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Yield: 6 - 8 servings
Preparation: 45 minutes
Cook: 3 to 5 hours
Ingredients
1 rotisserie chicken, meat pulled from bone
Cornbread, crumbled
8 slices day-old bread, torn
2 stalks celery, chopped
1 yellow onion, chopped
2 cloves garlic, chopped
4 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon ground black pepper
4 eggs, lightly beaten
2 (14-ounce) cans chicken broth
2 (10.75-ounce) cans cream of chicken soup
1 (10.75-ounce) can cream of mushroom soup
3 tablespoons butter
1 recipe Creamy Mushroom Gravy
Directions
1.Place chicken, Cornbread, bread, celery, onion, garlic, herbs, salt, and pepper in a 4-quart or larger slow cooker. Stir to combine.
2.In a large bowl, whisk together eggs, chicken broth, and soups. Pour into slow cooker. Stir to combine. Dot with butter.
3.Cook on High for 3 hours or on Low for 4 to 5 hours. Stir halfway through cooking time.
4.Serve with Creamy Mushroom Gravy.
Creamy Mushroom Gravy
Yield: 6 servings
Preparation: 5 minutes
Cook: 10 minutes
Ingredients
1 cup chicken broth
1 (10.75-ounce) can cream of mushroom soup
1 (7-ounce) can sliced mushrooms, drained
3 tablespoons butter, diced
Directions
1.In a small saucepan, combine broth and soup, whisking to combine. Add mushrooms and butter. Cook over medium-high heat, stirring frequently, until butter is melted and gravy is hot.
Cornbread
Yield: 1 10-inch cornbread
Preparation: 10 minutes
Bake: 20 minutes
Cool: 1 hour
Ingredients
1 egg, lightly beaten
2 cups buttermilk
2 cups self-rising yellow cornmeal mix*
1/4 teaspoon salt
1/2 cup butter, melted
Directions
1.Preheat oven to 450°. Lightly grease a 10-inch cast-iron skillet; place in oven to heat.
2.In a large bowl, combine egg and buttermilk, stirring well. Add cornmeal and salt, stirring until ingredients are combined. Add melted butter, stirring to combine. Pour mixture into hot pan.
3.Bake for 15 to 20 minutes, or until cornbread is golden brown and begins to pull away from the sides of the pan. Let cool in pan for 20 minutes. Remove to wire rack to cool completely.
Note: *Self-rising cornmeal mix is a mixture of cornmeal, baking powder, salt, and, in some cases, flour. It’s available in most supermarkets in the southeastern United States. If self-rising cornmeal mix is not available, place 4 teaspoons baking powder and 1 teaspoon salt in a 2-cup measuring cup and fill the remainder of the cup with cornmeal.
Preparation: 45 minutes
Cook: 3 to 5 hours
Ingredients
1 rotisserie chicken, meat pulled from bone
Cornbread, crumbled
8 slices day-old bread, torn
2 stalks celery, chopped
1 yellow onion, chopped
2 cloves garlic, chopped
4 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon ground black pepper
4 eggs, lightly beaten
2 (14-ounce) cans chicken broth
2 (10.75-ounce) cans cream of chicken soup
1 (10.75-ounce) can cream of mushroom soup
3 tablespoons butter
1 recipe Creamy Mushroom Gravy
Directions
1.Place chicken, Cornbread, bread, celery, onion, garlic, herbs, salt, and pepper in a 4-quart or larger slow cooker. Stir to combine.
2.In a large bowl, whisk together eggs, chicken broth, and soups. Pour into slow cooker. Stir to combine. Dot with butter.
3.Cook on High for 3 hours or on Low for 4 to 5 hours. Stir halfway through cooking time.
4.Serve with Creamy Mushroom Gravy.
Creamy Mushroom Gravy
Yield: 6 servings
Preparation: 5 minutes
Cook: 10 minutes
Ingredients
1 cup chicken broth
1 (10.75-ounce) can cream of mushroom soup
1 (7-ounce) can sliced mushrooms, drained
3 tablespoons butter, diced
Directions
1.In a small saucepan, combine broth and soup, whisking to combine. Add mushrooms and butter. Cook over medium-high heat, stirring frequently, until butter is melted and gravy is hot.
Cornbread
Yield: 1 10-inch cornbread
Preparation: 10 minutes
Bake: 20 minutes
Cool: 1 hour
Ingredients
1 egg, lightly beaten
2 cups buttermilk
2 cups self-rising yellow cornmeal mix*
1/4 teaspoon salt
1/2 cup butter, melted
Directions
1.Preheat oven to 450°. Lightly grease a 10-inch cast-iron skillet; place in oven to heat.
2.In a large bowl, combine egg and buttermilk, stirring well. Add cornmeal and salt, stirring until ingredients are combined. Add melted butter, stirring to combine. Pour mixture into hot pan.
3.Bake for 15 to 20 minutes, or until cornbread is golden brown and begins to pull away from the sides of the pan. Let cool in pan for 20 minutes. Remove to wire rack to cool completely.
Note: *Self-rising cornmeal mix is a mixture of cornmeal, baking powder, salt, and, in some cases, flour. It’s available in most supermarkets in the southeastern United States. If self-rising cornmeal mix is not available, place 4 teaspoons baking powder and 1 teaspoon salt in a 2-cup measuring cup and fill the remainder of the cup with cornmeal.