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Crockpot Chicken and Dressing SAVE THIS RECIPE Equipment Ingredients cup butter 2 large eggs 2 10-ounce packages frozen seasoning blend, thawed not drained (onions, bell peppers, celery) (I used Pictsweet) See NOTES for equivalent amounts of fresh chopped vegetables 1 10.5-ounce can cream of chicken soup 1 teaspoon poultry seasoning or ground sage (optional) 1 12-ounce package toasted cornbread classic stuffing (I used Pepperidge Farm) (or 5 cups crumbled homemade cornbread) 2 cups from a 12-ounce package herb seasoned dried, cubed stuffing (I used Pepperidge Farm) (about 3 cups fresh, cubed French bread or biscuits) 3 cups chicken broth 3 cups 2-inch pieces or chopped, cooked chicken
This salad dressing is also the perfect dipping sauce for grilled shrimp and chicken
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