Categories: Slow Cooker
Ingredients
- 1 rotisserie chicken, meat shredded
- 10 cups crumbled cornbread
- 8 slices day-old bread, torn into large pieces
- 1 1/2 cup chopped yellow onion
- 1 cup chopped celery
- 2 garlic cloves, minced
- 4 tbsp chopped fresh sage
- 2 tbsp chopped fresh thyme
- 1 tsp kosher salt
- 1 tsp black pepper
- 4 large eggs
- 2 (14.5 oz. ) cans chicken broth
- 2 (10.75 oz.) cans cream of chicken soup
- 1 (10.75 oz.) can cream of mushroom soup
- Creamy Mushroom Gravy (see recipe)
Directions
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In a slow cooker, place chicken. Stir in cornbread, torn bread, onion, celery, garlic, sage, thyme, salt and pepper until combine.
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In a large bowl, whisk together eggs, broth and soups until smooth. Pour into cooker; stir until combined.
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Cover and cook on LOW for 4 to 5 hours, stirring halfway through cooking. Serve with Creamy Mushroom Gravy.