Crockpot chicken and stuffing #crocktober @OurUrbanHomestead @Citygirl Homestead

4 boneless skinless chicken breasts,
1.5 Tablespoons Italian Seasoning
Salt/Pepper
10.5 oz. cream of chicken soup, low sodium
8 oz. sour cream,, (equivalent to 1 cup)
6 oz. box stuffing mix
¾ cup low sodium chicken broth
2 cups fresh green beans, See notes
Optional stuffing additions:
1/2 cup onions,, diced
1/2 cup celery,, diced
1/4 cup dried cranberries
1/2 cup crumbled sausage,, (cooked or raw)
2 teaspoons dry rosemary
Instructions
Note: There are 2 sections below, one for the Crock Pot Cooking Method, followed by the Instant Pot Cooking Method.
Crock Pot Method
Season the chicken with Italian seasoning, salt, and pepper. Place on the bottom of a lightly greased Crock Pot.
In a large bowl, mix together the soup, sour cream, stuffing, and *half* of the chicken broth.
Add the stuffing and green beans to the Crock Pot. (You can place them all side by side or layer the stuffing on top of the chicken, followed by the green beans.)
Cook on high for 4 hours, or on low for 6-7.
Serve with mashed potatoes, gravy, and buttermilk biscuits if desired.
If you’d prefer additional moisture, add the rest of the chicken broth, stir, and heat for an additional 10 minutes.
For firmer stuffing, leave the lid off the crock pot for the last 30-40 minutes of cooking. Use foil to cover the chicken to keep it moist.
You can also pop it in a 400 degree oven for 10-15 minutes to brown up the top.
Optional: Serve with gravy and mashed potatoes if desired.