This is probably one of the easiest dinners to throw together in the crockpot or slow cooker before you head out for the day. What awaits you when you return home? A crock full of tender, moist chicken with scrumptious stuffing and veggies.
The key to cooking this dish perfectly is in the layering!
4 chicken breasts, Thawed
2 cans condensed Cream of Chicken Soup (or cream of mushroom soup)
2 boxes of Stuffing mix (or 1 recipe of Copycat Stove Top Stuffing Mix)
1 cup Sour Cream (Light works fine, so does plain greek yogurt)
1 bag of frozen green beans (or corn, or broccoli!)
Lightly mist inside the crockpot with non-stick cooking spray. Place the raw (thawed) chicken breasts on the bottom of the crockpot.
Completely cover the chicken with the stuffing mix (dry). If you’re using boxed stuffing mix, combine the seasoning with the bread crumbs BEFORE layering it, or the seasoning may clump in one area.
In a small bowl combine the sour cream (or greek yogurt) with the soup, mixing well and then spread the layer evenly over the top of the stuffing.
Add a package of frozen veggies of your choice (corn, green beans, broccoli). Whatever you happen to have on hand is perfect. If you don’t happen to have any frozen veggies on hand, you can omit them completely and toss in a handful of dried cranberries.
Drizzle 1 cup of water evenly over the top, Cover. Cook on high for 3.5-4 hours or on low for 7 hours. The water is added last so that it can drizzle down through the stuffing mix and create nice steam for adding just the right amount of moisture to the stuffing.