Ingredients
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4
-
-
-
1
-
4 - 6
-
1
-
1
-
1/4
-
2
-
1/2
-
-
-
-
-
Directions
Crock Pot Chicken, Gravy and Stuffing, , Great go-to recipe. Especially when it’s hot outside and you don’t want to turn on the oven. Very versatile and quick to put together. I’ve used breasts and thighs and both are great. My favorite soup to use is Golden Mushroom, but Cream of Celery, Mushroom, and Chicken are all good. Basically what you have in the pantry. Made as directed. Wonderful recipe. Thanks, Anne , for posting!, Absolutely mouth-watering! I was worried about cooking it for 6 hours because our chicken was about the same size, or slightly bigger, than a chicken strip and not super thick. But we did everything as directed, and the chicken was still very tender and moist. Had enough gravy for a side of mashed potatoes, but it is thicker because the cooked stuffing is apart of it, although still heavenly. Extremely easy to throw together, and perfect to come home to–will make again! Thanks for the recipe!! You can also make it in the oven, it reminds me of the easy cordon bleu or swiss chicken recipes in casserole dishes. YUM
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Steps
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1
Done
|
Season Chicken Breasts With Salt and Pepper and Place Chicken Breasts in Crock Pot. Pour Chicken Broth Over Breasts. |
|
2
Done
|
Put One Slice of Swiss Cheese on Each Breast. Combine Both Cans of Soup and Milk. |
|
3
Done
|
Cover Chicken Breasts With Soup Mixture. Sprinkle Stuffing Mix Over All. |
|
4
Done
|
Drizzle Melted Butter on Top. |
|
5
Done
|
Cook on Low For 6 Hours or High For 3. |
