Crockpot Chicken and Stuffing
A comforting, hands-off crockpot meal featuring juicy chicken, creamy sauce, and savory stuffing, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless chicken breasts (about 1.5–2 lb total) Can substitute with chicken thighs for richer flavor.
- 1 box stovetop stuffing mix Use certified gluten-free mix if needed.
- 1 can cream of chicken soup (10.5–11 oz) Replace with dairy-free option if needed.
- 1 cup chicken broth Use for preparing stuffing instead of water for extra flavor.
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 cup mixed vegetables (optional; frozen peas/carrots/corn work well) Add in the last hour of cooking if using.
Instructions
Preparation
- Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, and onion powder.
- Place the seasoned breasts in the bottom of the crockpot in a single layer.
- In a medium bowl, whisk together the cream of chicken soup and chicken broth until smooth. Taste and adjust salt and pepper.
- Pour the soup mixture evenly over the chicken breasts. Use a spoon to spread it so the chicken is mostly covered.
- Prepare the stovetop stuffing according to the package instructions.
- Spoon the prepared stuffing over the top of the chicken and sauce, spreading it into an even layer.
- Scatter the mixed vegetables on top or tuck them around the edges if using.
Cooking
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Chicken is done when it reaches 165°F (74°C) and the stuffing is heated through.
- Let rest for 5–10 minutes before serving to let the sauce settle and make scooping easier.
Notes
Refrigerate leftovers in an airtight container within two hours. Use within 3–4 days. For freezing, cool completely and freeze up to 2–3 months. Thaw overnight in the fridge before reheating.