Let’s get shakin!!!
Happy Fall, time to get out the ole faithful crockpot y’all. That’s right, obviously you can use them all year long, but to me at least, crockpots are just made for cooler weather dishes. Don’t worry it’s still “homemade” and with a little planning it’s easier (and much healthier) than sitting in a drive through and getting takeout after work. I use mine at least once a week. We all know they are perfect for soups, roast, chili, country favorites at the camp, or a family dinner. Did you know you can also make a socially acceptable dinner for guest or even date night without judgement? Follow me!!! This one’s even WW and diet friendly!
Crock pot Chicken Cordon Bleu
- 2 pounds of boneless skinless chicken breast
- 21.5 ounces Cream of mushroom soup
- 2 cups of milk (2% is fine)
- 8 ounces deli Ham (sliced)
- 8 ounces Swiss cheese (sliced)
- 12 ounces Stuffing mix (I use herb flavor Stove Top brand)
- 1/2 cup Butter (melted)
- 1/2 cup Water
- 1 tablespoon of Benwood’s Surely Southern Seasoning
- In a bowl whisk together the cream of chicken soup, milk & Benwood’s until combined.
- Pour half of the soup and milk mixture in the bottom of a 6-to-7-quart oval slow cooker.
- Arrange chicken breasts on top of the soup mixture.
- Lay slices of ham and then slices of Swiss cheese over the top of the chicken breasts.
- Pour remaining soup & milk mixture over everything.
- Cover top of chicken, ham & Swiss cheese with the dry stuffing mix.
- Pour melted butter and water over the top of the dry stuffing mix.
- Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.
Remember, “Treat your kitchen, treat yourself”
Uniquely southern, Surely the best
Chef Hunter Lee