Description
This comforting Crockpot Chicken and Stuffing recipe is a perfect hands-off meal, combining tender chicken breasts with flavorful stuffing and green beans, all cooked together in a creamy sauce for an easy and delicious dinner.
Ingredients
Scale
Chicken and Seasoning
- 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 dried Italian seasoning
Vegetables and Stuffing
- 1 can (14.5 ounce) green beans, drained
- 1 box (6 ounce) chicken stuffing mix
Sauce
- 1 can (10.5 ounce) low-sodium cream of chicken soup
- 1 1/4 cups low sodium chicken broth, divided
- 1/4 cup sour cream
- 1/4 cup butter, melted
Instructions
- Prep and layer: Coat a 6-quart crock pot with nonstick cooking spray. Place the chicken breasts in a single layer inside the crockpot. In a small bowl, whisk together the kosher salt, black pepper, garlic powder, and dried Italian seasoning, then sprinkle this seasoning mixture evenly over the chicken. Top the chicken with the drained green beans and then sprinkle the chicken stuffing mix over the green beans.
- Make sauce: In a separate bowl, combine the low-sodium cream of chicken soup, 1 cup of the chicken broth, sour cream, and melted butter. Mix until smooth. Pour this creamy sauce evenly over the stuffing mixture in the crockpot. Important: do not stir after pouring the sauce to keep the layers intact.
- Cook: Cover the crockpot and cook on high for 4 to 5 hours, or alternatively on low for 6 to 7 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
- Fluff and serve: Once cooked, gently fluff the stuffing with a fork to loosen it up. If the stuffing appears dry, add the remaining 1/4 cup of chicken broth and stir lightly. Serve hot directly from the crockpot.
Notes
- Use low-sodium broth and soup to control the salt content in the dish.
- Check chicken temperature with a meat thermometer to ensure food safety.
- For added flavor, consider adding a splash of white wine or fresh herbs like parsley before cooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- To make this recipe dairy-free, substitute sour cream and butter with non-dairy alternatives.
