Cooking: Crockpot Swiss Chicken

Between long hours at work, murdering my quads at the gym, drinking my way through bars in the West end of Toronto, and a robust television downloading schedule, I struggle to find time to cook. Luckily, crockpots were invented by someone who understood the need for easy – heck, lazy even – cooking with minimal supervision and who may or may not have been named Lester Crockpot.

Probably not.

Anyhoodle, my love affair with my crockpot began two years ago. It was love at first stew. I thought I would share my current favourite crockpot recipe with y’all.

Crockpot Swiss Chicken

  • 3 boneless, skinless chicken breasts
  • 3-6 slices of low-fat swiss cheese (depending on how cheesy you like it!)
  • 1 can of low-fat mushroom soup
  • 2 cups of stuffing mix (I like the Stove Top brand – turkey is my favourite)
  • 2 tablespoons of butter or margarine, melted

Rinse chicken breasts and pat dry with paper towel.

Lightly grease your crockpot (dirty!) with butter, margarine or cooking spray.

Place chicken breasts into crockpot (duh).

Top with swiss cheese slices.

Spoon mushroom soup over chicken and cheese.

Sprinkle with stuffing mix.

Drizzle melted butter over the stuffing mix.

Cook on low for 6-7 hours (I find 6 1/2 to be perfect) or on high for 3 to 3 1/2 hours.

Pair your swiss chicken with some steamed veggies or a side salad. Or a side brownie. Anything goes, really.

This recipe makes 3 servings. Enough for you and your significant other, plus a lunch the next day. Or 2 lunches and a 3 a.m. ‘something to soak up the Chardonnay’ snack. Whatever tickles your pickle.

Before

 

Dunzo. Lazy Lunches.

 

Bon appetit!

Also, this weekend I hit up my favourite tea shop in Ottawa – The Tea Store in ByWard Market – and stocked up on my fave caramel tea (with caffeine so I can drink it on my morning commute!) and some other teas.

Tea Overload

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