Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken : Crock Pot Dressing Recipes Crock Pot Recipes Chicken Beef with Ground Beef Easy Pinterest Beef Stew For Kids Pork Loin Chicken Thighs Phhotos

Crock Pot Dressing Recipes Biography

Source(google.com.pk)
The concept of slow cooker dressing certainly isn't unique to me - you'll find a multitude of recipes online and at other blogs and websites, all slightly different from one another.

This method actually dates back to the late 70s in my recipe box, a time when convenience products and crockpots were all the rage with us working women. I used to rely on my crockpot a lot back then, but then fell away from it for years because I got bored with the way they cooked. Then I started blogging, finally upgraded my slow cooker, educated myself a little bit better on slow cookery and slowly started to build up my collection of recipes again.

This is a great shortcut recipe because it uses cream soups and packaged stuffing mix (such as Pepperidge Farm), but don't scoff at that, because they are both great time savers. Packaged stuffing mix is simply cornbread or bread that has already been crumbled or cubed, toasted and tossed with seasonings - nothing weird, that's it. Using them makes this not only super easy to make, but also results in a wonderfully tasty and moist dressing, whether you use it with chicken or turkey added in, or not.

You can certainly make up your own cornbread and bread for this recipe, breaking it up and toasting it, or even use my recipe for homemade chicken and dressing and layer that in the crockpot too, but this version just saves a few of those steps. Now.... there is one very important thing to note.

As with any packaged product today, you do need to take into consideration the seasonings that are included, and the higher sodium levels of a packaged product - which frankly, seems to have gotten a lot more salty to my taste-buds the past few years.

Everything packaged - from boxed convenience meals to chips - all taste so highly salted to me, and I'm guessing that the salt is replacing some of those nasty preservatives that consumers demanded be removed. Luckily, I've experimented with the cream soups and discovered that while the reduced sodium and fat versions may not work as well with some casseroles, they do seem to work well with this slow cooker dressing. I also recommend using a lower sodium chicken broth when not using freshly toasted bread or cornbread.

I had a package of Pepperidge Farm cornbread stuffing in my pantry that needed to be used, so that's what I used today, but the herb bread stuffing is just as good, if you prefer that. A combination of the two is also very good. Like so many other products today, the large bags of stuffing have also shrunk, but the recipe still seems to hold its own, despite the loss of a few ounces. If you want a higher stuffing ratio, use a full 6 quart cooker and double everything, which I do recommend for the holidays.

If you prefer to use fresh bread or cornbread instead, crumble the cornbread or whatever breads you are using and toast them first. Use the regular great for cooking cream soups and regular chicken broth, rather than the low sodium products, add a little poultry seasoning and bump up the herbs to make up for the loss of seasoning in the Pepperidge Farms mix.

Like my regular oven baked stuffing, I use a bit of the Bell's seasoning in place of plain sage. Bell's is a mixture of several seasonings, including rosemary, oregano, sage, ginger, and marjoram, and really adds a nice flavor punch to any dressing. If you don't have access to Bell's, or you don't feel like making up a copycat batch, just use plain sage, or add a couple tiny pinches of some or all of those seasonings.

far, the stuffing ... Or dressing, as some call it. And I'm a cook-it-inside-the-bird kinda girl. My Mom has always stuffed our Thanksgiving turkey full of delicious stuffing. And I've always happily gobbled it up {no pun intended} as soon as its hit the table ... and sometimes usually even.

In the slow cooker.

Now I know there are lots of recipes for baking dressing in the oven. But most of the ones I've tried turn out too dry for me ... I'd really rather have stuffing that's more of a 'scoopable' consistency than a cut-it-in-little-squares consistency. I like it nice and moist.

And this slow cooker version fit the bill.

When I told my Mom I was making stuffing in the slow cooker, she was concerned that it would get really dry around the edges. We've had that happen with making mac & cheese in the slow cooker. Well, I'm happy to report that, at least in my slow cooker, this stuffing didn't dry out around the edges at all. It stayed nice and moist throughout.

Chock full of fresh bread cubes, celery, onion, sage, thyme, and fresh parsley, this stuffing is not only moist but flavorful, too.

So if you're a cook-stuffing-in-the-bird kinda person but don't want to cook a whole turkey ... or like to make your stuffing separate from the turkey but don't want to tie up space in your oven ... give this slow cooker version a try.

Crockpot Chicken and Stuffing is so easy to make with only 4 ingredients and a slow cooker! My family loves this easy dinner recipe! I love how easy it is to prepare! They always ask for more.
That’s right this recipe has only 4 ingredients, that you probably already have in your pantry like I did. For Mother’s Day I got a brand new Green Bay Packers Crockpot and I was excited to use. So I started looking up crockpot meals and found this one. I had all the ingredients on hand so I went to crockin’!
All you need for this one dish meal is boneless chicken breasts, Stove Top Cornbread Stuffing, can of cream of chicken soup and sour cream. My family loves this dinner recipe! I love how easy it is to prepare! They always ask for more. Remember that all crockpots vary in cooking times so always start checking it after 3 hours.

I have updated this recipe since originally posting it. I’ve added sausage as an optional ingredient, reduced the amount of olive oil, and improved the cooking method slightly. I highly recommend the sausage, which gives the stuffing a wonderful savory flavor– but if you’d prefer to keep it vegetarian, it’s still a great stuffing without it.

When Thanksgiving rolls around, we expect certain foods to be on the buffet. Like stuffing. Or dressing. Dressing, or stuffing? A stuffing by any other name…

Some people say that it should be called dressing unless it’s cooked inside the bird. But in our family, it’s always been called stuffing, so that’s what I call it. I don’t actually stuff my turkey, though. I follow the Alton Brown school of thought; he stuffs the turkey with aromatics, because he feels that stuffing draws moisture out of the bird (making the meat drier). But everybody expects a little stuffing with their Thanksgiving meal, whether you’re stuffing a turkey or not, so I like to prepare a batch in the slow cooker. This frees up oven space and makes the holiday prep just a little less manic. Knowing that the stuffing is slowly cooking, filling the air with delicious herby aroma, gives me one less thing to worry about.

I make my Thanksgiving stuffing with the ultimate Jewish bread– challah! When cubed and toasted, this eggy bread becomes the perfect sponge for savory chicken broth and herbs. This Challah Slow Cooker Stuffing doesn’t need butter or margarine (and those unnecessary calories) to taste great. It has plenty of flavor and mouth-watering aroma from fresh herbs, a good quality chicken broth, and sautéed vegetables.

Think of this stuffing recipe as a base; you can add unique touches to make it your own. Some people integrate different spices, dried cranberries or roasted turkey giblets. This year I’m thinking about adding some kosher Merguez sausage to mine for a spicy kick!