Description
This comforting Crockpot Chicken and Stuffing recipe combines tender chicken thighs or breasts, hearty vegetables, creamy mushroom and chicken soups, and herb-seasoned stuffing mix cooked slowly to perfection for a warm, satisfying meal.
Ingredients
Scale
Vegetables
- 3 large carrots, peeled and sliced
- 1 (12 ounce) bag frozen broccoli florets (or sub with about 4 cups of fresh broccoli florets)
Protein
- 1 ½ - 2 lbs. boneless, skinless chicken thighs or chicken breasts
Soup and Liquid
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1 (10.75 oz) can condensed cream of chicken soup
- ¼ cup water (or sub with low-sodium chicken broth)
Other Ingredients
- 3 ½ cups (about 7.5 ounces) dry Pepperidge Farm Herb-Seasoned Stuffing Mix
- ⅓ cup butter, melted
- Kosher salt and ground black pepper, to taste
Instructions
- Prepare Slow Cooker: Spray the inside of a slow cooker with nonstick cooking spray. Place the peeled and sliced carrots along with the broccoli florets at the bottom of the slow cooker to form a vegetable base.
- Season and Add Chicken: Season the boneless, skinless chicken thighs or breasts with kosher salt and ground black pepper to taste. Place the seasoned chicken on top of the vegetables in the slow cooker.
- Mix Sauces: In a medium bowl, whisk together the condensed cream of mushroom soup, condensed cream of chicken soup, and ¼ cup of water or low-sodium chicken broth. Pour this creamy sauce mixture evenly over the chicken in the slow cooker.
- Add Stuffing and Butter: Sprinkle the dry Pepperidge Farm Herb-Seasoned Stuffing Mix evenly over the top of the chicken and sauce. Drizzle the melted butter over the stuffing to help it brown and add flavor.
- Cook: Cover the slow cooker with its lid. Cook on LOW for 6 hours to allow flavors to meld and chicken to become tender, or cook on HIGH for 3 hours if short on time. Ensure the chicken is cooked through and vegetables are tender.
Notes
- This recipe is ideal for a comforting, hearty meal perfect for cooler weather or when you want an easy make-ahead dinner.
- Use low-sodium chicken broth instead of water to enhance the flavor without adding excess salt.
- If using fresh broccoli, cut it into florets about the size of the frozen ones and add them at the start of cooking.
- Feel free to substitute chicken thighs or breasts depending on your preference; thighs offer more moisture and flavor.
- Melted butter over the stuffing helps it develop a nice golden crust and adds richness.
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
