Crockpot Dressing Recipe Paula Deen

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PAULA DEEN'S POT ROAST IN A CROCK POT



Paula Deen's Pot Roast in a Crock Pot image

This is now my go to pot roast. She has a version of this recipe in one cookbook for the oven and another in the slow cooker. Both are excellent.

Provided by MJMommy13

Categories     Roast Beef

Time 8h

Yield 8 serving(s)

Number Of Ingredients 12

1 (3 lb) boneless chuck roast
1 1/2 teaspoons house seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 -4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay wine
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

  • Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

SOUTHERN CORNBREAD STUFFING- PAULA DEEN



Southern Cornbread Stuffing- Paula Deen image

Paula Deen's recipe is a family favorite now. It's more like a true southern dressing though, not something you can make to stuff a turkey with but you won't care when you taste it.

Provided by plannermom

Categories     Thanksgiving

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

cornbread (any recipe making one pan will do)
7 slices oven-dried white bread
32 saltine crackers (1 sleeve)
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
fresh ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
  • Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
  • Pour the vegetable mixture over cornbread mixture.
  • Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
  • Add beaten eggs and mix well.
  • Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.

Nutrition Facts : Calories 342.4, Fat 18.9, SaturatedFat 9.4, Cholesterol 153.1, Sodium 1003.4, Carbohydrate 30.1, Fiber 1.6, Sugar 5.9, Protein 12.5

SLOW COOKER ITALIAN CHICKEN



Slow Cooker Italian Chicken image

Found this in a Paula Deen magazine and boy is it ever good! Super easy too. Tastes like you slaved away for hours. The chicken turns out very moist. Enjoy!

Provided by Camsgram

Categories     Chicken Breast

Time 4h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/4 cup butter
1 (2/3 ounce) package Italian salad dressing mix
2 (10 3/4 ounce) cans condensed golden mushroom soup
1 (8 ounce) containter chive & onion cream cheese
1 cup white wine
6 boneless skinless chicken breast halves

Steps:

  • In a medium saucepan, melt butter over medium heat. Add dressing mix, stirring to comvine. Stir in soup, cream cheese, and wine; cook, stirring constantly, until cream cheese is melted.
  • Place chicken in bottom of a 6-quart slow cooker. Pour butter mixture over chicken. Cook on Low, 4 to 6 hours. Serve over pasta.

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