"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crockpot Chicken and Stuffing Recipe

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This recipe for Crockpot Chicken and Stuffing, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Duke-Haynes
Added: Thursday, March 27, 2008


2 1/2 cups chicken broth
1 cup butter
1/2 cup onion
1/2 cup celery
1 can (4 oz) sliced mushrooms
1/4 cup fresh parsley
1 1/2 tsp sage
1 tsp poultry seasoning
1 tsp salt and 1/2 tsp pepper
2 eggs
1 can cream of chicken soup
12 cups of Pepperidge Farms stuffing cubes
6 cups diced chicken

Combine first nine ingredients and simmer in saucepan for 10 minutes. Put bread crumbs in a bowl. Combine eggs and soup. Stir in broth mixture. Pour over bread and toss. Place in slow cooker. Layer 1/2 dressing with chicken. Repeat. Cook on low for 4 1/2 - 5 hours.




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