STUFFING AND CHICKEN CROCKPOT RECIPE RECIPES

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CROCK POT CHICKEN AND STUFFING RECIPE - FOOD.COM



Crock Pot Chicken and Stuffing Recipe - Food.com image

This dish is so easy and everyone that has tried it has absolutely loved it. Just throw it in the crock pot and it will be done in time for dinner.

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 4-6 serving(s)

Number Of Ingredients 4

4 chicken breasts
1 (6 ounce) package Stove Top stuffing mix (amount can vary depending on how dry or wet you like it)
1/2 cup sour cream
1 (10 1/2 ounce) can soup (cream of chicken, cream of mushroom, or cream of celery.)

Steps:

  • Place chicken breasts in the bottom of crock pot.
  • Pour dry stuffing mix over chicken.
  • Mix sour cream and soup and pour over chicken and stuffing.
  • Cook on low for 4 hours.
  • Fluff all ingredients and serve.

Nutrition Facts : Calories 469.3, FatContent 20.5, SaturatedFatContent 7.5, CholesterolContent 108.2, SodiumContent 712.9, CarbohydrateContent 33.3, FiberContent 1.4, SugarContent 4.5, ProteinContent 35.5

EASY CROCKPOT STUFFING RECIPE - HOW TO MAKE SLOW COOKER ...



Easy Crockpot Stuffing Recipe - How to Make Slow Cooker ... image

Easy Crock-Pot stuffing can save time and space on the counter top during busy Thanksgiving prep. It is savory, satisfying and made in your slow cooker.

Provided by THEPIONEERWOMAN.COM

Categories     Thanksgiving    comfort food    side dish

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 14

1/4 c.

butter

3

pieces celery, chopped 

1

yellow onion

1/2 tsp.

salt

1/4 tsp.

ground black pepper

2

cloves garlic, chopped

1

8 oz. package sliced mushrooms

1

10.75 oz. can cream of mushroom soup

1

14.5 oz. can chicken broth

1

egg

1 tbsp.

tablespoon chopped fresh parsley, plus more for serving

1 tbsp.

chopped fresh rosemary

1 tbsp.

chopped fresh sage

1

12oz. bag dried bread cubes

Steps:

  • Place the butter in a large skillet and melt over medium heat. Add the celery, onion, salt and pepper and cook for 4 minutes. Add the mushrooms and garlic and cook for another 4 minutes, stirring occasionally. Remove the vegetables from the heat. Meanwhile, in the base of a 6-quart slow-cooker, whisk to combine the mushroom soup, chicken broth, egg, parsley, rosemary and sage. Add the bread and fold all together into the cubes are well coated. Gently fold in the vegetable mixture. Cover and cook on high heat for 30 minutes. Then reduce the heat to low for 2 more hours. The top of the stuffing should be steaming and the temperature in the center should be around 160 degrees when finished cooking. Transfer to a serving bowl, or hold on warm heat in the slow-cooker, covered, for up to 1 hour. 

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