I don't know about you, but some days I have lots of energy and I'm busy in the kitchen cooking up dish after dish. Other days I'm lucky if I manage to pour a cup of coffee or get out of the ol' PJs. Using a slow cooker is a great way to prepare a meal early in the day if you're not feeling especially peppy, or before you head out to work, and by the time everyone is home your dinner is all ready. I first used this slow cooker recipe when I had leftovers from Thanksgiving and didn't want more turkey soup or sandwiches; just substituted turkey for the chicken, and it worked great. So pull out that slow cooker from the back of the cabinet, dust off the cobwebs, and rediscover the world of slow cooking!
Slow-cooked Chicken and Stuffin'
2 1/2c chicken broth
1 c butter
1/2 c chopped onion
1/2 c chopped celery
1 4oz can mushroom pieces, drained
1/4 c dried parsley flakes
1 1/2 tsp dried sage
1 tsp poultry seasoning
1/2 tsp salt
1/2 tsp ground black pepper
12 c day-old bread cubes (1/2 inch cubes)
2 eggs, beaten
1 can condensed cream of chicken soup, undiluted
5 c cooked chicken
Directions:
In a large pot, combine first 10 ingredients, and mix well. Simmer for 10 minutes; remove from heat. Place bread cubes in a large bowl and set aside. Combine eggs and soup in a small bowl then stir into the broth mixture, stirring constantly, until smooth. Pour over bread cubes and toss well.
In a 5 quart slow cooker, layer half of the stuffing mix then chicken; repeat layering stuffing and chicken. Cover and cook on low for 4 1/2 - 5 hours, or until a meat thermometer inserted into stuffing reads 160 degrees F. Serve with steamed vegetables or a salad.
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