Don’t wait for Thanksgiving to come around to have a full holiday style meal! There is no need to cook a whole turkey and each individual side dish when you can make everything in your slow cooker any time of year. Middle of February and you are craving some stuffing and gravy- grab this recipe! Are you planning an actual romantic Thanksgiving dinner for two? Then this is the recipe you need. All of the Thanksgiving deliciousness is thrown in the crock pot and set to cook. Come back a few hours later to the easiest complete Thanksgiving dinner you have ever made!

Ingredients:

3 boneless, skinless chicken breasts, seasoned with salt and pepper

1 (6 oz.) box stuffing mix

1 (10.5 oz.) can cream of chicken soup

1 cups green beans

1 cup baby carrots

1/2 cup celery, chopped

1/2 cup yellow onion, chopped

1/2 cup dried cranberries, optional

1 cup sour cream

1/2-1 cup low-sodium chicken broth

1/2 tablespoon rosemary, finely chopped

1 teaspoon dried parsley

1 teaspoon garlic powder

Kosher salt and freshly ground pepper, to taste

Instructions:

Place seasoned chicken breasts in the bottom of slow cooker and sprinkle with parsley, then top with celery and onion.

Combine stuffing mix with chicken soup, sour cream, 1/2 cup chicken broth, rosemary, and garlic powder, then season with salt and pepper. Stir in dried cranberries here, if using.

Stir everything together and place on top of chicken. Using 1-2 pieces of aluminum foil, place carrots and green beans in the center of foil and make a packet, sealing the edges so they stay contained. Place vegetable packet on top of stuffing mixture and cover slow cooker.

Cook on high for 4 hours, adding remaining broth and stirring stuffing occasionally so mixture doesn’t get dried out.

Remove veggie foil packet to make sure chicken is cooked through, then serve hot and enjoy!

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Quick tip: Use chicken thighs for an even more tasty, fall off the bone chicken.

Recipe and image courtesy of 12 Tomatoes.