As the days become more hectic, we tend to want to take the easy route with dinner… takeout. But not only is that not the healthiest option, it gets pretty expensive, too. Slow cooker to the rescue! It’s seriously just as easy to throw a bunch of stuff into the slow cooker, and it’s loads cheaper. Here’s one of our favorite slow cooker recipes: Crock Pot Chicken and Veggies (and stuffing).
For picky eaters, check out these kid-friendly slow cooker recipes that the whole family will love!
This recipe reminds me of a holiday meal because of the stuffing, but it’s simple enough to make anytime. Change out the veggies according to your preferences. Corn would be delicious, or so would asparagus.
And it’s a great recipe for using leftovers at Thanksgiving, too. Just substitute turkey for the chicken, and add any leftover veggies and stuffing to the pot. Yummo!
3 cups cooked chicken, cubed (Rotisserie chicken works GREAT!)
1 (10.75 oz) can cream of chicken soup
1 (10.75 oz) can cream of mushroom soup
1 cup frozen carrots
1 cup frozen peas
1-2 cups frozen broccoli
1 (6 oz.) package cornbread stuffing
1/2 cup chicken broth
5 Tbsp. butter or margarine, melted
1. Spray Crock Pot with Pam.
2. In a large bowl, combine the soup, butter and broth. Mix well.
3. Add chicken, vegetables and stuffing. Stir until combined.
4. Add mixture to Crock Pot.
5. Cook on low for 5-6 hours or high for 2-3 hours.
This dish actually doesn’t need a side dish or bread. It’s packed with meat, veggies and stuffing, so it’s a one pot deal. But we do sometimes serve fresh fruit along with it to keep the kiddo happy.
It reheats well and can keep for several days in the fridge. Honestly, the leftovers taste even better than it does right out of the crock pot.
More super simple (and healthy!) slow cooker recipes…