Ingredients
- 2 pounds chicken breasts
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 2 cups green beans fresh or frozen
- 2 (10.5 ounce) cans of cream of chicken soup
- 1 (6 ounce) box stovetop stuffing mix
- 6 tablespoon butter melted
Instructions
- Place the chicken into the slow cooker and add the garlic, Italian seasoning and chicken broth.
- Add the green beans to the slow cooker.
- Spread the cream of chicken soup over the top.
- Evenly spread the stuffing over the top of the casserole and pour the melted butter over the top. Don’t stir, you want this to be in layers so the stuffing stays dry.
- Cover and cook on low 5-6 hours or high 2-3 hours.
Notes
Chicken thighs or tenders can be used if you prefer.
Swap out the green beans for frozen mixed veggies or broccoli if you want.
Cream of chicken soup is most common, but cream of mushroom or cream of celery can also be used for a different flavor.
Leftovers keep well in the refrigerator for 3–4 days. Reheat in the
All slow cookers cook slightly differently, If your stuffing seems to be getting too wet for your liking, prop the slow cooker lid ajar for the last hour to let the steam escape.
Nutrition
Serving: 1servingCalories: 335kcalCarbohydrates: 8gProtein: 34gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 128mgSodium: 572mgPotassium: 599mgFiber: 1gSugar: 1gVitamin A: 506IUVitamin C: 2mgCalcium: 28mgIron: 1mg
