Make this Crockpot Chicken and Stuffing when you want holiday flavor without all the work. Chicken gets tender in your slow cooker while stuffing turns golden on top. Great for busy families or small dinners that still taste special.
Why Make This
Easy to throw together - just 7 things from your kitchen. Tastes like Thanksgiving but takes way less work. Put it in before work, come home to dinner ready. Change it up how you like - add veggies or different stuffing. Makes your house smell amazing too.
What You Need
- Chicken: 4 breasts, no skin or bones
- Cream of Chicken Soup: 2 cans
- Sour Cream: 1 cup
- Onion: 1 white, cut small
- Dried Parsley: 1 spoon
- Stuffing Mix: 1 box
- Butter: Half stick, melted
- Fresh Parsley: Handful for top
How to Make It
- Put chicken in pot:
- Lay chicken flat in crockpot bottom. Don't stack - needs to cook even.
- Add wet stuff:
- Pour both cans soup over chicken. Spoon sour cream on top. Mix them together bit.
- Add flavor:
- Sprinkle cut onions and dried parsley over top.
- Fix stuffing:
- Mix dry stuffing with melted butter in bowl. Put on top of everything.
- Set it cooking:
- Put lid on. Cook low 6-7 hours or high 3-4 hours. Chicken should fall apart easy.
- Make it crispy:
- Want crispy top? Take lid off last 45 minutes.
- Check taste:
- Try it - need salt? Pepper? Add now.
- Save extra:
- Keeps good 3 days in fridge. Heat up in microwave.
Old Family Recipe
Been making this for years - even in tiny kitchen with three kids running around. Easy enough for busy days but tastes like you worked hard. Good recipe to pass down to kids too.
Tastes Like Holidays
Smells like Thanksgiving while it cooks. All the good stuff from holiday dinner but way easier. Makes regular Tuesday taste special. Great when you want comfort food but don't have time to cook big meal.
Picking Right Stuff
Stove Top stuffing works best - any flavor good. Real butter makes stuffing taste better than margarine. Chicken breasts or thighs both work fine. Want it creamier? Use both kinds cream soup. Fresh onions better than powder. Save parsley for end so stays green.
Getting It Right
Takes 10 minutes to throw together. Layer stuff right - chicken first, wet stuff next, stuffing last. Don't stir after it's in pot. Check at 6 hours - if chicken falls apart, it's done. Keep lid on unless you want crispy top.
Make It Your Way
Put green beans in if you want veggies. Try cornbread stuffing for different taste. Need more gravy? Add splash chicken broth. Some folks put Swiss cheese on top. Add garlic powder or rosemary if you like. Make it how your family likes it.
Frequently Asked Questions
- Can I use frozen chicken?
Yes, but it needs different timing! Add about 2 hours if cooking on low, 1 hour on high. Put frozen chicken on bottom - helps it cook better. Check it's done (165°) before serving. Some tips: Break apart any chicken stuck together before putting in pot. Thinner pieces cook faster than thick ones. Don't stack them if you can help it. Best results? Thaw in fridge overnight, but frozen works in a pinch!
- How do I make crispy stuffing?
Take the lid off last 45 minutes - lets steam escape so top gets firmer. Some folks put a paper towel under the lid earlier to catch drips. Want it really crispy? Transfer to a pan and pop under broiler for 2-3 minutes - watch close! Or spread on baking sheet, bake at 400° for 10 minutes. Just the top layer gets crispy, bottom stays soft and good. Don't stir too much or it gets mushy.
- Need it dairy-free?
Got options! Use dairy-free cream soup (Health Valley makes some) or make your own with plant milk and cornstarch. Skip sour cream or use dairy-free yogurt. Some folks use coconut milk mixed with chicken broth - sounds weird but works! Check your stuffing mix too - some have dairy. Want it creamy? Cashew cream works great. Just might need extra seasoning since dairy adds flavor.
- Can I add veggies?
Load 'em up! Frozen peas and carrots are easy - add last hour. Fresh celery and onions add nice crunch - put them in at start. Green beans work great too. Some folks add mushrooms for meaty taste. Whatever you use, don't add too many wet veggies or stuffing gets soggy. Cut pieces small so they cook same time as chicken. About 2 cups total extra veggies works best.
- How do I save leftovers?
Let it cool a bit first. Put in tight containers - good in fridge 3 days. Gets better next day - flavors blend more! Reheat in microwave with a damp paper towel on top keeps it moist. Or cover and warm in oven at 325° about 20 minutes. Add a splash of broth if it's dry. Some folks portion it out right away - makes easy lunches. Freezing works but stuffing might be a bit mushy when thawed.
Some More Ideas
Love this? Try slow cooker pot roast next time. Or make creamy chicken alfredo in your crockpot. Even chicken mushroom casserole gives you that same cozy feeling.