Crockpot Chicken and Stuffing
Made with chicken breast, green beans, and stuffing, this creamy Crockpot Chicken and Stuffing is a complete meal in one. It's a stick to your ribs, pure comfort food dish that you can enjoy year-round with just 10 minutes of prep! Author: Amy Recipe Type: American
Prep time:
Cook time:
Yield: ["5","5 servings"]
Serving size: 5
Calories per serving: 401
Ingredients:
Cook time:
Yield: ["5","5 servings"]
Serving size: 5
Calories per serving: 401
3 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 (14 1/2-ounce) can green beans, drained (see note)
1 (6-ounce) package seasoned stuffing mix, chicken flavor
1 (10 1/2-ounce) can low-sodium cream of chicken soup
1-1/4 cups chicken broth low sodium chicken broth divided
1/4 cup sour cream
1/4 cup melted butter
Directions:
Coat a 6 quart crock pot with nonstick cooking spray. Add chicken breasts in a single layer.
In a small bowl whisk together the salt, pepper, garlic powder, and Italian seasoning; sprinkle the mixture on both sides of the chicken.
Top the chicken with the green beans and stuffing mix.
In a medium mixing bowl, combine the cream of chicken, 1 cup of chicken broth, sour cream, and butter. Pour the mixture over the stuffing. Don't stir.
Place the lid on the crock pot and cook on high for about 4 to 5 hours or low 6-7 hours (or until the chicken registers 165 degrees F on an instant read thermometer – don't over cook or the chicken could end up dry.)
Gently stir the stuffing mixture with a fork to fluff it up. If the mixture seems dry, mix in the additional 1/4 cup of chicken broth.
Divide onto individual plates and dig in!
Notes:
Green beans. Fresh or frozen green beans can be used instead of the canned. If using fresh, you’ll want about 2 cups, cut into 1-inch pieces.
Add in other vegetables. Feel free to add in 1 cup of other vegetables. Either one of these or a combination: diced onion, diced celery, corn, or frozen peas and carrots.
Use a different soup – Swap out the cream of chicken soup for cream of mushroom soup or cream of celery, if preferred.
Use chicken thighs. The chicken breasts can be replaced with boneless chicken thighs, as long as the total weight is the same. It doesn’t change the other ingredients or cooking time.
Source: bellyfull.net
In a small bowl whisk together the salt, pepper, garlic powder, and Italian seasoning; sprinkle the mixture on both sides of the chicken.
Top the chicken with the green beans and stuffing mix.
In a medium mixing bowl, combine the cream of chicken, 1 cup of chicken broth, sour cream, and butter. Pour the mixture over the stuffing. Don't stir.
Place the lid on the crock pot and cook on high for about 4 to 5 hours or low 6-7 hours (or until the chicken registers 165 degrees F on an instant read thermometer – don't over cook or the chicken could end up dry.)
Gently stir the stuffing mixture with a fork to fluff it up. If the mixture seems dry, mix in the additional 1/4 cup of chicken broth.
Divide onto individual plates and dig in!
Notes:
Green beans. Fresh or frozen green beans can be used instead of the canned. If using fresh, you’ll want about 2 cups, cut into 1-inch pieces.
Add in other vegetables. Feel free to add in 1 cup of other vegetables. Either one of these or a combination: diced onion, diced celery, corn, or frozen peas and carrots.
Use a different soup – Swap out the cream of chicken soup for cream of mushroom soup or cream of celery, if preferred.
Use chicken thighs. The chicken breasts can be replaced with boneless chicken thighs, as long as the total weight is the same. It doesn’t change the other ingredients or cooking time.
Source: bellyfull.net