3-4 large boneless skinless chicken breasts, salted and peppered if desired.
1 teaspoon dry parsley
1 (10.5) ounce can of cream of chicken soup
8 oz. sour cream (equivalent to 1 cup)
1 (6 oz.) box stuffing mix
¾ cup low-sodium chicken broth (you can also use water)- Only use 1/2 cup at first, add more as needed.
2 cups fresh or frozen green beans
1 cup baby carrots
Optional stuffing additions:
1/2 cup diced onions
1/2 cup diced celery
1/4 cup dried cranberries
1/2 cup crumbled sausage (cooked or raw)
Rosemary, to taste (I use 1 tablespoons of fresh rosemary if I have it on hand)
Sprinkle the chicken with salt/pepper/parsley and place on the bottom of the crock pot.
In a large bowl, mix together the soup, sour cream, stuffing, and half of the water/broth and place over the chicken. (Mix in the optional ingredients as well, if you choose)
Lay the stuffing evenly over the chicken.
To keep the vegetables separate from the stuffing, place a layer of foil over the stuffing, then place your vegetables on top of the foil. This makes it easier to lift the veggies out and stir the stuffing, if you’re able.
Add the remaining water/broth during the cooking process as needed. I always use all of it but crock pots cook differently, so adding as needed is safer. If you’re leaving for the day, add the remaining water/broth when you return if you feel you need it.
Cook on high for 4 hours, or on low for 6-7
I recommend stirring the stuffing occasionally to gauge the moisture level.
If the stuffing seems too moist for your liking, leave the lid off the crock pot for the last 30-40 minutes of cooking, or until your desired consistency is achieved. You can also pop it in the oven to firm it up a bit if needed.