Slow cooker chicken and stuffing
Creamy chicken and green beans under a buttery layer of herby stuffing, like a holiday dinner on any old Tuesday.
- 265 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $1.81 a serving
- 400 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1½ lb chicken breasts
- 1 can cream of chicken soup
- ½ cup sour cream
- 2 cups frozen green beans
- 3 tbsp butter
- ½ cup chicken broth
- 6 oz stuffing mix
From your pantry
- ½ tsp black pepper
- ½ tsp garlic powder
Each serving has about 400 calories, 31 g protein, 29 g carbs and 17 g fat, and costs about $1.81 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No sour cream? Plain Greek yogurt works.
- No butter? Ghee works.
- No chicken broth? Vegetable broth or bone broth works.
Steps
Tap an underlined word for a quick explanation.
Lay the chicken in the slow cooker and it with the pepper and garlic powder.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
the soup and sour cream together and spread it over the chicken.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Scatter the green beans over the top.
Microwave the butter until , in the broth, and it with the stuffing mix. Spread the stuffing over the green beans.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Lay a clean paper towel over the top of the pot, cover, and cook on LOW for 3½ to 4 hours, until the thickest piece of chicken reads 165°F.
Timer: 225 min
Dolly’s tip: The paper towel catches the drips from the lid so the stuffing stays fluffy instead of soggy.Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Scoop down through the layers so everyone gets chicken, sauce, beans and stuffing.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
