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Crockpot Chicken and Dressing
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| Crockpot Chicken and Dressing adapted by Southern Plate | |
| 4 | chicken breasts, cooked |
| 2 pans of cornbread or two quarts (I always use Buttermilk or "Dixie" cornbread) 2 hamburger or hot dog buns (I have used leftover, homemade yeast rolls or white bread) | |
| 2 Tbsp | sage, (add more to taste. I usually end up adding about a Tablespoon more) |
| 1 medium | onion, chopped |
| 2-3 | eggs, hard boiled and chopped |
| 2 cans | cream of chicken soup, (separated) |
| 1 stick | margarine, melted |
| butter, alternative | |
| 2 cans | chicken broth, (3-4 cups) |
CHICKEN: While preparing the other ingredients in the dressing, season with salt/pepper, and poach (or simmer in a little water in a saucepan) the chicken breasts for about 10 minutes.
DRESSING: Mix together cornbread, other bread, sage, onion, hard-boiled eggs, one can cream of chicken soup, melted margarine or butter, and two cans of broth in a big bowl.
PREPARATION: Make a layer of half the remaining can of cream of chicken soup in the bottom of a large crock pot. Top with 1/3 of the dressing. Top dressing with half of the chicken, shredding it as you put it in. Top with 1/3 dressing, remaining chicken, and remaining dressing. Spread other half of cream of chicken soup over top.
Cover and cook on low for three to four hours. Serve hot.
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