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I made it using frozen peas. I would think that canned veggies would be pretty mushy since they tend to be more mushy than frozen right from the can. I love this recipe. I added chopped celery to the stuffing mix and a little chopped onion and used organic chicken broth in place of water. I followed this recipe almost exact. I used savory herbs stuffing mix, a little extra water and pepper.
It turned out delicious. I had biscuits on the side and it was a hit! I can now have Thanksgiving dinner all year round and in less than 15 minutes also making sweet potatoes for the side! Thank you, thank you, thank you! I made this the other night and it was fantastic! Will def be a staple in my cooking schedule!
Going to try the yogurt next time for a lower calorie version. I did use one small can of cream of mushroom and one small can of cream of chicken. I also put McCorminck Montreal chicken seasoning on the chicken breasts before putting them in the crockpot for added flavor. I had been taste — testing throughout. It would have tasted ok before, but the after was amazing. I was just wondering if you have any tips for scaling down the recipe. I have a mini crock pot and my roommate is a vegetarian so I usually make mini crock pot meals but in not sure how to shrink this recipe.
It looks so good though. I am making this as we speak. I just got to the halfway mark and it is looking fabulous. I did prepare this recipe as directed and, so far, have no regrets.
Initially, I thought I should have doubled up on the veggies. Thank you so much for sharing! Am I the only one who this turned out terrible for? The chicken was dry and burnt on the sides. This was practically inedible. It did smell great though. Just a thought…maybe try the recipe as is…no tweaks…? I have a pretty big crockpot but it almost filled to the top. Was just wondering if I could substitute turkey breast instead of the chicken?
I am thinking I could use this recipe for Thanksgiving! I would love to try this recipe with Turkey. This would be great around Thanksgiving time instead of leftovers. Made this on this first really cold day of fall. Hit with the whole house. I added a little cranberry sauce as a relish……awesome. I make this all of the time in the oven! I use cream of mushroom soup not cream of chicken and I add two packets of Lipton onion soup mix!! It makes it extra amazing!!! I am trying it now in the crock pot for the first time!
Thanks for the idea! Kristy — what is your recipe for making this in the oven? What temperature and for how long. I will have something else in the crock pot on the day I want to make this so if it works well in the oven I will give it a try! I have made this in the oven as well. Not with chicken breasts though because I use the stock created after baking the seasoned chicken wings in a deeper dish with just a little chicken stock on the bottom season your chicken breast to taste..
Bake the wings until they begin to brown. In a large bowl combine 1 can of soup, dry stuffing, and the stock from the chicken plus any additional to get close to the amount suggested on the box.
I bake it on until the stuffing browns a little on top about 30 minutes.. I made the recipe a followed it step by step. Then I read the comments and saw that you need to add bread crumbs. When do you add them and how much? I JUST got done eating this. Used cream of mushroom instead and used canned green beans.
If I double this recipe, should I keep layering the ingredients, or just double it, and put in like the original recipe? This recipe looks really good! I would have to leave out the green beans, though. Great recipe but I replaced the canned soups with my own cream sauce and cooked mushrooms to control the sodium level.
Sorry, I missed the part about how much bread crumbs. Do you substitute them for the second box of stuffing or do you add the bread crumbs too? I made this tonight for dinner. The only change I made was using boneless chicken thighs. I use them because they never dry out in the crockpot. Unlike other comments I did not feel it was to salty, I used healthy request cream of chicken soup so that may be why.
This will definitely be in my crockpot recipe rotation! Just wanted to tell you that this recipe rocked our socks off!! We rely on crock pot recipes during the busy week, and this one is now on our repeat list. Thank you for sharing it….. I made this tonight and it was awesome!
I just added some poultry seasoning on top of the chicken. I saw this on pinterest. I made this tonight and followed the recipe and directions exactly. My husband and son loved it! I am wondering if i cut the recipe in half do i also need to adjust the time it cooks.
I was planning on using the low setting instructions. I am not fond of chicken breasts in the crockpot. I think I am going to try this in the oven, and maybe cut it in half as ot is only me. It really sounds good! I loved it but instead of green beans I used peas, corn, carrots, potatos, broccoli and onions. Next time I will add some more veggies. Made this tonight but added a few items as we love our veggies in this family. Added a chopped onion below the chicken, frozen carrots and fresh sliced mushrooms on top.
Easier to add if you want. Tried this recipe this evening and we enjoyed it, however it was a little bit too salty. I cooked it for a little over three hours, the first hour on high and the remaining time on low and it was definitely over done.
Chicken was dry and stuffing too mushy. I would totally use fresh green beans. Let me know how it comes out! When mixing the soup do you add water or milk to it or do you just mix the can with the sour cream? Has anyone frozen the leftovers?
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