Slow-Cooker Chicken 'n Stuffing Pot Pie

Name: Slow-Cooker Chicken 'n Stuffing Pot Pie
Prep time: 6 h 25 min
Cook time: 6 h 25 min
Total time: 6 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 1 bags (1-lb size) ready-to-eat baby-cut carrots, cut in half lengthwise (about 2 cups); 6 slices precooked bacon (from 2.2-oz package), crumbled; 6 Tbsps butter or margarine, melted; 340 grams jar chicken gravy; 340 grams bag Green Giant® Valley Fresh frozen cut green beans, thawed; 1 teaspoon dried marjoram leaves; 4 mediums red potatoes, each cut into 4 pieces; 8 boneless skinless chicken thighs

Slow-Cooker Chicken 'n Stuffing Pot Pie requires roughly 6 hours and 25 minutes from start to finish. This recipe serves 8. One portion of this dish contains approximately 30g of protein, 22g of fat, and a total of 436 calories. It can be enjoyed any time, but it is especially good for Thanksgiving. It is a good option if you're following a gluten free diet. 1 person found this recipe to be flavorful and satisfying. A mixture of ready-to-eat baby-cut carrots, marjoram leaves, potatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Spray 4- to 5-quart slow cooker with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Slow Cooker

Place chicken in cooker. Top with bacon, carrots, potatoes, marjoram and gravy.

Ingredients you will need

Marjoram

Potato

Carrot

Whole Chicken

Bacon

Gravy

Cover; cook on Low heat setting 6 to 8 hours.

Gently 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.

Ingredients you will need

Green Beans