Crockpot Chicken and Dressing: A Comfort Food Classic Made Easy

The aroma of savory chicken and fluffy dressing wafting from your kitchen – pure comfort food heaven! This Crockpot Chicken and Dressing recipe simplifies a Thanksgiving (or any day!) favorite, allowing you to enjoy delicious results with minimal hands-on time. Forget the oven-bound stress; your slow cooker is your new best friend.

Why Use a Crockpot for Chicken and Dressing?

Using a slow cooker offers several advantages when making chicken and dressing:

• Tender Chicken: The slow, low cooking method ensures incredibly tender and juicy chicken, perfect for shredding and incorporating into the dressing.
• Hands-Off Cooking: Once everything is in the crockpot, you can pretty much forget about it until it's time to eat! This frees up your time for other tasks, especially during busy holiday seasons.
• Flavor Infusion: The slow cooking allows the flavors of the chicken and dressing to meld beautifully, resulting in a richer, more complex taste.
• Easy Cleanup: One pot means significantly less cleanup!

Ingredients:

For the Chicken:

• 1 whole chicken (about 3-4 pounds), or 8 bone-in, skin-on chicken thighs
• 1 large onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Dressing:

• 1 cup cubed stale bread (day-old is ideal)
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped parsley
• 1/4 cup melted butter
• 1 egg, lightly beaten
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Step 1: Prepare the Chicken:

1. Place the whole chicken (or chicken thighs) in the crockpot.
2. Add the quartered onion, chopped carrots, and celery around the chicken.
3. Pour in the chicken broth.
4. Season with thyme, sage, salt, and pepper.

Step 2: Slow Cook the Chicken:

1. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
2. Remove the chicken from the crockpot and let it cool slightly.
3. Shred the chicken, discarding the bones and skin.

Step 3: Prepare the Dressing:

1. While the chicken is cooking, preheat your oven to 350°F (175°C).
2. In a large bowl, combine the cubed bread, chopped celery, onion, and parsley.
3. Add the melted butter, beaten egg, poultry seasoning, salt, and pepper.
4. Gently mix until the bread is evenly moistened.

Step 4: Combine and Bake:

1. Stir the shredded chicken into the dressing mixture.
2. Transfer the chicken and dressing mixture to a greased 9x13 inch baking dish.
3. Bake for 20-25 minutes, or until the dressing is golden brown and heated through.

Tips and Variations:

• For extra flavor: Add a bay leaf to the crockpot while cooking the chicken.
• Spice it up: Add a pinch of red pepper flakes to the dressing for a little heat.
• Make it vegetarian: Substitute vegetable broth for chicken broth and omit the chicken. Use cooked mushrooms, lentils or chickpeas instead.
• Use different herbs: Experiment with other herbs and spices, such as rosemary, marjoram, or even a little garlic powder.
• Add cranberries: Dried cranberries add a delightful tartness to the dressing.

Serving Suggestions:

Serve your Crockpot Chicken and Dressing hot, as a main course or alongside your favorite Thanksgiving sides. Enjoy!

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