Crock Pot Chicken and Stuffing

Usually on Sundays I try to put something into the crockpot for dinner before I leave for church. We are always so starving by the time we get home, which usually isn't until about 2 PM! If I haven't been really organized and used the crockpot, we end up eating things we shouldn't because lets face it . . . by that time we don't care what goes into our mouths. We just want to fill that gap! Not to self . . . perhaps carry an apple in your church bag . . .

Sister Johansen who is another Senior Missionary here in the UK, said she really wanted to make this Crockpot Chicken and Stuffing recipe that she found on Pinterest, but wasn't sure if she actually could because they don't do boxed stuffing mix here. Well . . . they do, but it's not like any stuffing mix we are used to in North America. Over here in the UK, it is like cracker crumbs . . . I think it's called crumbled rusk. Anyways, like Sister Johansen, I didn't think it would work in this recipe.

And so I promised Sister Johansen that I would find a way to make it work. And guess what??? I did! I created my own stuffing mix. (You will find the recipe below.) And you know . . . it has to be better than anything storebought with artificial ingredients and additives. Well, that's my theory anyways!

It worked really well! Really, REALLY well. This was delicious and so simple to put together. All I had to do was add some potatoes and vegetables. Boiled baby potatoes and some steamed veg were just the trick. The leftovers the next day were even tastier.

*Crock Pot Chicken and Stuffing*

Serves 6 to 8

Simple, no fuss and delicious. I make my own stuffing mix.

• 4 large boneless, skinless chicken breasts
• 225ml of chicken broth (1 cup)
• 1 can of condensed cream of chicken soup
• 1 can of condensed cream of mushroom soup
• 60ml of milk (14 cup)
• 4 slices of medium cheddar cheese
• 1 box of stuffing mix (Use about 4 cups of my recipe)
• Place
• your chicken in the bottom of your crock pot. Pour the chicken broth
• over all and then lay a slice of cheese over top of each. Whisk
• together both of the soups and the milk. Pour this over top ov the
• cheese and chicken. Top with the stuffing mix. Cover and cook on low
• for 6 to 8 hours, or high for 4 hours. Serve with your choice of side
• dishes. I recommend steamed baby potatoes and broccoli.
• *Herbed Stuffing Mix*
• Makes about 12 cups
• A
• handy version of a store bought favourite, which works out a lot
• cheaper and tastier in the long run. It will keep stored in a large
• airtight container for up to 4 months. If you want to store it longer,
• you can freeze it.
• 30 slices of firm textured bread, cut into 1/2 inch cubes
• 150ml of oil (about 2/3 cup)
• 3 TBS instant minced onion
• 3 TBS dried parsley flakes
• 1 tsp garlic powder
• 1/2 tsp celery salt
• 3/4 tsp rubbed sage
• 1/2 tsp rubbed thyme
• 1/2 tsp black pepper
• 1/2 tsp salt
• Preheat
• the oven to 160*C/300*F/ gas mark 3. Put the bread into two 13 by 9
• inch pans and toast in the oven for 45 minutes, stirring occasionally.
• Whisk together the oil and the seasonings. Remove the bread cubes from
• the oven and allow to cool slightly. Stir in the oil, tossing to coat
• the bread cubes. Store in an airtight container.
• To make
• stuffing: combine 1 tsp instant chicken boullion stock powder, along
• with 6 ounces of boiling water. Melt 6 TBS of butter in a skillet and
• saute one medium onion (peel and chop) with 4 stalks of celery (chopped)
• until softened. Toss together with the chicken stock and 7 cups of the
• stuffing mix. Use to stuff a chicken or turkey prior to roasting,
• or bakd in a lightly buttered casserole for half an hour at 180*C/350*F/

gas mark 4. You can also use it to stuff pork chops.