Description
This comforting Crockpot Chicken and Stuffing recipe combines tender chicken thighs or breasts with carrots, broccoli, creamy mushroom and chicken soups, and herb-seasoned stuffing mix. Cooked slowly in a crockpot, it delivers a hearty, flavorful meal perfect for family dinners or busy weeknights.
Ingredients
Scale
Vegetables
- 3 large carrots, peeled and sliced
- 1 (12 ounce) bag frozen broccoli florets or 4 cups fresh broccoli florets
Chicken
- 1 ½ - 2 lbs boneless, skinless chicken thighs or chicken breasts
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 the slow cooker: Spray the inside of the slow cooker with nonstick cooking spray to prevent sticking and make cleanup easier. Place the peeled and sliced carrots and broccoli florets at the bottom of the slow cooker evenly.
- Season and layer the chicken: Season the boneless, skinless chicken thighs or breasts with kosher salt and ground black pepper to your preference. Place the seasoned chicken on top of the vegetables in the slow cooker, distributing evenly.
- Make the sauce: In a medium bowl, whisk together the condensed cream of mushroom soup, condensed cream of chicken soup, and water (or low-sodium chicken broth) until smooth and well combined. Pour this sauce mixture evenly over the chicken in the slow cooker.
- Add stuffing and butter: Sprinkle the dry herb-seasoned stuffing mix evenly over the top of the chicken and sauce layer. Drizzle the melted butter over the stuffing to help it cook to a golden finish.
- Cook the dish: Cover the slow cooker with the lid and cook on LOW for 6 hours or on HIGH for 3 hours until the chicken is fully cooked and the stuffing is tender and flavorful. Do not open the lid frequently to maintain heat and moisture.
Notes
- Use chicken thighs for more tender and juicy results, but breasts work well too.
- Substitute fresh broccoli if preferred; just make sure to cut it into bite-size florets.
- Low-sodium chicken broth can be used instead of water for added flavor.
- For a gluten-free version, use gluten-free stuffing mix and verify soup ingredients.
- Check the seasoning before serving and adjust salt and pepper as needed.
- Leftovers can be refrigerated for up to 3 days and reheated gently in a 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
