Crockpot Chicken and Stuffing

Chicken and stuffing You know I love potlucks!

But the one thing about a potluck that can get interesting is trying to jockey a position for your casserole in the oven.

We’ve had ’em stacked 2 high on both racks in an oven on a potluck Sunday!

Which is just one more reason to love my crock pot!

But I was feeling like I was in a rut and in need of a new recipe – something different – but easy. Something like Crock Pot Chicken and Stuffing.

Hey – I love stuffing.  I mean really love it.

I crave it year round.

It was the perfect dish to bring to my friend Cinnamon’s potluck and baby shower.

I had everything prepped the day before so that it assembled quickly in the morning. It cooked through the church service and was hot and ready at noon.

I guess other people really like stuffing too – cause there wasn’t much left! I’m just glad I had Angel Girl snap a picture of it in it’s raw state before we left home!

Poor Jan was looking forward to some in his lunch the next day – but Dagmar and I finished it off that night – it was that good!

Crock Pot Chicken and Stuffing

1 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1 can mushroom stems and pieces, drained (4 ounces)
3 Tablespoons dried parsley
1-1/2 teaspoon sage
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
12 cups dried bread cubes
2-1/2 cups chicken broth
2 eggs
1 can condensed cream of chicken soup (10-3/4 ounce)
5-6 cups cooked, chopped chicken

Melt the butter in a saucepan. Add the onions, celery, mushrooms, parsley, sage, poultry seasoning, salt and pepper. Saute until tender.

Combine the eggs and soup. Stir in the broth. Add the sauteed mixture.

Pour over the bread cubes and mix well.

Put half of the stuffing mix in a greased 5 quart crock pot liner. Cover with half of the chicken. Repeat layers.

Cook on low for 4-1/2 to 5 hours.

Serves about 14-16.


I’ve linked this post up with Hunk of Meat Monday at Beyer Beware, Tempt My Tummy Tuesday at At the Well, Tasty Tuesday at Balancing Beauty and Bedlam, and Tuesday’s at the Table at All the Small Stuff.

Peanut Butter Devil’s Food Cupcakes

Peanut Butter Cupcakes I love church potlucks!

I love the massive variety of food from some wonderful cooks, the sweet time to fellowship with good friends, and – of course –  the chance to try out new recipes on unsuspecting eaters! 🙂

At our last church potluck, Dagmar decided to try out a recipe from her new Taste of Home Cookbook.

Her friend Grace was here the afternoon she baked – and between the giggles and picture taking  – I’m amazed they accomplished anything! 🙂

The highlight of making these tasty little treats was piping the peanut butter filling into the cupcakes. Since they had extra filling – they used it to pipe designs on the top instead of using the crushed peanuts the recipe called for.

When they still had filling to use – they piped it on their hands in different designs and licked it off! 🙂

The cupcakes were delicious, my kitchen evidently got clean, the girls weren’t a bit hungry for supper – but fun was had by all!

Peanut Butter Devil’s Food Cake
(From the Taste of Home Cookbook)

1/2 cup plus 2 tablespoons butter, softened
1 -1/2 cup  sugar
3 eggs
1 teaspoon vanilla
1-1/4 cake flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup buttermilk
1/2 cup strong brewed coffee


1 cup peanut butter
1/2 cup butter, softened
1-1/4 cup powdered sugar


4 ounces semi-sweet chocolate
1/2 cup heavy whipping cream

In a large bowl, beat the butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda, salt, and baking powder. Add to creamed mixture alternately with buttermilk and coffee, just until combined.

Fill paper-lined muffin cups half full. Bake at 325 degrees for 15-20 minutes or until a toothpick inserted comes out clean.  Cool for 10 minutes in muffin tins, then remove from pans and cool completely on wire racks.

For filling, in a small bowl, beat peanut butter and butter until fluffy. gradually add powdered sugar, beat until smooth. Cut a small hole in a pastry bag or ziplock bag and insert a small tip. Add filling. Push the tip through the bottom of paper liner to fill each cupcake.

For the ganache, in a heavy sauce pan, melt the chocolate with the cream over low heat; stir until smooth. Remove from heat. Cool for 10 minutes or until slightly thickened.

Place a heaping tablespoon of ganache on the top of each cupcake and spread to the edges. Sprinkle with peanuts (or decorate with left-over filling!)

Chill for 20 minutes or until set. Refrigerate left-overs.


I’ve linked this post up with Tuesday’s at the Table at All the Small Stuff, Tempt My Tummy Tuesday at Blessed with Grace, and Tasty Tuesday at Balancing Beauty and Bedlam.