Crockpot Chicken and Stuffing
Chicken breasts cook under a creamy sauce and a separate layer of coarse, moist stuffing. The boxed stuffing goes in dry, tossed with butter and a measured amount of broth instead of prepared according to the package directions. Keep the layers unstirred so the sauce coats intact pieces of chicken and the stuffing stays on top. Its surface may firm up in the slow cooker, but it will not become oven-crisp.
Ingredients for Crockpot Chicken and Stuffing
- 2 pounds boneless skinless chicken breasts, thawed (about 900g)
- 1/4 teaspoon black pepper
- 1 can (10.5 ounces) condensed cream of chicken soup (about 300g)
- 3/4 cup sour cream (180g)
- 1 box (about 6 ounces) dry chicken- or herb-flavored stuffing mix (170g)
- 3 tablespoons unsalted butter, melted (45g)
- 1/3 cup low-sodium chicken broth, plus 1 to 2 tablespoons more only if needed
- 1 tablespoon chopped fresh parsley
How to Make Crockpot Chicken and Stuffing
- Arrange the chicken: Place the breasts in a single layer in a 5- to 6-quart slow cooker. Halve exceptionally thick breasts if needed for more even cooking. Sprinkle with black pepper.
- Add the sauce: Stir together the condensed soup and sour cream. Spread evenly over the chicken.
- Add the stuffing: Toss the dry stuffing mix with the melted butter and 1/3 cup broth until the bread pieces are lightly moistened. Scatter evenly over the sauce without pressing it down or stirring the layers together.
- Cook covered: Cook on LOW for about 6 to 7 hours or HIGH for about 3 to 4 hours. Start checking around 5 hours on LOW or 2 1/2 hours on HIGH, especially for smaller breasts or a fast cooker. Keep the lid on between checks. The thickest part of the chicken must reach 165°F (75°C), and the stuffing should be hydrated, with no crunchy dry-mix pockets. Stop cooking when the chicken is done rather than waiting for the end of the time range.
- Finish and serve: If a few stuffing patches are dry, gently moisten just those spots with 1 to 2 tablespoons of additional broth. If the topping is excessively wet, you can leave the lid off on HIGH for 20 to 30 minutes to firm its surface, but watch the chicken closely so it does not dry out. Let stand for 5 minutes, then sprinkle with parsley. Lift out intact chicken portions with their sauce and scoop the stuffing alongside.
How Much Liquid Does the Stuffing Need?
Mix the 1/3 cup broth into the stuffing rather than pouring it into the bottom of the cooker. The chicken and sauce release moisture as they cook, so extra liquid at the start can leave the sauce thin. Scatter the stuffing in an even layer to help it hydrate without losing its coarse texture. If chicken juices make the sauce look loose, let the dish stand before serving; it should coat the chicken but may not thicken into a paste.
Crockpot Chicken and Stuffing Variations
- Green beans: Add frozen green beans as a separate layer beneath the stuffing. They will release moisture and change the chicken-and-stuffing presentation.
- Chicken thighs: Substitute boneless skinless thighs. Check their temperature and tenderness rather than relying on the breast cooking times.
Serve with a green vegetable or cranberry sauce on the side. For another slow-cooker dinner, try creamy crockpot ranch chicken.
Storage and Reheating
Refrigerate cooled leftovers promptly in an airtight container for up to 3 days. Reheat covered portions in the microwave until hot, turning or stirring as needed. The stuffing absorbs sauce during storage, so add a splash of broth if it seems dry.
Freeze cooled portions in airtight freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating. The stuffing will be softer after freezing.
Nutrition
Approximate nutrition per serving, based on 6 servings: 450 calories, 39g protein, 20g fat, and 26g carbohydrates. Approximate values per 100g of finished dish: 165 calories, 14g protein, 7g fat, and 9g carbohydrates. Values vary with the brands used, portion size, and moisture retained during cooking.
Equipment
- 5- to 6-quart slow cooker
- Mixing bowl
- Meat thermometer
Ingredients
For the Chicken and Sauce
- 2 pounds boneless skinless chicken breasts, thawed (about 900g)
- 1/4 teaspoon black pepper
- 1 can (10.5 ounces) condensed cream of chicken soup (about 300g)
- 3/4 cup sour cream (180g)
For the Stuffing
- 1 box (about 6 ounces) dry chicken- or herb-flavored stuffing mix (170g)
- 3 tablespoons unsalted butter, melted (45g)
- 1/3 cup low-sodium chicken broth, plus 1 to 2 tablespoons more only if needed
- 1 tablespoon chopped fresh parsley
Instructions
- Place the chicken breasts in a single layer in the slow cooker. Halve exceptionally thick breasts if needed, then sprinkle with black pepper.
- Stir together the condensed soup and sour cream, then spread the mixture evenly over the chicken.
- Toss the dry stuffing mix with the melted butter and 1/3 cup broth until lightly moistened.
- Scatter the stuffing evenly over the sauce without pressing it down or stirring the layers together.
- Cover and cook on LOW for about 6 to 7 hours or HIGH for about 3 to 4 hours. Start checking around 5 hours on LOW or 2 1/2 hours on HIGH, keeping the lid on between checks.
- Check that the thickest part of the chicken reaches 165°F (75°C) and that the stuffing is hydrated with no crunchy dry-mix pockets. Stop cooking when the chicken is done.
- If a few stuffing patches are dry, gently moisten those spots with 1 to 2 tablespoons additional broth. If the topping is excessively wet, cook uncovered on HIGH for 20 to 30 minutes, watching the chicken closely.
- Let stand for 5 minutes, sprinkle with parsley, and serve the chicken with its sauce and the stuffing alongside.
Tips
- Keep the sauce and stuffing in separate layers so the stuffing retains its coarse texture.
- Mix the broth into the stuffing rather than pouring it into the bottom of the slow cooker.
- Start checking early, especially if the chicken breasts are small or your slow cooker runs fast.
- Let the dish stand before serving if the sauce looks loose; it should coat the chicken but may not become a paste.
Variations
- Green Beans: Add frozen green beans as a separate layer beneath the stuffing; they will release moisture and change the dish’s presentation.
- Chicken Thighs: Substitute boneless skinless chicken thighs and check their temperature and tenderness rather than relying on the breast cooking times.