Crockpot Chicken, Stuffing and Vegetables
Description
This crockpot chicken makes a delicious, super easy dinner for your busy lifestyle. It's the ultimate comfort food that is satisfying and is like a hug on a dinner plate. Serve it with cranberries or cranberry sauce, mashed potatoes and jarred gravy for t
Ingredients
4 large boneless skinless chicken breasts (can use frozen breast if desired)
salt and pepper, to taste
poultry seasoning, to taste, optional
1 t. dry parsley
10.5 oz. can cream of chicken soup (or other cream of soup)
8 oz. sour cream, regular or light (or plain Greek yogurt, mayonnaise or 1 c. evaporated milk + 1 T. vinegar or lemon juice; let stand 5 minutes to thicken.)
6 oz. box stuffing mix, like Stove Top or Pepperidge Farm, not cooked in advance
¾ c. chicken stock/broth, divided (or water, only use ½ c. at first, add more as needed)
2 c. fresh or frozen green beans
1 c. baby carrots
Optional Stuffing Ingredients:
½ c. diced onions
½ c. diced celery
¼ c. dried cranberries
½ c. crumbled sausage, cooked or raw (or Brown ‘N Serve” frozen sausage links, thawed just enough to dice)
dry rosemary, to taste (or 1 T. fresh rosemary)
jarred gravy, for serving, if desired
** If firm stuffing is preferred, where the breadcrumbs are still very much intact and firm, cut back slightly on the soup, sour cream, and chicken stock/broth or water. If more moisture is needed later, it can always be added in as it cooks.
Directions
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Line a crockpot with a crockpot liner for easy clean up.
Wash chicken and pat dry with paper towels; season with salt, pepper, and parsley; place on the bottom of the crockpot.
In a large bowl, mix together soup, sour cream, stuffing mix, and half of the water or stock/broth; pour over the chicken. If using any of the optional ingredients, do it now. Lay the stuffing mixture evenly over the chicken.
To keep the vegetables separate from the stuffing, place a layer of aluminum foil over the stuffing; place vegetables on top of the foil, making it easier to lift them out and to stir the stuffing, if able.
Add the remaining water or stock/broth during the cooking process as needed. It might be best to use all of it, since crockpots cook differently, so adding as needed is safer. If leaving for the day, add the remaining water or stock/broth when returning home if it is needed.
Cook on High for 4 hours, or on Low for 6-7 hours. **It is recommend to stir the stuffing occasionally to gauge the moisture level, if possible.
If the stuffing seems too moist, leave the lid off the crockpot for the last 30-40 minutes of cooking, or until desired consistency is reached. It could also be placed in the oven, (in an ovenproof dish) to firm it up a bit, if needed.
Serve with jarred gravy and mashed potatoes, if desired.