Description
This comforting Crockpot Chicken and Stuffing recipe combines tender chicken thighs or breasts with fresh vegetables, creamy mushroom and chicken soup, and herb-seasoned stuffing mix, all slow-cooked to perfection for an easy and hearty meal.
Ingredients
Scale
Vegetables
- 3 large carrots, peeled and sliced
- 1 (12 ounce) bag frozen broccoli florets or 4 cups fresh broccoli florets
Chicken
- 1 ½ - 2 lbs. boneless, skinless chicken thighs or chicken breasts
Sauces and Seasonings
- 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
- Kosher salt, to taste
- Ground black pepper, to taste
Stuffing
- 3 ½ cups (about 7.5 ounces) dry Pepperidge Farm Herb-Seasoned Stuffing Mix
- ⅓ cup butter, melted
Instructions
- Prepare the slow cooker: Spray the inside of the slow cooker with nonstick cooking spray to prevent sticking and make cleanup easier.
- Add vegetables: Place the peeled and sliced carrots along with the frozen or fresh broccoli florets at the bottom of the slow cooker, forming a vegetable base.
- Season and add chicken: Season the boneless, skinless chicken thighs or breasts with kosher salt and ground black pepper. Place the seasoned chicken on top of the layered vegetables.
- Mix sauces: 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, ensuring the chicken is well coated.
- Add stuffing: Sprinkle the dry Pepperidge Farm Herb-Seasoned Stuffing Mix evenly over the top of the chicken and sauce layer.
- Drizzle butter: Drizzle the melted butter over the stuffing mix to add richness and help it brown during cooking.
- Cook: Cover the slow cooker with its lid and cook on LOW for 6 hours for tender and juicy chicken and fully cooked stuffing, or cook on HIGH for 3 hours if short on time.
- Serve: Once cooked through, carefully fluff the stuffing and serve portions ensuring a balanced mix of chicken, stuffing, and vegetables on each plate.
Notes
- Use low-sodium chicken broth instead of water to boost flavor without adding excess salt.
- Chicken thighs yield more tender and juicy results, but chicken breasts are leaner and suitable for a lighter meal.
- To make this recipe gluten free, substitute the stuffing mix with a certified gluten-free alternative.
- Adjust seasoning at the end of cooking if needed, as the soups and stuffing mix contain salt.
- If using fresh broccoli, add it in the last hour of cooking to prevent overcooking and maintain texture.
- To crisp the stuffing topping, transfer cooked dish to an oven-safe dish and bake uncovered at 375°F for 10-15 minutes.
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
