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Easy Crockpot Chicken and Stuffing

Easy Crockpot Chicken and Stuffing

The quintessential comfort food solution when you need a delicious, no-fuss meal. This recipe makes dinner prep incredibly simple, yielding a rich and satisfying dish that’s perfect for busy weeknights or lazy weekends.
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Prep Time 15 minutes
Cook Time 5 minutes
Final Cook Time 30 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken Base
  • 2 (10.5 ounce) cans Cream of Chicken Soup, undiluted
  • 1 (10.5 ounce) can Cream of Mushroom Soup, undiluted
  • 1/2 cup Chicken Broth low sodium preferred
  • 1/4 cup Butter, melted
  • 1 tablespoon Worcestershire Sauce
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
Chicken
  • 1.5 to 2 pounds boneless, skinless chicken breasts or thighs thighs are recommended for extra moisture and flavor
Stuffing
  • 1 (6 ounce) box cube-style or bread-cube stuffing mix savory herb or traditional seasoned are best
  • Water for stuffing Prepared according to stuffing mix package directions (usually around 1.5 cups)
Optional Toppings
  • Fresh parsley, chopped
  • Dried cranberries
  • 1/2 cup sour cream or plain Greek yogurt stirred in at the end for an extra creamy texture

Equipment

  • Slow Cooker
  • Cutting board
  • Two forks
  • Separate bowl
  • Saucepan (for reheating)
  • Microwave (for reheating)

Method
 

  1. In your slow cooker, combine the undiluted cans of cream of chicken soup and cream of mushroom soup. Stir in the chicken broth, melted butter, Worcestershire sauce, salt, and black pepper until well combined.
    2 (10.5 ounce) cans Cream of Chicken Soup, undiluted, 1 (10.5 ounce) can Cream of Mushroom Soup, undiluted, 1/2 cup Chicken Broth, 1/4 cup Butter, melted, 1 tablespoon Worcestershire Sauce, 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper
  2. Nestle the chicken breasts or thighs into the soup mixture in the slow cooker, ensuring they are mostly submerged.
    1.5 to 2 pounds boneless, skinless chicken breasts or thighs
  3. Cover the slow cooker and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours, until the chicken is fully cooked and can be easily shredded with two forks. The cooking time will vary depending on your slow cooker model and whether you are using chicken breasts or thighs.
  4. About 30 minutes before the chicken is finished cooking, prepare the stuffing mix according to the package directions. In a separate bowl, combine the stuffing mix with the specified amount of water and butter. Stir gently to moisten the stuffing cubes.
    1 (6 ounce) box cube-style or bread-cube stuffing mix, Water for stuffing
  5. Once the chicken is cooked through and tender, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker, stirring it into the creamy sauce.
  6. Spoon the prepared stuffing mixture evenly over the top of the chicken and sauce in the slow cooker. Do not stir the stuffing into the sauce at this stage; it should remain as a distinct layer on top.
    1 (6 ounce) box cube-style or bread-cube stuffing mix
  7. Cover the slow cooker and continue to cook on HIGH for another 25-30 minutes, or until the stuffing is heated through and tender. If you prefer a crispier top on your stuffing, you can carefully place the lid slightly ajar during the last 10 minutes of cooking, or broil it in the oven for the last few minutes (watch closely to prevent burning).
  8. Ladle the Easy Crockpot Chicken and Stuffing into bowls, making sure to get a good portion of both the creamy chicken mixture and the tender stuffing. Garnish with fresh parsley or dried cranberries if desired.
    Fresh parsley, chopped, Dried cranberries

Notes

The article does not provide specific notes or storage instructions beyond general guidelines.
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