LOCATION: Recipes >> Crockpot >> Chicken Stuffing 03
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Chicken Stuffing 03
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STUFFED ROASTED CHICKEN
3 to 4 lb. whole fryer or roasting chicken
1/4 cup butter or margarine
1 medium onion, chopped
3 stalks celery with leaves, chopped
1 can (4 oz.) sliced mushrooms, drained
4 cups seasoned stuffing mix
2 tablespoons dried parsley, flakes
1/2 teaspoon sage
Dash freshly ground pepper
1/2 to 1 cup chicken broth or water
1 teaspoon butter
Paprika
Dried parsley flakes
Rinse chicken well and pat dry; remove any excess fat. In skillet,
melt 1/4 cup butter; salute onion, celery, and mushrooms until
tender. Toss in stuffing mix, 2 tablespoons parsley flakes, sage,
pepper and broth. Stir until stuffing is moistened.
Loosely stuff chicken with dressing. If using 5-quart Crock-Pot,
truss chicken to keep its shape.
Put remaining dressing in lightly oiled Crock-Pot. Place chicken
on top of dressing. Rub chicken breast with 1 teaspoon butter;
sprinkle with paprika and parsley flakes. Cover and cook on low
setting for 8 to 10 hours. 4 servings (about 3 quarts).
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