Kitchen notes · a little help before you start

Crockpot Chicken and Stuffing

Name: Crockpot Chicken and Stuffing
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 5
Ingredients: 3 each boneless, skinless chicken breasts ((1 & 1/2 to 2 pounds)) (Source: 3 boneless, skinless chicken breasts ((1 & 1/2 to 2 pounds))); 1 teaspoon kosher salt (Source: 1 teaspoon kosher salt); 1/2 teaspoon black pepper (Source: 1/2 teaspoon black pepper); 1 teaspoon garlic powder (Source: 1 teaspoon garlic powder); 1/2 teaspoon dried Italian seasoning (Source: 1/2 teaspoon dried Italian seasoning); 1 can green beans (, drained (see note)) (Source: 1 can (14.5 ounce) green beans (, drained (see note))); 1 each box (6 ounce) chicken stuffing mix (Source: 1 box (6 ounce) chicken stuffing mix); 1 can low-sodium cream of chicken soup (Source: 1 can (10.5 ounce) low-sodium cream of chicken soup); 1 1/4 cups low sodium chicken broth (, divided) (Source: 1 1/4 cups low sodium chicken broth (, divided)); 1/4 cup sour cream (Source: 1/4 cup sour cream); 1/4 cup butter (, melted) (Source: 1/4 cup butter (, melted))

Crockpot Chicken and Stuffing is made with box chicken stuffing mix, low-sodium cream of chicken soup, and low sodium chicken broth.

Prep: 10 min
Cook: 240 min
Total: 250 min
Original yield: Serves 5
Ingredients: 11 listed

Make it part of your week

Estimating…

Main courseAmericanChickenPrep: 15 minutes or lessTotal: over 60 minutes

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes

A few quick notes

1. Keep the specified layer

Arrange the food as directed and check that the pan or basket has enough space.

2. Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

3. Choose the cooking schedule

Check the slow-cooker setting and timing before deciding when to start.

Get to know the ingredients

boneless, skinless chicken breasts (1 & 1/2 to 2 pounds)

In the method: Add chicken breasts in a single layer.

kosher salt

In the method: In a small bowl whisk together the salt, pepper, garlic powder, and Italian seasoning; sprinkle the mixture on both sides of the chicken.

dried Italian seasoning

In the method: In a small bowl whisk together the salt, pepper, garlic powder, and Italian seasoning; sprinkle the mixture on both sides of the chicken.

The last little job

Finish as directed

Divide onto individual plates and dig in!

A little more help as you go

Prepare the whisked mixture

Keep the whisking step in its stated place in the preparation.

A few questions you might have

What should I prepare first?

Set out the crock pot. Start with this step: Coat a 6 quart crock pot with nonstick cooking spray.

Which preparation step should I plan for?

Arrange the food as directed and check that the pan or basket has enough space.

What check should I look for as it cooks?

Place the lid on the crock pot and cook on high for about 4 to 5 hours or low 6-7 hours (or until the chicken registers 165 degrees F on an instant read thermometer - don't over cook or the chicken could end up…

Is there another preparation step to plan for?

Keep the whisking step in its stated place in the preparation.

Additional recipe notes

Green beans. Fresh or frozen green beans can be used instead of the canned. If using fresh, you’ll want about 2 cups, cut into 1-inch pieces. Add in other vegetables. Feel free to add in 1 cup of other vegetables. Either one of these or a combination: diced onion, diced celery, corn, or frozen peas and carrots. Use a different soup. Swap out the cream of chicken soup for cream of mushroom soup or cream of celery, if preferred. Use chicken thighs. The chicken breasts can be replaced with boneless chicken thighs, as long as the total weight is the same. It doesn’t change the other ingredients or cooking time.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: bellyfull.net. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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