This easy recipe of chicken and stuffing from Crock Pot is one of the most popular recipes! It is made with a few simple ingredients and is served with a side of green beans!
Welcome welcome, in one of the most popular recipes on the blog! You must have really good taste to land here. I suggest slapping a bookmark on this recipe now and calling it someday, because you'll come back to do it again.
You are ready? Let's just look at a few things you need to know.
Improvement of the consistency of the filling of terracotta pots
If you like solid filling:
If you like your breadcrumbs still intact and solid, use more stuffing, up to 12 ounces. You can always add more moisture if needed (as an additional chicken broth).
If your filling is too moist:
Leave the lid off for the last 30-40 minutes of cooking to release some of the moisture.
You can also place the filling in a 350º oven for 10-15 minutes or until it reaches the preferred consistency.
Adding green beans
If you prefer to keep the vegetables separate from the filling, put a layer of cling film on the chicken and filling.
- This will allow you to lift and remove the green beans and mix the filling if desired, keeping them separate from each other.
- Making holes in the foil allows the green beans to steam in the clay pot.
Some people prefer to place the beans right above the filling and mix them together for a casserole-style result. This too is definitely a delicious option!
Other vegetable options include: carrots, corn, new potatoes and broccoli.
Sour cream substitutes
If for any reason you can't or prefer not to use sour cream, here are some substitutions:
- Plain Greek yogurt
- 1 cup of evaporated milk + 1 tablespoon of vinegar or lemon juice. Leave to stand for 5 minutes to thicken.
Lower sodium options
Campbell produces a low sodium sodium mushroom soup which is an excellent substitute for chicken cream.
Low sodium chicken broth is always a safer option, you can always add salt, but you can't really take it off.
You can also wait to salt the chicken until you are ready to eat, you may not find it necessary!
Crock Pot Chicken and Stuffing
Preparation time: 10 MIN | Cooking time: 4 HOURS | Total time: 4 HOURS 10 MIN | Servings: 4
- 4 boneless, salted and peeled skinless chicken breasts if desired.
- 10.5 ounces cream of chicken soup
- 8 ounces sour cream, (equivalent to 1 cup)
- 6 ounces mix box filling
- ¾ cup of chicken broth
- 2 cups of green beans, fresh or frozen
- 1 cup of carrots
- 1 teaspoon fresh parsley
Optional fill additions:
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/4 cup of dried cranberries
- 1/2 cup of crumbled sausage, (cooked or raw)
- 2 teaspoons of dried rosemary
- Place the chicken on the bottom of the clay pot and sprinkle with salt and pepper if desired.
- In a large bowl, mix the soup, sour cream, filling and * half * of the broth together. Layer the filling over the chicken.
- To keep the vegetables separate from the filling, place a layer of cling film on the filling, then place the vegetables on top of the cling film. Drill holes in the bottom of the foil to allow moisture to circulate instead of collecting on the top of the foil. You can also overlay vegetables on top of the filling, if you prefer.
- Cook over high heat for 4 hours or over low heat for 6-7.
- Before eating, check the filling. If you prefer additional moisture, add the rest of the chicken broth, stir and heat for another 10 minutes.
- If desired, garnish the chicken with parsley!
Notes on the recipe
- I personally like to mix the filling mixture occasionally to measure the humidity level, but this is not necessary.
- If the filling seems too moist for your taste, leave the lid out of the pan for the last 30-40 minutes of cooking or until the desired consistency is reached. You can also pop it in the oven to firm it up a little if necessary. (I never need it, but people's texture preferences vary.)
- Nutritional facts also include the optional ingredients listed.
NUTRITIONAL INFORMATION Calories: 565, Fat: 23g, Saturated Fat: 9g, Cholesterol: 115mg, Sodium: 1564mg, Potassium: 954mg, Carbohydrates: 54g, Fibers: 4g, Sugar: 14g, Proteins: 34g, Vitamin A: 5370%, Vitamin C: 14.4%, calcium: 163%, iron: 4%