CROCK POT CHICKEN AND STUFFING
CROCK POT CHICKEN AND STUFFING
Extremely juicy chicken and spicy toppings are stewed together in a saucepan with your favorite vegetables for a light, comforting meal that the whole family will enjoy!
Ingredients
4 boneless skinless chicken breasts, salted and seasoned with pepper as desired.
10.5 oz cream of chicken soup
8 oz. sour cream ,, (equivalent to 1 glass)
6 oz filling mixture
¾ cup chicken stock
2 cups green beans, fresh or frozen
1 cup baby carrots
1 teaspoon fresh parsley
Additional filling additions:
1/2 cup onion, diced
1/2 cup diced celery
1/4 cup dried cranberries
1/2 cup chopped sausage ,, (cooked or raw)
2 teaspoons dry rosemary
Instructions
- Put the chicken on the bottom of the pan and sprinkle with salt and pepper if desired.
- In a large bowl, mix the soup, sour cream, filling and * half * broth. Apply the minced meat to the chicken.
- To separate vegetables from minced meat, place a layer of foil on the minced meat, and then place the vegetables on top of the foil. Make holes in the bottom of the foil so that moisture circulates and does not collect on the top of the foil. You can also put vegetables directly on the filling, if you want.
- Cook on high for 4 hours or on low for 6-7.
- Before eating, check the filling. If you prefer extra moisture, add the rest of the chicken stock, mix and heat for another 10 minutes.
- Garnish the chicken with parsley if you want!
- video
- Notes
- Personally, I like to mix the stuffing from time to time to measure the level of humidity, but this is not necessary.
- If the filling seems too wet to you, leave the lid on the pan for the last 30-40 minutes or until the desired consistency is reached. You can also put it in the oven to harden it a bit if necessary. (I never need to, but people's preferences in texture change.)
- Nutritional facts include additional ingredients listed as well.
Article is adapted from site.