My grandmother and my mother-in-law are both known for their succulent dressings (yes, dressing, not stuffing!). Here in the south, we dress up our turkey’s and N E V E R call it stuffing! Call it Southern Cornbread Stuffing if you will, it’s a tradition that we take verrrrrrry seriously around these parts! There are several minor variations of how we make it in the south, whether it be with or without onions or celery, sage and/or poultry seasoning, or boiled eggs verses beaten eggs, it all makes it to the table moist and delicious!
Every holiday we look forward to dressing and even freeze batches, so that we can enjoy it throughout the year. To really make it the southern way, it takes ALOT of time and effort (and boasts a TON of calories!), so it’s not something we can just whip up and enjoy anytime. Since this is one of Fred and I’s favorite dishes, I set out to create an easy crockpot version that is low in calories, and a fast and easy weeknight meal!
Since Kate’s posts on High Fructose Corn Syrup (you can read her posts here and here), I never realized that one of my go to brands, Pepperidge Farms Cornbread Stuffing (*ahem dressing!), contains High Fructose Corn Syrup, as does Stove Top! BOO. I researched and found that Arrowhead Farms and Trader Joe’s both have HCFS free, which I will be using from now on!
Closer to next fall, I will be working on a post featuring a step-by-step recipe of my mother-in law’s scratch dressing, both the oven version A N D the closest crockpot replica I can get to it! I have made it a few times now with her guidance, and I can’t wait to document the beauty of this tradition for our family to use for decades to come for family occasions! In the meantime, I hope you will enjoy this effortless second that Fred and our niece, Amelia, absolutely loved for a quick weeknight meal! Crockpot Chicken and Dressing
3-4 chicken breasts
1 bag of Arrowhead Farms stuffing mix or 1/3 of one 14 oz. bag Pepperidge Farm herb stuffing or 2 boxes of Herb Stove Top
1 egg, beaten
1/2 tsp. poultry seasoning
1 (14.5 ounce can= to 2 cups) chicken stock
1/2 can of cream of chicken soup
salt and pepper, to taste
Line crockpot with liners or spray with non stick cooking spray.
Add defrosted chicken to bottom of crockpot.
Pour dry stuffing mix on top of chicken.
In a large bowl, beat egg.
Add poultry seasoning, chicken stock, chicken soup and bouillon and pour over dry mix.
Do not mix during cooking time. If you are available, halfway through cooking time fluff with a fork, do not mix. If not, fluff when you arrive home.
*Note: you may need to add a Tablespoon or two of extra chicken stock when you fluff, if you feel that it is too thick. In our home, the more wet (i.e. moist) the better it is!
Cook on high for 4-5 hours or low 7-8 hours.