I am glad you chose to visit! My blog is a compilation of the many hats I find myself wearing. On any given day I may be an encourager, an instructor, or just a lady who is venting. You, dear reader, will probably identify with my triumphs and my tribulations! These snapshots fit into my Life Scrapbook I have named A. McInnis Artworks. I hope you will find something worth your while.

Monday, November 17, 2014

Over the River and Through the Woods....

Thanksgiving's on its way!! I have always had the most difficult time making dressing (southern for "stuffing".) Once we threw it out to the birds and they flew away...so when I found this recipe for Crock Pot Chicken and Dressing, I thought, "Why not?" I am SO glad I tried it...it's not the usual throw everything into the slow cooker and walk away. The prep time is longer, but it's worth it...this is THE BEST DRESSING ever! I found this recipe here:  http://www.mommyskitchen.net/2012/10/crock-pot-chicken-dressing-happy.html
I must say, her blog on this was much prettier than mine! I am still getting used to Windows 8 and a new laptop. Either way, you will enjoy this recipe. I promise.

Read recipe all the way through before attempting. Here are the ingredients and instructions.

                             Bake 3 boneless skinless chicken breasts for about  40-45 minutes
                                                                     @ 375 degrees.
                                     (The recipe called for 5 but my family doesn't like that
                                                                     much chicken.)
                                                     Reserve broth from baked chicken.

Chop 2 stalks celery and 1 small onion
 (This is to be added to cornbread mixture below)

1-2 t. sage, 1 t. salt, 1-2 t. poultry seasoning,
and 1 t. pepper.
Add to cornbread mixture below.

Make two cornbreads from 2 packages of mix or use your own recipe.
 I used corn BREAD mix...NOT muffin mix!
(Muffin mix is sweet.)
Toast a hamburger bun or two pieces of bread.

Crumble and combine cornbread and 1 toasted hamburger bun
or 2 pieces of toasted bread.
Add spices.

Boil two eggs, peel and chop. Add to cornbread mix.

At this point, add one can of Cream of Chicken soup,
two cans of chicken broth and any chicken broth from the cooked
chicken breasts to the cornbread/bread mixture.
I used my Kitchenaid mixer to gently combine the mixture.

Melt one stick of butter.

Shred chicken breasts and get ready to add to cornbread mixture.
Add shredded chicken and melted butter to cornbread mixture.

Tip: I shred my chicken while it's warm with the mixer.
Add shredded chicken (after the butter) to the cornbread

Tip: Melt butter in small bowl in microwave.

Tip: I have discovered Reynolds Slow Cooker liners!!
Greatest invention EVER! Add liner to Crock Pot.

Set on high for 4 hours.
Add 1/2 can of second can of Cream of Mushroom soup to bottom of liner.
Spread around the bottom.
Add all mixed ingredients to Crock Pot
 and  add the other 1/2 of the soup to the top.
The original recipe called for layering.
I did NOT do this, but feel free to.
I like the chicken throughout the dressing.

Tip: I keep a colander in the sink and put all egg shells,
cans, paper, etc. in it. At the end of the process,
I just toss everything into the trash can.

At the end of three and a half hours, check the dressing.
Mine began to cook too much around the edges.
After all, the ingredients were all cooked before they
went into the pot.

The dressing was moist, the chicken was tender and it was seasoned
just right!! My only question is, could we leave out the chicken
and just have plain dressing? I think so!!
PLUS: My husband LOVED it!!
After 36 years of trying, I did it!!

Let me know what you think!


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