Crock Pot Chicken and Stuffing Recipe

"A person can do nothing better than to eat and drink and find satisfaction in their own toil. This too, I see, is from the hand of God, for without him, who can eat or find enjoyment?" - Ecclesiastes 2:24-25

Several years ago, my husband was given a recipe for a Crock Pot chicken and stuffing concoction.  He brought said recipe home to me and asked me to make it for dinner.  I obliged.  He liked it.  I liked it.  So we put it in our dinner rotation for a while.  Sadly, it fell by the wayside until a few weeks ago.  Hubby requested it for the first time in ages, so I made it last weekend.  It's very good on a cold day, and a great comfort food.  I just had to share it with you!

Ingredients:
4 boneless, skinless chicken breast halves
4 slices of Swiss cheese
1 can (10.5 oz) condensed cream of chicken soup
1 can (10.5 oz) condensed cream of mushroom soup
1 C chicken broth
1/4 C milk (not pictured)
2-3 C Pepperidge Farm herb stuffing mix
1/2 C melted butter
Salt and pepper to taste


Directions:
Spray your Crock Pot with cooking spray to prevent sticking and make cleanup easier.  Then place your chicken breasts in the pot and season with salt and pepper.   Place a piece of cheese over each piece of chicken.  I had to stack mine, since I was using my small Crock Pot.  Pour broth over top of the chicken.

 

In a medium bowl, combine soups and milk.

Pour the soup mix over the chicken and broth.

Sprinkle stuffing mix over the top (I just eyeballed it, and didn't measure out the stuffing).  Pour your melted butter over the top.

Cook on low for 6-8 hours.  Devour.  Super delicious.  (You can also cook on high for about half the time, but just watch it to make sure nothing burns.)

This is a great meal to throw together in the morning before work and have after you get home, or a great Sunday dinner after church.  It's a great comfort dinner!