"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Slow Cooker Chicken and Stuffing Recipe

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This recipe for Slow Cooker Chicken and Stuffing, by , is from Middle Paxton Elementary School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Truskey Family
Added: Wednesday, March 5, 2008


2 1/2 c. chicken broth
1 c. butter or margarine
1/2 c. chopped onion
1/2 c. chopped celery
4 oz. can of mushroom stems and pieces - drained
1/4 c. dried parsley flakes
1 1/2 tsp. rubbed sage
1 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. pepper
12 c. bread cubes (about 18 oz.)
2 eggs
1 can condensed cream of chicken soup - undiluted
5-6 c. cubed cooked chicken

In a saucepan, combine the first 10 ingredients. Simmer for 10 minutes; remove from heat. Place bread cubes in a large bowl. Combine eggs and soup; stir into broth mixture until smooth. Pour over bread and toss well. In a 5-qt. slow cooker, layer half of the stuffing and chicken; repeat layers. Cover and cook on low for 4 1/2 - 5 hours or until a meat thermometer inserted into the stuffing reads 160.




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