Crockpot Chicken and Stuffing

• 分量: 6 servings
• 調理時間: 10 minutes
• 総時間: 7 hours 10 minutes

材料

4 boneless skinless chicken breasts (2 ½ pounds)

2 cans cream of chicken soup (10.5 ounces each)

½ cup sour cream (122 grams)

¼ cup diced white onion

1 tablespoon dried parsley flakes

1 box chicken stuffing mix (6 ounces)

¼ cup salted butter

Fresh parsley (for garnishing)

手順

Place the chicken breasts in a 6 quart slow cooker liner.

Pour the condensed cream of chicken soup over the chicken breasts.

Add the sour cream and use a rubber spatula to gently swirl the soup and sour cream together.

Sprinkle the diced onion and dried parsley over the top.

In a small bowl, toss together the dry stuffing mix and melted butter. Sprinkle evenly over the top.

Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.

If desired, uncover the last 45 minutes of cooking so that the stuffing firms up a little. It won’t be a “crispy” stuffing topping, but can help the texture. This isn’t necessary though and tastes just as good without.

Season with salt and pepper and serve with mashed potatoes and a vegetable.

Store leftovers in an airtight container in the fridge for up to 3 days.

栄養

• カロリー: 519 kcal
• 脂肪総量: 23 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 9 g
• トランス脂肪: 0.3 g
• コレステロール: 160 mg
• ナトリウム: 1349 mg
• 炭水化物総量: 30 g
• 食物繊維: 1 g
• 糖質総量: 4 g
• タンパク質: 46 g