Thursday, May 17, 2012

Crock Pot Chicken and Stuffing

This is an incredibly easy meal that tastes like you spent all day on it!  I'm making this tonight for dinner and already the smell is amazing. 

4 thawed chicken breasts
Box of Stove Top stuffing mix (any flavor will do
  but I use chicken)
1/2 cup sour cream
1 can Cream of Chicken soup
1 cup milk

First and foremost- salt and pepper both sides of your chicken.  ALL protein needs to be salt and peppered before it's cooked.  To not salt and pepper it is to do it a disservice!  Be kind to your protein and season!

Put your chicken in the bottom of the crock pot.  Pour the package of dry stuffing over the top and pat it down so it is evenly coating the chicken.  Next, you're going to combine the sour cream, soup and milk in a small bowl and stir until well incorporated.  Pour the mixture evenly over the top of the stuffing.  Put the lid on and cook on LOW for about 4 hours.  If you need this to cook longer it could probably go as long as 6 hours but any longer would dry it out too much. 
When you're ready to eat, spoon out the chicken and stuffing and place on plate.  The soup mix acts as a gravy and you'll be amazed at how incredibly juicy and tasty the chicken is! 

Tonight I'll be serving the Parmesan Green Beans with this as well.


  1. If you wanted to double this recipe, how much longer would you cook it? Thanks

    1. I wouldn't think you would need to cook it longer since it's in a crockpot. I would check the temperature if the chicken to make sure it's at least 170 degrees before removing it from the crockpot. If it's not up to temperature then I would cook it for an hour longer then check again. Good luck!

  2. This was not good at all. It was a mushy mess. I cooked it exactly as directed. The weird soup/sour cream/milk mixture was not 'like a gravy'. After 4 hours on low, the chicken was dry. It was a waste of some really good chicken breasts I got from the butcher.