Slow-Cooker Stuffing Recipe
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1 whole chicken, cooked, boned, and chopped
1 (6-ounce) package corn bread stuffing mix
1 large onion, chopped
1 cup chopped celery
3 eggs, beaten
1 (10-ounce) can reduced-fat cream of mushroom soup
2 cups reduced-sodium chicken broth
1 to 1½ teaspoons poultry seasoning
1/2 teaspoon salt
¼ teaspoon pepper
2 tablespoons butter, cut in small pieces
Instructions
1 (6-ounce) package corn bread stuffing mix
1 large onion, chopped
1 cup chopped celery
3 eggs, beaten
1 (10-ounce) can reduced-fat cream of mushroom soup
2 cups reduced-sodium chicken broth
1 to 1½ teaspoons poultry seasoning
1/2 teaspoon salt
¼ teaspoon pepper
2 tablespoons butter, cut in small pieces
1. Grease a 3 ½- to 4-quart slow cooker.
2. Combine chicken, stuffing mix, onion, celery, eggs, soup, broth and seasonings in a bowl; mix gently. Transfer to slow cooker. Top with butter.
3. Cook, covered, on high 3 hours. Do not remove lid during cooking time. Serves 10.
Tips from the Test Kitchen
2. Combine chicken, stuffing mix, onion, celery, eggs, soup, broth and seasonings in a bowl; mix gently. Transfer to slow cooker. Top with butter.
3. Cook, covered, on high 3 hours. Do not remove lid during cooking time. Serves 10.
Tip From Our Test Kitchen: You may substitute a rotisserie chicken or a 20-ounce bag of frozen, precooked, diced chicken for the whole chicken. Omit the salt if using an alternative.
Nutritional Information
Nutritional facts per serving: 230 calories, 9g fat, 19g protein, 17g carbohydrates, 3g fiber, 680mg sodium.
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