Monday, April 17, 2017

Herbed Chicken and Stuffing Supper

Hope everyone had a very happy Easter! I did Easter dinner this year for the first time since my mom, an extraordinary cook, has been having some back trouble. Unfortunately, I came down with a cold a few days before the holiday. Fortunately, however, my crock pot came to the rescue! This is an easy dish that's great for a Sunday dinner, or any time.  It's in Betty Crocker's Slow Cooker Cookbook. Enjoy!

Herbed Chicken and Stuffing Supper

3 lbs. bone in chicken pieces, skin removed
1  (10 3/4 oz.) can condensed cream of chicken soup
4 sweet potatoes, peeled and cut into 1/2-inch slices
1 (6 oz.) package stuffing mix for chicken
1 1/4 cups water
1/4 cup butter, melted
1 cup frozen green beans, thawed

Place chicke in slow cooker. Spoon soup over chicken. Top with sweet potatoes. Mix stuffing mix with butter and water. Spoon over sweet potatoes.

Cover and cook on LOW 4-6 hours or until potatoes are tender, and juice from chicken is no longer pink.

Sprinkle green beans over stuffing. Cover and cook on LOW 15-20 minutes until beans are tender.

Makes 6 servings.

What did you have for Easter dinner?

Thanks for visiting and have a great week!

3 comments:

William Kendall said...

It sounds delicious!

Intangible Hearts said...

Feel better soon!!

Maria McKenzie said...

@William: It really is and it's so easy!

@Eve: Thanks, Eve!