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CROCK POT CHICKEN & STUFFING 

3-4 LARGE (Dolly Parton size) boneless, skinless chicken breasts, sliced in half horizontally if really thick
1 tablespoon FRESH chopped parsley
1 can of Campbell’s cream of mushroom soup (see notes)
8 ounces sour cream – I use Mexican sour cream, but not sure if it’s available everywhere
6 ounce box Stove Top stuffing mix
1/4 + 3/4 cup homemade chicken bone broth
1 LARGE shallot, chopped
1 1/2 cups FRESH Green Beans (frozen works in a pinch – see notes)
1 1/2+ cups baby carrots (1 small bag)
2 stalks celery, chopped

• Whisk together the soup and ¾ cup broth mixture together with the stuffing mixture.
• Add the onions and celery.
• Generously season the chicken breasts with salt and pepper.
• Pour 1/4 cup broth on the bottom of your slow cooker and lay chicken breasts in a single layer, if possible.
• Add stuffing mixture on top of chicken.
• Add green beans and carrots last on top of the stuffing.
• Cook on low for 6-8.
  

NOTES:

• You can use any condensed cream soup you have on hand. I often use cream of broccoli or potato if that’s what I have on hand and you get an enhanced flavor profile.
• You can use any vegetable combination you like. If I’m out of green beans, I use peas or peas and carrots.
• You could cook this on high for 3-4 hours, but I find the chicken stays MUCH moister when cooked on low.
• If you slice your chicken breasts horizontally, layer chicken, stuffing, chicken, stuffing before adding the veggies. You can even chicken the chicken pieces for more of a stew consistency.