Crock Pot Chicken and Stuffing

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Hi Rhonda, I personally like the way that the sour cream offsets the flavor of the soup so that you’re not just tasting condensed soup. You can also use mayo or plain Greek yogurt. If you do decide to use 2 cans of soup, I wouldn’t use the entire can of the second one, I’d leave a little bit out. You could also try using 2 different kinds of soup too for different flavors, like cream of chicken and cream of mushroom. Your choice! : ) -Stephanie

Recipe Apdated From:www.thecountrycook.net

Ingredients

• 4 boneless skinless chicken breasts, salted and peppered if desired.
• 8 oz. sour cream, (equivalent to 1 cup)
• 2 cups green beans, fresh or frozen
• 10.5 oz. cream of chicken soup
• ¾ cup chicken broth
• 1 cup baby carrots
• 6 oz. box stuffing mix
• 1 teaspoon fresh parsley

Optional stuffing additions:

• 1/2 cup crumbled sausage, (cooked or raw)
• 2 teaspoons dry rosemary
• 1/4 cup dried cranberries
• 1/2 cup onions, diced
• 1/2 cup celery, diced

Instructions

1. First, Place the chicken on the bottom of the crock pot and sprinkle with salt and pepper if desired.
2. Then, In a large bowl, mix together the soup, sour cream, stuffing, and *half* of the broth. Layer the stuffing mix over the chicken.
3. 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.
4. Cook on high for 4 hours, or on low for 6-7. 
5. 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.
6. Garnish the chicken with parsley if desired!