Chicken and Dressing Slow Cooker
Calories 354 (28% from fat)
Fat 11 gram
Saturated Fat 3.7 gram
Trans Fat 0 gram
Cholesterol 108 mg.
Sodium 1339 mg.
Carb. 38 gram
Fiber 4 gram
Sugar 10 gram
Sugar Alcohol 0 gram
Protein 23 gram
Breakdown WITHOUT our Cornbread
Calories 182 (37% from fat)
Fat 7.5 gram
Saturated Fat 2.4 gram
Trans Fat 0 gram
Cholesterol 83 mg.
Sodium 1052 mg.
Carb. 10 gram
Fiber 1 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 17.5 gram
Ingredients
1 (8 x 8 inch) pan of cornbread, crumbled
(Click Here for our cornbread recipe.)
1 1/4 pounds boneless, skinless chicken breast, shredded
2 cups chopped onion
2 cups chopped celery
2 tsp. dried sage
1 1/2 tsp. salt
1 tsp. poultry seasoning
1/2 tsp black pepper, ground
1/2 cup light butter
(We used Land O Lakes Light Butter with Canola Oil.)
2 whole large eggs, beaten
1 (10.5 oz.) can of lowfat cream of chicken soup
(We used Cambell's Condensed 98% fat free Cream of Chicken.)
1 (10.5 oz.) can of lowfat cream of mushroom soup
(We used Campbell's Condensed 98% fat free Cream of Mushroom Soup.)
1 1/2 cups reduced sodium chicken broth
Their are two versions of this recipe. The one you see here is the CHICKEN one. You can also CLICK HERE for the VEGETARIAN version.
Both require cornbread for the recipe. To make things easier, you can CLICK HERE for our CORNBREAD recipe. If you choose to use cornbread you buy or make it with a different recipe, the second set of nutritional information is for everything BUT the cornbread. That way you simply have to enter YOUR cornbread nutritional information to get the correct totals.
All this information is also already in MyFitnessPal. Simple enter WeBeFit as the company and the exact name of the recipe above. You can then choose between the one with OUR cornbread or YOURS.
1. Use the cornbread recipe provided for lowest fat and sugar option. Otherwise you will need about 5 cups of crumbled cornbread. Put the crumbled cornbread in a large mixing bowl.
2. Heat a non-stick pan over medium heat. Cook the chicken, about 7-9 minutes per side, until it’s browned and cooked through. Take chicken out of the pan and using two forks, shred it and set the meat aside.
3. Stir the next six ingredients, onion, celery, sage, salt, poultry seasoning and black pepper into the crumbled cornbread.
4. Melt the butter in a microwave for about 20 seconds. Pout that into a NEW bowl (not the one with the cornbread.) Then mix in the next four ingredients, eggs, chicken soup, mushroom soup and chicken broth. Whisk everything together.
5. Pour the soup mixture over top the cornbread mixture, combining everything together.
6. Pour HALF the cornbread mixture in the bottom of the slow cooker. Then make a layer with HALF the shredded chicken you set aside. Cover that with the remaining cornbread mixture. Finally cover that with the remaining shredded chicken.
7. Set the cooker in high and cook for 45 minutes. Then reduce heat to low and cook for an additional 5 to 6 hours.
Yield: 9 Servings
You can freeze individual portions for easy re-heating later.
Microwave for approximately 3 - 4 minutes. Keep the container open a little to allow steam to escape.
