Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Friday, 17 July 2015

Crock Pot Chicken and Stuffing

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Usually on Sundays I try to put something into the crockpot for dinner before I leave for church.  We are always so starving by the time we get home, which usually isn't until about 2 PM!  If I haven't been really organized and used the crockpot, we end up eating things we shouldn't because lets face it . . .  by that time we don't care what goes into our mouths.  We just want to fill that gap!   Not to self . . .  perhaps carry an apple in your church bag . . .

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Sister Johansen who is another Senior Missionary here in the UK, said she really wanted to make this Crockpot Chicken and Stuffing recipe that she found on Pinterest, but wasn't sure if she actually could because they don't do boxed stuffing mix here.  Well  . . .  they do, but it's not like any stuffing mix we are used to in North America.  Over here in the UK, it is like cracker crumbs . . .  I think it's called crumbled rusk.  Anyways, like Sister Johansen, I didn't think it would work in this recipe.

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And so I promised Sister Johansen that I would find a way to make it work.  And guess what???  I did!  I created my own stuffing mix.  (You will find the recipe below.)  And you know . . .  it has to be better than anything storebought with artificial ingredients and additives.  Well, that's my theory anyways!

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It worked really well!  Really, REALLY well.   This was delicious and so simple to put together.  All I had to do was add some potatoes and vegetables.   Boiled baby potatoes and some steamed veg were just the trick.  The leftovers the next day were even tastier.

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*Crock Pot Chicken and Stuffing*
Serves 6 to 8
Simple, no fuss and delicious.  I make my own stuffing mix. 

4 large boneless, skinless chicken breasts
225ml of chicken broth (1 cup)
1 can of condensed cream of chicken soup
1 can of condensed cream of mushroom soup
60ml of milk (1/4 cup)
4 slices of medium cheddar cheese
1 box of stuffing mix (Use about 4 cups of my recipe) 

Place your chicken in the bottom of your crock pot.   Pour the chicken broth over all and then lay a slice of cheese over top of each.  Whisk together both of the soups and the milk.  Pour this over top ov the cheese and chicken.   Top with the stuffing mix.  Cover and cook on low for 6 to 8 hours, or high for 4 hours.   Serve with your choice of side dishes.  I recommend steamed baby potatoes and broccoli.

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*Herbed Stuffing Mix*
Makes about 12 cups

A handy version of a store bought favourite, which works out a lot cheaper and tastier in the long run.   It will keep stored in a large airtight container for up to 4 months.  If you want to store it longer, you can freeze it. 

30 slices of firm textured bread, cut into 1/2 inch cubes
150ml of oil (about 2/3 cup)
3 TBS instant minced onion
3 TBS dried parsley flakes
1 tsp garlic powder
1/2 tsp celery salt
3/4 tsp rubbed sage
1/2 tsp rubbed thyme
1/2 tsp black pepper
1/2 tsp salt 
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Preheat the oven to 160*C/300*F/ gas mark 3.  Put the bread into two 13 by 9 inch pans and toast in the oven for 45 minutes, stirring occasionally.  Whisk together the oil and the seasonings.  Remove the bread cubes from the oven and allow to cool slightly.  Stir in the oil, tossing to coat the bread cubes.  Store in an airtight container.


To make stuffing:  combine 1 tsp instant chicken boullion stock powder, along with 6 ounces of boiling water.  Melt 6 TBS of butter in a skillet and saute one medium onion (peel and chop) with 4 stalks of celery (chopped) until softened.  Toss together with the chicken stock and 7 cups of the stuffing  mix.    Use to stuff a chicken or turkey prior to roasting, or bakd in a lightly buttered casserole for half an hour at 180*C/350*F/ gas mark 4.  You can also use it to stuff pork chops.


8 comments:

  1. How amazing..now sell that stuffing there!:)

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  2. Haha, I wish I could Monique, but then it probably wouldn't taste like homemade. xoxo

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  3. Hi Marie, love the idea of the reçipe and your stuffing makes a much better topping than anything you could do with British stuffing mic. However we are really not fans of condensed soups in this house (shame as they are so convenient) or really canned soups in general, is there anything else you can suggest to produce a good sauce that I could use instead? I don't make enough use of my slow cooker so am on the look out for new recipes.

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  4. Sorry if this is repeated I keep losing my comment. I also make my own stuffing but use boxed stuffing (Canadian) inplace of bcrumbs to top a casserole. It adds to the flavour

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  5. Sorry about that Angharad. Not sure why that happens. I use cracker crumbs to top most of my casseroles. Stuffing crumbs sounds like a great idea as well! xoxo

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  6. Hi Karen, you could use about 500ml of thick gravy of make my substitute recipe which I will post here:

    Cream Soup Substitute
    Makes about 1 cup/240ml

    2 TBS butter
    3 TBS plain flour
    120ml chicken stock (1/2 cup)
    120ml whole milk (1/2 cup)
    salt and black pepper to taste

    Melt the butter in a small saucepan over medium low heat. Whisk in the flour and cook, whisking constantly for 1 to 2 minutes to cook the flour. Slowly whisk in the chicken stock and then the milk. Continue to whisk until the mixture bubbles and thickens. Season to taste. It's now ready to use.

    Hope this helps! xoxo

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  7. Thanks Marie,cthat looks like just what I neeed!

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  8. You're welcome Karen, let me know how you get on! x

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