Easy Chicken recipe made with stuffing in a crockpot
- Carbohydrate 2.68375485346667 g
- Cholesterol 13.2297774466667 mg
- Fat 4.00673259813333 g
- Fiber 0 g
- Protein 1.32297774466667 g
- Saturated Fat 2.4947580328 g
- Serving Size 1 1 to 8 (38g)
- Sodium 26.8375485346667 mg
- Sugar 2.68375485346667 g
- Trans Fat 0.188996820666666 g
- Calories 51 calories
Step-by-step
- Spray the crockpot with non stick cooking spray
- Place the defrosted chicken breasts in the bottom of the crockpot as your first bottom layer.
- Next tear open two boxes of stuffing mix (we used the Stove Top Chicken flavor), pour the dry mix over the raw chicken.
- In a separate bowl, mix together the soup and sour cream. Top this mixture over the dry stuffing mix.
- The last layer will be the frozen green beans.
- Now add about 1 cup of water to the top of this mix.
- Cook on high for 4 hours or cook on low for about 7 to 8 hours.
- Tip: About 1/2 way between the cooking time use a fork to fluff the stuffing mix. This will allow the water to drop through the soup mix and create a steam to cook the stuffing. Add less water if you prefer a dry stuffing or add more water if you like it really moist.
A raw ingredient list cannot account for the thermal dynamics inside a ceramic slow cooker insert, where moisture distribution determines whether starches hydrate correctly or turn into a dense, gummy paste. Because raw chicken releases significant cellular water as internal proteins coagulate, managing the ratio of added liquid requires careful calibration so that the dry bread cubes steam rather than boil.
- Coat the ceramic insert thoroughly with non-stick spray to prevent the starch from bonding to the bottom during the extended cooking cycle.
- Mix the cream of chicken soup and sour cream until completely homogeneous before spreading it, because unblended pockets will block moisture from reaching the dry stuffing beneath.
- Fluff the stuffing mix midway through the cooking time with a fork to break surface tension and allow trapped steam to circulate evenly through the upper layers.
- Judge the readiness of the chicken by pressing the thickest part of the breast; it should offer firm resistance and yield opaque, white fibers without any translucent pink remaining.
- Maintain a cooking temperature of high for 4 hours or low for 7 to 8 hours to ensure the poultry reaches a safe internal temperature of 165 degrees Fahrenheit without drying out the surrounding bread.
Adjusting the final water volume allows control over the ultimate texture of the side dish. Reducing the added liquid by a quarter-cup yields a crisper top layer, whereas increasing it produces a denser casserole consistency.
