Prep Time:10 MINS Cook Time:4 HRS Total Time:4 HRS 10 MINS Cal 565

Ingredients

• 4 boneless skinless chicken breasts, salted and peppered if desired.
• 10.5 oz. cream of chicken soup
• 8 oz. sour cream, (equivalent to 1 cup)
• 6 oz. box stuffing mix
• ¾ cup chicken broth
• 2 cups green beans, fresh or frozen
• 1 cup baby carrots

• 1/2 cup onions, diced
• 1/2 cup celery, diced
• 1/4 cup dried cranberries
• 1/2 cup crumbled sausage, (cooked or raw)
• 2 teaspoons dry rosemary

Instructions

1. Place the chicken on the bottom of the crock pot and sprinkle with salt and pepper if desired.
2. In a large bowl, mix together the soup, sour cream, stuffing, and *half* of the broth. Layer the stuffing mix over the chicken.
3. To keep the vegetables separate from the stuffing, place a layer of foil over the stuffing, then place your vegetables on top of the foil.  Poke holes on the bottom of the foil to allow the moisture to circulate instead of collecting on the top of the foil.  You can also layer the vegetables right on top of the stuffing if you’d prefer.
4. Cook on high for 4 hours, or on low for 6-7. 
5. Before eating, check on the stuffing. If you’d prefer additional moisture, add the rest of the chicken broth, stir, and heat for an additional 10 minutes.

Recipe Notes

• I personally like to stir the stuffing mixture occasionally to gauge the moisture level, but this isn’t necessary.
• If the stuffing seems too moist for your liking, leave the lid off the crock pot for the last 30-40 minutes of cooking, or until your desired consistency is achieved. You can also pop it in the oven to firm it up a bit if needed. (I never need to, but people’s texture preferences vary.)

Prep Time5 mins Cook Time25 mins Total Time30 mins Calories:386kcal

Ingredients

• olive oil
• 6 medium tortillas
• 4 chicken breasts cooked and shredded
• 1 teaspoon Stone House Seasoning (1/2 teaspoon Kosher salt

1/4 teaspoon black pepper 1/4 teaspoon granulated garlic)

• 2 cups enchilada sauce
• 1 cup sour cream
• 1 cup grated cheddar cheese
• 1 cup grated Monterrey Jack cheese
• fresh cilantro for garnish (optional)

Instructions

• Preheat oven to 350º F.
• Drizzle olive oil into bottom of 12-inch skillet over medium heat. Once warm, add a tortilla, one at a time, to the skillet. Cook until crisp on each side and place onto a baking sheet lined with paper towels. Set aside.
• Mix together the shredded chicken and the Stone House Seasoning. Set aside.
• Spread about 1/2 cup of enchilada sauce into the bottom of a 9×13 casserole dish. Place 3 tortillas on top of the enchilada sauce, overlapping them slightly at the edges to make all 3 tortillas fit lengthwise. Ladle on additional enchilada sauce, about 1/2 cup. Layer on chicken mixture, making sure to spread mixture evenly over tortillas and enchilada sauce. Top with large dollops of sour cream. Sprinkle on a little of both cheeses.
• Repeat layering with more tortillas, enchilada sauce, chicken, sour cream, and end with cheeses. Bake in oven until cheeses have melted, about 20 minutes. Topped with chopped cilantro (optional) and serve.

Prep 10 mins Cook 1 hr 30 mins Total 1 hr 40 mins Servings: 6 Servings CAL: 309

Ingredients

Chicken

• 3 to 4 pound whole chicken
• 3 tablespoons olive oil
• 1/4 cup lime juice (about 2 limes)
• 4 cloves garlic minced
• 1 tablespoon salt
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 2 teaspoons sugar
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 2 tablespoons butter optional

Peruvian Green Dipping Sauce

• 1 cup fresh cilantro loosely packed
• 1 to 2 jalapenos
• 1 tablespoons aji Amarillo paste*
• 2 tablespoons grated cotija cheese**
• 1 clove minced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon white vinegar
• 1/2 cup mayonnaise

Instructions

For the Chicken

• Preheat oven to 475 degrees. Place the chicken on a roasting pan rack.
• In a small bowl, combine the olive oil, lime juice, garlic, salt, cumin, paprika, sugar, pepper, and oregano. Use your fingers to loosen the skin around each end opening. Spoon some of the spice mixture under the skin so the flavors get in direct contact with the meat. Brush the outside of the chicken with some of the mixture as well. Optional, use kitchen string to tie the drumsticks together.
• Roast in the 475 degree preheated oven for 20 minutes.
• After 20 minutes, reduce temperature to 350 degrees. Continue roasting until chicken reaches an internal temperature of 165 degrees, about 1 hour, 15 minutes. Baste the chicken periodically for maximum moisture.
• Let chicken rest for 10 to 15 minutes before cutting and serving. Serve hot with Peruvian Dipping Sauce.

Peruvian Green Dipping Sauce

• Combine all ingredients in a food processor or blender. Puree. Store in refrigerator until ready to serve.

NOTE: LOVED DIPPING SAUCE!!!

Notes

*If you don’t have aji Amarillo paste, you can substitute 1 whole pepperoncini instead or 1 habanero which have similar flavor profiles. 

**For the cotija cheese, grated parmesan cheese is also an acceptable substitute.