Crockpot Chicken & Stuffing

It is Monday morning!!! Which means the start of another busy week!!! Typically I prepare a crockpot meal for either Monday or Tuesday….…and sometimes both days since those nights are the craziest in our house. This recipe is one that I have been making for years. It is so simple that I can easily grab a box of Stuffing mix at the grocery store and have all the ingredients I need for a delicious dinner!

Crockpot Chicken & Stuffing

6 boneless skinless chicken breasts (I used frozen)

6 slices Swiss cheese (or sliced mozzarella)

1 can cream of celery soup (could also use Cream of Chicken or Cream of Mushroom)

1 box of Stove Top stuffing mix

1/2 cup skim milk

2 Tablespoons butter, thinly sliced

Lightly grease crockpot with Pam spray. Lay the chicken breasts on the bottom. Cover the chicken with the Swiss cheese. Mix the soup and milk together and then pour on top of the cheese. Sprinkle the contents of the stuffing mix next. Add the thinly sliced butter on top of the stuffing. Cook on low for 4-6 hours or on high for 3 hours…until chicken is done. 

I served the chicken & stuffing along with mashed potatoes and green beans. It reminded us all of Thanksgiving dinner. The chicken is so flaky and tender paired with the flavorful stuffing mix….so good!! The perfect kid approved crockpot dinner for a busy night!!

Creamy White Chicken Chili

During the winter months nothing is better for dinner than a yummy warm soup!!! When my mother-in-law mentioned that she made a good white chicken chili recipe recently, I thought I would look over my own collection to see exactly what I had.  

Many of the recipes I looked at had a combination of 3 cans of beans and 2 cans of chicken broth. Or the use of salsa verde in the soup rather than diced green chilies.  You could also make the soup with a different variety of beans and add in cans of white corn or hominy. There really is a vast array of options for "white chicken chili".  After browsing over five different recipes dating back to 2007, I decided to make this easy chicken chili.

Creamy White Chicken Chili

3 cups cooked shredded chicken (you could use a rotisserie chicken shredded or even canned chicken chunks)

2 (15 oz.) cans Great Northern Beans, rinsed & drained

1 (14 oz.) can chicken broth

1 (4 oz.) can Mild diced green chiles

1/2 teaspoon pepper

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground oregano

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1 cup sour cream

1/2 cup half & half (or whipping cream)

In a large soup pot, combine all ingredients except the sour cream and half & half. Bring soup to a boil and then reduce heat to a low simmer for 20 minutes.  Remove from heat and stir in sour cream and half & half. Serve in bowls along side a selection of yummy toppings!

Tonight we added shredded Mexican four cheese, blue tortilla chips, diced avocado, a slice of lime, diced jalapeño peppers and a sprinkle of chopped cilantro! You could also add another dollop of sour cream, diced green onions or even use some Frito chips. The mixture of toppings definitely compliments this delicious soup!  I love when each person in the family can create their own perfect bowl of soup….just how they like it!!

If you don't like your soup too creamy, the addition of another can of chicken broth will thin it out.  I may even double this recipe next time so we have plenty of leftovers! However you like to eat your soup, I know that you will find the perfect combination to please your family with this Mexican inspired recipe!!!