Crockpot Chicken and Stuffing
A comforting one-pot meal featuring tender chicken, creamy sauce, and perfectly seasoned stuffing, all cooked in a slow cooker.
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 1.5 lb. boneless, skinless chicken breasts
- ¼ cup sour cream
- 1 can cream of chicken soup (10.75 ounces)
- 6 oz. dry chicken-flavored stuffing mix
- 1 cup chicken stock
- ¼ cup unsalted melted butter
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ½ tsp. Italian seasoning
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Lightly grease the inside of the slow cooker or use a liner. Place the chicken breasts in a single layer at the bottom of the crock.
- In a large bowl, combine the cream of chicken soup, sour cream, chicken stock, onion powder, garlic powder, and Italian seasoning. Stir until smooth.
- Pour the sauce mixture over the chicken, ensuring it is fully covered.
- In a separate bowl, mix the dry stuffing with the melted butter. Spread the stuffing evenly over the sauce layer in the crock.
- Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken reaches an internal temperature of at least 165°F.
- When ready to serve, scoop out portions that include both chicken and stuffing.
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Notes
Store leftovers in airtight containers in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2 months.