Crock Pot Chicken Breasts With Stove Top Stuffing
This is such an easy recipe that the whole family will love! I usually have all the ingredients on hand. The seasoning in the Stove Top cooks right into the chicken and your home will smell amazing! My 2 year old and picky husband leave their plates clean every time I make this dish!
- Ready In:
- 6hrs 10mins
- 4 boneless skinless chicken breast halves
- 4 slices swiss cheese
- 1 (10 1/2 ounce) can condensed cream of chicken soup
- 1 (10 1/2 ounce) can condensed cream of mushroom soup
- 1 cup chicken broth
- 1⁄4 cup milk
- 2 -3 cups Stove Top stuffing mix, dry
- 1⁄2 cup melted butter
- salt and pepper
- Place chicken breasts in crock pot. Pour chicken broth over chicken breasts. Season chicken with salt and pepper. Put one slice of swiss cheese on each breast.
- In a separate bowl, combine both cans of soup and milk. Pour soup mixture evenly over chicken breasts. Sprinkle stuffing over entire top of dish. Drizzle melted butter on top of stuffing. Cook on low for 6-8 hours or on high for 4 hours.
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I agree that it was a runny soupy mess...BUT I WILL make it again because it tasted good and I liked that I could cook the chicken & stuffing at the same time. Next time I'll use more broth and LESS soup. With about 15 minutes left, I laid fresh asparagus on top and let it steam--it turned out perfect! I'll also adjust so it has far less sodium.Reply
I have one of the all time pickyest eaters and she is so very set in her ways. She likes things to stay the same day in and day out. She's my elderly mother. But I've been shaking things up and making something new every day for about 2 months now. This is a keeper. We both enjoyed this. Thing is I started cooking this Friday morning and then we received a late invitation to our best friend's house. I went ahead finished this recipe then stuck the whole crock pot into the refrigerator until Saturday at dinner time. A full 24 hours later. I took it out of the crock pot and put it in a 400 degree oven to warm up. It was still awesome. I can only imagine how much better it would have been had we been able to eat it the same day it was made. Thank you for posting. We will be having this againReply