Nor would you have to worry about preparing a whole sideboard’s worth of side dishes, as this recipe already has carrots and broccoli built in. Of course, if you have a treasured side dish or two you just can’t hold a family celebration without, by all means, cook them. Better yet, hold the meal as a potluck, and have each guest bring their favorite side dish.

Now all you really have to worry about are desserts. Keep that aspect of the celebration simple, as well. Make one favorite dessert that everyone enjoys and call it a day. No need to wear yourself out with endless baking chores!

 

INGREDIENTS

3 large carrots, peeled and sliced

1 (12-ounce) bag frozen broccoli florets (about 4 cups)

1.5 lbs. boneless, skinless chicken thighs or breasts

1 (10.75-ounce) can condensed cream of mushroom soup

1 (10.75-ounce) can condensed cream of chicken soup

¼ cup water

3½ cups (about 7.5 ounces) dry Pepperidge Farm Herb-Seasoned Stuffing Mix

1/3 cup butter, melted

 

INSTRUCTIONS

 

Spray inside of a slow cooker with cooking spray.

Place carrots and broccoli at the bottom of the prepared slow cooker.

Season chicken with salt and pepper and place on top of the vegetables.

In a medium bowl, whisk together condensed mushroom soup, condensed chicken soup, and water. Pour sauce over the chicken.

Sprinkle dry stuffing mix over top of the chicken. Drizzle with melted butter.

Put a lid on the slow cooker and cook on LOW heat for 6-8 hours (or on HIGH for 3-4 hours).

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Quick Tip:  If you don’t care for broccoli, you could add some frozen or canned green beans toward the end of the cooking time. Because green beans cook much more quickly than broccoli, if you were to add them at the beginning, they would be mushy by the end of the cooking time.

Recipe and image courtesy of Blair at The Seasoned Mom