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Slow-Cooked Chicken and Stuffing




Source of Recipe


Taste of Home magazine






List of Ingredients



• 2-1/2 c. chicken broth
  
• 1 c. butter
  
• 1/2 c. chopped onion
  
• 1/2 c. chopped celery
  
• 1 can (4 oz.) mushroom stems & pieces, drained
  
• 1/4 c. dried parsley
  
• 1-1/2 t. rubbed sage
  
• 1 t. poultry seasoning
  
• 1 t. salt
  
• 1/2 t. pepper
  
• 12 c. day-old bread cubes (1/2 inch pieces)
  
• 2 eggs
  
• 1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
  
• 5 to 6 cups cubed cooked chicken
  






Instructions



1. In a saucepan, combine the first 10 ingredients. Simmer for 10 minutes; remove from the heat. Place bread cubes in a large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread and toss well. In a 5-qt. slow cooker, layer half of the stuffing and chicken; repeat layers. Cover and cook on low for 4-1/2 to 5 hours or until a meat thermometer inserted into the stuffing reads 160 degrees.
   






Final Comments


Yield: 14-16 servings