Amish Chicken and Stuffing Slow Cooker 4 Ingredients. This is a soothing savoury bake that my aunt prepares every time we have a family get-together, rich, comforting, buttery, herby, and perfect for cozy gatherings.
Servings: 6
Ingredients
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2- lb chicken breasts, boneless, and skinless (or thighs)
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10.5 oz. cans of condensed cream of chicken soup (2).
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1 1/2 cups low sodium chicken broth.
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1 (12 oz) bag herb-seasoned dry stuffing mixture.
Amish Chicken and Stuffing: Directions
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Spray the inside of a 5 to 6-quart slow cooker with cooking spray or a thin layer of butter as an aid in cleaning.
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Put the raw chicken breasts (or thighs) on the bottom of the slow cooker in an even layer. It is ok that they intersect, but attempt to have them in a single or mostly single layer so that they can cook equally and even be shredded.
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Add the condensed cream of chicken soup and chicken broth in a medium bowl, and stir until well blended. This will form the savoury gravy that will make the chicken delicious and lubricate the stuffing.
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Add the mixture of the soup to the chicken in the slow cooker and pour in evenly over the chicken to ensure that each piece is covered. This makes the chicken tender and imparts to it that buttery, savory taste during the process.
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Sprinkle thoroughly the stuffing mixture which has been seasoned with the dry herbs on the chicken and in the gravy, evenly spreading it all over the surface in a deep layer. Not to shake; so that the stuffing can be on the top and take in the steam and some of the gravy and yet keep the bottom moist.
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Pour the rest of the mixture of the soup evenly on the layer of stuffing, concentrating on any of the dry areas. The bulk of the stuffing, however, you desire to be wet, without being waterfy–here and there some drier pieces will come to the surface, and will be toasted away a bit, giving that golden, more or less crispy feel.
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Cover the slow cooker with the top and cook on LOW between 5 and 6 hours, or on the HIGH between 3 and 3 1/2 hours, until the chicken inside is cooked, and the stuffing on top is golden and solidified. Attempting to open the lid when cooking will result in the stuffing not being properly steamed and browned.
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When the chicken is cooked, take two forks and shred or pull chicken in small chunks in the slow cooker, leaving it largely under the stuffing layer. Keep the stuffing layer down on the top as much as you can in order to have that appearance of a stuffed chicken under the golden, buttery top of bread.
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Fold downward slightly only the bottom of the stuffing into the gravy in case it appears too dry, leaving the topmost layer a little more intact and a little toasty. The object is a spongy, wet, crumbly stuffing, with a couple of bits of gold in the top, and a lot of warm yellow gravy beneath.
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Take a small taste of the chicken and stuffing and either add a pinch of black pepper or salt. Place into bowls (or on plates), avoiding not to include in every portion a good portion of juicy pulled chicken, creamy gravy and golden stuffing on top. Serve warm.
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