Recipes For Thanksgiving: Crock Pot Chicken & Stuffing
In preparation for Thanksgiving, we will be featuring recipes on the Rubenstein Law blog. Click the link to see more ideas for your Thanksgiving table!
This recipe is courtesy of Jacksonville personal injury attorney, Heather McGriff. Heather was more than happy to share the recipe to her famous Crock-Pot chicken and stuffing--it makes a great alternative to turkey on Thanksgiving (or any day, really!)
4 large boneless skinless chicken breasts (defrosted)
2 (10.5 oz.) cans of cream of chicken soup
8 oz. of sour cream
2 boxes of stuffing mix
½ cup diced celery
½ cup diced carrots
2 cups fresh or frozen green beans
1 cup of water
OPTIONAL STUFFING ADDITIONS (add during Step 3):
½ cup diced onions
¼ cup dried cranberries
½ cup crumbled sausage (pre-cooked or raw)
Rosemary, to taste (I use 1 tablespoons of fresh rosemary)
Spray the crock with non-stick cooking spray, or use a crock pot liner.
Place defrosted chicken breast in the bottom of the crock pot.
In a separate bowl, mix the stuffing mix with the celery and carrots. Pour on top of the chicken breasts (Optional Add-ins: mix in with the stuffing before pouring on top of the chicken).
In a separate bowl, mix the soup and sour cream together. Pour this mixture over top of the dry stuffing mix.
Add the green beans on top.
Pour the cup of water on top of the green beans. **Add less water if you like a drier stuffing, and more if you like a moister stuffing.
Cook on high for 4 hours, or on low for approximately 6 to 8 hours (varies depending on crock pot settings).
TIP: About ½ way through the cooking time, use a fork to fluff the stuffing mix. This will allow the water to drop through the soup mixture and create steam to cook the stuffing.