Crockpot Chicken and Stuffing Recipe
Crockpot Chicken and Stuffing Recipe
I finally perfected my Crockpot Chicken and Stuffing Recipe! I say this because there’s a special technique you must do in order to stop the stuffing from drying out. I don’t like dry stuffing. I like light, fluffy and moist stuffing.
This recipe is easy but there’s an order to the ingredients to make it come out just right. This recipe has amazing flavor added to it also. Finally, finally, FINALLY!
UPDATE: We have converted this recipe for an Instant Pot too! Grab the Instant Pot Chicken and Stuffing recipe here. This will allow you to make this dinner in 18 minutes from FROZEN to DONE!
You might also be interested in this Keto Chicken Parmesan Recipe that we made in the crockpot! It’s absolutely delicious and super easy to make! Don’t let the “Keto” part fool you. You would not know this recipe is low carb! Even my non keto friends love it!
OH, and if you are looking for other amazing Crockpot recipes, you may want to bookmark this post. We’ve rounded up the Top 50 Best Crockpot Recipes EVER!
Oh and it past the “kid approved” test too! Melanie loves it! She is a foodie to the max and is rarely picky but she is not afraid to tell me if something does not taste good. I love her honestly. (She’s only 9)
Now I need to tell you about the crockpot that I use. You can see it in the photo below but I really need to tell you about it. This is the Hamilton Beach Stay or Go 6-Quart Portable Crockpot
that I purchased on Amazon almost 2 years ago. I use it often! I really like it because it’s a 6 quart that can cook lots of really big meals. I also like it because it has a lid that seals tight. This makes is awesome for taking meals on the go. I know they won’t spill. If, or when this crockpot goes out I already plan to buy another one just like it. It’s one of the best crockpots I’ve owned. I love it.
Since it’s almost Thanksgiving I would love to share our Turkey Brine Recipe. Once I learned how to Brine a Turkey I have never made it any other way. It’s the best technique I’ve tried on my turkey. I have a friend that has all sorts of allergies to food. She has to eat her turkey with no stuffing or no gravy. She swears she was a bit depressed about it almost. I made her my favorite brine turkey recipe and she says the turkey doesn’t need gravy or stuffing with it. It’s loaded with flavor and she is happy to eat it all by itself! I was most happy just to make her a bit happy!
Crockpot Chicken and Stuffing Recipe
INGREDIENTSÂ
- 4 chicken breasts defrosted
- 1 large can or Cream of Chicken Soup or two small cans
- 2 boxes of Stuffing mix
- 1 cup Sour Cream we used light
- 1 small package of frozen green beans
- Crockpot
- Non stick cooking spray
INSTRUCTIONS
- Spray the crockpot with non stick cooking spray
- Place the defrosted chicken breasts in the bottom of the crockpot as your first bottom layer.
- Next tear open two boxes of stuffing mix (we used the Stove Top Chicken flavor), pour the dry mix over the raw chicken.
- In a separate bowl, mix together the soup and sour cream. Top this mixture over the dry stuffing mix.
- The last layer will be the frozen green beans.
- Now add about 1 cup of water to the top of this mix.
- Cook on high for 4 hours or cook on low for about 7 to 8 hours.
- Tip: About 1/2 way between the cooking time use a fork to fluff the stuffing mix. This will allow the water to drop through the soup mix and create a steam to cook the stuffing. Add less water if you prefer a dry stuffing or add more water if you like it really moist.
Get the printable recipe below.
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Here’s a printable version of the Crockpot Chicken and Stuffing Recipe:
Crockpot Chicken and Stuffing Recipe
Ingredients
- 4 chicken breasts defrosted
- 1 large can or Cream of Chicken Soup or two small cans
- 2 boxes of Stuffing mix
- 1 cup Sour Cream we used light
- 1 small package of frozen green beans
- Crockpot
- Non stick cooking spray
Instructions
- Spray the crockpot with non stick cooking spray
- Place the defrosted chicken breasts in the bottom of the crockpot as your first bottom layer.
- Next tear open two boxes of stuffing mix (we used the Stove Top Chicken flavor), pour the dry mix over the raw chicken.
- In a separate bowl, mix together the soup and sour cream. Top this mixture over the dry stuffing mix.
- The last layer will be the frozen green beans.
- Now add about 1 cup of water to the top of this mix.
- Cook on high for 4 hours or cook on low for about 7 to 8 hours.
- Tip: About 1/2 way between the cooking time use a fork to fluff the stuffing mix. This will allow the water to drop through the soup mix and create a steam to cook the stuffing. Add less water if you prefer a dry stuffing or add more water if you like it really moist.
Nutrition facts are provided as a courtesy.
Be sure to pin this amazing chicken and stuffing recipe for later!
Here’s an idea for leftovers! You can warm it up in a waffle iron! It comes out with a light crisp on the outside! YUMMY!
This is how you make Chicken and Stuffing in the crockpot! You layer the ingredients just like this.
This photo has gone viral on Pinterest and lots of people have shared just how much they love this chicken recipe! It’s super easy but most of the comments talk about how tasty it really is!
This recipe was absolutely delicious and approved by the whole family! If you like this recipe, you should also check out our top 50 “really good” crockpot recipes post here. These types of recipes are really good for busy lifestyles!
Here’s a quick Crockpot Chicken and Stuffing Video to show you how we layered the ingredients.
Did you know you can make a Chicken and Stuffing Casserole?!! You can!! It’s easy to put together and just as tasty as this crockpot dinner recipe!
This recipe can be made with day-old bread that you turn into stuffing or you can use the box stuffing mix too. This recipe was made with bread that was left over and toasted in the oven with a blend of stuffing seasonings.
Someone asked me if I can make this recipe without cream soup. Cream soup is what makes this recipe extra special. The soup adds a level of flavor and moisture required to balance out this dish. You can make your own cream soup but I would definitely include it!
We’ve got an update to this recipe! We’ve added a layer of swiss cheese to the top of this casserole recipe and it doesn’t disappoint! It’s absolutely scrumptious! Just add the slices of swiss cheese at the very end of the cooking time.
Be sure to give it about 10 minutes to the cheese has melted and browned slightly! Of course, everything is better with cheese. You can add different types of cheese too! We prefer swiss personally.
This recipe also tastes pretty amazing when it’s served with a hot brown gravy! It completes this meal.
Would 1.54lbs of chicken work?
wow, never seen anything like this with a waffle iron, very creative recipe! I’ve seen some creative waffle recipes before but nothing will all of this stuff inside, so thank you for this recipe!
I made this for my husband and I and he loved it (so did I). I used one can of Cream of celery soup and added some sliced celery. It add to the flavor and made it taste more like Thanksgiving dinner. My husband said he wanted this at least once a week and that is big for him. Thanks
Carolyn what size cans did you use for the soup? It calls for a lare can or 2 small ones. I have 10 1/2 oz. cans.
I made this for dinner tonight and it was a major hit. My six year old son had two servings. He gave it an 11 out 10. Thanks for sharing!
That’s awesome!!! My kids enjoy it also.
I have made this recipe several times, and we like the flavor a lot. There are only two of us so I just use two chicken breasts instead of four. I do not cut down on any of the other ingredients. I cook this in my 4 quart crock pot and every time I make this my stuffing sticks to the crockpot. I don’t know why because I always use cooking spray. Perhaps my crockpot s too small, or cooking too hot?? I also seem to have trouble with the liquid not being able to penetrate past the sour cream/soup layer. Anyone else having this problem?
Otherwise, it’s a great recipe and probably just me.
I’m not sure what the problem is. Are the vegetables frozen? Frozen veggies have more water and this recipe requires water for the stuffing. If you are not using frozen veggies I would up the water. Here’s another tip. Instead of layering the ingredients I would combine the soup, sour cream and stuffing together before you put it in your crockpot. This will allow the moisture from the soup in every bit of the stuffing. Lastly, have you heard of crockpot liners? They are AMAZING for recipes like this. I use them often and they make for easy cleanup. This would help the your issue. Here’s what they look like: http://amzn.to/2j9kRQ6
Please, let me know how it goes for you.
Can i use frozen chicken?
Yes but the cooking time may end up being a bit longer.
I tried this for dinner today and it turned out excellent. Thank you for sharing. I’ll put this on my list.
Huge hit at my house. Made biscuits and applesauce to go with.
I know what is dinner for tonight. Any one pot meal works for me. Thanks for recipe.
Could I make the chicken and stuffing without sour cream?
Yes but you might up to water amount a bit more.
I really want to make this dish, but am curious if anyone has use Bone-In chicken breasts. Please let me know what you did if you have used this type of chicken versus boneless.
I did not use chicken breasts, rather drumsticks. The only other difference was I used frozen corn instead of green beans. Since the chicken had bones, I upped the cook time to six hours. It turned out very delicious and moist. My husband, the pickiest man on the face of the earth, raved about it.
I didn’t try it out yet but I imagine you can use the one with bones in it you just have to be careful
Wow, this is absolutely delicious! Put on at 9:36am, now 4:08pm and it’s ready to eat. Only too early for us so turning down to warm. Didn’t change a thing. Definitely a keeper.
I cut this in half and cooked it in a smaller crockpot and it made two meals for me. Love it. I bet you could use other frozen vegetables in it also.
***without stirring…sorry.
Your instructions mention stirring half way through the cooking time. I work full-time. Has anyone made this with the stirring and if so, how did it turn out? Otherwise, this looks like a no go for a weekday which is when crockpot meals are what I need.
I have made this many times on a week night after I get home from work – which for me is pretty late because I have a long commute to work. When you don’t stir half way through, the stuffing get’s pretty dry. But when I get home I stir it right away and by the time everyone is gathered and ready to serve, it’s usually just fine. Obviously, it is ideal to stir half way through for a moister stuffing, but I’ve had no complaints doing it the way I have been.
I actually forgot to stir half way through. About an hour before dinner time, I stirred it, and it turned out just fine.
Sounds delicious! Can I sub boneless chicken thighs for the breasts? Do I need to change the timing at all if I do?
I would check it sooner. I believe the chicken thighs will cook quicker than the chicken breasts.
Can i use canned beans? ( i hate frozen) cooking tonight 🙂
Yes but I would add a bit more water. Some of the moisture comes from the frozen beans. I’ve also found they keep their shape instead of get all mushy when you make it with the frozen ones instead of the canned beans. Both taste good though. I normally don’t like the frozen beans because they are too hard but they work perfectly in this recipe.
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. Turned out perfect!
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!
Can you use a bag of stuffing instead of Stove Top?
yes but I would add more seasonings.
This is LITERALLY my favorite recipe ever. 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 only have a 3qt. crockpot, should I cut this recipe in half or will I be alright?
This looks so good! I want to make it this week!
My crockpot is 3 1/2 quarts. I didn’t cut back and it worked just fine.
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. Used fresh frozen Trader Jo’s green beans (don’t normally care for green beans) but with this dish it was so yummy!
I had been taste – testing throughout. ..because this is new to me and I’m almost always skeptical. Half an hour before serving I added some French’s fried onions. 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 would just divide the ingredients in half.
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. We’ll see once it is done if we feel any tweaking is necessary to suit our family. Thank you so much for sharing!
Made this with Frozen broccoli and Loved it!
Am I the only one who this turned out terrible for? The chicken was dry and burnt on the sides. This was practically inedible. I subbed the 1 cup water for 1/2 cup chicken stock 1/2 white wine. Other than that, followed to a “T”. Total bummer. It did smell great though.
White wine typically evaporates faster then water so I’m sure with half your liquid evaporating faster then it’s “supposed” to (being as it was supposed to be water) that may have been what caused it to burn/dry out. Just a thought…maybe try the recipe as is…no tweaks…? It’s delicious!!
Kaitlyn:
Stick with broth/water initially, then add the wine approximately 1/2 – 1 hour prior to serving!
Try placing a layer of frozen chopped onions and vegetables under the chicken and pour the cup of stock / water in before putting the soup / sour cream mixture.
Can’t wait to try!
if you needed to make a larger portion of this recipe, could you just double everything?
I wouldn’t. I have a pretty big crockpot but it almost filled to the top. I can’t see doubling this recipe in the same crockpot.
Was just wondering if I could substitute turkey breast instead of the chicken? I am thinking I could use this recipe for Thanksgiving!
Yes! I don’t see why not. Let me know how it comes out.
i just saw stuffing with cranberries i it , i think it would be great with the turkey
I would love to try this recipe with Turkey. I am trying the chicken recipe now and I can’t wait. This would be great around Thanksgiving time instead of leftovers.
Made this on this first really cold day of fall. It was delicious! 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! Its so yummy. 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!
Thanks
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 spread The soup/stuffing mix on top of the chicken in the same dish and usually pour a little across the top. I bake it on 375 until the stuffing browns a little on top (about 30 -45minutes)..
I haven’t tried to do it all in the crockpot but I thought you could and I was looking for a one pot way to skip so,e steps tomorrow. Can’t wait to try it and will update
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. I’m not one for casseroles or all in one meals but that was really good. Definitely a must have for a cold fall night 🙂
If I double this recipe, should I keep layering the ingredients, or just double it, and put in like the original recipe?
Can I cook this on low for 6 hours so the chicken doesn’t dry out? I just tried a chicken recipe in the crock pot the other day, it called to cook for 8 hours on low and the chicken was so dry we really didn’t want to eat it. I’d hate for that to happen again..
If you are cooking just chicken I would make sure to add a small amount of liquid so it doesn’t dry out on you.
Oh goodness, I made this chicken crockpot dish tonight for dinner, and it is DELICIOUS-wow-didn’t change a thing in the recipe, bought everything the recipe called for. My only regret is that I didn’t double up! We finished dinner, and there’s no left overs for me to take tomorrow.
This recipe looks really good! I would have to leave out the green beans, though. My hubby doesn’t like them.
I did corn it was yummy
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? Thanks so much!
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…..we can’t wait to try more of your recipes!!
p.s.–I only had one cream of chicken soup, so I used that plus a can of cream of mushroom, and it was fantastic!
Awesome! I love that! Thanks for sharing!
I made this tonight and it was awesome! I just added some poultry seasoning on top of the chicken. And when I stirred it up, the chicken shredded on its own, and that’s when I knew it was gonna be great! Thanks for sharing this, will make again 🙂
I saw this on pinterest. I made this tonight and followed the recipe and directions exactly. It was great! My husband and son loved it! Thank you!
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.
Thank you 🙂
Yes, I would check it after a couple hours.
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. I used low sodium cream of chicken and a cream of broccoli it was AMAZING!
Delicious! I didn’t have any sour cream on hand so I just added some milk with the condensed soup. Next time I will add some more veggies.
If I use 5 frozen chicken breats, do you think I can get away with cooking for 8 hours on low?
yes! I’ve done it before but they don’t recommend it.
Could you use other frozen veggies in this? Like peas or or corn or even broccoli?
yes!
Could I use pork chops instead of chicken?
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. Plus a handful of seasonings (garlic/salt powder, pepper and parsley) and an extra 1/2 cup water. Tastes fantastic. Think next time I’ll get the low sodium stuffing or soup as it is borderline too salty, fortunately my wife is Cajun and likes her salt. Easier to add if you want. Also I’d go the 6 hour route, at 4 the chicken was just starting to be pull apart (might be because of everything I added) so I had to chop a little for my son. But have to say I’m real happy with the outcome. Tastey!
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. Guess it depends on one’s crockpot.
When you mix the soup with the sour cream do you add the water to the condensed soup first?
No water is added for the soup. You will get enough water from the frozen veggies.
Jennifer, what are your thoughts on fresh green beans since it’s summer and they’re so plentiful. Thanks for putting this up, I can’t wait to make it!
I would totally use fresh green beans. I would probably add a 1/4 cup water to compensate for the water in the canned beans though. 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? Does it freeze well? I live by myself and love the convenience of a slow cooker but couldn’t possibly get through this much food without freezing it. Thanks! 🙂
Ours is usually gone pretty quick but we are a big family. Anyone else freeze it?
I’ve not tried this particular recipe but I’ve frozen similar crockpot chicken recipes. The stuffing might be mushy after freezing and thawing, but I think it would be fine. I also cook for just me and most recipes are not designed for one person use so I freeze a lot of things.
Do you just sprinkle the stuffing seasoning mix over the bread crumbs?
Yes!
We made this last night for a dinner party and it was stunning, the stuffing mix over the bread crumbs was something that I had not thought of. We have been using chicken in our women’s group so this recipe was a real winner. Chicken is fantastic for the body.
Are you subbing breadcrumbs for 1/2 the stuffing mix or as an addition? If addition, how much more? And finally, fresh breadcrumbs or dried? I like this idea since the mix I am using is for cornbread stuffing. When I make stuffing from scratch, it is half cornbread, half bread. Thank you!
I’m wondering if a whole cut up chicken would work if skin was removed?
Yes! I would think it would.
This was so good! Our whole family loved it, I didn’t make any deviations. I can’t wait to make it again and again! Thank you for such a great, easy, simple, affordable crockpot recipe!
I made this with plain nonfat greek yogurt instead of sour cream. It was delicious and I calculated it to be only 378 calories per serving
Awesome Idea!!! I’m gonna have to try that next time! Thanks for letting me know Deedee!
I used Greek yogurt when I made this and it was very good. Has anyone figured out how to reduce the salt. I feel it’s a little too salty. Maybe if there is an ingredient that could be used instead of cream of soup. Just looking for suggestions.
There are low sodium soups available. I used to love regular cream of chicken soup, but now-a-days it’s too salty for me, but I believe there’s a low sodium version and I think there was also a cream of chicken and mushroom version that was less salty.
Fixed this for dinner tonight. It was amazing!!!!! Definitely adding it to our monthly menu!!!
I made this for supper tonight and it was a big hit!! I did not have frozen green beans, but had box of frozen mixed vegetables, so used that instead!! The aroma filled my kitchen and my family couldn’t wait until it was done, so they could try it!! I suggest using a slow cooker liner (as did someone in a another person)….it makes clean up so easy, plus I put the liner in a bowl with leftovers (if any) and into the frig!! Thank you so much for this delicious recipe!!
Condensed soup?
yes
Pinned this from Pinterest and made it tonight. It was delicious. I followed the recipe and was able to fluff the stuffing an hour before it was supposed to be done. I also stirred in chicken broth because we like our stuffing more moist. A super easy recipe for a weeknight. Thank you!
making this recipe right now. I did add celery and onions to this, as when I make homemade stuffing I add that to it. will let you know how it taste when done
I couldn’t fit the green bean into my crock pot (I know! I need a bigger one!!) will the missing veg mess with the cook time/moisture level?
I do get a bit more water with the frozen veggies. I would add a 1/2 cup water if I were you.
Making this tomorrow. I am substituting frozen broccoli! Can’t wait to taste the end result!
I made this yesterday with the exception I did not use the green beans and I did not use sour cream. I mixed my soup with about 1 cup of milk. I seasoned my chicken breast with 1 pack of dry Italian Dressing and used 1 bag of Seasoned Stuffing and about 1/3 to 3/4 cup of water to combine with the stuffing and since I did not have cream of mushroom soup, I used cream of chicken and add 1 large can of mushrooms to it. It was delish and lots of praises.
Could this be put together the night before, kept in the fridge, and then cook it in the morning? Or is that too much of a health/safety issue?
I don’t think I would put raw chicken with the other ingredients for that long. It really only takes about 5 minutes to through it together and set it to cook.
When it comes to the studying, do you just put in the dry breadcrumbs and leave out the seasoning pack that comes with it? Or do you add both?
I would add the seasoning too!
I am making this right now, but had a TOTAL PREGNANCY BRAIN moment and cooked my chicken in the stove and once they were done, I put it all together like the recipe says(On High) Should I cook for 2 hours or 4? Should I add water/chicken broth throughout the cooking process?
Is it possible to use cream cheese instead of sour cream?
My first thought is yes because they both do basically the same thing. Give it a try! I would!
Made this tonight for supper. Fantastic!! The chicken was so moist it shredded itself as I took it out of the crockpot. Thank you for sharing!
If you are not around to fluff the stuffing…how will that affect the end result? What do you recommend for someone who will not be home during the cook?
You can fluff it just before you serve it. That will work too
Anyone know the weight watcher points would be per serving?
I used crockpot liners in my crock – major clean up saver!! I will have to try this recipe!!
This recipe is so good! I do not use sour cream…I add water or broth throughout as needed throughout the cooking and it turns out super moist!
Do you have to use frozen green beans or can you use canned green beans?
You can use either. You may want to add a little bit more water or chicken stock to substitute the water from the frozen green beans though.
I typically use frozen chicken breast. I skip the defrosting process 😉 will it mess up the recipe if I use frozen chicken breast?
Yes! You can skip the defrost process! I’ve done that before too!
If I skip the defrosting process, how long does this need to cook? Does it add a couple of hours onto the cooking time?
I would used cream of Mushroom to give an earthy flavor, and chicken stock instead of water! Sounds delicious can’t wait to try. Also lady with the sour cream issue, try mayo.
This looks very good. What could I use instead of sour cream? My husband and son will not eat sour cream. Could I use frozen corn instead of the green beans?
The sour cream helps keep the stuffing moist. I haven’t tried anything else. Anyone else?
Just use a third can of soup.
Maybe use the sour cream anyways as its mixed with the soup and they will never know 😉
Brandy, once you mix it all together, they’ll never know.
Do you think it would cook for the same amount of time if I used boneless chicken breast? I am looking to make this for 6 people, so that would be easier than trying to fit enough chicken on the bone in the bottom of the crock pot.
I used boneless.
Could I cut this recipe in half or do you think it would burn? I hope that doesn’t seem like a dumb question; I’m new to using a crockpot!
Not a dumb question at all. No, I don’t think it would burn if you check it in about 1/2 the cooking time.
This looks great. Just for a little clarity, how many ounces of soup are needed? The family sized cans aren’t sold at my grocery store. Also, how big were the chicken breasts?
Thanks!
You could use 2 of the small cans 10.5 oz or one of the big ones. I used 4 large sized chicken breasts for my recipe. They covered the whole bottom of the crockpot (the photo shows this so you can get a better idea).