Description
This easy Crockpot Chicken & Stuffing recipe is a comforting, one-pot meal combining tender chicken, flavorful stuffing, and creamy gravy. Perfect for busy weeknights or a cozy family dinner!
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts (about 1 1/2 lbs / 680 g)
- 1 package (6 oz / 170 g) stuffing mix (such as Stove Top)
- 1 can (10.5 oz / 300 g) cream of chicken soup
- 1 cup (240 ml) chicken broth
- 1/2 cup (120 ml) sour cream
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon paprika (optional)
- Salt and pepper, to taste
Optional additions:
- 1 1/2 cups (225 g) frozen green beans or fresh broccoli florets
- 1/2 cup (75 g) shredded cheddar cheese (for topping)
Instructions
- Prepare the crockpot:
- Lightly grease the crockpot or spray it with non-stick cooking spray.
- Layer the chicken:
- Season the chicken breasts with garlic powder, paprika, salt, and pepper. Place them in the bottom of the crockpot.
- Add the stuffing:
- Sprinkle the dry stuffing mix evenly over the chicken.
- Mix the creamy topping:
- In a medium bowl, whisk together the cream of chicken soup, chicken broth, and sour cream. Pour the mixture evenly over the stuffing and chicken.
- Optional veggies:
- If using vegetables, layer them on top of the stuffing mixture.
- Cook:
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is fully cooked (internal temperature reaches 165°F / 74°C).
- Add cheese (optional):
- During the last 15 minutes of cooking, sprinkle shredded cheddar cheese on top, if desired, and allow it to melt.
- Serve:
- Gently shred or slice the chicken if preferred, and serve the chicken and stuffing with a side of gravy or cranberry sauce.
Notes
- Substitute cream of chicken soup with cream of mushroom or cream of celery for a different flavor.
- For extra flavor, mix in sautéed onions and celery with the stuffing mix before layering.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.