I had a couple boxes of stuffing and wanted to find something to do with them other than just following the box directions. I happened to run across a recipe for crockpot chicken and stuffing, but I didn’t have any chicken. The stuffing was pork flavored, so I decided it was a sign and substituted pork for the chicken.
I’ve made this several times now. Sometimes I only use one can of soup and I’ve even used no soup and twice the sour cream. I don’t always add water or wind up adding it more towards the end depending on how liquidy the mixture is. I don’t like the stuffing too wet or too dry, so I modify it while it cooks, but I don’t always have the chance. If I’m not able to keep an eye on it, I follow the recipe below and it works well.
You can replace the pork loin with 4 chicken breasts, 2-3 pounds of turkey, 2-3 pounds of pork chops or any other meat you like with stuffing. Use your favorite stuffing flavors or make your own.
- 2-3 pounds pork loin
- 1 medium onion, diced
- 2/3 cup celery, chopped (optional)
- 2 (10.5 ounce) cans cream of mushroom, onion or celery soup
- 2 boxes of pork stuffing mix
- 1 cup sour cream
- 1 (12 ounce) bag of frozen green beans or french style green beans
- 1/2 cup water
- Olive oil spray or Non-stick cooking spray
- Spray slow cooker with olive oil or cooking spray.
- Place pork loin in slow cooker. Add onion and celery.
- Pour dry stuffing mix on top of pork and vegetables.
- Stir together soup and sour cream. Spread over stuffing mix.
- Dump green beans on top.
- Add water on top of green beans.
- Cook on high for 4 hours or cook on low for about 8 hours.
- Add less water if you like your stuffing dry, more if you like it very moist.
- You can shred the pork into the stuffing or slice it and serve the stuffing mixture on the side, as pictured. It's good both ways.