Slow Cooker Thanksgiving Dinner
“Why do we only have Thanksgiving dinner on Thanksgiving” was the question my niece wanted to know. Good point. The only time we really do a turkey with stuffing, and green beans, and sweet potatoes and of course cranberry jelly on the side is at Thanksgiving. Why? My reason is it takes so much time and effort to put that all together for a Wednesday night meal.
Well not anymore! This is such an easy weeknight meal you will want to do this every month if not every week! I will note that as our family enjoys chicken more than turkey, we most often use this recipe with chicken breast instead of the traditional turkey but either works out beautifully. Unlike some slow cooker meals where you have to have multiple steps or do a “finishing” step at the end, this is super simple as you put all the ingredients in layers, turn on the slow cooker and enjoy dinner later that night!
You will need:
3-4 boneless, skinless chicken or turkey breasts, uncooked
salt and pepper
1 box of stove top stuffing mix
1 can of cream of chicken condensed soup
3/4 cup of sour cream
1/3 cup of water
1 bag of frozen cut green beans
Spray your slow cooker with non-stick cooking spray or oil the bottom so nothing sticks. Place the chicken or turkey breast on the bottom and salt and pepper them.
Pour the box of stuffing mix on top of the chicken.
In a medium bowl, whisk together the water, soup and sour cream. Pour that over top of the stuffing mix and then on top of that, pour your entire bag of frozen green beans as the final layer.
Turn your slow cooker on low for approximately 6 hours or on high for about 4 hours. Scoop, serve with a side of cranberry jelly and enjoy!