Slow-cooker dressing? You bet! It comes out tender and full of flavor. The chard tastes very green, like spinach, and is filled with antioxidants and vitamins. For an extra-special touch, serve this dressing with gravy on top.
10 Castelvetrano olives, pitted and chopped (about 3 tablespoons)
¼ cup raisins
2 tablespoons pine nuts, toasted
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons chopped fresh rosemary
½ teaspoon black pepper
¼ teaspoon kosher salt
1⅔ cups unsalted chicken stock
4 large eggs
Preheat the oven to 375°F. Place the bread cubes in a single layer on a large rimmed baking sheet. Bake in the preheated oven until golden brown and toasted, about 10 minutes, stirring halfway through. Let cool slightly. Transfer to a large bowl.
Meanwhile, heat the oil in a large high-sided skillet over medium. Add the shallots and garlic, and cook, stirring often, until softened, about 3 minutes. Add the Swiss chard, and cook, stirring constantly, until wilted, about 2 minutes. Transfer the mixture to the bowl with the bread cubes. Stir in the olives, raisins, pine nuts, parsley, rosemary, pepper, and salt.
Whisk together the stock and eggs in a medium bowl; pour over the bread cube mixture. Toss to coat.
Transfer the mixture to a 5- to 6-quart slow cooker coated with cooking spray. Cover and cook on LOW until the dressing is tender and moist and the internal temperature is at least 160°F, about 2 hours and 30 minutes.