Crockpot Potato Broccoli Cheddar Soup























32 oz frozen broccoli (fresh doesn't stand up well)
2 Idaho potatoes cute up
1 can of cream of chicken
1 can of cream of mushroom
1 small sliced yellow onion
2 gloves garlic minced (1.5 tsp)
1 (14 oz) can of chicken broth
1/4 stick butter
1 block Velvetta cheese
1 Tsp flour
Salt and pepper to taste

How to make it :
Peel potatoes, mince garlic, slice onion finely, and throw it all in crock along with everything else. Velvetta breaks up best of cut in small blocks. Cook on high for 4-5 hrs or until potatoes and brocolli are to taste. 

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Stuffed chicken with gravy



















6 boneless, skinless chicken thighs*
1 6-ounce box chicken stuffing mix (such as Stove Top)
1 12-ounce jar chicken gravy, heated
Salt, pepper and garlic powder to taste

How to make it :
Prepare stuffing mix per manufacturer’s instructions, cover and set aside. I’ve used traditional and cornbread stuffing in this and love them both!
Spray a 13×9 casserole dish with cooking spray. Trim excess fat from chicken then season both sides with salt, pepper and garlic. Place about 1/4 cup of stuffing mix on each piece of chicken then wrap sides around to create a little bundle. Place bundles in casserole dish. Spoon remaining stuffing into casserole dish around chicken bundles. Cover dish with aluminum foil and bake at 375 degrees for 20 minutes.
Remove dish from oven. Remove aluminum foil then continue cooking, uncovered, for 15-20 more minutes or until chicken is cooked through.
Pour gravy over chicken and stuffing when ready to serve.
Boom. Done.
*Can substitute chicken breast cutlets if desired but I think the thighs are amazingly flavorful and moist. They’re kinda my favorite weeknight protein right now.



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