• 5 skinless, boneless chicken breast halves
  • 1 (9x9 inch) pan cornbread, cooled and crumbled
  • 8 slices day-old bread, torn into small pieces
  • 4 eggs, beaten
  • 1 onion, chopped
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 2 tsp. dried sage
  • 2 (14.5 oz.) cans chicken broth
  • 2 (10.75 oz.) cans condensed cream of chicken soup
  • 2 T. margarine

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  1. Place chicken in a pot with water to cover, and bring to a boil over medium heat. Boil 20 minutes, or until cooked through. Cool, and cut into pieces.
  2. In a slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt, pepper, sage, chicken broth, and chicken soup. Stir until well blended. Dot with margarine.
  3. Cover. Cook on Low for 3 to 4 hours.
  4. Remove lid, and fluff with fork. Let rest 15 minutes before serving.

Optional: If you like yours a little crispy, place in an oven proof dish for a few minutes to brown it up!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



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