Sunday, April 28, 2013
4 boneless skinless chicken breasts cut in half (raw)
2.5 cups chicken broth
1 cup chopped onion
1 cup chopped celery
1 14 ounce bag cornbread stuffing (you can make your own stuffing with gluten free bread)
1 can cream of chicken soup (I make my own)
1 stick of butter melted
spray crock. place chicken breasts on the bottom. Celery and onion on top of chicken. Pour cream of chicken soup on top. Mix chicken broth, melted butter and stuffing together with a fork. Spoon stuffing on top of cream of chicken soup. Cook on low for 4 hours.
Enjoy! This will be a staple going forward. This makes a lot so plenty of leftovers!
I served with green beans and a salad.