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Crockpot Chicken and Stuffing Recipe

This would help the your issue. I tried this for dinner today and it turned out excellent. Thank you for sharing. I really want to make this dish, but am curious if anyone has use Bone-In chicken breasts.

Please let me know what you did if you have used this type of chicken versus boneless. I did not use chicken breasts, rather drumsticks. The only other difference was I used frozen corn instead of green beans. Since the chicken had bones, I upped the cook time to six hours. It turned out very delicious and moist. My husband, the pickiest man on the face of the earth, raved about it. Wow, this is absolutely delicious!

Put on at 9: Only too early for us so turning down to warm. I cut this in half and cooked it in a smaller crockpot and it made two meals for me. I bet you could use other frozen vegetables in it also. Your instructions mention stirring half way through the cooking time. Has anyone made this with the stirring and if so, how did it turn out? Otherwise, this looks like a no go for a weekday which is when crockpot meals are what I need. I have made this many times on a week night after I get home from work — which for me is pretty late because I have a long commute to work.

I actually forgot to stir half way through. About an hour before dinner time, I stirred it, and it turned out just fine. Can I sub boneless chicken thighs for the breasts? Do I need to change the timing at all if I do? I would check it sooner. I believe the chicken thighs will cook quicker than the chicken breasts. Yes but I would add a bit more water.

Some of the moisture comes from the frozen beans. Both taste good though. I made it using frozen peas. I would think that canned veggies would be pretty mushy since they tend to be more mushy than frozen right from the can. I love this recipe. I added chopped celery to the stuffing mix and a little chopped onion and used organic chicken broth in place of water. I followed this recipe almost exact. I used savory herbs stuffing mix, a little extra water and pepper.

It turned out delicious. I had biscuits on the side and it was a hit! I can now have Thanksgiving dinner all year round and in less than 15 minutes also making sweet potatoes for the side! Thank you, thank you, thank you! I made this the other night and it was fantastic! Will def be a staple in my cooking schedule! Going to try the yogurt next time for a lower calorie version. I did use one small can of cream of mushroom and one small can of cream of chicken. I also put McCorminck Montreal chicken seasoning on the chicken breasts before putting them in the crockpot for added flavor.

I had been taste — testing throughout. It would have tasted ok before, but the after was amazing. I was just wondering if you have any tips for scaling down the recipe. I have a mini crock pot and my roommate is a vegetarian so I usually make mini crock pot meals but in not sure how to shrink this recipe. It looks so good though. I am making this as we speak. I just got to the halfway mark and it is looking fabulous. I did prepare this recipe as directed and, so far, have no regrets.

Initially, I thought I should have doubled up on the veggies. Thank you so much for sharing! Am I the only one who this turned out terrible for? The chicken was dry and burnt on the sides. This was practically inedible. It did smell great though. Just a thought…maybe try the recipe as is…no tweaks…? I have a pretty big crockpot but it almost filled to the top. Was just wondering if I could substitute turkey breast instead of the chicken? I am thinking I could use this recipe for Thanksgiving!

I would love to try this recipe with Turkey. This would be great around Thanksgiving time instead of leftovers. Made this on this first really cold day of fall. Hit with the whole house. I added a little cranberry sauce as a relish……awesome. I make this all of the time in the oven! I use cream of mushroom soup not cream of chicken and I add two packets of Lipton onion soup mix!! It makes it extra amazing!!! I am trying it now in the crock pot for the first time!

Thanks for the idea! Kristy — what is your recipe for making this in the oven? What temperature and for how long. I will have something else in the crock pot on the day I want to make this so if it works well in the oven I will give it a try!

I have made this in the oven as well. Not with chicken breasts though because I use the stock created after baking the seasoned chicken wings in a deeper dish with just a little chicken stock on the bottom season your chicken breast to taste.. Bake the wings until they begin to brown. In a large bowl combine 1 can of soup, dry stuffing, and the stock from the chicken plus any additional to get close to the amount suggested on the box.

I bake it on until the stuffing browns a little on top about 30 minutes.. I made the recipe a followed it step by step. Then I read the comments and saw that you need to add bread crumbs. When do you add them and how much? I JUST got done eating this. Used cream of mushroom instead and used canned green beans. If I double this recipe, should I keep layering the ingredients, or just double it, and put in like the original recipe?

This recipe looks really good! I would have to leave out the green beans, though. Great recipe but I replaced the canned soups with my own cream sauce and cooked mushrooms to control the sodium level.

Sorry, I missed the part about how much bread crumbs. Do you substitute them for the second box of stuffing or do you add the bread crumbs too? I made this tonight for dinner. The only change I made was using boneless chicken thighs. I use them because they never dry out in the crockpot. Unlike other comments I did not feel it was to salty, I used healthy request cream of chicken soup so that may be why.

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