Description
This comforting Crockpot Chicken and Stuffing recipe combines tender chicken, fresh vegetables, creamy soups, and herb-seasoned stuffing for an easy, hearty slow-cooker meal perfect for any day of the week.
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 - 2 lbs. boneless, skinless chicken thighs or chicken breasts
Soup Mixture
- 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 the slow cooker: Spray the inside of the slow cooker with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Add vegetables: Place the peeled and sliced carrots along with the broccoli florets at the bottom of the slow cooker, creating a vegetable base.
- Season and add chicken: Season the boneless, skinless chicken thighs or breasts with kosher salt and ground black pepper. Arrange the chicken pieces on top of the vegetables in the slow cooker.
- Make the sauce: 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 sauce over chicken: Pour the soup mixture evenly over the chicken and vegetables in the slow cooker.
- Add stuffing topping: Sprinkle the dry Pepperidge Farm Herb-Seasoned Stuffing Mix evenly over the top of the chicken and soup layer. Drizzle the melted butter over the stuffing to help it crisp and brown during cooking.
- Cook the dish: Cover with the lid and cook on LOW for 6 hours to allow flavors to meld and the chicken to become tender. Alternatively, cook on HIGH for 3 hours if pressed for time.
- Serve: Once cooked, gently fluff the stuffing topping and serve the hearty chicken and vegetable mixture hot for a satisfying meal.
Notes
- Using either chicken thighs or breasts works well, but thighs will be juicier and more flavorful.
- Fresh broccoli can substitute frozen; just adjust cooking time slightly if needed to avoid overcooking.
- You can swap water with low-sodium chicken broth for added flavor without extra salt.
- Ensure the slow cooker lid is closed during cooking to retain moisture and heat.
- If desired, add herbs like thyme or rosemary into the soup mixture for an extra aromatic touch.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or oven.
Nutrition
- Serving Size: 1/6 of the recipe
- 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
