Easy Supper - Crockpot Chicken and Stuffing

We all get pressed for time in this day and age. Even us stay at home moms. Hey, we don’t want to give up our afternoon television viewing and bonbon consumption time, do we? {insert sarcasm and eye roll here}

Back when Goose and I were freshly married and only thought we were busy because we were both employed full-time, I found this nifty little recipe. It is pretty much idiot proof, something I dearly love in a recipe. And it is also highly adaptable and survives culinary tinkering very well.

Crockpot Chicken and Stuffing

4-4 oz chicken breasts – skinless

1 can – cream of mushroom soup

1 box stuffing mix

1 can mushrooms

1 cup chicken broth

I grab enough skinless chicken to fill the bottom of my crockpot. This week, chicken thighs were on sale, so that’s what I used. It does make it easier to eat if you used boneless chicken, but it is a whole lot cheaper to use something with the bone still in it. Weigh out which works better for your house. You can also decide if you are up to browning the chicken before you put it in. Definitely results in more flavour, however, it also results in another dish or two.

Mix together the mushroom soup, mushrooms and any other add ins you’d like. Feel free to get all fancy with onions and celery if you’d like. Pour it over the chicken. Dump the stuffing mix on top. Pour the chicken broth on top.

Presto! Cook it on low for 4-5 hours. Or cover and bake at 350 F for 45 minutes. Scrumdillyicious. Throw together a salad and warm up some rolls and your family will think you a kitchen wizard, even on a weeknight.

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