Crockpot Chicken and Stuffing

Crockpot chicken and stuffing is easy in one dinner with delicious stuffing with chicken breast, vegetables and creamy sauce.

Crockpot Chicken and Stuffing Ingredients Tips

Chicken: In this recipe, chicken thighs, breasts, or cutlets work. Filling: Use a boxed filling mix flavor, or homemade stuffing with some simple ingredients and a day’s old bread. Vegetables: A medley of frozen vegetables or a bag of frozen green beans or corn makes this a simple meal. Sauce: Chicken soup, soup and milk cream are the basis of creamy sauces. Mushroom cream and celery soup cream can also be used. You can use a cream of homemade condensed chicken soup. Make it with evaporated milk and make sure it lasts in a slow cooker.

Variations

Add Italian seasonings to the sauce for a more delicious flavour. Before serving, sprinkle shredded cheddar cheese on top and cover to allow the cheese to melt.

How to make crockpot chicken and stuffing

Place seasoned chicken at the bottom of a slow cooker. Vegetables and stuffing are on top. Mix the soup, soup and milk. Add to the slow cooker. Cook (the complete recipe below).

leftovers

Place the filling in the remaining crockpot chicken and covered container in the fridge and stuff it for up to 4 days. Reheat the portion of the casserole dish covered in foil in a microwave or oven. Enjoy a hot or cold-cold hearty sandwich, as a lunch for a simple job, a lunch you’ve worked at a wrap, or in addition to pita bread.

Serve with chicken and stuffing…

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Crockpot Chicken and Stuffing

Crockpot Chicken and Stuffing is an easy and pleasant one-pot meal with soft chicken, vegetables and delicious stuffing.

Preparation time 9 Min Min

Cooking time 3 time time

Total time 3 time time 9 Min Min

Cook ModePrevents the screen from getting dark

Place the chicken breast at the bottom of a 6-quart slow cooker. Season with garlic powder, onion powder, salt and pepper.

Layer the frozen vegetables on top and mix with the dried stuffing.

In a medium bowl, whisk the chicken soup, soup and milk cream. Do not pour into the filling or stir.

Lower for 3-4 hours or until the chicken is tender and cooked.

Shredded chicken or act as an entire breast.

For elaborate filling, add soup as you whisk the wet ingredients together.
To use homemade fillings, prepare the following fillings: For toppings, combine chicken soup with milk cream and do not add any soup. Spreads over homemade stuffing.
¼ cup butter
1 teaspoon poultry seasoning
½ cup of onion
2 ribs celery, dice
6 cups very dry pancube
Up to 2 cups of soup
In a medium frying pan over medium heat, until the butter, onion, celery and chicken seasonings are softened. Mix the pan cube and onion mixture in a bowl. Stir in the soup little by little at a time until the filling is wet and soaked.
Fill the remaining chicken and stuffing in an airtight container in the fridge for four days.

calorie: 342 | carbohydrates: twenty oneg | protein: 43g | fat: 10g | Saturated fat: 3g | Polyunsaturated fat: 2g | January Saturated Fat: 3g | Trans Fat: 0.02g | cholesterol: 118mg | sodium: 1154mg | potassium: 931mg | fiber: 4g | sugar: 2g | Vitamin A: 4870iu | Vitamin C: 12mg | calcium: 84mg | iron: 2mg

The nutritional information provided is a quote and will vary based on the cooking method and the brand of ingredients used.

course Chicken, main course, slow cooker

cooking Americans

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