Hot and hearty! Put a spin on traditional chicken pot pie by using stuffing cubes and by preparing it in the slow cooker.
Slow-Cooker Chicken and Stuffing Pot Pie
- Prep Time 10 min
- Total 6 hr 25 min
- Servings 8
- Ingredients 9
Ingredients
- 8 boneless skinless chicken thighs
- 6 slices precooked bacon (from 2.2-oz package), crumbled
- 1/2 bag (1-lb size) ready-to-eat baby-cut carrots, cut in half lengthwise (about 2 cups)
- 4 medium red potatoes, each cut into 4 pieces
- 1 teaspoon dried marjoram leaves
- 1 jar (12 oz) chicken gravy
- 1 bag (12 oz) frozen cut green beans, thawed
- 6 tablespoons butter or margarine, melted
- 1/2 package (14-oz size) herb-seasoned stuffing cubes (about 4 2/3 cups)
Instructions
-
Step1Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. Top with bacon, carrots, potatoes, marjoram and gravy.
-
Step2Cover; cook on Low heat setting 6 to 8 hours.
-
Step3Gently stir thawed green beans into chicken mixture. In medium bowl, mix melted butter and stuffing; spoon over chicken mixture. Increase heat setting to High; cover and cook 15 minutes longer.
Nutrition
450
Calories
24g
Total Fat
22g
Protein
37g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 450
- Calories from Fat
- 210
- Total Fat
- 24g
- 36%
- Saturated Fat
- 10g
- 49%
- Trans Fat
- 1 1/2g
- Cholesterol
- 75mg
- 25%
- Sodium
- 990mg
- 41%
- Potassium
- 880mg
- 25%
- Total Carbohydrate
- 37g
- 12%
- Dietary Fiber
- 5g
- 21%
- Sugars
- 4g
- Protein
- 22g
% Daily Value*:
- Vitamin A
- 110%
- 110%
- Vitamin C
- 10%
- 10%
- Calcium
- 10%
- 10%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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