Food Friday: Recipe for Slow-Cooked Chicken and Stuffing

This has been one of my "First Time You Come For Dinner" recipes.  I like to have a few tried-and-true recipes that I know will be successful and easy the first time I have someone over for dinner!  I've used this one countless times.  It always gets rave reviews.  This is comfort food at its best. Serve with a tossed salad, or raw veggie tray and ice cream and cookies for dessert!  Couldn't be simpler!

Slow-Cooked Chicken and Stuffing

Yield:  14-16 servings

Ingredients:

2-1/2 cups chicken broth

1 cup butter

1/2 cup chopped onion

1/2 cup chopped celery

1 can (4 oz) mushroom stems and pieces; drained

1/4 cup dried parsley flakes

1-1/2 tsp rubbed sage

1 tsp poultry seasoning

1 tsp salt

1/2 tsp pepper

12 cups day-old bread cubes (1/2-inch pieces)

OR 1 bag herb-flavored cubed bread for stuffing (this is what I use)

2 eggs

1 can cream of chicken soup

5-6 cups cubed cooked chicken

Directions:

In a saucepan, combine the first 10 ingredients.  Simmer for 10 minutes; remove from the heat.  Place bread cubes in a large bowl. Combine eggs and soup; stir into broth mixture until smooth.  Pour over bread and toss well.  In a 6-qt. slow cooker, layer half of the stuffing and chicken; repeat layers.  Cover and cook on low for 4-1/2 to 5 hours or until a meat thermometer inserted into the stuffing reads 160 degrees.

Note:  You can use boneless, skinless chicken breasts; bake and cut them up a little ahead of time.  Or keep cooked, chopped-up chicken in the freezer and just remove it to thaw when you want to make this recipe.

I hope you'll try this recipe and

Enjoy!