March 28 2019

Crockpot Recipe Review: Chicken Stuffing Stew

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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June 14 2018

Chicken Noodles & Veggies

I have been working on using up everything in my kitchen pantry in preparation for the great pantry clean out. I mean, obviously the less there is to remove from the shelves, the easier and faster the job will be when I finally get to it, right? So I was looking at the various things in there and found a few things I could use up and make a good dinner at the same time. So, I figured I should take time to show you what I used and the final product.

I should probably warn you I used an 8-quart pot and it was full when I was done.

So, here is everything I used to make this big meal:

4 (12.5 oz) cans of chicken breast 2 (24 oz) bags of frozen noodles 2 (29 oz) cans of mixed veggies 2 (32 oz) cartons of stock

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May 9 2014

Chicken Pot Pie 

Chicken Pot Pie

2 chicken breasts
2 (10 ¾ oz.) cans Cream of Chicken Soup
frozen mixed vegetables to fill the empty soup cans
2 already pie crusts (from the refrigerator section)

Boil chicken in a pot of water for 20-30 minutes. Remove chicken and let it cool. In a microwave-safe bowl, mix together soup and vegetables. Microwave for 5 minutes or so.  While that is in the microwave, take chicken off bones if they weren’t boneless, and tear or cut into bite-sized pieces.  Add chicken to soup mixture and stir together. Unfold one pie crust into a glass or ceramic deep-dish pie plate, and add filling. Put second pie crust on top and pinch the two crusts together at the edges. Cut slits in top pie crust to vent. Bake 1 hour in a 350° F oven. Cut into quarters. Serves 2-4.

This is also a great recipe for using up left over chicken or turkey.
Can also use canned veggies, but drain them first.
(A Karen Beidelman Original Recipe)

(Originally Posted 5/9/2014)
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