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Slow Cooker Escalloped Chicken

Slow Cooker Escalloped Chicken

Peg

This is a simple and delicious chicken recipe I received from a dear friend years ago. My family loves it.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 685 kcal
  • 34%
  • Fat:
  • 38.9 g
  • 60%
  • Carbs:
  • 56.2g
  • 18%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 1751 mg
  • 70%

Based on a 2,000 calorie diet

Directions

  1. FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.
  2. In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.
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Reviews

call me chickn
87
8/9/2004

This was great and so easy. I only had the frozen chicken breasts (like you buy at Sam's Club) I threw them in the pot frozen (didn't pre-boil) and took the advice of some of the others and cut down on the liquid and the butter. Instead of water I used a can of vegtable broth, but I think it needed just a tad more liquid than that. I also cooked it longer (like 6 hours). The chicken absolutely fell apart and had a wonderful flavor, probably from the veg.broth). Overall, it was great! Will definately make again.

IVERYGIRL
60
12/6/2003

I had success with this recipe after reading the other reviews. I cut the butter in half, and cut down on the water. I also placed frozen chicken drumsticks in the crockpot 3-4 hours before I added the dressing mixture on top, and after a couple more hours of cooking they were both done to perfection. It was even better left over! Don't give up the first time if it doesn't come out right...it's worth experimenting a little until you get it the way you like it! Enjoy!

DEWGIRL21
48
1/25/2004

I stumbled upon this recipe; had all the ingredients, read the other reviews and VOILA!! This is a real winner! The changes I made were to use 3/4Cup of butter and about 1+ Cup of the chicken broth...Just enough to get it "mushy"...I cooked for 5 hrs on Low. The onion and celery were al dente which was fine. VERY good recipe! Reheated in the microwave the next day is wonderful!!