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Enjoy a comforting collection of recipes that will warm you up when the cold gets you down.
Hot and hearty! Put a spin on traditional chicken pot pie by using stuffing cubes and by preparing it in the slowcooker.
8 boneless skinless chicken thighs 6 slices precooked bacon, 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 tsp (5 mL) dried marjoram leaves 1 can (284 mL/10 FL oz) chicken gravy 1 bag Green Giant* Frozen Cut Green Beans 6 tbsp (90 mL) butter or margarine, melted 4 cups (1 L) herb-seasoned stuffing cubes (from box)
Spray large skillet with nonstick cooking spray; heat over medium heat until hot. Add chicken; cook about 3 to 5 minutes, per side until browned.
Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. Top with bacon, carrots, potatoes, marjoram and 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 or until green beans are tender.