How to make it

  • Skin, clean and cut up the chicken. Place into a large pot. Fill pot with water to about 1 inch higher than the chicken. Season with salt, pepper, celery flakes, parsley flakes, onion powder, and garlic powder. (Although you want it pretty salty, go easy on the rest of the seasonings.) Bring to a boil, cover, and turn heat down to medium.
  • Prepare 4 packages of Morrison’s Corn-Kits, according to instructions on back of package. You can do it in 4 separate pans, or one big casserole dish. Just note, that if you do one big one, it will take significantly longer to cook.
  • Crumble the cornbread, and pour into crock-pot.
  • The chicken is ready when the meat can easily be torn from the bone with a fork. Separate the chicken from the broth and put the chicken into a large bowl. Refrigerate chicken for 20 minutes or so, until it can be handled without burning yourself.
  • Shred the chicken, and discard bones, cartilage, etc.
  • Add the rest of the ingredients to the crock-pot, and stir well.
  • Cook on high for 1 hour, stir, and check to make sure it isn't too dry.
  • Cook on low for 1 hour, stir, and check to make sure it isn't too dry.
  • Cook on low for 1 more hour.
  • (Will be cooked for a total of 3 hours.)
  • Serve and enjoy!

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  • iamericap 8 years ago
    Don't throw out that chicken broth. It's great to keep the dressing moist before warming it up.
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