This is one of those recipes that tastes so good but doesn’t picture terrible well. Thankfully most people know things don’t have to look gorgeous to taste good. And a bonus. I never feel guilty about eating something that isn’t gorgeous. Gorgeous food I almost (I said almost) feel guilty about biting into. Unless it’s cheesecake. I’ll be all over that.
I found myself in the mood for some stuffing recently. Some wet, heavy yummy stuffing, the kind you get when you make it inside the bird on Thanksgiving. But it was far too hot to have the oven on for hours at a time. And I don’t do turkeys for just we’re having a lot of people over. So, I decided to see what would happen if I made the stuffing in the crockpot. The resulting dish was not quite what I expected. The cubes got a slightly different consistency or texture then stuffing made in the bird. Instead of stuffing this tasted more like dumplings, which I absolutely love. Here’s how I made it.
- 2 lbs boneless chicken breast or chicken tenders
- 1x 26 oz can cream of chicken soup
- 26 oz milk (it’s the soup can filled with milk, don’t bother dirtying the measuring cup)
- 1 tbsp parsley flakes
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 12 oz stuffing cubes (I used Pepperidge Farms herb Seasoned)
- 4 oz butter
Spray crockpot with nonstick cooking spray.
Place chicken into the bottom of the crockpot.
In a bowl combine the condensed soup, the milk and the seasonings.
Pour mixture over the chicken.
Place the stuffing into the crockpot.
Slice the butter into pats and place randomly across the stuffing.
Cook on high for 4 hours.
Confession – I stirred once at the 2 hour mark. I know many people say don’t stir but after peeking I felt the need.