If you use the modifications suggested here, this is a 5 star recipe. I only used 1 can of cream of chicken soup and added some chicken broth at the beginning - just enough to make it all moist. I also checked it at least once an hour to make sure it was still moist. Very, very good.
This tasted really good. However, the dressing was a little soggy. Next time, I think I'll add only one can of chicken broth. Also, I made things a lot easier on myself by NOT cooking the chicken before putting it in the crockpot. I just put the whole boneless, skinless breast halves in the crockpot and covered it with the mixture. Then I cooked on my "auto" setting for about 7 hours (that's 2 hours on high and the remaining time on low). It wouldn't have had to cook that long though for the chicken to be done. You could cook on high for 3-4 hours and it'll be done. The chicken just falls apart. Delicious.
I made this recipe exactly as indicated EXCEPT I baked it in the oven. We loved it!
This was great but I did take caution on the runny issues that others had. I mix the soup with some broth before adding to mix then contiune to add broth to mix until the mix remind me of a cormbread batter or pancake batter you know kinda thick also add tsp. of poultry season and a extra tsp. of sage.I actually thinking about using this recipe at christmas this year
This is cooking in my Crockpot right now and I just sneaked a taste. PERFECTION! This is the dressing I remember from my childhood and what I've been trying to achieve all these years! The changes I made were minimal and reflect my personal tastes but I think it would have been just as good exactly as written. I didn't add chicken because we like ours separate and I didn't use the white bread. I added a cup of chopped celery and sauteed it with the onion and sage in 2 T. margarine. I added that to all the wet ingredients and seasonings then crumbled cornbread into the mixture until it was the consistency I wanted. Because the Crockpot is a very "moist" cooking environment it will only thicken a bit while cooking so make sure it's not too soupy at the beginning. Thank you Mindy for such a fantastic recipe. I can't wait to make this for my family at Thanksgiving and Christmas.
Great recipe. In order to cut down on moisture I cut down on the liquids. Cut broth and cream of chicken soup in half. I also leave the lid off the crockpot for the last hour and keep stirring it to help dry it out a bit. Otherwise if you follow the recipe without modifications the stuffing turns out kind of soggy.
No fuss dressing! This recipe is so much simpler than the way my mom taught me how to make cornbread dressing. I'm from the South where they take cornbread dressing seriously! I work, have a hubby, 3 teen boys & a toddler. I didn't have time to devote to making dressing for Christmas. I added chopped celery stalks, a box of herbed stuffing mix (my men have huge appetites) instead of day old bread, omitted the chicken since I was roasting turkey, set the time/temp on the slow cooker and forgot about it. The aroma had my family stalking the slow cooker. It was so flavorful. This is a staple going forward.
I will add celery to this next time. Cut the liquid down one can and I like poultry seasoning so I would add a tsp. of that to it, it will probably be a lot better, for me. But, very good dish just the same.
Very quick and easy recipe. Makes delicious dressing - you really must try!
Pretty good I call it "Chicken Mush" the flavor was kinda lacking so I had to add some more spices and the texture was deff lacking. Next time I will just use boxed stuffing mix instead of the day old bread it will be quicker with better flavor
