Slow-cooker Chicken and Stuffing with Green Beans (plus bonus cranberry sauce recipe)
So, you aren't traveling for Thanksgiving. Your family is small, and you don't want to cook a huge turkey and all the trimmings but still want a taste of the holidays. This really easy slow-cooker recipe hits the spot. It takes less than 5 minutes to prepare, 4 hours to cook, and really is very tasty. The recipe feeds 4, and can be doubled if using a 6 quart crock. A recipe for homemade cranberry sauce follows.
When preparing, note the recipe calls for frozen whole green beans. I would suggest using fresh green beans instead. The frozen ones have a tendency to get a little mushy in the slow-cooker. If you have to use frozen, then consider adding them for the last 1-2 hours of cooking to avoid overdone beans.
SLOW-COOKER CHICKEN AND STUFFING with GREEN BEANS
Ingredients:
1.5-2 lbs chicken breasts or tenders
1 6 ounce box stuffing mix
1 can cream of chicken soup
1 12-16 ounce package frozen whole green beans, or 1 lb fresh green beans with ends trimmed
1/2 cup sour cream
3/4 cup water
salt and pepper
Directions:
1. Spray the crock generously with cooking spray.
2. Layer the chicken breasts on the bottom, salt and pepper (light salt, generous pepper).
3. Sprinkle the stuffing mix over the top of the chicken.
3. Mix together soup, sour cream and water. Pour over the stuffing and spread evenly.
4. Spread green beans atop the soup mixture. If using frozen, wait until the last hour or so of cooking.
5. Cook on high for 4 hours. It looks a little gross, so if you don't like your green beans mixed in, just place them over to the side instead of across the top in order to serve them separately.
HOMEMADE CRANBERRY SAUCE:
I buy several bags of cranberries when they're on sale this time of year, and keep them in the freezer for making this cranberry sauce, or for baking muffins and cranberry bread (recipes coming soon). This recipe can also be made subbing 1/2 cup orange juice for part of the water, and adding a bit of orange zest in place of the apples.
1 12 ounce package fresh cranberries
1 medium Granny Smith apple, peeled and chopped
1 cup sugar
3/4 cup water (or 1/2 cup OJ and 1/4 cup water)
1/4 tsp cinnamon
1/4 tsp salt
1. Combine the water, sugar, cinnamon and salt. Bring to a boil and stir until sugar is dissolved.
2. Add the cranberries and apples.
3. Cook until cranberries are popped and the sauce is thickened about 8-10 minutes.
4. Remove from heat, cool for 15 minutes and pour into canning jars or a container. Refrigerate.
This can be made several days ahead of time, or the same day. Allow to cool before serving.
When preparing, note the recipe calls for frozen whole green beans. I would suggest using fresh green beans instead. The frozen ones have a tendency to get a little mushy in the slow-cooker. If you have to use frozen, then consider adding them for the last 1-2 hours of cooking to avoid overdone beans.
SLOW-COOKER CHICKEN AND STUFFING with GREEN BEANS
Ingredients:
1.5-2 lbs chicken breasts or tenders
1 6 ounce box stuffing mix
1 can cream of chicken soup
1 12-16 ounce package frozen whole green beans, or 1 lb fresh green beans with ends trimmed
1/2 cup sour cream
3/4 cup water
salt and pepper
Directions:
1. Spray the crock generously with cooking spray.
2. Layer the chicken breasts on the bottom, salt and pepper (light salt, generous pepper).
3. Sprinkle the stuffing mix over the top of the chicken.
There's chicken under there, I promise.
3. Mix together soup, sour cream and water. Pour over the stuffing and spread evenly.
4. Spread green beans atop the soup mixture. If using frozen, wait until the last hour or so of cooking.
Place the green beans on the sides if you'd prefer them to be served separately.
5. Cook on high for 4 hours. It looks a little gross, so if you don't like your green beans mixed in, just place them over to the side instead of across the top in order to serve them separately.
HOMEMADE CRANBERRY SAUCE:
I buy several bags of cranberries when they're on sale this time of year, and keep them in the freezer for making this cranberry sauce, or for baking muffins and cranberry bread (recipes coming soon). This recipe can also be made subbing 1/2 cup orange juice for part of the water, and adding a bit of orange zest in place of the apples.
1 12 ounce package fresh cranberries
1 medium Granny Smith apple, peeled and chopped
1 cup sugar
3/4 cup water (or 1/2 cup OJ and 1/4 cup water)
1/4 tsp cinnamon
1/4 tsp salt
1. Combine the water, sugar, cinnamon and salt. Bring to a boil and stir until sugar is dissolved.
2. Add the cranberries and apples.
3. Cook until cranberries are popped and the sauce is thickened about 8-10 minutes.
4. Remove from heat, cool for 15 minutes and pour into canning jars or a container. Refrigerate.
This can be made several days ahead of time, or the same day. Allow to cool before serving.
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