The first time I discovered this recipe on Pinterest, I was immediately drooling. It looked like one of those dishes that you can’t wait to get home to. The creamy chicken, the hearty stuffing and soft green beans. MmmmMmmm. Comfort food at its best. Yes ma’am! There was only one problem… Each and every recipe version of the recipe I found called for condensed cream of chicken soup and a box of boxed stuffing.
No sir! No thank you! I will not take my chicken and stuffing with a side of high fructose corn syrup and hydrolyzed soy protein. What ARE those!
But then I started thinking… How can I create this delectable dinner without all the added preservatives?
Well, think I came up with a pretty good solution. It takes a little extra work, but your stomach and your body will thank you. Also of note is that Colby “The Cheese” devoured this and asked me to make it again next week! Cha Ching!
Lets start with our key players:
As you can see the cream of chicken soup I used was Health Valley Organic. It was in the soup aisle at my supermarket. The ingredients were legit. Aka I could pronounce all of them. “But it’s not condensed?!” Yeah, I know. Thereby making the chicken creamier and not dried out. Oh, and p.s., you don’t need to add any water! Double Cha Ching!!
Okay, let’s start by making our “stuffing”…
Start by using 4-5 slices of good quality, whole wheat, day old or stale bread. If your bread is fresh just stick it in the toaster on a low setting once or twice so it gets dried out and crispy. For this recipe, I took the opportunity to get rid of those knobby ends.
Break up the bread into small chunks and place them in one later on a cookie sheet.
Bake the breadcrumbs at 250 degrees for 15 – 20 min. You don’t even have to wait for the oven to pre-heat. Just throw them in there because the whole point is to dry them out.
Once they are dry and crispy, put them into a bowl. You can crumble any larger pieces. To the crumbs add 1 tsp each of poultry seasoning, garlic powder, onion powder and dried parsley.
Mix the seasonings into the breadcrumbs. You can cover and set this aside for as long as you would like, even overnight, until you are ready to assemble the crock pot.
When you are ready to assemble the crock pot, start by placing 4 chicken breasts in the bottom of the insert. Liberally salt and pepper the chicken.
Sprinkle the seasoned stuffing mix over the top.
Next, mix the cream of chicken soup and 8 oz of sour cream in a bowl.
Pour over the stuffing and spread out evenly to coat.
Next, pour a 15 oz bag of frozen green beans over the top.
Cover and cook on high for 4 hours or on low for 6 hours. If you must cook this for 8 hours make sure to chicken is FROZEN or it will dry out.
- 4 - 5 slices whole wheat bread, preferably stale
- 4 chicken breasts (about 1.5 - 2 lbs)
- Organic cream of chicken soup (I used Health Valley Organic)
- 8 oz sour cream
- 15 oz bag frozen green beans
- 1 tsp each poultry seasoning, garlic powder, onion powder, and dried parsley
- Kosher salt and pepper
- Pre-heat oven to 250
- Tear the bread into small chunks and bake for 15 - 20 min or until the bread is very dry and crumbly.
- Add the bread to a bowl breaking up any larger chunks. Add the seasonings and toss. Set stuffing aside until ready to assemble crock pot.
- Place chicken in bottom of crock pot and generously salt and pepper.
- Sprinkle stuffing over chicken.
- In a separate bowl, mix the soup and sour cream until combined. Pour over the soup mixture over the stuffing and chicken and spread out evenly.
- Toss the frozen green beans over the soup evenly to form a top layer.
- Cook in the crock pot for 4 hours on high or 6 hours on low.
- Break up the chicken a bit and serve with a salad.
- If your bread is fresh, you can toast it on a low setting once or twice or bake for longer.
- Also, if you must cook this for 8 hours make sure your chicken is frozen or it will dry out.