Crock Pot Chicken and Stuffing

Extra juicy chicken and savory stuffing simmer together in the crock pot with your favorite vegetables for an easy, comforting meal that the family will love! to one of the most popular recipes on the blog! You must have really good taste to have landed here. I suggest slapping a bookmark on this recipe now and calling it a day, because you will be back to make this again.

That is, the breadcrumbs still very much intact and firm, I would recommend using more stuffing, up to 12 ounces. You can always add more moisture if needed (such as additional chicken broth).

Ingredients :

4 boneless skinless chicken breasts, salted and peppered if desired.

1 teaspoon dry parsley

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

Optional stuffing additions :

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 :

Place the chicken on the bottom of the crock pot and sprinkle with salt and pepper if desired.

In a large bowl, mix together the soup, sour cream, stuffing, and half of the broth. Layer the stuffing mix over the chicken.

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.

Cook on high for 4 hours, or on low for 6-7.

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.