The Seasoned MomCrockpot Chicken and Stuffing
What you'll need
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Ingredients
Serves 6- 1 (10.75 oz) can condensed cream of mushroom soup
- 1 (12 ounce) bag frozen broccoli florets ((or sub with about 4 cups of fresh broccoli florets))
- 3 ½ cups (about 7.5 ounces) dry Pepperidge Farm Herb-Seasoned Stuffing Mix
- 3 large carrots, (peeled and sliced)
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 ½ - 2 lbs. boneless, skinless chicken thighs or chicken breasts
- ¼ cup water ((or sub with low-sodium chicken broth))
- Kosher salt and ground black pepper, (to taste)
- ⅓ cup butter, (melted)
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Steps
- Step 1
Spray the inside of a slow cooker with nonstick cooking spray. Place the carrots and broccoli at the bottom of the slow cooker.
- Step 2
Season the chicken with salt and pepper; place the meat on top of the vegetables.
- Step 3
In a medium bowl, whisk together the condensed mushroom soup, condensed chicken soup, and water. Pour the sauce over the chicken.
- Step 4
Sprinkle the dry stuffing mix over the top of the chicken. Drizzle with melted butter.
- Step 5
Put a lid on the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
Interactive, hands-free timers are available in the Supper app.
Spray the inside of a slow cooker with nonstick cooking spray. Place the carrots and broccoli at the bottom of the slow cooker.
Source: The Seasoned Mom
