Chook Me!

Chicken and Stuffing crockpot recipe?

I would like a recipe that uses chicken and stuffing in the crockpot. Thanks.

Public Comments

1. There's a bunch of recipes that do that. But here's one I like. It's the only reason I ever buy boxed stuffing. Crush up a bag of your favorite stuffing mix. Dip chicken breasts (boneless or not) in egg. Dip in the crushed stuffing. Brown in a skillet about 3 minutes per side. Put the browned breasts in the slow cooker. Pour in 1/2 cup white wine. I cook this on high until the meat is tender but not turned to mush. That's 2 to 3 hours depending on the thickness of the breasts. I serve it with a salad and baked sweet potatoes.
2. I would suggest your use of www.epicurious.com - This is a very good website for wonderful recipes. Peace!
3. Ingredients: MARINADE 1 cup fruity white wine 1/4 cup olive oil 1/4 cup fresh lemon juice 1 teaspoon lemon peel, freshly grated 1 teaspoon salt 1 teaspoon freshly ground black pepper 3 cloves garlic, crushed 6 whole lg. chicken breasts, boned and skinned 3 tablespoons olive oil 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 teaspoon salt 2 teaspoons prepared mustard 1 cup milk 2 egg yolks Freshly grated peel of 1 lemon 1 teaspoon fresh lemon juice 1 teaspoon dried dill weed 1/4 cup fresh parsley, minced 1 cup sour cream 1/4 cup butter, melted 1/2 cup feta cheese, crumbled 1 lb. angel hair pasta, cooked al dente and kept warm 1/2 cup muenster cheese, shredded Directions: 1. In a bowl, combine all marinade ingredients. Pound chicken breasts slightly and place in shallow casserole or in plastic Ziploc bags, and cover with marinade. Refrigerate for up to 12 hours. Discard marinade. Heat oil in skillet and saute chicken until tender. Slice and set aside. 2. In saucepan, melt 2 tablespoons butter; blend in flour and salt to create a roux. Add mustard and slowly add milk, stirring constantly until thick and smooth. 3. In small bowl, mix egg yolk, lemon peel and lemon juice together. Whisk a small amount of roux into egg mixture. Then whisk egg mixture into roux and bring to a gentle boil. 4. Remove from heat and add dill and parsley. When parsley wilts, stir in sour cream. Add 1/4 cup butter, 3/4 cup of the egg sauce and feta cheese to cooked pasta; stir well. 5. Place in greased 9″ x 13″ casserole and top with sliced chicken, remaining sauce and cheese. Broil until cheese is golden. Serves 6 to 8.
4. Prep Time: 15 minutes Cook Time: 30 minutes Ingredients: * 1/2 cup Dijon or coarse ground mustard * 1/4 cup apple juice * 2 cloves garlic, minced * 2 Tbsp. butter, melted * 2 cups fresh soft bread crumbs * 3/4 cup grated Parmesan cheese * 1/4 cup ground almonds * 3 Tbsp. butter, melted * 1/2 tsp. salt * 1/8 tsp. pepper * 1 tsp. dried basil leaves * 8 boneless, skinless chicken breast halves Preparation: Line a 13x9" pan with heavy duty foil and add a wire rack. Preheat oven to 375 degrees. In shallow pan, mix mustard, apple juice, garlic, and 2 Tbsp. melted butter. In other pan, mix the crumbs, Parmesan cheese, almonds, 3 Tbsp. melted butter, salt, pepper, and dried basil. Toss until evenly mixed. Coat chicken in the mustard mixture, then roll it in the Parmesan cheese and bread crumb mixture until thoroughly coated. Place the Parmesan Chicken on rack on top of the foil. Bake for 25-30 minutes, until golden brown and thoroughly cooked. Serves 8 Note: You have to use soft fresh bread crumbs for this recipe; bread crumbs you make yourself by crumbling or processing fresh bread. Do NOT use the dried bread crumbs you buy in the supermarket; you'll have way too much left over. You can use shredded or grated Parmesan cheese.
5. A baked chicken recipe with chicken breasts and almonds. Ingredients: * salt and pepper to taste * 4 to 6 boneless, skinless chicken breast halves * 4 tablespoons vegetable oil * 1 can cream of mushroom soup, undiluted * 1/2 cup cooking sherry * 1/4 cup grated Cheddar cheese * 3 tablespoon minced onion * 2 teaspoons Worcestershire sauce * 1/2 cup slivered almonds Preparation: Salt and pepper chicken; brown in oil. Place browned chicken in baking dish. Combine soup, sherry, cheese, onion and Worcestershire sauce; pour over chicken. Sprinkle almonds on top. Cover with foil and bake at 350° for 45 minutes. Recipe for chicken with almonds serves 4 to 6.