Of course! Crockpot Chicken and Stuffing is the ultimate comfort food dinner that requires minimal effort. It’s creamy, savory, and incredibly easy to make.
Here are two popular versions: a classic “dump-and-go” method and a slightly more decadent option.
Version 1: Classic & Easy “Dump-and-Go” Method
This is the simplest way to make it, with ingredients layered right in the crockpot.
Ingredients
· Chicken: 2 lbs boneless, skinless chicken breasts or thighs
· Stuffing Mix: 1 (6 oz) box of dry stuffing mix (like Kraft or Stove Top – Savory Herb or Chicken flavor work well)
· Soup: 1 (10.5 oz) can cream of chicken soup (or cream of mushroom/celery)
· Sour Cream: 1 cup sour cream (or plain Greek yogurt for a tangier twist)
· Liquid: ½ cup chicken broth
· Vegetables: 1 cup frozen green beans, mixed vegetables, or chopped celery (optional, for added nutrition)
· Seasoning: ½ tsp poultry seasoning, black pepper, or dried thyme (optional, as the stuffing mix is already seasoned)
Instructions
- Prep: Lightly grease the inside of your crockpot.
- Layer Chicken: Place the chicken breasts or thighs at the bottom of the crockpot. Season with a little pepper if desired.
- Add Veggies: If using, scatter the frozen vegetables over the chicken.
- Mix Topping: In a medium bowl, mix together the dry stuffing mix, cream of chicken soup, sour cream, and chicken broth until just combined. It will be thick.
- Assemble: Spread the stuffing mixture evenly over the chicken and vegetables.
- Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it is cooked through and tender enough to shred easily with a fork.
- Serve: Gently stir the casserole to fluff the stuffing and mix the creamy sauce with the chicken. Serve immediately.
Version 2: Decadent “Thanksgiving Style” with Gravy
This version creates a more distinct stuffing layer and a rich gravy, mimicking Thanksgiving flavors.
Ingredients
· Chicken: 2 lbs boneless, skinless chicken breasts or thighs
· Stuffing Mix: 1 (6 oz) box dry stuffing mix (Herb or Cornbread flavor)
· Butter: ½ cup (1 stick) butter, melted
· Cream of Chicken Soup: 1 (10.5 oz) can
· Chicken Broth: ½ cup
· French Fried Onions: 1 (2.8 oz) can (optional, for crunch)
Instructions
- Prep: Grease the crockpot. Place chicken in the bottom and season with pepper.
- Make Stuffing: In a bowl, combine the dry stuffing mix with the melted butter. Sprinkle this mixture evenly over the chicken.
- Make Gravy: In the same bowl (no need to wash!), whisk together the cream of chicken soup and chicken broth until smooth. Carefully pour this over the stuffing layer. DO NOT STIR.
- Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
- Crispy Topping (Optional): In the last 30 minutes of cooking, sprinkle the French fried onions over the top, re-cover, and let them heat through.
- Serve: Scoop down to the bottom to get layers of chicken, stuffing, and gravy.
Success Tips & Variations
· Don’t Overcook: Chicken breasts can dry out if cooked too long. If using breasts, check them at the 6-hour mark on low. Thighs are more forgiving and will stay juicier longer.
· Check for Doneness: Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).
· Add Cheese: Sprinkle a cup of shredded cheddar or Swiss cheese over the chicken before adding the stuffing layer for a cheesy twist.
· Cranberry Twist: Serve with a side of canned or homemade cranberry sauce for a true Thanksgiving-in-a-bowl experience.
· Vegetable Power: Feel free to add other veggies like sliced mushrooms, diced onions, or chopped carrots along with the chicken.
· Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, adding a splash of broth if it seems dry.
This dish is the definition of easy comfort food. Enjoy your meal