Ingredients:
4 boneless skinless chicken breasts (I have used frozen and thawed with this recipe and both turn out great)
4 slices of swiss cheese (sometimes I add more to make it cheesier)
1 can of cream of mushroom or cream of chicken soup
1 box of stuffing
1/2 cup of melted butter
Directions:
Put chicken breasts in bottom of crock pot. The recipe doesn't call for it but I put salt, pepper, some garlic, onion powder and thyme on the chicken. Put the cheese slices on top of the chicken. Pour the soup over the cheese and then sprinkle the stuffing mix on top. Drizzle the melted butter on the top. Cook in the crockpot on low for 6 to 7 hours or High for 3 to 3 1/2 hours.
Sidenote: my crockpot gets super hot so sometimes I add a cup or so of chicken broth when I add the cream mushroom/chicken soup to keep it nice and moist in there. This cooks pretty fast even with frozen chicken so it's not a good one to turn on in the morning and let cook all day while you're at work. You can also turn this into a healthier meal with light swiss, the lowfat cream soup, whole wheat stuffing mix and less butter. I've made it this way as well and it's still just as good. Enjoy!
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