Crockpot Chicken and Stuffing
Creamy and comforting chicken and stuffing that's made in the slow cooker!
Servings 6 - 8 servings
- 3 large carrots, peeled and sliced
- 1 (12 ounce) bag frozen broccoli florets (or sub with about 4 cups of fresh broccoli florets)
- 1 ½ - 2 lbs. boneless, skinless chicken thighs or breasts
- 1 (10.75 oz) can condensed cream of mushroom soup, NOT diluted
- 1 (10.75 oz) can condensed cream of chicken soup, NOT diluted
- ¼ cup water
- 3 ½ cups (about 7.5 ounces) dry Pepperidge Farm Herb-Seasoned Stuffing Mix
- ⅓ cup butter, melted
Spray inside of a slow cooker with cooking spray.
Place carrots and broccoli at the bottom of the prepared slow cooker.
Season chicken with salt and pepper and place on top of the vegetables.
In a medium bowl, whisk together condensed mushroom soup, condensed chicken soup, and water. Pour sauce over the chicken.
Sprinkle dry stuffing mix over top of the chicken. Drizzle with melted butter.
Put a lid on the slow cooker and cook on LOW heat for 6-8 hours (or on HIGH for 3-4 hours).
- Add herbs (fresh or dried) to the creamy sauce for extra flavor. Try parsley, basil, rosemary, thyme or oregano. Garlic would also be delicious!
- Switch up the vegetables and add anything to the bottom of the pot that you prefer. Peeled, diced potatoes, green beans, sliced onions, and sliced fresh mushrooms are all good options.
- Any brand of dry stuffing mix will work here. I prefer the flavor and texture of Pepperidge Farm brand, but Stove Top Stuffing is another good option. If substituting with Stove Top brand, make sure that you use about 3 ½ cups of the dry mix.
- Any flavor of condensed soups will work, so feel free to mix and match your favorites (for example, use Cream of Celery instead of Cream of Mushroom).
- While chicken breasts or chicken thighs will both work in this recipe, I find that the thigh meat stays more tender and juicy in the slow cooker.
- Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 3 hours or on LOW for about 6 hours. Just get familiar with your pot and adjust accordingly.
- The broccoli gets quite soft over the long cooking time, so feel free to omit that ingredient or replace it with a different vegetable if you don't care for super-tender broccoli florets.
- Do not prepare the stuffing mix according to the package instructions. The liquid condensation from the pot will mix with the stuffing and melted butter as it cooks to create a moist, buttery stuffing in the end.
Serving: 1/8 of the recipe | Calories: 348kcal | Carbohydrates: 29g | Protein: 25g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 79mg | Sodium: 1107mg | Potassium: 654mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4420IU | Vitamin C: 40.3mg | Calcium: 67mg | Iron: 2.4mg