SLOW-COOKER CHICKEN AND STUFFING POT PIE

Slow-Cooker Chicken and Stuffing Pot Pie image

Hot and hearty! Put a spin on traditional chicken pot pie by using stuffing cubes and by preparing it in the slow cooker.

Provided by Betty Crocker Kitchens

Categories Entree

Time 6h25m

Yield 8

Number Of Ingredients 9

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Ingredients

8 boneless skinless chicken thighs
6 slices precooked bacon (from 2.2-oz package), 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 teaspoon dried marjoram leaves
1 jar (12 oz) chicken gravy
1 bag (12 oz) frozen cut green beans, thawed
6 tablespoons butter or margarine, melted
1/2 package (14-oz size) herb-seasoned stuffing cubes (about 4 2/3 cups)

Steps:

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.

Nutrition Facts : Calories 450, Carbohydrate 37 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 5 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 4 g, TransFat 1 1/2 g