Crockpot Chicken and Cornbread Stuffing

Crockpot Chicken and Cornbread Stuffing

1 3 – 3 1/2 lb. chicken
1 stick butter
1 cup chopped onions
1 cup chopped celery
1 pan cornbread, crumbled
6 slices bread, crumbled
1/4 pound crackers, crumbled
2 teaspoons thyme or sage
4 cups chicken broth
1 1/2 cups chicken broth
4 beaten eggs
1/2 cup milk
1/2 teaspoon baking powder

Simmer large fryer until done. Remove and let cool. Reserve broth. Remove chicken from bones and set aside.

Saute onions and celery in butter. Pour this mixture over bread crumbs in a very large mixing bowl.

Add seasonings and toss together. Pour enough broth into mixture to moisten. Add beaten eggs and mix together well. Add baking powder, milk, and remaining broth. Mixture should be very slushy. (Pouring point).

Add chicken. Pack tightly into a 5 quart crockpot Cover and cook on high for 1 hour.

Reduce to low and cook 4 to 8 hours.

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