Crockpot Recipe Review: Chicken Stuffing Stew

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With the weather being what it is during an Indiana winter, I am always looking for new ways to use my crockpot and have something warm and wonderful waiting when I walk in the door from work.

I have made this recipe twice now. The first time I didn’t have the frozen cranberries and couldn’t find them in the grocery when I was buying the rest of the ingredients for this recipe, so I left them out. Hubby and I both LOVED this recipe! It was awesome. The sage really makes it. It reminds me of my mother’s Dressing recipe.

I actually used 4 cans of the chicken because that is what I had on hand. I forgot to take the photo before I opened all these containers, so I saved them to show you after the meal was already in the crockpot.

I eventually found the frozen cranberries on one of my grocery trips, so I decided to make it again. I have to say I wasn’t crazy about the overall taste after the cranberries were added. The photo below shows what it looked like with the cranberries. Hubby helped me out by eating up all the leftovers. I will likely leave them out from now on but wanted to try it just to see how it would taste with the addition of the cranberries.

I highly recommend trying this recipe before the weather turns warm. It is a very hearty and satisfying meal. Makes great leftovers for dinner another night or lunch the next day.

Chicken Stuffing Stew
7-8 servings / 4 SP per serving

2 lb. chicken breast
2 cans chicken broth
1 pkg. Stove Top stuffing
2 cans turkey gravy (fat free gravy will lower the SP count)
2 cans corn
1 medium onion, diced
1 c. celery, diced
2 tbsp sage
1 bag frozen cranberries

Put all ingredients in slow cooker on low for 7 hours. Remove chicken and shred; return to slow cooker. Stir in cranberries; continue cooking for 15-30 minutes until cranberries are thawed.

Source: Living Large on Lifetime 11.14.2018 video:

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