Slow Cooker Chicken & Stuffing

My new goal is to start hunting down budget friendly recipes. After buying a house last year, our dine-out budget has gone way down and so has our budget for shopping for food. As a result, I have begun scouring websites and cookbooks to find tasty and budget-friendly creations.  I am amazed at the resources available and am a firm believer of customizing recipes to meet your own needs or unique tastes.

Although the picture may not be all that flattering, I swear by this recipe. It is cheap, quick, easy, and perfect for anyone with an on-the-go lifestyle.  It also came not from any online resource, but from my friend Paula’s test kitchen. Next time I make it, I will post a tempting photo. In the meantime, if you make this recipe, feel free to take pictures and post!

3-4 chicken breasts (I have put in as many as 6)

1 package sliced mozzarella cheese

1 can cream of mushroom soup

1 container Stovetop or other instant stuffing mix

1 stick butter

1.5 cups water (can also use chicken stock)

1 chopped onion (optional)

In slow cooker, place chicken breasts on bottom with sliced onion. Layer mozzarella cheese slices on top, then layer cream of mushroom soup. Pour stuffing on top of soup and add water or chicken stock. Slice butter and place slices throughout top of dish. Turn crock-pot on low and cook at least 6 hours. I left mine go all day and cooked for 9 hours and it was still delicious and moist.  Also, the original recipe states to melt the butter first, but this is not necessary if you are a hurried cook like myself.