The Lexingtonienne



We’ve been busy around here since you and I last got together. Eleanora started ballet class.

Eleanora ballet class January February 2014

She also had her first dental cleaning. She refused to get in the chair, so guess who got to sit in it with her?

Eleanora dentist February 2014

Then she picked out a prize…

Eleanora dentist February 2014

… which she wore all day long (adding a few more accessories along the way) right up until bath time.

Eleanora February 2014

We took our first trip to Disneyland with our friends Jeff, Devon, and Harlow. What you see below is three small children at the end of a day that contained approximately 18 rides and exactly zero naps. 🙂

Disneyland with Baldingers

And of course we’ve been just living life. You know, getting ourselves dressed…

Eleanora age 3

… swinging…

Eleanora January 2014

Charlotte at the park, March 2014

… enjoying 15 minutes of Facebook fame for cheering the Wildcats on to the Final Four…

Charlotte and Aaron Harrison

… and acting like we get along.

Eleanora and Charlotte March 28, 2014

All of that has kept us very busy. And yet… they still want dinner.

Crockpot Chicken and Stuffing

So here is a really simple recipe for your busiest days.

Crockpot Chicken and Stuffing

You can do either chicken breasts or chicken thighs; we like both in our house. (I will say, though, that chicken breasts tend to get a little dry in this one.)

Crockpot Chicken and Stuffing

This recipe gets big points for nostalgia (Remember those “chicken and Stovetop” commercials from the 80s?) and mega points for simplicity.

Crockpot Chicken and Stuffing

Crockpot Chicken and Stuffing

Crockpot Chicken and Stuffing

It’s just an easy little crockpot meal that’s humble and unpretentious. Are you going to serve it to your fancy supper club or a panel of vanguard chefs?

MTV's House of Food


But will you and your family eat it up on a busy weeknight because it is delicious?

Charlotte February 2014


Crockpot Chicken and Stuffing


  • 1.5-2 lbs boneless skinless chicken breasts and/or thighs
  • 1 (6 oz) package cornbread stuffing mix
  • 1/2 C sour cream
  • 1 can condensed cream of chicken soup
  • 1/3 C chicken broth or water

Place chicken in crockpot. Sprinkle stuffing mix on top. In a medium-size bowl, whisk together sour cream, condensed chicken soup, and chicken broth until blended. Spoon mixture over chicken and stuffing mix.

Cook on high for about 2-3 hours or low for about 4 hours. (Cooking times can vary depending on your crockpot.) Use two forks to shred the chicken and fluff the stuffing just before serving.


P.S. The photo of the chefs is from Hubba Bubba’s new show, House of Food, airing Monday nights at 10:00 pm on MTV. Tune in! Mike created the show and is an Executive Producer. 🙂


  • Comment by Amy — April 3, 2014 @ 9:58 am

    I am definitely making this for my family! As a veggie cooking chicken, I like dishes I don’t have to touch too much! Looks great.

  • Comment by Jennifer — April 3, 2014 @ 12:06 pm

    I loved everything about this post. I still have a huge smile on my face! Love you!

  • Comment by Mark — April 3, 2014 @ 8:34 pm

    It looks delicious. and anything southern is good for me. the pics make me want to roll my clock back and do that whole ride again! 🙂 Thanks for sharing!

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