Slow Cooker Chicken, Veggie & Stuffing Casserole
It has been such an exciting blog week! We celebrated my 2 year blogiversary yesterday with a different giveaway on the facebook page every day! If you haven’t ‘liked’ my Aunt Bee facebook page, please do! We have so much fun over there!
I have been wanting to make a version of this Slow Cooker recipe for a while now, and I don’t know what took me so long. We ABSOLUTELY LOVED IT! Not only was it delicious but since it uses pre cooked chicken, You can use leftover chicken or do what I did and be lazy and use a store bought rotisserie. This casserole is a whole meal by itself, because it has the meat, cheese, veggies and starch. The only thing I would say, is be careful not to overcook it. I cooked it on the lower end of the recommended time and it was already starting to brown around the edges, so I was glad I was home and able to check it.
A couple of notes: You do not prepare the stuffing according to package directions. You use less water and don’t have to boil it. It will get plenty of moisture and finish cooking in the crock pot. Also, for the cheese, I used provolone, because Uncle Bee isn’t a big Swiss cheese fan, but feel free to use whichever you prefer. This was plenty salty for us without any added salt, but you can always add some after it is finished, if you feel it needs it.
Make this recipe! Y’all are going to love it. Dare I say it MAY BE my one of my new favorite crock pot recipe?
- 1 (6 oz) package chicken flavored stuffing mix
- 4 Tbsp unsalted butter
- 1/2 hot water
- 2.5 to 3 cups of cooked chicken, chopped
- 1 zucchini, thinly sliced into little moons
- 2 cups sliced fresh mushrooms
- 1 medium red or green bell pepper, sliced
- 1 small onion chopped
- 1 can cream of chicken soup
- 1 package sliced cheese, provolone or swiss work great
Melt butter in a microwaveable bowl. Stir in hot water and stuffing mix. Stuffing will not be completely moistened. Set aside.
In a large bowl combine chicken, zucchini, mushrooms, bell pepper, onions and cream of chicken soup.
Spray slow cooker with cooking spray, then pour in half the chicken mixture, followed by half the stuffing mixture. Top with 4 – 5 slices of cheese. Add the other half of the chicken mixture then the rest of the stuffing. Reserve the rest of the cheese in the fridge for now. Cover slow cooker and cook on high for 2 1/2 hours or low for 5 hours. Add the rest of the cheese slices and recover for 10 minutes to allow it to melt before serving. Enjoy!