Hot and hearty! Put a spin on traditional chicken pot pie by using stuffing cubes and by preparing it in the slow cooker.
boneless skinless chicken thighs
slices precooked bacon (from 2.2-oz package), crumbled
bag (1-lb size) ready-to-eat baby-cut carrots, cut in half lengthwise (about 2 cups)
medium red potatoes, each cut into 4 pieces
teaspoon dried marjoram leaves
jar (12 oz) chicken gravy
bag (12 oz) Green Giant™ Steamers™ frozen cut green beans, thawed
tablespoons butter or margarine, melted
package (14-oz size) herb-seasoned stuffing cubes (about 4 2/3 cups)
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.
If you like, you can make this dish without the stuffing. Serve it in bowls.
If you don't have marjoram, you can substitute dried oregano, thyme or sage leaves.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 1 1/2g
- 1 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.