Reviewed: May 22, 2012

Made this for dinner last evening and it was a huge success for my hubby and me. One issue for us was that the stuffing mix was very salty and we don't use much salt so the next time I am going to make my own stuffing topping and try it that way. Didn't have the swiss cheese so I used 1/4 c of blue cheese crumbles (which may have added additional salt) so I will use swiss the next time as well. This was a great recipe for the crock pot and, as you see, will make it again.

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Reviewer:

NoreenS

Reviewed: May 17, 2012

Pretty good.... Although I prefer Behr's chicken cordon bleu (also on this site), this offered a nice change of pace. For a quick, no-fuss weeknight meal, this is perfectly acceptable in my book. :) I am a firm believer that tough cuts of meat are best suited for slow cooking, but with a little common sense, you can also cook leaner cuts with great results. The key is to cook on HIGH for a short amount of time. I've never had good luck with any chicken entree that I cooked on low for a prolonged period of time, but that's just me. To suit my needs, I halved this (just serving my hubs and I) and cooked on HIGH for 2.5 hours. My stuffing was not dry in the least (the steam that condenses on your slow cooker lid will help keep it moist!). My husband commented that this was good, and that's a HUGE compliment in our house (he is VERY picky lol!). Mashed potatoes, peas and fruit cocktail rounded out our mid-week meal. Thanks for sharing 001519! :-)

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Reviewer:

Chef Mickey (aka Mickey)

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Cooking Level: Intermediate

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

Reviewed: May 2, 2012

My family really liked this. I used organic chicken tenders, covered with soup and sprinkled half of stuffing mix on top (no butter). Cooked on medium (3) for about 3 hours then add a layer of ham, then swiss and topped with remaining stuffing and sprinkled with 2T butter - stuffing came out great.

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Reviewer:

lauriec

Reviewed: Apr. 9, 2012

This was easy to make. Cubed the chicken, stirred with the soup and milk in the slow cooker. After 3 hrs on low I covered the chicken mixture with a layer of diced baked ham. An hour later I stirred it, layered the cheese over the mixture and topped with the stuffing mix and melted butter. Let it go for another hour. The result was pretty tasty. I would not recommend adding any salt as with these ingredients it didn't seem to need it. The stuffing was not mushy so waiting to add it seemed to work out. A green veggie went nicely on the side. This was good but for me I probably won't make it again.

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Reviewer:

Lightedway

Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA

Reviewed: Mar. 18, 2012

I would have loved this with the stuffing but DH doesn't like it so used idea from another reviewer and used box scalloped potatoes, including the sauce packet (and nixed the butter). I was planning on serving broccoli with it so decided to just throw it in. I also browned the chicken first and then cooked it in the oven at 450 for about 30 minutes. I know lots of changes but the original recipe would've been great - the ingredient mix is what makes it and its easy to modify. Thanks for sharing!

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Reviewer:

HeidiS

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Reviewed: Mar. 16, 2012

My family loved this recipe. the only problem I had was the stuffing was dry on top., next time I will prepare the stove top following directions and add it either the last 1/2 hour of cooking or just serve on the side. will make again.

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Reviewer:

kat

Cooking Level: Intermediate

Reviewed: Mar. 13, 2012

This is a great recipe. I followed the advice of other reviews by adding some extra flavor, so I added lots of garlic, onion, and a half cup of white cooking wine. I also added some chicken broth, because I thought it might dry out, but it was not necessary. I added low-sodium chicken stuffing on top with 2 hours to go, but next time I will wait the last 30 minutes since they got mushy. I also butterflied the chicken, and stuffed the cheese and ham inside which turned out nice. I think I may try prosciutto and provolone next time. The chicken was nice and tender.

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Reviewer:

leelee

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Reviewed: Jan. 28, 2012

Yummy, although a tad too salty. I followed the recipe exactly and it was good enough that I will definitely make it again.

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Reviewer:

KristinHertzog

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Naples, Florida, USA

Reviewed: Jan. 16, 2012

This was so good and easy to make. We usually don't like stuffing in our house but it is so good in this recipe. I will be definitely be making this again!

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