This is my riff on a Better Homes and Gardens Recipe. Aside from not being gluten free, the original calls for bone in chicken – thighs and drumsticks – and I found that when I made it that way, I was fishing bones out of my stuffing. I also simplified the directions, as I am a “dump it in the crockpot and turn in on” sort of gal. The last time I tried sautéing the mushrooms first, I gave up because both of my kids were crying. It turns out just fine anyway. Just be sure you slice the mushrooms thinly.
Crockpot Chicken and Stuffing (from Feeding My Kid)
Adapted from Better Homes and Gardens
2 Tbsp grated lemon peel
1 Tbsp sage
1 Tbsp seasoning salt (make sure yours is gluten free)
½ tsp garlic powder
4 large boneless skinless chicken breasts
½ of one stick of GFCF margarine (we use Earth Balance)
2 cups thinly sliced cremini mushrooms
4 cups gluten free sandwich bread, cubed (we use Canyon Bakehouse)
½ cup grated carrot
3/4 cup chicken broth
First, toast your cubed bread. This is not absolutely necessary, but it helps the GF bread stand up to the moisture of the crockpot, and lends a better texture. I do this by sticking it on a cookie sheet under the broiler, keeping a close eye on it to make sure it doesn’t burn.
Coat 6 qt slow cooker with cooking spray. Place chicken breasts in bottom of slow cooker.
Combine lemon peel, sage, seasoning salt and garlic powder. Take ¾ of this mixture and sprinkle over the chicken.
Microwave margarine until melted. In a large bowl, combine mushrooms, bread cubes, chicken broth, grated carrot, and remaining seasoning mix. Toss gently to mix.
Place stuffing on top of chicken in crockpot. Cook on high for 4-6 hours.