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Easy Crockpot Chicken and Cornbread Stuffing

Posted Oct 17 2008 3:20am
4 boneless skinless chicken breast halves
Salt and pepper to taste (easy on the salt because the soup and stuffing mix is already salty)
Fresh rosemary (or dried if you want, but remember dried herbs have a stronger flavor than fresh)
1 can cream of chicken soup, undiluted
1-1/4 cups water
1/4 cup butter, melted
1 small  package Pepperidge Farm Cornbread Stuffing Mix
Place chicken in greased crockpot. Pour undiluted soup on top of chicken. In a medium sized bowl, combine cornbread stuffing, butter and water. Mix until well combined, then spoon over the chicken. Cover and cook on low for 4 hours or until juices run clear. I have a crockpot that has an auto setting on it.  It allows the temperature to get hot enough to cook the chicken (the high setting) but then it automatically will change to a lower temperature to hold the dish well for another few hours.  So, even though the chicken will be done in four hours, I can put it on to cook in the morning and turn it off when I get home 8 hours later.  This makes the whole house smell divine.  And who doesn’t love to come home to an already cooked meal that smells delectable.  Add a salad or green beans or green peas or your favorite green vegetable to make this meal complete.  Open up a can of cranberry sauce on the side, and you have Thanksgiving any day of the year.
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