Easy Crockpot Chicken and Stuffing Recipe
This Easy Crockpot Chicken and Stuffing recipe combines tender, juicy chicken breasts with creamy soup and flavorful stuffing mix cooked to perfection in a slow cooker. It’s a comforting American-style main course that is simple to prepare and perfect for a hassle-free family dinner.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chicken and Soup Mixture
- 1 1/2 pounds boneless, skinless chicken breasts (2 large chicken breasts)
- 1/4 – 1/2 cup diced onion (optional)
- 10.5 ounce can cream of chicken soup (or homemade)
- 1/4 cup sour cream
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/3 cup water
Stuffing Topping
- 6 ounce dry stuffing mix (Stove Top Chicken variety recommended)
- 1/4 cup unsalted butter (melted)
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts at the bottom of the slow cooker. You can leave the breasts whole or cut them in half before placing, but cutting after cooking is recommended for juiciness.
- Add Onions: If using onions, sprinkle the diced onions evenly over the chicken breasts to add flavor and moisture.
- Make the Creamy Mixture: In a small bowl, whisk together the cream of chicken soup, sour cream, dried parsley, garlic powder, black pepper, and water until well combined. Pour this mixture evenly over the chicken and onions in the slow cooker.
- Prepare the Stuffing: In another bowl, combine the dry stuffing mix with the melted unsalted butter. Stir thoroughly to ensure the stuffing is fully coated with butter.
- Top with Stuffing: Sprinkle the butter-coated stuffing mixture evenly over the soup and chicken mixture in the slow cooker, creating a layered casserole effect.
- Cook: Cover with the lid and cook on high for 3-4 hours or on low for 5-6 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C).
- Serve and Enjoy: Once cooked, cut the chicken if left whole, and serve hot. This dish pairs well with mashed potatoes, green beans, and cranberry sauce for a complete meal.
Notes
- You may substitute the canned cream of chicken soup with a homemade version for a fresher taste.
- This recipe is traditionally served with sides such as mashed potatoes, green beans, and cranberry sauce to complement the flavors.
- Ensure the chicken is fully cooked by using a meat thermometer to check for an internal temperature of at least 165°F to guarantee safety and juiciness.
