Post-Thanksgiving Crock-pot Dish (Slow-Cooked Chicken and Stuffing)

I tried a new recipe for the crock-pot yesterday and my family loved it!  I loved the ease with which it could be prepared both earlier in the month and frozen and yesterday as our meal.  I served it with our favorite mashed potatoes (see another blog post) and roasted green beans and mushrooms.  It looked great on the plate and tasted great, too!

Originally submitted by A. Marquart to the Fix-it and Forget It Cookbook , I've made a few tweaks to fit my OAM cooking style.

Cook 4 large boneless, skinless chicken breasts.  Cool.  Dice to make 5-6 cups of chicken.  Place in a Ziploc bag labelled for this recipe and freeze.

In a 9-cup freezer container labelled for this recipe, mix the following ingredients:
1/2 C chopped onion
1/2 C chopped celery
1/4 C dried parsley flakes
1 1/2 tsp. rubbed sage
1 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. pepper
12 C day-old bread cubes (1/2 inch pieces)
1 4-oz. can mushroom pieces, drained (or you can add this on the day you cook the meal.)


Save in your pantry or on a shelf (mark them for this recipe - masking tape and a pen works just fine):
1 10 and 3/4 oz. can cream of chicken soup
2 1/2 C (20 ounces) chicken broth

You will also need:
2 eggs
1 C butter


On the day you cook the meal:
Melt the butter and mix in the soup and chicken broth along with 2 eggs.  Set aside.
In a 5-quart crock-pot layer stuffing mix with chicken alternately, for 4 total layers.  Pour liquid over the layers.  Cover and cook for 4-5 hours until a meat thermometer reads 160 degrees F.