Chicken and Stuffing

I've been hearing about a Chicken and Stuffing recipe for a couple weeks now and I was really excited to try it!  I had made the Stuffing in one of the Thanksgiving trials and thought I would try that.  All the recipes that I had come across were saying to use the unprepared stuffing.  I thought I would just try to make it with already prepared stuffing and see what happens.  It tasted delicious but the stuffing kind of disappeared... Next time I will try it the right way and I'm sure that it will turn out a lot different.  If you have extra stuffing after Thanksgiving this is a great way to make a new dish with it!

Ingredients:
1 lb Boneless Chicken
Around 3 cups of Stuffing
1 can Cream of Chicken Soup
1 teaspoon Poultry Seasoning
Salt and Pepper to taste

Spray the Slow Cooker with Olive Oil Pam (I'm thinking about starting to try the Crock Pot Liners...).  Then place the chicken in the bottom of the Crock.  I put it in frozen but it stayed in my fridge for a full day because of plans that came up.  Cover the chicken with the cream of chicken soup to prevent it from drying out and sprinkle it with the seasonings.

Next just spread and even layer of the stuffing on top of it and you are good to go!  I wonder how it would have turned out with a layer of mashed potatoes under the chicken... I may have to try that after the big holiday! :)

I set it on low for 5.5 hours and then it was on warm for another 4 hours.

This looks a little intimidating; however, after you mix everything together it looks a lot better!

I had a friend over for dinner and he seemed to enjoy it just as much as I did!

Stuffing (Thanksgiving Trial #6)

Stuffing is my all time favorite Thanksgiving dish!! So I figured it would be helpful to master the recipe in the Crock so that you could make extra for the big day!! :)

Ingredients:
7 cups Bread
1 cup Celery
1 cup Onion
8 oz Sliced Mushrooms
1/2 cup Butter
2 teaspoon Parsley (2 tablespoon if fresh)
1 teaspoon Poultry Seasoning
3/4 teaspoon Sage
1/2 teaspoon Thyme
1/4 teaspoon Marjoram
3/4 teaspoon Salt
1/4 teaspoon Pepper
1 Egg (1/4 cup Egg Beater)
1 can Chicken Broth

Begin by tearing the bread into little pieces and setting them in a bowl to dry out over night.  Next, melt the butter in a saucepan and saute the chopped up onion, celery, mushrooms and Parsley.  I prepared this the night before as well.  I put it in a separate bowl and left it in the fridge overnight.

In the morning the bread was nice and stale.  I warmed up the sauteed mixture in the microwave for about a minute and mixed it in with the bread pieces.  Then I added in the rest of the seasonings, the egg and a can of broth.  You should always mix it together in the bowl and then pour it into the slow cooker.  The end result was a little too soupy.  Next time I will only add a half can of broth.

I let it cook in the Slow Cooker for 7 hours and then it sat on warm for 3 hours.

The edges seemed a little over done but it just needed to be mixed together.  (The burnt parts ended up being my favorite!)

This Stuffing tasted so good!! I can't wait to try it in my Chicken and Stuffing recipe I have ready to go in the Slow Cooker tomorrow! :)