CROCK POT CHICKEN AND STUFFING | Min Yx Games
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CROCK POT CHICKEN AND STUFFING

For anyone who doesn’t know, a hotdish is sort of the essence of Midwestern cuisine, simple, hearty. It can mean any kind of one-pot meal, but more often, it’s a casserole with cream soup, some sort of protein, veggie, and a starch. So, in one bowl, it is a whole meal. This recipe for Crock-Pot Chicken and Stuffing can be made in the Crock-Pot or the Instant Pot. It’s a great dish, without any special ingredients or difficulties. It is purely good, solid comfort food.
Prep: 10 mins | Cook: 4hrs | Total: 4 hrs 10 mins | Servings: 4

 

Ingredients:

  • (4) boneless skinless chicken breasts
  • 1.5 tbsp Italian Seasoning
  • Salt/Pepper
  • (10.5 oz) cream of chicken soup, low sodium
  • (8 oz.) (1 cup) sour cream
  • (6 oz.) box stuffing mix
  • ¾ cup of low sodium chicken broth
  • 2 cups fresh green beans, See notes

Optional stuffing additions:

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

 

Directions:

The directions that follow are split into two parts; firstly, the Crockpot Cooking Method, and secondly, for the Instant Pot Cooking Method.

For the Crockpot Method:

Add and season chicken with Italian seasoning, salt, and pepper. Then place on the bottom of a lightly greased Crock-Pot.

In a large bowl, add and mix soup, sour cream, stuffing, and *half* of the chicken broth. Then layer the stuffing mix over the chicken.

Add the green beans.

Cook on high for 4 hours, or on low for 6-7.

For the Instant Pot Method:

Add and season the chicken with Italian seasoning, salt, and pepper.

Pour 3/4 cup chicken broth into the Instant Pot and top with chicken, overlapping as needed.

Seal the vent, and press the “manual” or “pressure cook” button, set the timer to 14 minutes for frozen chicken, or 8 minutes for fresh/defrosted chicken. Ensure the pressure seal valve is secured in place and closed.

As the chicken cooks, gently combine the stuffing, cream of chicken soup, and the sour cream until just combined. Don’t over-mix.

Then turn the quick-release valve on the pressure cooker and wait for the steam to escape once the chicken timer goes off, press the cancel button to turn off the unit.

Then open the lid, make sure that the chicken is thoroughly cooked.

If you use frozen green beans, you must put it on top of the chicken. Then seal the pressure valve and press the manual or pressure cook button again, set the timer for 2 minutes. Then release the valve, and let the steam escape, and then add the stuffing on top.

Replace the lid, seal the pressure valve. Then click the “manual” or “pressure cook” button, set the timer to 4 minutes. It will heat the stuffing.

Once done, release the valve once more, let the steal escape. Remove and serve!

Notes:

For Crockpot Method:

You can serve it with gravy and mashed potatoes if preferred.

Add and heat the rest of the chicken broth, stir for an additional 10 minutes if you’d prefer additional moisture.

For firmer stuffing: Keep the lid off the crockpot for the last 30-40 minutes of cooking. Then use foil to cover the chicken to keep it moist.

For the Instant Pot Method:

When using fresh green beans, add them simultaneously with the stuffing.

Nutrition Facts:

Calories: 565kcal, Fat: 23g, Saturated Fat: 9g, Cholesterol: 115mg, Sodium: 1564mg, Potassium: 954mg, Fiber: 4g, Sugar: 14g, Vitamin A: 5370IU, Vitamin C: 14.4mg, Calcium: 163mg, Iron: 4mg: Carbohydrates: 54g, Protein: 34g.

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