Crock Pots are a God send during the hot humid summers in Iowa......

Love my crock pot but never as much as during the hot humid summer months. Here is a recipe we tried last week and it was like thanksgiving in a pot......enjoy

Chicken and Stuffing Bake

2 cups of diced cooked chicken breast (I don't measure this, used a whole boneless breast that weighed about a pound)
1 (10 3/4-ounce) can Healthy Request Cream of Chicken soup
1 1/2 cup (one 12 oz.) Carnation Evaporated skim milk
1 cup finely chopped celery
1/2 cup finely chopped onion
2 teaspoon dried parsley flakes
1/8 teaspoon black pepper
3 cups unseasoned dry bread cubes (I could not find these so I used a bag of seasoned croutons like you would use on a salad)

Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine chicken, chicken soup, and evaporated skim milk. Stir in celery, onion, parsley flakes, and black pepper. Add bread cubes . Mix well to combine. Cover and cook on LOW for 6 hours (if you have made this ahead and refrigerated it, you will need the full 6 hours but if you mix it up and put on to cook right away, 5 hours will be enough). Mix well before serving.

from "Potful of Recipes" by JoAnna Lund

We really liked this and I can see using leftover turkey and maybe adding some type of mushrooms when you stir in the celery/onions.......