Crock Pot Chicken and Stuffing (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
1.5 tablespoons Italian seasoning
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
298 grams (10.5 oz) low sodium cream of chicken soup
06 -
227 grams (8 oz) sour cream (1 cup)
07 -
170 grams (6 oz) boxed stuffing mix
08 -
180 millilitres (3/4 cup) low sodium chicken broth
09 -
2 cups fresh green beans, trimmed
→ Optional Stuffing Additions
10 -
120 millilitres (1/2 cup) diced onions
11 -
120 millilitres (1/2 cup) diced celery
12 -
60 millilitres (1/4 cup) dried cranberries
13 -
120 millilitres (1/2 cup) crumbled cooked sausage
14 -
2 teaspoons dried rosemary
# Instructions:
01 -
Evenly season chicken breasts with Italian seasoning, salt, and black pepper, then place at the base of a lightly greased slow cooker.
02 -
In a large bowl, thoroughly mix cream of chicken soup, sour cream, stuffing mix, and half of the chicken broth.
03 -
Transfer the stuffing mixture and green beans into the slow cooker, arranging them either alongside or layering stuffing over the chicken, topping with green beans.
04 -
Cover and cook on high setting for 4 hours or low for 6–7 hours.
05 -
For additional moisture, stir in remaining chicken broth and heat for 10 minutes. Leave the lid off for the final 30–40 minutes for firmer stuffing or broil in an oven at 200°C (400°F) for 10–15 minutes to brown the top. Serve hot.
# Notes:
01 -
Frozen green beans may be used but will become very soft if cooked from the start; for crispier texture, add midway through the cooking time.
02 -
Optional vegetables or sausage may be incorporated into the stuffing mixture for additional flavour and texture.
03 -
Lifting green beans out with foil keeps them distinct from the stuffing and chicken.