Slow Cooker Chicken and Stuffing

Welcome to Monday everyone!!  Our perfect spring weather continues here in Michigan slowly, steadily wiping away our memories of cold, snowy, rainy, dismal days.  Days like today and the last two are what I look forward too once we get through the Christmas holidays….these are the days that I wait for and literally count down to.

Of course warmer temperatures has brought an increase in utilizing our bbq grill.  This past weekend we spent time outside in the yard cleaning up and uncovering things so a quick hot dog or burger as we moved through Saturday and Sunday was perfect for us and tasty.

Grilling though did bring up a quick conversation on whether or not to leave the slow cooker out or to put it in the cabinet downstairs for the summer.  For right now I’m opting to keep it out and use it at least once maybe twice a week during the summer.  My reasoning is to use it instead of the oven in order to keep the kitchen cool.

Today, I have a tasty slow cooker recipe for you.  When I first found this recipe and saved it I went back to it several times before deciding to give it a try.  I hesitated because I just wasn’t sure how well a stove top stuffing would turn out in a slow cooker I was afraid it would either be undercooked or that it would turn to mush.

I’m happy to say that this chicken and stuffing dish turned out fantastic and I’m happy to share it with you today.  The chicken was tender and the stuffing was nice and moist.  We served it with mashed potatoes and peas and it was a delicious meal.  Walt, not generally a fan of boxed stuffing gave it two thumbs up which means it will be a keeper in our house.

I found this recipe on http://team-t-adventures.blogspot.com/2010/01/easy-crockpot-chicken-stuffing.html through Pinterest.  Give it a try, let us know how it turns out for you.

 

Chicken and Stuffing

SLOW COOKER CHICKEN AND STUFFING

What You’ll Need:

4 thawed chicken breasts

1 6 oz. package of Stove Top Stuffing Mix

1/2 cup of sour cream

1/4 cup of water

1 can cream of chicken soup

Directions:

  • Spray you slow cooker with non-stick spray
  • Lay chicken breasts on bottom of slow cooker – Season (I used Lawry’s seasoning)
  • Open the envelope of stuffing and pour evenly over chicken (yes – uncooked)
  • Whisk sour cream, soup and water together in a small bowl
  • Pour the mixture evenly over the stuffing (you may have to spread it a little)
  • Cook on LOW 4 hours until chicken in cooked through
  • Fluff and serve

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Grandma’s Getting Spicy

Happy Wednesday everyone!!  Hope your week is going well.  Mine is going by really quickly, I need it to slow down just a bit.  This entry is going to be a quick one for two reasons; one I wrote an entry about Little Man Eric and two, I have a doctor appointment in a few hours and need to get myself moving along.

I am happy to say that I’ve been able to keep my promise to myself to use the grill at least once a week.  For some reason I always seem to grill chicken, not sure why, maybe it’s because chicken is my favorite.  Today I have a great recipe for anyone who loves fajita’s.

This recipe is one that I threw together, it didn’t originate any where other than in my head so I hope you enjoy it.

Grilled Chicen Fajita’s
with Spanish Rice

Grilled Chicken Fajita’s

What You’ll Need:

1.5 – 2 lbs.        Boneless/Skin-less Chicken Breasts

1                         Red pepper

1                         Green pepper

1                         Yellow pepper

1                          Red onion

1 pkt.                 McCormick Mexican Fiesta Marinade

1-2 tbsp.           Taco Seasoning (I used Old El Paso – Original)

1 pkgs.              Flour Tortilla’s

Mexi or Cheddar Cheese

Sour Cream

Chipolte Mayo

Directions

For Marinade:

  • Mix marinade according to pkt. directions
  • Place chicken breasts in a baking dish or reseal-able baggie
  • Pour marinade over the chicken, make sure each piece gets coated well
  • Refrigerate at least 6 hours (pkt says 30 minutes, longer will give you more flavor)

For Vegetables

  • Clean and slice your vegetables – place in a large bowl
  • Mix 1-2 tbsp. of the taco seasoning into the vegetables
  • Refrigerate for at least 1 hour

Grilling:

Chicken:

  • Take chicken out of marinade and place on a low heat (discard remaining marinade)
  • Grill for 45 to 50 minutes turning every 5 minutes to avoid burning

NOTE:  The marinade can cause the chicken to burn so you need to keep an eye on it and turn frequently

Vegetables

  • Tear off enough aluminum foil for your vegetables – I use heavy-duty if not double your foil (you will need a piece for the bottom and another for the top.
  • Spray the aluminum foil with a cooking spray
  • Lay vegetables on the aluminum foil
  • Drizzle extra virgin olive oil over the vegetables (drizzle – not pour)
  • Spray the other piece of aluminum foil with cooking spray
  • With sprayed side down over vegetables – make a packet by folding the bottom foil and top foil together
  • Grill vegetables on very low heat for 20 minutes turning over halfway through *I put these on the grill the last 20 minutes of grilling the chicken

 Serving:

Slice Chicken Breasts

 

Grilled Red Green Yellow Peppers
For Grilled Chicken Fajita’s

  • Prepare tortilla’s as noted on package
  • Slice the chicken breats
  • Open vegetable packet carefully, steam will escape and burn
  • Assembly your fajita the way you like it; chicken, cheese, peppers/onions, chipolte mayo, sour cream
  • ENJOY!