1 can cream of chicken soup of cream of mushroom (I used cream of chicken)
1/4 cup margarine of butter, melted
1 16 oz pkg loose pack frozen broccoli, corn, and red peppers (I chose to leave this out and serve my veggies on the side)
2 1/2 cups cubed cooked chicken (I used uncooked chicken drumsticks)
8 oz pkg cornbread stuffing mix
1. In a bowl, stir together soup, margarine, and 1/4 cup water. Add vegetables, chicken, and stuffing mix; stir until combined. Transfer mixture to your slow cooker. (I just put the frozen chicken drumsticks on the bottom of the slow cooker and topped it with the stuffing mixture)
2. Cover and cook on low heat setting for 5 to 6 hours or on high for 2 1/2 to 3 hours. (Since I used uncooked chicken, straight from the freezer I extended the cooking time)
I pretty much changed up the recipe to meet my preferences and it turned out GREAT. The picture doesn’t look that appetizing, but I promise it tasted good and I loved the use of the chicken drumsticks. They turned out so yummy, I only wish I would have put more in. The way that I made this recipe I give it 4 stars.
Recipe Source: Better Homes and Gardens Biggest Book of Slow Cooker Recipes
Jocee Bergeson says
That looks good. Do you like using drumsticks? If so, any tips (brands/stores/etc) that you like? I ALWAYS just get frozen ckn breasts at Costco. Maybe I should try these….