I love this super easy slow-cooked chicken because it tastes like Thanksgiving but comes without all the hassle. It’s such a hearty, delicious meal for the fall or winter season.
—NANCY BARKER PEORIA, AZ
PREP: 40 MIN. • COOK: 3 HOURS • MAKES: 6 SERVINGS
5 cups cubed corn bread
1 /4 cup butter, cubed
1 large onion, chopped (about 2 cups)
4 celery ribs, chopped (about 2 cups)
3 cups shredded cooked chicken
1 can (10 3 /4 ounces) condensed cream of chicken soup, undiluted
1 can (10 3 /4 ounces) condensed cream of mushroom soup, undiluted
1 /2 cup reduced-sodium chicken broth
1 teaspoon poultry seasoning
1 /2 teaspoon salt
1 /2 teaspoon rubbed sage
1 /4 teaspoon pepper
1. Preheat oven to 350°. Place bread cubes on an ungreased 15x10x1-in. baking pan. Bake 20-25 minutes or until toasted. Cool on baking pan.
2. In a large skillet, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Transfer to a greased 4-qt. slow cooker. Stir in corn bread, chicken, soups, broth and seasonings.
3. Cook, covered, on low 3-4 hours or until heated through.
PER SERVING 1 1 /3 cups: 500 cal., 21g fat ( 8g sat. fat ) , 89mg chol., 1657mg sod., 48g carb. ( 5g sugars, 5g fiber ) , 27g pro.