Chicken and Cornbread Dressing, Slow-Cooker

By MarieR

Ingredients

• 1 large rotisserie chicken, meat pulled from bone
• cornbread, crumbles
• 8 slices day-old bread, torn
• 2 stalks celery, chopped
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 4 tablespoons fresh sage, chopped
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 4 large eggs, slightly beaten
• 2 cans (14-ounces each) chicken broth
• 2 cans (10-75-ounces each) cream of mushroom soup
• 3 tablespoons butter
• Mushroom Gravy
• 1 cup chicken broth
• 1 can (10.75-ounce) cream of mushroom soup
• 1 can (7-ounces) sliced mushrooms, drained
• 3 tablespoons butter

Preparation

Step 1

Prep time: 45 minutes; Cook: 3-5 hours.
Place chicken, Cornbread, bread, celery, onion, garlic, herbs, salt, and pepper in a 4-quart or larger slow cooker. Stir to combine.
In a large bowl, whisk together eggs, chicken broth, and soups. Pour into slow cooker. Stir to combine. Dot with butter.
Cook on High for 3 hours or on Low for 4 to 5 hours. Stir halfway through cooking time.
Serve with Creamy Mushroom Gravy.
Mushroom Gravy directions:
In a small saucepan, combine broth and soup, whisking frequently, until butter is melted and gravy is hot.