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Crockpot Chicken And Stuffing Recipe

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Crockpot Chicken And Stuffing combines tender chicken, savory seasoned stuffing, and a creamy sauce in one easy slow cooker meal. With just 10 minutes of preparation, it is a convenient comfort-food dinner for busy days.

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 1 box (6 ounces) seasoned chicken or herb stuffing mix
  • 1 can (10.5 ounces) cream of chicken soup
  • 1/2 cup sour cream
  • 3/4 cup chicken broth
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, if needed
  • 2 cups green beans, optional
  • 2 tablespoons chopped fresh parsley, optional

Instructions

  1. Lightly grease the inside of a 6-quart slow cooker with cooking spray or butter.
  2. Arrange the chicken breasts in a single layer in the bottom of the slow cooker. Season with garlic powder, onion powder, black pepper, and salt if needed.
  3. In a medium bowl, stir together the cream of chicken soup and sour cream until smooth.
  4. If using green beans, arrange them around the chicken. Spread the cream of chicken soup mixture evenly over the chicken.
  5. Sprinkle the dry stuffing mix evenly over the creamy chicken layer without packing it down.
  6. Drizzle the chicken broth evenly over the stuffing. Dot the top with the pieces of unsalted butter.
  7. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 1/2 to 3 1/2 hours, until the chicken reaches an internal temperature of 165°F (74°C).
  8. Gently fluff the stuffing with a fork. If it is wetter than desired, remove the lid and let the dish rest for 5 to 10 minutes before serving.
  9. Garnish with chopped fresh parsley if desired and serve warm.

Notes

  • Cooking on LOW is recommended when time allows because it helps keep the chicken tender.
  • Slow cooker temperatures vary, so begin checking the chicken toward the lower end of the recommended cooking time.
  • Do not prepare the boxed stuffing before adding it. Add the dry stuffing mix directly to the slow cooker.
  • Avoid adding excessive broth or packing down the stuffing, as either can make the finished stuffing soggy.
  • Boneless, skinless chicken thighs can replace the chicken breasts.
  • For additional vegetables, add mushrooms, carrots, celery, or peas. Cut firm vegetables into small pieces so they cook through.
  • Taste before adding extra salt because the stuffing mix, condensed soup, and chicken broth already contain sodium.
  • Use fully thawed chicken rather than frozen chicken for more predictable and even slow cooker cooking.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 to 3 months.
  • Add a splash of chicken broth when reheating if the chicken or stuffing needs additional moisture.

Nutrition

Find it online: https://thefamilycooking.com/crockpot-chicken-and-stuffing-recipe/