Description
This comforting Crockpot Chicken and Stuffing recipe combines tender chicken, hearty vegetables, creamy soups, and herb-seasoned stuffing cooked slowly to perfection. Ideal for an easy, satisfying meal, it requires minimal prep and yields a flavorful one-pot dinner packed with wholesome ingredients.
Ingredients
Scale
Vegetables
- 3 large carrots, peeled and sliced
- 1 (12 ounce) bag frozen broccoli florets or about 4 cups fresh broccoli florets
Protein
- 1 ½ to 2 lbs. boneless, skinless chicken thighs or chicken breasts
Soup & Sauce
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1 (10.75 oz) can condensed cream of chicken soup
- ¼ cup water or low-sodium chicken broth
Stuffing
- 3 ½ cups (about 7.5 ounces) dry Pepperidge Farm Herb-Seasoned Stuffing Mix
- ⅓ cup butter, melted
Seasoning
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
- Prepare Slow Cooker: Spray the inside of a slow cooker with nonstick cooking spray to prevent sticking and ease cleanup.
- Add Vegetables: Place the peeled and sliced carrots followed by the broccoli florets at the bottom of the slow cooker to serve as a vegetable base for the chicken.
- Season and Layer Chicken: Season the boneless, skinless chicken thighs or breasts generously with kosher salt and ground black pepper. Place the chicken pieces on top of the vegetables in the slow cooker.
- Mix Sauces: In a medium bowl, whisk together the condensed cream of mushroom soup, condensed cream of chicken soup, and ¼ cup water or low-sodium chicken broth until smooth. Pour this creamy mixture evenly over the chicken.
- Add Stuffing and Butter: Sprinkle the dry herb-seasoned stuffing mix evenly over the top of the sauced chicken. Drizzle the melted butter over the stuffing to add richness and help it crisp during cooking.
- Cook: Cover the slow cooker with its lid and cook on LOW setting for 6 hours or on HIGH setting for 3 hours until the chicken is tender and cooked through, and the stuffing is soft and flavorful.
Notes
- Use fresh broccoli if preferred, adjusting the quantity to approximately 4 cups.
- Low-sodium chicken broth can replace water to enhance flavor while controlling salt levels.
- Chicken thighs provide juicier results, but breasts can be used for a leaner option.
- For a crispy topping, remove the stuffing lid near the end and cook on HIGH for an additional 10-15 minutes if your slow cooker allows.
- Make sure to spray the slow cooker well to prevent sticking, especially with buttery stuffing on top.
Nutrition
- Serving Size: 1 serving
- Calories: 854 kcal
- Sugar: 18 g
- Sodium: 2501 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.4 g
- Carbohydrates: 121 g
- Fiber: 8 g
- Protein: 41 g
- Cholesterol: 140 mg
