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Recipes For Thanksgiving: Crock Pot Chicken & Stuffing

Thanksgiving

In preparation for Thanksgiving, we will be featuring recipes on the Rubenstein Law blog. Click the link to see more ideas for your Thanksgiving table!

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This recipe is courtesy of Jacksonville personal injury attorney, Heather McGriff. Heather was more than happy to share the recipe to her famous Crock-Pot chicken and stuffing--it makes a great alternative to turkey on Thanksgiving (or any day, really!)

 

INGREDIENTS

4 large boneless skinless chicken breasts (defrosted)

2 (10.5 oz.) cans of cream of chicken soup

8 oz. of sour cream

2 boxes of stuffing mix

½ cup diced celery

½ cup diced carrots

2 cups fresh or frozen green beans

1 cup of water

 

OPTIONAL STUFFING ADDITIONS (add during Step 3):

½ cup diced onions

¼ cup dried cranberries

½ cup crumbled sausage (pre-cooked or raw)

Rosemary, to taste (I use 1 tablespoons of fresh rosemary)

 

STEP 1

Spray the crock with non-stick cooking spray, or use a crock pot liner.

STEP 2

Place defrosted chicken breast in the bottom of the crock pot.

STEP 3

In a separate bowl, mix the stuffing mix with the celery and carrots.  Pour on top of the chicken breasts (Optional Add-ins: mix in with the stuffing before pouring on top of the chicken).

STEP 4

In a separate bowl, mix the soup and sour cream together. Pour this mixture over top of the dry stuffing mix.

STEP 5

Add the green beans on top.

STEP 6

Pour the cup of water on top of the green beans. **Add less water if you like a drier stuffing, and more if you like a moister stuffing.

STEP 7

Cook on high for 4 hours, or on low for approximately 6 to 8 hours (varies depending on crock pot settings).

TIP: About ½ way through the cooking time, use a fork to fluff the stuffing mix. This will allow the water to drop through the soup mixture and create steam to cook the stuffing.