Description
This comforting Crockpot Chicken and Stuffing recipe combines tender chicken, fresh vegetables, and herb-seasoned stuffing cooked slowly to perfection in a creamy mushroom and chicken soup sauce. Perfect for an easy, hearty weeknight meal that requires minimal prep and yields deliciously layered flavors.
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
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
Seasonings
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
- Prepare the Slow Cooker: Spray the inside of a slow cooker with nonstick cooking spray to prevent sticking and make cleanup easier. Place the peeled and sliced carrots along with the broccoli florets evenly at the bottom of the slow cooker.
- Season the Chicken: Season the chicken thighs or breasts generously with kosher salt and ground black pepper on both sides. Place the seasoned chicken pieces on top of the layer of vegetables in the slow cooker.
- Make the Sauce: In a medium bowl, whisk together the condensed cream of mushroom soup, condensed cream of chicken soup, and ¼ cup water or low-sodium chicken broth until smooth. Pour this creamy mixture evenly over the chicken in the slow cooker.
- Add the Stuffing: Evenly sprinkle the dry Pepperidge Farm Herb-Seasoned Stuffing Mix over the chicken and sauce layer. Drizzle the melted butter over the stuffing to add flavor and help it brown slightly during cooking.
- Cook: Cover the slow cooker with its lid and cook on LOW for 6 hours to allow flavors to meld and the chicken to become tender. Alternatively, cook on HIGH for 3 hours if you need a quicker meal. Avoid opening the lid during cooking to keep heat and moisture trapped inside.
- Serve: Once cooked, check that the chicken is fully cooked and the stuffing is tender. Serve portions with the cooked vegetables and enjoy your comforting crockpot chicken and stuffing meal.
Notes
- Use fresh broccoli if you prefer a firmer texture; frozen broccoli tends to get softer.
- Substitute the mushroom and chicken soups with low-fat or low-sodium versions for a lighter dish.
- Butter adds richness to the stuffing but can be replaced with olive oil for a slightly healthier option.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Adding garlic powder or fresh herbs to the seasoning can enhance the flavor profile.
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
