Chicken is the most common type of poultry in the world.[1] Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just “chicken“) and chicken eggs have become prevalent in numerous cuisines.
Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat.[2]
The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, making them outnumber humans more than two to one.[3]
Crock Pot Chicken and Stuffing (Also Instant Pot Friendly!)
Once the chicken timer goes off, turn the quick release valve on the pressure cooker and wait for the steam to escape. Press the cancel button to turn the off the unit.
Open the lid and ensure that chicken is fully cooked. You’ll notice a lot of moisture at the bottom, this is needed for the stuffing to cook.
If using frozen green beans, place them on top of the chicken, seal the pressure valve, and press the “manual” or “pressure cook” button again and set the timer for 2 minutes. Release the valve, let the steam escape, and then add the stuffing on top. (If using fresh green beans, add them at the same time as the stuffing.)
Replace the lid and seal the pressure valve. Press the “manual” or “pressure cook” button and set the timer to 4 minutes. This will heat up the stuffing. (Since the stuffing will absorb the moisture, the pressure cooker won’t steam again.)
Once finished, release the valve once more and let the steal escape. Remove and serve!
Sprinkle the frozen green beans on top. Season again with one teaspoon garlic powder and a bit more salt and pepper.
Cook on high for 4 ½ to 5 hours. Chicken temperature should be 165f degrees when fully cooked.
Then dig in!
Notes
If you’re chicken breasts are on the smaller side, you can add in an extra one. Also, you can substitute the water in this for milk for a creamier filling.
This Crockpot Chicken and Stuffing isn’t winning any beauty awards, but it sure makes up for it in taste. The flavors of this dish remind me of a Thanksgiving dinner, but made with chicken and perfectly acceptable to enjoy all year round – and should be!
Coat a 6 quart crock pot with nonstick cooking spray. Add chicken breasts in a single layer.
In a small bowl whisk together the salt, pepper, garlic powder, and Italian seasoning; sprinkle the mixture on both sides of the chicken.
Top the chicken with the green beans and stuffing mix.
In a medium mixing bowl, combine the cream of chicken, 1 cup of chicken broth, sour cream, and butter. Pour the mixture over the stuffing. Don’t stir.
Place the lid on the crock pot and cook on high for about 4 to 5 hours or low 6-7 hours (or until the chicken registers 165 degrees F on an instant read thermometer – don’t over cook or the chicken could end up dry.)
Gently stir the stuffing mixture with a fork to fluff it up. If the mixture seems dry, mix in the additional 1/4 cup of chicken broth.
Divide onto individual plates and dig in!
Notes
Green beans. Fresh or frozen green beans can be used instead of the canned. If using fresh, you’ll want about 2 cups, cut into 1-inch pieces.
Add in other vegetables. Feel free to add in 1 cup of other vegetables. Either one of these or a combination: diced onion, diced celery, corn, or frozen peas and carrots.
Use a different soup – Swap out the cream of chicken soup for cream of mushroom soup or cream of celery, if preferred.
Prepare crockpot with cooking spray. Season chicken with salt/pepper and place in the bottom of a crockpot.
Next, top chicken with 1 box of stuffing mix.
In a separate bowl, mix together condensed soup, sour cream and water. Spread mixture over stuffing.
Place green bean on top. Cover and cook on HIGH for 4 hours. If you need a longer cooking time, you can do LOW for 6 hours, but I recommend the high setting
Tips Tricks
If you prefer to not use sour cream you can substitute it for plain Greek yogurt.
To ensure your chicken and stuffing does not stick to the crockpot you might want to lightly spray your crockpot prior to adding your ingredients.
If you prefer a crispier stuffing, remove the lid for the last 30 minutes of baking, this removes some of the condensation in the crockpot.