Crockpot Chicken and Stuffing

• servings: 6 servings
• active time: 10 minutes
• total time: 7 hours 10 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 519 kcal
• Total Fat: 23 g
• Saturated Fat: 10 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.3 g
• Cholesterol: 160 mg
• Sodium: 1349 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 46 g