Crockpot Chicken and Stuffing

Ingredients

• 1.5 lb boneless skinless chicken breasts (About 6 ounces each)
• 1 tsp garlic powder
• 0.5 tsp onion powder
• 0.25 tsp salt
• 0.25 tsp black pepper
• 2 cup frozen mixed vegetables (Or frozen green beans)
• 6 oz stuffing mix (One 6-ounce box; or homemade stuffing (see notes))
• 10.5 oz condensed cream of chicken soup (One 10.5-ounce can)
• 1 cup chicken broth
• 0.5 cup milk

Steps

1. 1

   Arrange the chicken breasts in a single layer in the bottom of a 6-quart slow cooker when possible.

2. 2

   Season the chicken evenly with the garlic powder, onion powder, salt, and black pepper.

3. 3

   Layer the frozen vegetables over the chicken.

4. 4

   Sprinkle the dry stuffing mix evenly over the vegetables.

5. 5

   In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, and milk until combined.

6. 6

   Pour the creamy mixture over the stuffing. Do not stir; leave the layers undisturbed so the stuffing cooks properly and does not become gummy.

7. 7

   Cover and cook on low for 3 to 4 hours, or until the chicken is tender and cooked through.

8. 8

   Shred the chicken or serve the breasts whole.

Notes

For firmer stuffing, use less broth in the creamy mixture. The page also gives a homemade stuffing option: cook ¼ cup butter, ½ cup diced onion, 2 diced ribs celery, and 1 teaspoon poultry seasoning in a medium skillet over medium heat until tender. Combine this mixture with 6 cups very dry bread cubes, then stir in up to 2 cups broth a little at a time until moist but not soggy. For the homemade-stuffing variation, prepare the topping with cream of chicken soup and milk only (omit the broth) and spread it over the stuffing. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition per serving

• main
• dinner
• slow cooker
• comfort food
• one-pot
• easy