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Creamy Chicken, Stuffing, and Beans




Source of Recipe


Familyfreshmeals.com recommended by Stephanie


Recipe Introduction


Our friends, Stephanie and Gary, recommended this recipe. Stephanie said that it lent itself to improvisation. We liked this a lot and felt that a few changes would make it even better. Half again as much stuffing mix would be good (you might want to increase the liquid content if you do that). We also thought that some poultry seasoning would be good. This doesn’t need a lot of salt, but it does need a good amount of pepper. I’m not a mushroom lover, so I switched to cream of onion. Also, since we don’t care for frozen green beans, I used whole canned ones. I was afraid they might get mushy, but they were fine.


Recipe Link: https://www.familyfreshmeals.com/2015/02/creamy-crockpot-chicken-stuffing-green-beans.html

List of Ingredients




2 lbs. (about 4 chicken breasts), each cut into a couple of pieces
1 (6oz.) box of stuffing mix
1 (10.5 oz) can cream of chicken condensed soup [I used cream of onion]
3/4 cup sour cream
1/3 cup water
10 oz bag frozen green beans [I used whole canned green beans]
Salt and pepper
See my notes above


Recipe



Spray slow cooker with cooking spray. Salt and pepper the chicken pieces and put in the bottom of the crock. Top with the stuffing mix.

In a small bowl, mix the soup, sour cream, and water. Spread over the stuffing.

Top with the green beans. Cover and cook on HIGH for 4 hours. The creator of the recipes says that you CAN do LOW for 6 hours, but she recommends the higher temperature for the best result.

Serves 6.