Slow-Cooker Chicken and Stuffing Pot Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Hot and hearty! Put a spin on traditional chicken pot pie by using stuffing cubes and by preparing it in the slow cooker.
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
- Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. Top with bacon, carrots, potatoes, marjoram and gravy.
- Cover; cook on Low heat setting 6 to 8 hours.
- Gently stir thawed green beans into chicken mixture. In medium bowl, mix melted butter and stuffing; spoon over chicken mixture. Increase heat setting to High; cover and cook 15 minutes longer.
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