Name: Slow-Cooker Chicken and Stuffing Pot Pie
Prep time: 10 min
Total time: 6 h 25 min
Yield: 1
Ingredients: 8 boneless skinless chicken thighs; 6 slices precooked bacon (from 2.2-oz package), crumbled; 1/2 bag (1-lb size) ready-to-eat baby-cut carrots, cut in half lengthwise (about 2 cups); 4 medium red potatoes, each cut into 4 pieces; 1 teaspoon dried marjoram leaves; 1 jar (12 oz) chicken gravy; 1 bag (12 oz) frozen cut green beans, thawed; 6 tablespoons butter or margarine, melted; 1/2 package (14-oz size) herb-seasoned stuffing cubes (about 4 2/3 cups)

Slow-Cooker Chicken and Stuffing Pot Pie

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Prep Time:
10 minutes

Total Time:
6 hours 25 minutes

Upgrade classic chicken pot pie with a twist: use stuffing cubes and slow cooker for a cozy and flavorful meal.

Ingredients:

8 boneless skinless chicken thighs
6 slices precooked bacon (from 2.2-oz package), crumbled
1/2 bag (1-lb size) ready-to-eat baby-cut carrots, cut in half lengthwise (about 2 cups)
4 medium red potatoes, each cut into 4 pieces
1 teaspoon dried marjoram leaves
1 jar (12 oz) chicken gravy
1 bag (12 oz) frozen cut green beans, thawed
6 tablespoons butter or margarine, melted
1/2 package (14-oz size) herb-seasoned stuffing cubes (about 4 2/3 cups)

Instructions:

Prepare the slow cooker by greasing it with cooking spray. Add the chicken to the cooker and top it with bacon, carrots, potatoes, marjoram, and gravy.
Cover and let simmer on a Low heat setting for 6 to 8 hours.
Carefully fold in thawed green beans to the chicken mixture. In a medium bowl, combine melted butter and stuffing; generously spoon the mixture over the chicken. Turn the heat to High, cover, and continue cooking for 15 more minutes.

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