Crockpot Chicken

This is one of my favorite things to make for a Sunday dinner. One, it is easy. Two, it is yummy and makes great leftovers. Three, it reminds me of Thanksgiving (in a lot less time!) I make several variations to this recipe depending on what vegetables i have in the house, but it is always a crowd pleaser. Ingredients
4 boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1 box stuffing mix (I use Stove Top Savory Herb)
1 can 98% FF cream of mushroom soup
1 small can yellow corn
1/2 cup mushrooms, sliced
1 1/2 cup fresh green beans, cut into 1 inch pieces
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp rubbed sage

Spray crockpot evenly with PAM. Add chicken breasts (they can be frozen or thawed). Pour chicken stock over chicken breasts and season with salt, pepper, and sage. Next, layer corn, mushrooms, and green beans. In a separate bowl, mix stuffing and mushroom soup together. Top chicken, corn, and beans with stuffing mixture. Set crockpot on high and cook 4-6 hours or low for 7-8 hours.

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