Thursday, March 18, 2010

Crockpot Swiss Chicken

Comfort food at its best....I put this recipe from (although a google search showed it has a lot of "sources"!!) in the crockpot on a Sunday afternoon while I tried to make a few freezer meals and my weekly batch of oatmeal, gearing up for another busy week of combining school and soccer. Getting used to this coaching schedule, although slowly!

Crockpot Swiss Chicken

6 boneless skinless chicken breasts
6 slices Swiss cheese (I used 4)
1 can cream of mushroom soup (used 98% fat free)
2 cups stuffing mix (used cornbread variety)
1/2 cup butter or margarine, melted (use chicken broth in place of this to cut waaay back on fat and calories!!! Although, if I were going to bake it instead of putting it in the crockpot, I would suggest sticking with the butter if you want a crispy top at all, but you could cut back on the amount.)

Lightly grease slow cooker insert. Place chicken breasts on bottom, top with Swiss cheese, then mushroom soup, then stuffing mix, then drizzle with butter. Cook on low for 8 hours or high for 4 hours.

Serves 6.

1 comment:

Colleen said...

I just made this last week! (didn't blog it though) We loved it - but I found that my stuffing burned, even though my crockpot was full enough. How did you prevent that?