I can’t remember where I got the idea for this crockpot recipe, but I wish I could. This is easy and yummy and no special ingredients required. Makes a great weeknight meal and will especially go over well with people who love Thanksgiving leftovers.
- Two full chicken breasts (about 2 pounds)
- Your favorite kind of stuffing (I like cornbread style, but the boxed kind is fine, too!)
- Frozen green beans, corn and/or peas (whichever you prefer)
- Can of cream of chicken soup and water
- Sour cream, about a cup
This is one of those easy peasy recipes. Place your chicken on the bottom of the crock first, then the stuffing and then the veggies. Combine the can of soup, sour cream and water (about a cup…add more or less to suit your needs) and blend a bit. Pour atop the other ingredients and mix it a bit with the stuffing. Season with salt and pepper, if you’d like. Cook on low for 6 hours or high for 3-4 hours; at about half way, I check to see if all my stuffing is covered with the soup mixture and add water if it looks too dry. Using a fork, gently shred the chicken breasts.
Serve with some fresh cranberry sauce for a real Thanksgiving leftover feel!