Combine one can of cream of chicken soup (recommend low sodium) with 3/4 cup of water and 1/4 cup white wine.
Add a little bit of mixture to bottom of crock pot.
Layer frozen chicken breasts in crock pot, pouring a little of soup mixture over each one.
Cook on low for 4 hours.
Sprinkle one box of stuffing mix over top of chicken breasts and drizzle with 1/4 melted butter/margarine.
Cook an additional 1 to 2 hours, stirring if necessary.
The last time I made this was in the oven with thawed chicken breasts using a sauce I made, not cream of chicken soup mix. That was just as easy and not as salty.
It's important to remember that crock-pots work best when filled. I have a large one for pot lucks and beverages, and use my smaller one for everyday meals. As you can see by the picture, I was too lazy to cut up and steam fresh broccoli. My go-to veggie of canned green beans works well in a pinch (although I am now thoroughly embarrassed to see how un-appetizing canned green beans actually look on the plate). I will do better next time!
~Julie
Ummm...hello? I like the bag in the corner!
ReplyDeleteFunny! I hadn't even noticed. It's Raley's/Bel Air's (grocery stores) new add. There are 10 ears of sweet white corn in that bag, earmarked for Sunday dinner (pun totally intended). I kind of liked how the sun was streaming in through the windows and the trees are nice and green.
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