Crockpot Chicken and Cornbread Stuffing
1 stick butter
1 cup chopped onions
1 cup chopped celery
1 pan cornbread, crumbled
6 slices bread, crumbled
1/4 pound crackers, crumbled
2 teaspoons thyme or sage
4 cups chicken broth
1 1/2 cups chicken broth
4 beaten eggs
1/2 cup milk
1/2 teaspoon baking powder
Simmer large fryer until done. Remove and let cool. Reserve broth. Remove
chicken from bones and set aside. Saute onions
and celery in butter.
Pour this mixture over bread crumbs in a very large mixing
bowl. Add seasonings and toss together. Pour
enough broth into mixture to moisten. Add beaten eggs and mix together well. Add
baking powder, milk, and remaining broth.
Mixture should be very slushy. (Pouring point). Add chicken.
Pack tightly into a 5 quart crockpot Cover and cook on high for 1 hour. Reduce
to low and cook 4 to 8 hours.