There’s something about these ingredients all stewing together slowly that makes them taste even better than the same thing cooked in the oven or on the stove!
1/2 cup flour
3/4 teaspoon seasoned salt
3/4 teaspoon black pepper
4 to 6 boneless chicken breasts (1 to 1-1/2 pounds)
1/4 cup butter
2 cans cream of chicken soup
1 package stuffing mix + water and butter to prepare
Combine flour, seasoned salt and pepper in a large ziploc bag. Add chicken, seal up and shake to coat. Melt butter in large skillet over medium-low heat. Brown chicken on both sides, and place in crock pot. Top with soup. Prepare stuffing using half the liquid called for on the package directions. Arrange stuffing over chicken. Cover and cook on high for 3-4 hours.
- As usual I used much less butter than stated in the recipe. I used less than half in my frying pan, and I always use approximately half of what’s instructed on the stuffing directions.
- The recipe called for a 12-ounce box of stuffing mix, though I just realized that. I’ve been using a 6-ounce box and it’s been plenty.
- I’ve substituted turkey breast cutlets for the chicken and they are delicious! Thanksgiving in a pot!
- A printer-friendly version of this recipe can be found here.