Description
A cozy, slow-cooked Southern classic made with tender chicken, savory herbs, sautéed vegetables, and seasoned bread cubes all soaked in rich broth for the ultimate comfort dish.
Ingredients
Scale
- 3 cups Cooked Chicken Breast, chopped or shredded
- 6 cups Cubed Bread Stuffing, slightly dried or toasted
- 8 tablespoons Unsalted Butter
- 2 Celery Ribs, chopped
- 1 Medium Onion, diced
- 2 cups Chicken Broth
- 1 teaspoon Dried Sage
- 1/2 teaspoon Black Pepper
Instructions
- Preheat Your Equipment: Grease a 6-quart Crock Pot lightly with butter or cooking spray.
- Combine Ingredients: In a skillet, melt butter over medium heat. Sauté onion and celery until softened, about 5–7 minutes.
- Prepare Your Cooking Vessel: In a large bowl, mix bread cubes, cooked chicken, sautéed veggies, chicken broth, sage, and pepper.
- Assemble the Dish: Pour the mixture into the greased Crock Pot and gently press to flatten.
- Cook to Perfection: Cover and cook on low for 4–5 hours or high for 2.5–3 hours, until moist and set.
- Finishing Touches: Let rest uncovered for 10 minutes before serving to thicken slightly.
- Serve and Enjoy: Spoon into bowls, garnish with fresh herbs or extra pepper, and serve warm.
Notes
- Use day-old or toasted bread for best texture.
- Letting it rest before serving improves structure and flavor.
- Add an egg if you prefer firmer dressing.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.