Recipe by bluemoon downunder
Adapted from Betty Crocker's "Slow Cooker Cookbook". Add a green vegetable towards the end of the cooking time and this really is a complete meal! In the original recipe, a cup of thawed green beans is added in the last twenty minutes. Not being overly fond of beans, when I've made this recipe, I've added broccoli florets in the last hour of cooking or baby spinach leaves in the last 10 minutes. Regardless of whether the soup I've used has herbs in it, I usually sprinkle oregano or mixed Italian herbs on the chicken.
Top Review by krisjd
Just made this today and we loved it! I cooked it for 1.5 on high then lowered it, because I wanted to make sure it was done before we had to leave. It cooked a total of about 4.5 hours and the potatoes were just starting to get too mushy. I also used peas because that was what I had. Very good recipe!
- 3 lbs skinless chicken pieces
- 1 teaspoon dried oregano or 1 teaspoon mixed Italian herbs, to taste
- salt, to taste
- fresh ground black pepper, to taste
- 1 (10 3/4 ounce) can condensed cream of chicken soup, with herbs
- 4 sweet potatoes, peeled and cut into 1/2 inch pieces
- 1 (6 ounce) packet chicken flavor stuffing mix
- 1 1⁄4 cups water
- 1⁄4 cup unsalted butter
- 1 cup green beans or 1 cup broccoli florets or 1 cup baby spinach leaves, tightly packed
Directions See How It's Made
- Place the chicken pieces in a 5- or 6- quart crock pot, season to taste, spoon the soup over the chicken and top with the sweet potatoes.
- Combine the stuffing mix with the water and butter and spoon it over the sweet potatoes.
- Cover and cook on low for 4 to 6 hours, or until the sweet potatoes are tender, and the chicken is cooked right through: when the juice of the chicken - when the thickest pieces are pierced - is no longer pink.
- Towards the end of the cooking time, add your choice of green vegetable(s).