Eating Well: Delicious, simple mealtime goodness
I’ve made a recipe similar to this one in the oven many, many times, but never in the crockpot so when photographer/designer Carrie Snyder said she was going to give this even easier version a try one evening for dinner, I was anxious to hear how it turned out.
With not too much free time to do a lot of at home cooking Carrie said she turned to this recipe because of the obvious ease in preparation and the fact it required only a few ingredients and no browning time for the chicken..
“Not only was the “Crockpot Chicken and Stuffing” recipe great, it was also delicious, she said as the picture she took indicates.
When asked if she used the stuffing mix dry, her reply was ‘yes,’ adding the only need is to fluff the stuffing with a fork to blend in some of the moisture before serving and eating.
With time a crunch factor, she also opted to cook the dish on high for two hours instead of the recommended four on low which worked just fine.
Serve with vegetable or salad and dinner roll and mealtime is complete.
Carrie also shared a second recipe for Peanut Butter Chocolate Bars which I can definitely vouch for after quickly devouring two from the little plate of goodies she treated staff to.
In fact, these delectable delicacies could prove to the be perfect dessert to cap the crockpot chicken and stuffing dining experience.
They really are melt-in-your mouth awesome.
As you will note in the recipe, the coconut was left out, and Carrie is definitely right about the gooey, yummy description.
The cake mix made for just the right mixture and texture of creamy chocolate filling with crust.
I made this recipe over the weekend as an extra Easter treat and several were gobbled up in short order by my 10-year-old grandson, Edward, who has an insatiable sweet tooth.
Until next time, from my kitchen to yours, happy cooking!
Crockpot Chicken and Stuffing
4 thawed chicken breasts
6-ounce package Stove top Stuffing Mix
one-half cup sour cream
1 can cream of chicken soup
Put the chicken in the bottom of the crock pot. Pour the package of stuffing on top. Mix sour cream, soup, and 1/4 cup water in a small bowl. Pour the mixture over the top of the chicken and stuffing. Cook on low for 4 hours. (I cooked mine on high for a little over 2 hours). Fluff the stuffing and serve.
Peanut Butter Chocolate Bars
1 (18.25) package plain yellow cake mix
1/2 cup butter, melted
1 cup creamy peanut butter
1 (12 oz) package semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 tbsp. butter
2 tsps. vanilla
1 cup coconut (optional...I didn’t use this because I didn’t have any in my house, they still turned out incredibly gooey and yummy.)
Preheat oven to 325 degrees.
Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.
In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.
Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
Bake for 20-25 minutes. Cool completely before cutting into bars.