Crock Pot Chicken and Dressing

4-6 Chicken Thighs
1 Can cream of Chicken and Mushroom Soup
2 Cups Chicken Broth
1-2 Bay Leaves
1/2 Teaspoon Poultry Seasoning
1/4 Teaspoon Black Pepper
1/4 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1/4 Teaspoon Lawrey's Seasoning (do not over salt/the soup and broth has salt)
Sliced Mushrooms.

Sear thawed chicken thighs in butter/oil-treated pan, just till browned on each side but not cooked. Add Chicken to crockpot, whisk together broth and soup in the hot chicken pan add seasoning and heat to a bubble, pour over chicken. Return pan to the stove and add remainder of butter, celery, onion, and mushrooms, cook till clear, add herbs and cook for another minute and soft, transfer to crockpot. Cover and let cook on low for 4 1/2 hours. Remove two ladles of sauce, add two tablespoons quick-dissolving flour

and whisk till smooth, return this sauce to crockpot and stir to incorporate with all broth. Cover and allow to cook another 30 minutes.

For a true dump version, skip the searing, use canned mushrooms and all dried herbs and spices. Just place everybody in the pool (crock) and turn onto low.

Serve over Dressing

Place in large bowl
4-6 cups prepared cornbread crumbled or dried pieces of bread of your choice
1/2 Jimmy Deans fresh sausage, Sage if possible or mild, crumbled and browned

Sautee together:
Diced Onion
Diced Celery

When soft add
Minced Fresh Parsley, Sage, a pinch of Rosemary and Thyme, saute 1 minute.

Season with:
Onion Powder
Garlic Powder
Black Pepper
Dry Poultry seasoning

Whip together:
2 Eggs
1/2-3/4 cup chicken broth

Toss all ingredients together in mixing bowl, pour broth egg mixture over dry ingredients, mix, then transfer to a buttered baking dish. Bake at 350 for 40-45 minutes or till golden on top.

Tip, you can make the dressing the night before, just do not add the egg and broth until right before baking. You can also make and freeze dressing kits. Or use a boxed stuffing if you are feeling blasphemous.