Ingredients
Scale
- 3 lbs Boneless skinless chicken breasts (approx. 6 large breasts)
- 1 box (12 oz) Herb-seasoned stuffing mix
- 2 cans (10.5 oz each) Condensed cream of chicken soup (low fat optional)
- 1 cup Low-sodium chicken broth
- 1 lb Frozen green beans
- 1 tsp Dried thyme
- 1 tsp Garlic powder
- Black pepper to taste
- Optional: Cranberry sauce for serving
Instructions
- Place the chicken breasts in a single layer at the bottom of your slow cooker. If the breasts are very thick, you can slice them in half lengthwise to ensure even cooking, but it is not strictly necessary for this “dump” recipe. Sprinkle the garlic powder, dried thyme, and black pepper directly over the raw chicken.
- In a small bowl, whisk together the two cans of cream of chicken soup and the chicken broth until the mixture is smooth. Pour this liquid mixture directly over the chicken breasts, making sure to cover every piece. This creates a poaching environment that keeps the chicken incredibly moist while forming a built-in gravy.
- Spread the frozen green beans over the top of the gravy layer. Finally, pour the dry stuffing mix over the very top. Do not stir! Keeping the stuffing on top allows the bottom layer of bread to soak up the savory juices while the top stays slightly textured. Cover the crockpot with the lid.
- Set your crockpot to “High” for 4 hours or “Low” for 7 to 8 hours. Once the time is up, use two forks to gently shred the chicken right inside the pot, mixing it slightly with the stuffing and gravy. The chicken should be tender enough to fall apart with minimal effort.
- Cook Time: 4 hours 5 minutes