Stretching out the Season

As I ranted to one of my co-workers yesterday, I’m not ready to give up winter quite yet. Oh, I know, everyone else is jazzed about daylight savings time and warmer weather and all that nonsense, but give me a cold, dark night with a piping hot meal any day. It’s hard to curl up on the couch and feel cozy with a big bowl of stew when it’s 80 degrees outside (and believe me, I’ve tried). And, as much as I enjoy the fresh crop of vegetables spring will soon deliver, I’m just not ready to part with my slow-cooked comfort foods quite yet. So I’m taking one last stand by making up a pot of my chicken and dressing recipe. It’s super-simple, stick-to-your-ribs, gooey and cheesy and totally off-limits once swimsuit weather arrives. Enjoy it while you can.

Slow-Cooker Chicken and Dressing
Serves 4.

4 boneless, skinless chicken breasts (about 2lbs. total)
4 thin slices of Swiss cheese
14 oz. chicken broth
20 oz. (2 cans) condensed cream of celery or mushroom soup
3 c. dry chicken stuffing
½ c. butter, melted
salt and pepper

Season the chicken with salt and pepper on both sides and arrange in the slow cooker. Top each piece with a slice of cheese. Add the broth and soups and stir gently to combine. Sprinkle stuffing mix over the top and pour melted butter evenly over the stuffing.

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.