Description
This comforting Crockpot Chicken and Stuffing recipe combines tender chicken breasts with creamy soup and buttery stuffing, all slow-cooked to perfection. It’s a hearty and easy one-pot meal ideal for busy days, delivering savory flavors and a comforting texture that’s perfect served with mashed potatoes and vegetables.
Ingredients
Scale
Chicken and Cream Sauce
- 4 boneless skinless chicken breasts (2 ½ pounds)
- 2 cans cream of chicken soup (10.5 ounces each)
- ½ cup sour cream (122 grams)
- ¼ cup diced white onion
- 1 tablespoon dried parsley flakes
Stuffing Topping
- 1 box chicken stuffing mix (6 ounces)
- ¼ cup salted butter, melted
Garnish
- Fresh parsley for garnishing
Instructions
- Prepare the Slow Cooker: Line a 6-quart slow cooker with a slow cooker liner or lightly grease it to prevent sticking and make cleanup easier.
- Add Chicken and Soup: Place the 4 boneless skinless chicken breasts evenly in the slow cooker. Pour the 2 cans of cream of chicken soup evenly over the chicken breasts.
- Add Sour Cream: Spoon the ½ cup of sour cream on top and use a rubber spatula to gently swirl the sour cream and soup together, creating a creamy mixture that covers the chicken well.
- Add Onion and Parsley: Sprinkle the ¼ cup diced white onion and 1 tablespoon dried parsley flakes evenly over the creamy soup mixture to add flavor and aroma.
- Prepare Stuffing Topping: In a small bowl, combine the 6-ounce box of chicken stuffing mix with the ¼ cup melted salted butter. Toss thoroughly so the stuffing mix is evenly coated with butter.
- Add Stuffing to Slow Cooker: Evenly sprinkle the butter-coated stuffing mix over the top of the chicken and soup mixture in the slow cooker to form the topping.
- Slow Cook: Cover the slow cooker and cook on low heat for 6 to 7 hours or use the high setting for 3 to 4 hours until the chicken is fully cooked, tender, and reaches a safe internal temperature.
- Optional Topping Finish: If desired, uncover the slow cooker during the last 45 minutes of cooking to allow the stuffing topping to firm up slightly; note it won’t become crispy but the texture will improve.
- Season and Garnish: After cooking, season the dish with salt and pepper to taste. Garnish with fresh parsley for a touch of color and freshness.
- Serve and Store: Serve the crockpot chicken and stuffing alongside mashed potatoes and your choice of vegetable for a complete meal. Place any leftovers in an airtight container and refrigerate for up to 3 days.
Notes
- You can use a slow cooker liner for easier cleanup.
- Adjust cooking times according to your slow cooker’s heat settings.
- To add extra flavor, you can sprinkle some shredded cheese on top during the last 15 minutes of cooking.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for food safety.
- This dish pairs wonderfully with mashed potatoes and steamed green vegetables.
- Leftovers can be reheated gently in the microwave or covered skillet.
