Description
A comforting and hearty Crockpot Chicken and Stuffing recipe featuring tender chicken thighs or breasts cooked with carrots, broccoli, creamy mushroom and chicken soups, and topped with buttery herb-seasoned stuffing mix. Perfect for an easy slow cooker meal that combines classic flavors with minimal effort.
Ingredients
Scale
Vegetables
- 3 large carrots, peeled and sliced
- 1 (12 ounce) bag frozen broccoli florets or 4 cups 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 low-sodium chicken broth
Stuffing and Fat
- 3 ½ cups (about 7.5 ounces) dry Pepperidge Farm Herb-Seasoned Stuffing Mix
- ⅓ cup butter, melted
Seasonings
- Kosher salt, to taste
- Ground black pepper, to taste
Instructions
- Prepare the slow cooker: Spray the inside of a slow cooker with nonstick cooking spray to prevent sticking.
- Layer vegetables: Place the peeled and sliced carrots and broccoli florets evenly at the bottom of the slow cooker.
- Season and add chicken: Season the chicken thighs or breasts with kosher salt and ground black pepper on both sides, then place them on top of the vegetables in the slow cooker.
- Mix and pour sauce: In a medium bowl, whisk together the condensed cream of mushroom soup, condensed cream of chicken soup, and ¼ cup water (or low-sodium chicken broth). Pour this creamy sauce evenly over the chicken in the slow cooker.
- Add stuffing and butter: Sprinkle the dry Pepperidge Farm Herb-Seasoned Stuffing Mix over the sauce-covered chicken. Drizzle the melted butter evenly over the stuffing layer.
- Cook low and slow: Cover the slow cooker with its lid and cook on LOW for 6 hours or on HIGH for 3 hours until the chicken is cooked through and the stuffing is moist and flavorful.
Notes
- Use boneless, skinless chicken thighs for juicier results or chicken breasts if you prefer leaner meat.
- Substitute fresh broccoli for frozen if you prefer a firmer vegetable texture.
- For a lower sodium version, use low-sodium or homemade condensed soups and chicken broth.
- If you prefer crispier stuffing topping, uncover the slow cooker for the last 15 minutes of cooking on HIGH.
- This recipe is perfect for meal prep; the leftovers reheat well and the flavors deepen overnight.
Nutrition
- Serving Size: 1 serving
- 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
