Growing up, one of my Mom’s go-to dishes was a Chicken and Stuffing Casserole.  It was easy to make, and I could throw it in the oven for her after school, so that when Mom got home, dinner was ready.  This recipe is warm and comforting, and makes my tummy happy in so many ways.  It is the perfect comfort food.

It has been a long time since I have had it, and with my new slow cooker, I wanted to put my own spin on it, and make dinner even easier.  Now I don’t have to worry about tossing dinner in the oven in time for the boys before I work, I can just toss my ingredients in earlier in the day, and voila, dinner is ready for my boys.

You can make dinner even more comforting by whipping up a quick pan gravy.  Sautee 1/4 of a finely diced onion in 1 tbsp butter until soft and translucent.  Add another 2 tbsp butter, and melt until shimmering.  Add 2 tbsp flour and whisk until it looks like wet sand.  Add 1/2 cup chicken stock and whisk until smooth.  Slow pour in 1 1/2 cups more chicken stock, whisking as you go.  Stir in 1 tbsp half and half and season with salt and pepper to taste.  Strain gravy through a fine mesh strainer, and serve overtop chicken and stuffing.

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Slow Cooker Chicken and Stuffing takes minimal effort to make, just a little browning of the chicken and a good mix with a whisk.  I am lucky with my awesome new slow cooker, that I can sautee in it, and then just switch the setting to “slow cook” and finish my meal.  I love, love, love this thing!

Ingredients:

1 lb chicken breast
2 tbsp butter
2 tsp salt
1/2 tsp black pepper
1 pkg stuffing mix
1, 16 oz frozen green beans or broccoli (optional)
1, 15 oz cream of mushroom soup
2 cups chicken stock
1 cup milk
1/4 cup cream cheese or sour cream
1 tsp fresh garlic

Directions:

In a medium pan, over medium-high heat, melt butter until shimmering.  Add chicken and sear on each side until golden brown – about 4-5 minutes on each side.  Remove chicken from heat and transfer to slow cooker.

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Use 1/4 cup chicken stock, and pour into pan that the chicken was cooked in.  Turn off heat, and use a wooden spoon to scrape up all the browned bits in the bottom.  Transfer to slow cooker.  Add green beans or broccoli to the crockpot around chicken.

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In a large bowl, combine cream of mushroom soup, remaining chicken stock, milk cream cheese  and garlic. 

Top chicken with stuffing mix and pour chicken stock mixture over the top.

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Cook on low for 8 hours and serve.

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