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!
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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!)
INGREDIENTS
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)
STEP 1
Spray the crock with non-stick cooking spray, or use a crock pot liner.
STEP 2
Place defrosted chicken breast in the bottom of the crock pot.
STEP 3
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).
STEP 4
In a separate bowl, mix the soup and sour cream together. Pour this mixture over top of the dry stuffing mix.
STEP 5
Add the green beans on top.
STEP 6
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.
STEP 7
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.