This is a yummy addition to the meal rotation! Make the filling on the weekend and then it's a snap to finish it off for dinner.
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This recipe can be done in the Crock pot or you could do it in a cast iron skillet with a lid (place it in the oven for 4 hours at 280*). The herbs and the heavy cream lend flavor and moisture to meats that might otherwise be dry, like pork chops or chicken breasts.
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