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Chicken & Cornbread Dressing
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I love how easy this recipe is to put together. I have served this with a Apple-Cranberry Compote, and the meal reminds one of Thanksgiving without all the work.
4 boneless skinless chicken breast halves
1 can cream of chicken soup, undiluted (Fat Free or regular)
1-1/4 cups water
1/4 cup butter, melted
1 (6.00 ounces) package cornbread stuffing mix
Place chicken in greased crockpot. Pour undiluted soup on top of chicken. In a medium sized bowl, combine cornbread stuffing, butter and water. Mix until well combined, then spoon over the chicken.
Cover and cook on low for 4 hours or until juices run clear.
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