Slow Cooker Chicken with Stuffing
A comforting slow cooker dish combining juicy chicken and seasoned stuffing that soaks up savory juices, perfect for busy weeknights and family dinners.
Ingredients
Main Ingredients
- 3–4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds)
- 1 box stuffing mix (cornbread or herb flavor)
- 1 cup low-sodium chicken broth Add more if needed
- 1 medium onion, finely chopped
- 2 stalks celery, diced
- 1 can cream of mushroom soup (10–10.5 oz)
- 1/2–1 teaspoon dried thyme
- 1/2–1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 2 tablespoons melted butter
Instructions
Preparation
- Finely chop the onion and dice the celery so they cook evenly.
- Pat the chicken breasts dry and season both sides generously with salt and pepper. Place them in a single layer in the bottom of the slow cooker.
- In a bowl, combine the stuffing mix, chopped onion, diced celery, dried thyme, and rosemary. Stir in the melted butter and slowly add chicken broth until the mixture is moist but not soggy.
- Whisk the cream of mushroom soup with any remaining broth until smooth.
- Spread the stuffing mixture evenly over the chicken and pour the cream-soup mixture over it.
Cooking
- Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours until the chicken is tender and the stuffing has absorbed the juices.
- If the stuffing seems too loose, remove the lid and cook on HIGH for 10–15 minutes to tighten.
- Taste and adjust salt and pepper before serving.
Notes
Swap cream of mushroom for cream of chicken if you prefer a milder flavor. Use leftover cooked chicken, add it near the end to avoid drying out. For gluten-free, use a certified gluten-free stuffing mix.