Description
This hearty Crockpot Chicken and Stuffing recipe combines tender chicken thighs with fresh vegetables, creamy soups, and flavorful herb-seasoned stuffing, all cooked together in a slow cooker to create a comforting and delicious meal perfect for any day.
Ingredients
Scale
Vegetables
- 3 large carrots, peeled and sliced
- 1 (12 ounce) bag frozen broccoli florets or about 4 cups fresh broccoli florets
Chicken
- 1 ½ - 2 lbs. boneless, skinless chicken thighs or chicken breasts
- Kosher salt, to taste
- Ground black pepper, to taste
Sauces
- 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 Topping
- 3 ½ cups (about 7.5 ounces) dry Pepperidge Farm Herb-Seasoned Stuffing Mix
- ⅓ cup butter, melted
Instructions
- Prepare Slow Cooker: Spray the inside of a slow cooker with nonstick cooking spray to prevent sticking and for easy cleanup.
- Add Vegetables: Place the peeled and sliced carrots and broccoli florets at the bottom of the slow cooker, creating a vegetable base.
- Season and Add Chicken: Season the chicken thighs or breasts with kosher salt and ground black pepper to taste, then place them on top of the vegetables in the slow cooker.
- Make 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.
- Pour Sauce: Pour the combined soup mixture evenly over the chicken and vegetables in the slow cooker.
- Add Stuffing and Butter: Sprinkle the dry Pepperidge Farm Herb-Seasoned Stuffing Mix evenly over the top of the chicken and sauce. Drizzle the melted butter over the stuffing layer.
- Cook: Cover the slow cooker with its lid and cook on LOW for 6 hours to ensure tender chicken and fully cooked stuffing. Alternatively, cook on HIGH for 3 hours, but LOW is recommended for best texture.
- Serve: Once cooked, fluff the stuffing gently and serve the chicken, vegetables, and stuffing hot.
Notes
- For best flavor and texture, use chicken thighs which remain moist after cooking.
- You can substitute fresh broccoli florets if preferred; just adjust quantity to about 4 cups.
- Low-sodium chicken broth can replace water to enhance flavor without adding too much salt.
- Cooking on LOW for 6 hours yields the best tenderness; avoid overcooking to prevent dry chicken.
- Nonstick spray will help with easy serving and cleanup of the slow cooker.
- Feel free to add herbs like thyme or rosemary for extra aroma.
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
