If you're anything like me, Thanksgiving is a day of utter chaos in the kitchen. There are so many wonderfully delicious things I always want to cook for my family that I often overdo it and end up with way more on my hands than I can properly deal with. But this year, I've decided to do two things:
- Not cook every single Thanksgiving recipe I've ever come across, made, or maybe even head about
- Use a slow cooker whenever humanly possible.
So, I happened upon a chicken and dressing recipe that looked simple enough to give it a go, just to see if it was up to Thanksgiving standards.
Slow Cooker Stuffing Chicken
- 2-3 lbs of chicken breast strips
- 8-10 slices of swiss cheese
- 1 can of cream of mushroom soup
- 1 cup milk
- 1 box stove top stuffing (chicken or savory herb flavor). Yes, I KNOW this is cheating at Thanksgiving. Trust me. I know.
- 1/4 cup melted butter.
- Spray the inside of your slow cooker with non-stick spray
- Wash your chicken and lay it flat in the bottom of your cooker
- Cover with the swiss cheese slices
- Mix milk and cream of mushroom soup until creamy and...
- Pour mixture over cheese slices
- Pour dried stuffing over mixture
- Drizzle with butter
- Cook on high for 3 hours and on low for 1 hour
- Turn your slow cooker lid sideways for the last 30 minutes to let the moisture escape so your stuffing isn't soggy.
As you can see in the above picture, the cheese and soup mixture will bubble up through the stuffing.
The recipe was a success, except for one thing. I don't know if it's Thanksgiving worthy. It's dinner rotation in the Mahaffey house worthy. But Thanksgiving dinner is a big deal, and I'm just not sure it's THAT good. The husband says it is. I'll have to think about it.
To go with the chicken stuffing, I made my garlic roasted brussels sprouts and corn on the cob. We were some happy people!