Stuffing and Chicken

I love good comfort food. I have been making stuffing and chicken for a while now. All you need is your trusty crockpot and you're good to go! I used to make this with Stove Top, but alas...

Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate(Vitamin B1), Riboflavin(Vitamin B2), Folic Acid), Degermed Yellow Corn Meal, High Fructose Corn Syrup, Onions*, Salt, Contains Less Than 2% of Partially Hydrogenated Soybean and/Or Cottonseed Oil, Vital Wheat Gluten, Yeast, Celery*, Parsley*, Maltodextrin, Monosodium Glutamate, Spice, Sugar, Hydrolyzed Soy Protein, Turmeric, Cooked Chicken and Chicken Broth, Annatto (Color), Artificial Flavor, Natural Flavor, With Bha, Bht, Citric Acid, and Propyl Gallate As Preservatives *Dried

Stuffing and Chicken:

Crockpot portion:

2 chicken breasts

*1 zucchini shredded (with skins on)

shredded carrots (I use a whole bag of the matchsticks, or shred 4)

1 can cream of chicken soup

1/4 cup sour cream

1 cup cheddar cheese

Combine all ingredients into crockpot and cook on low for 6-8 hours.

45 minutes prior to serving, prepare the stuffing:

Stuffing:

1/2 loaf of bread cubed (I use TJ's white wheat bread, it crisps up well)

2 tsp sage

1 tsp ground thyme

1 tsp marjoram (if you don't have it, don't freak out. I've used oregano before and hardly noticed)

1/4 cup butter melted

chopped celery (to taste...I don't like a bunch, to be honest, but it does give a good flavor)

dried minced onion (to taste)

In a pyrex pan, coat with Pam and place bread cubes in. Mix in all other ingredients, being careful to coat all pieces, but don't go crazy. Bake in oven at 375 for 25 minutes, or until the top layer is toasted (but not burned!)

Prior to serving, place stuffing on top of crockpot mixture. Don't do it too soon, otherwise the stuffing will absorb all the liquid in the crockpot, making it mush.

Enjoy!

*Last night I didn't have zucchini, so I used broccoli florets instead. It tasted just as good!