Crockpot Swiss Chicken

We had picked up a 2.5 lb bag of frozen chicken breasts on sale at Kroger, so we were looking for an easy recipe to make use of them. Ed found this one using the crockpot app on his iPad.

Ingredients:

6 boneless chicken breast halves, skin removed

6 slices Swiss cheese

1 can cream of mushroom soup

2 cups stuffing mix

1/2 cup (1 stick) butter or margarine, melted

Preparation:

1. Wash chicken pieces and pat dry.

2. Lightly grease slow cooker or spray with cooking spray.

3. Place chicken breasts in slow cooker.

4. Top with the Swiss cheese.

5. Spoon soup over cheese, then sprinkle with stuffing mix.

6. Drizzle melted butter over stuffing mix.

7. Cook on low 6-7 hours or on high 3 - 3.5 hours. Serves 6

What We Did Differently:

1. Our bag of chicken contained 7 chicken breasts, so we just threw in the 7th breast so we wouldn't have an extra.

2. The normal box of stuffing mix contains approx. 3 cups of mix, so again, rather than have leftover, we used the entire box (we used Kroger brand cornbread stuffing mix).

3. Because of the additional chicken & stuffing, we melted an extra 1/2 stick of butter & added a 2nd can of cream of mushroom soup, just to ensure there would be plenty of liquid during cooking.

4. Even with the extra ingredients, we found that the dish was ready at the 6 hr, 15 min mark while cooking on low.

5. We served green beans as a side veggie and I enjoyed a Highland Kashmir IPA to drink & it was the perfect complement to the dish.

Our Impression:

We found the Swiss cheese flavor was very subtle & definitely did not overpower the dish. The chicken was very tender & easy to flake upon serving. The mushroom soup & cornbread stuffing blended together nicely as far as flavor. We're thinking that next time we will top the dish with shredded cheese to add a hint more cheesiness...because we like cheese.