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SLOW-COOKED CHICKEN AND STUFFING

Updated: November 27, 2012 1:48PM



MAKES 12 SERVINGS

2½ cups chicken broth

1 cup butter or margarine

½ cup chopped celery

1 (4-ounce) can mushrooms, drained

¼ cup parsley

2 tablespoons dried onion, minced

1½ teaspoons sage

1 teaspoon poultry seasoning

1 teaspoon salt

½ teaspoon sweet basil

½ teaspoon black pepper (fine grind)

12 cups day-old bread cubes or unseasoned bread cubes

2 eggs

1 (10¾-ounce) can condensed cream of chicken soup

5 cups chopped, cooked chicken (see Note)

In large saucepan, combine broth, butter, celery, mushrooms, parsley, onions, sage, poultry seasoning, salt, basil and pepper; simmer 10 minutes.

In large bowl, place bread cubes. In separate bowl, combine eggs, soup and chicken; stir into broth mixture until smooth. Pour over bread cubes; mix well. Place mixture in greased 5-quart slow cooker; cover and cook on low for 5 hours or until thermometer inserted in center of stuffing reads 160 degrees.

Note: Turkey can be used instead of chicken, if desired.

No slow cooker? Stuffing also can be placed in greased, covered casserole dish; bake at 275 degrees for 3 hours.

Spice Islands



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