Slow Cooked Chicken Stuffing

2½ c. chicken broth
1 c. margarine or butter
 ½ c. chopped onion
½ c. chopped celery
1 (4 oz.) can mushroom pieces (drained)
¼ c. parsley flakes
1½ t. rubbed sage
1 t. poultry seasoning
1 t. salt
½ t. pepper
12 day-old bread crumbs
2 eggs
1 can cream mushroom soup
5-6 c. cooked chicken

In sauce pan, combine first 10 ingredients and simmer for 10 minutes. Remove from heat. Place bread in large bowl. Combine eggs and soup, stir into broth mixture until smooth. Pour over bread. In 5 qt. slow cooker, layer half of the dressing and chicken, repeat layers. Cover and cook on low for 4½ to 5 hours or until thermometer reads 160°.

14-16 Servings

Janice Dougherty
Waukon