bread (9 x 13 panbroken into small pieces
  • 2 can
    cream of chicken soup
  • 1 can
    cream of celery soup
  • 4 c
    chicken broth from cooked chicken, more if needed
  • 4 lg
    eggs
  • 5 lg
    chicken breast, or 1 whole fryer seasoned with salt, pepper & garlic powder, boiled, deboned and cut into large pieces
  • 2
    bay leaves, dried

How To Make dean's crockpot chicken & dressing

  • 1
    In a large pot add the seasoned chicken, and 2 bay leaves & cover with water, and cook on low till tender. Save liquid to use as chicken broth. Here is the link for Mama's Buttermilk Corn Bread https://www.justapinch.com/recipes/bread/savory-bread/mamas-buttermilk-corn-bread.html?p=1
  • 2
    Saute the celery, onions, bell peppers in a large skillet with the cooking oil & 2 tablespoons butter, till tender & transparent, add the salt pepper & garlic powder. Set aside till needed.
  • 3
    In a large bowl add the broken corn bread, toasted bread cubes, then sprinkle with the poultry seasoning & sage. Add the sauteed vegetable mixture, melted butter, and stir till well mixed.
  • 4
    In a medium size bowl, add the soups, eggs and broth and whisk till well mixed, then pour over the bread mixture. Stir to combine throurgly. Spray the inside liner of a large crockpot(about 6 Quart size) with cooking spray, then pour dressing into liner, and cook on high for 30 minutes. then lower heat to LOW AND COOK FOR 3 HOURS, THEN REMOVE LID AND ADD CUT UP deboned chicken pieces, being sure to bury chicken into dressing mixture so it doesn't dry out. Cook for 1 additional hour on Low HEAT.
  • 5
    Note you can also bake in a large casserole dish , butter or spray casserole dish with non stick cooking spray, add dressing and bake in a preheated 350 degree oven for 45 minutes to an hour. Hope you enjoy. Don't forget the cranberry sauce.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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