CROCKPOT
CHICKEN AND
STUFFING
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Place chicken breasts in the bottom of your slow cooker.
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In a small bowl, combine minced sage, minced thyme, Kosher salt, black pepper, and garlic powder. Add oil and mix.
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Pour the mixture over the chicken and rub to coat.
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Melt butter in a sauté pan and add in onion and celery. Cook until softened.
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Shred a loaf of white bread into bite-sized pieces.
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Add the cooked vegetables, eggs, broth, parsley, sage, thyme, salt, and pepper.
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Mix it up and add it to the crockpot, on top of the chicken.
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Cover and cook on low for 4 hours.
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Serve and enjoy!
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