Steph2003's Crockpot Chicken & Dressing
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 318.1
- Total Fat: 8.7 g
- Cholesterol: 61.3 mg
- Sodium: 969.1 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 3.0 g
- Protein: 18.5 g
View full nutritional breakdown of Steph2003's Crockpot Chicken & Dressing calories by ingredient
Introduction
This is from another SP Recipe, but I've changed it around a bit to lower the fat/calories/sodium. If you're watching your sodium though it's still on the high side. This is from another SP Recipe, but I've changed it around a bit to lower the fat/calories/sodium. If you're watching your sodium though it's still on the high side.Number of Servings: 12
Ingredients
-
3 chicken breast, no skin
1 can natural goodness low sodium chicken broth
1-2 cans water
8 cups cornbread crumbs (3 pkg's Martha White Cornbread mix made w/water, and left to dry out)
5 slices dried Healthy Life White Bread crumbs
2 tablespoons ground sage
1 tablespoon poultry seasoning
1 teaspoon black pepper
1/2 teaspoon salt substitute
1 medium onion, diced
2 ribs celery, diced
1 stick light I can't believe it's not butter, melted
2 cans Healthy Requests cream of chicken soup
Directions
Boil chicken breasts in chicken broth and water until chicken is done, then remove chicken and shred. Do NOT throw out the broth.
In a separate bowl, mix cornbread/bread crumbs, seasonings, 1 can cream of chicken soup, onions, celery, and melted butter. Add enough chicken broth to make your dressing the desired consistency.
Place 1/2 of the remaining can of cream of chicken soup in the bottom of the crockpot. Pour in half of the dressing mixture. Layer half of the shredded chicken. Add remaining dressing, then the rest of the chicken. Seal the top with the remaining half can of cream of chicken soup.
Put lid on crockpot and cook for 3 1/2 hours on low. Recipe can cook longer, but is ready to eat after 3-4 hours. Makes 10 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user STEPH2003.
In a separate bowl, mix cornbread/bread crumbs, seasonings, 1 can cream of chicken soup, onions, celery, and melted butter. Add enough chicken broth to make your dressing the desired consistency.
Place 1/2 of the remaining can of cream of chicken soup in the bottom of the crockpot. Pour in half of the dressing mixture. Layer half of the shredded chicken. Add remaining dressing, then the rest of the chicken. Seal the top with the remaining half can of cream of chicken soup.
Put lid on crockpot and cook for 3 1/2 hours on low. Recipe can cook longer, but is ready to eat after 3-4 hours. Makes 10 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user STEPH2003.