Cooking Time:4-5 hours
Ingredients1 whole chicken
1 loaf of bread, toasted
1/2 c. margarin
10 3/4 oz. cream of chicken soup, canned
2 1/2 c. broth
1/4 c. parsley flakes
1 1/2 tsp. sage
1/2 tsp. pepper
1/2 c. celery, chopped
1/2 onion, chopped (lg. to med.)
2 eggs, beaten
Need room in the oven, make Slow Cooker Dressing or Stuffing (depending on the region you live in), and you will save, time, and it is so GOOD!
- Cook whole chicken in slow cooker over night or day before.
- Debone Chicken.
- Set aside.
- Mix all the other ingredients together to make dressing mix.
- Layer in slow cooker starting with the dressing mix, then a layer of chicken, ending with the dressing mix.
- Cover. Cook on Low for 4-5 hours.
For over 450 more Slow Cooker recipes, click here to get my eBook!
Another question??? When you do this recipe above and you are using the Cream of Mushroom in your recipes…do you put in Condensed or do you put in DILUTED CREAM OF MUSHROOM SOUP??? Please advise. Thank you so much
Moya Tampa, FL
Thanks for the question Moya, you use it condensed, and eliminate the water. Happy Crocking!
I have a comment on this. I would like to try this recipe using Portabella Mushrooms instead of Chicken. Also, if I am not allowed eggs I wonder how it would work to use an Egg Replacer???? Interesting????
I do believe the “egg replacer” would work fine…
Congratulations Leona…. so glad it was a smash hit! We love it too! Happy Crocking!