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Poultry and Eggs -
Crockpot Chicken and Dressing
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| INGREDIENTS |
- 1 large hen, stewed, deboned, and torn into pieces (reserve broth)
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1 medium onion, chopped
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2 stalks celery, chopped
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2 tablespoons oil
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1 large skillet of cornbread, crumbled
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2 teaspoons poultry seasoning
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2 hard-boiled eggs, chopped
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1 stick butter or margarine, melted
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1 (10 3/4-ounce) can cream of chicken soup
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4 cups chicken broth
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| INSTRUCTIONS |
Sauté onion and celery in oil. Combine vegetables with cornbread, poultry seasoning, eggs, butter or margarine, one can of soup, and reserved chicken broth.
In a Crockpot, layer half the dressing and then half the chicken; repeat layers. Spread remaining can of soup on top. Cover and cook on low for four hours. Serve while hot.
Yield: Six to eight servings. |
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