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I throw together this chicken and stuffing in my slow cooker or pressure cooker when I'm slammed. It's warm and creamy, with tasty chicken, herby stuffing, and nice snap from green beans. Top with gravy and mash for a dinner my family finishes fast every time.
One cold Sunday, we needed comfort food fast, so I made this. Now anytime someone wants something warm and cozy, I go right to it.
Hearty Ingredients
- Optional bits: dried cranberries, dry rosemary, onions, crumbled sausage, celery — toss in extra if you feel like it, just cut everything into similar-sized pieces so it cooks up right
- Fresh green beans: adds color, a crisp bite, and some good nutrition—pick the brightest or just use good frozen
- Low sodium chicken broth: keeps chicken juicy and makes the stuffing moist—box or homemade both work
- Stuffing mix: classic, with dried herbs and bread—pick whatever kind you like best
- Sour cream: brings creamy tang; I always go for full-fat for that real richness
- Cream of chicken soup (lower salt): makes everything creamy—go for your fave brand or use homemade when you have time
- Salt and pepper: basics for seasoning—lots of fresh pepper tastes great
- Italian seasoning: big flavor boost—I like my blend with oregano, rosemary, and marjoram
- Boneless, skinless chicken breasts: keeps it lean and juicy—find the freshest, thickest ones for the best flavor
Savory Step-By-Step Guide
- Wrap It Up:
- Dish it up hot—mashed potatoes and gravy on the side are awesome. For extra crunch, let the stuffing hit the broiler or oven right at the end.
- Finish It Off:
- If the stuffing's a little dry, pour over the leftover broth and warm it for about ten more minutes. You can pop it in a hot oven for a brown top if you want.
- Let The Cooker Do Its Thing:
- Stick on the lid and set to high for four hours, or low for around six to seven. Stuffing should fluff up, chicken will cook through. Want more crunch? Take the lid off for the last 30–40 minutes, and loosely cover chicken with foil.
- Load Up The Pot:
- Layer in the stuffing mix on top of or next to the chicken. Set those green beans beside or above, however you want it. Sprinkle any extras, like sausage or onions, all over now.
- Get The Sauce And Stuffing Ready:
- Grab a big bowl, mix cream of chicken soup, sour cream, half your chicken broth, and the stuffing blend. Don’t mix too hard—just until it comes together.
- Chicken Goes In:
- Give the chicken a good sprinkle of salt, pepper, and Italian seasoning on both sides. Lay the breasts flat at the bottom of a greased slow cooker pot.
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I’m crazy about the stuffing here. First time, my daughter tossed in sausage and cranberries—it made these sweet-salty bites everyone couldn’t get enough of. Just a simple change made it feel special and homey.
Storing Leftovers
When you’re done, let the leftovers cool and stash them in a sealed container in the fridge. They keep great for about three days. Zap single servings in the microwave or reheat the whole thing in the oven with a bit of broth and covered in foil.
Ingredient Swaps
If you want chicken that’s even juicier, use thighs instead of breasts. No sour cream? Greek yogurt works fine. Going gluten-free? Grab gluten-free stuffing and double-check what’s in your soup.
How To Serve
Ladle up with plenty of gravy and mashed potatoes for full-on comfort. Or go lighter—skip the mash, add a salad, and grab some crunchy bread. Feels like a mini holiday, or works for potlucks and feeds a crowd easy with cranberry sauce on the side.
Background & Traditions
Chicken and stuffing mashups got popular in the Midwest and South as weeknight comfort food. They’re based on those Thanksgiving flavors families love. Back in the 60s, everyone wanted casseroles that felt like a holiday, and this is still one of those cozy throw-together classics.
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Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Sure can! Thighs come out extra juicy and soft. Just cook smaller pieces a little less time if needed.
- → Is it possible to add vegetables to the dish?
Oh, for sure. Throw in whatever veggies you like—onions, celery, or even more green beans for extra bite.
- → Can the stuffing get too soggy?
Don't like mushy stuffing? Crack the Crock Pot open at the end or finish it in the oven to dry it out a bit.
- → What sides pair well with this meal?
This goes great next to mashed potatoes, homemade gravy, or a pile of warm biscuits for total comfort food.
- → Can I use instant soup instead of canned?
Yep, prepared instant cream of chicken soup swaps in fine. Just use the same amount to keep it creamy.
- → Is a pressure cooker method available?
Yep, toss it in the Instant Pot instead for a speedy dinner that keeps all the same yumminess.