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Whip up this Slow Cooker Chicken and Stuffing whenever you crave those holiday flavors without sweating in the kitchen. The chicken gets super soft in your trusty crockpot while the stuffing turns beautifully golden on the surface. Perfect for busy households or intimate meals that still feel extra special.
Benefits Worth Noting
Simple to toss in the pot - only 7 basic ingredients needed. It's got that Thanksgiving vibe with barely any effort. Drop everything in before heading out, dinner's waiting when you return. Customize it your way - toss in some vegetables or switch up stuffing types. Your home will smell incredible as a bonus.
Ingredients List
- Chicken: 4 boneless, skinless breasts
- Cream of Chicken Soup: 2 cans
- Sour Cream: 1 cup
- Onion: 1 white, diced finely
- Dried Parsley: 1 spoon
- Stuffing Mix: 1 box
- Butter: Half stick, melted
- Fresh Parsley: Handful for garnish
Cooking Instructions
- Arrange chicken base:
- Place chicken flat across crockpot bottom. Avoid stacking so everything cooks evenly.
- Pour moisture layer:
- Empty both soup cans over chicken. Drop sour cream on top. Gently blend together.
- Sprinkle seasonings:
- Scatter diced onions and dried parsley across the surface.
- Prepare topping:
- Combine dry stuffing with melted butter in separate bowl. Spread over everything else.
- Start cooking process:
- Cover with lid. Cook on low 6-7 hours or high 3-4 hours. Chicken should break apart easily.
- Crisp the top:
- Want a crunchy surface? Remove lid during final 45 minutes.
- Adjust flavors:
- Give it a taste - need more salt? Pepper? Add them now.
- Store leftovers:
- Stays fresh about 3 days refrigerated. Warm up portions in microwave.
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Treasured Home Cooking
I've cooked this forever - even when cramped in a small kitchen with toddlers everywhere. Simple enough for hectic weekdays but tastes like you spent hours. A great first dish to teach your children too.
Holiday Vibes Anytime
Your house will fill with Thanksgiving aromas during cooking time. All the comfort of a holiday dinner without the hassle. Turns an ordinary weeknight into something special. Perfect when you're craving hearty food but can't spend all day cooking.
Choosing Quality Ingredients
Most folks find Stove Top stuffing works amazingly - any flavor will do. Always go with real butter for richer stuffing flavor compared to margarine. Both chicken breasts and thighs work wonderfully. Want extra creaminess? Mix different soup types. Fresh chopped onions beat powder every time. Add the parsley just before serving so it stays bright.
Tips For Success
Assembly only takes about 10 minutes. Follow the layering order - chicken on bottom, wet ingredients next, stuffing on top. Don't mix after arranging in the pot. Look for falling-apart chicken at 6 hours as your doneness test. Keep everything covered unless you're going for that crispy topping.
Customization Options
Throw in some green beans for added veggies. Try using cornbread stuffing for a southern twist. Need it saucier? Add a bit of chicken broth. Some people love adding Swiss cheese layers. Toss in some garlic powder or rosemary if that's your thing. Adjust everything to what your family enjoys most.
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Frequently Asked Questions
- → Is frozen chicken okay?
It works, but timing changes! Add a couple of hours on low or an extra hour on high. Put frozen chicken on the bottom layer so it heats all the way through. Double-check the temp hits 165°F before serving. Here's a pro tip: Separate stacked or stuck-together chicken pieces first. Skinny pieces cook quicker, so aim for even sizes. Best choice? Defrost first in the fridge overnight. But if you're strapped for time, frozen still works in a pinch!
- → How can I make the stuffing crisp?
Take the crockpot lid off during the last 45 minutes. This lets the steam out so the top firms up nicely. Want to get fancy? Some folks slide in a paper towel under the lid earlier to catch moisture. To really crisp it up, move the stuffing to a baking sheet or pan under the oven broiler for a couple of minutes—but don’t walk away! Alternatively, spread it out and bake at 400°F for about 10 minutes. Just don’t mix it too much, or you’ll lose the crunchy bites.
- → How do I skip dairy?
Ditching dairy? No problem. Use a nondairy cream soup (brands like Health Valley work) or whip one up yourself with cornstarch and a milk alternative. Don't do sour cream? Swap in dairy-free yogurt instead. Some people mix coconut milk with chicken broth—it might sound odd but does the job! Double check your stuffing mix too; some contain dairy. Want it creamy? Try cashew cream, but you may need extra spices since dairy gives it that comforting, rich flavor.
- → Can I toss in veggies?
Add what you like! Frozen peas and carrots go in during the last hour. Chopped celery and onion add some nice crunch if you put them in from the get-go. Green beans? Totally an option. Some people add mushrooms for a deep, savory twist. Just watch out for veggies with lots of water—they might make your stuffing mushy. Keep them small so everything cooks evenly with the chicken. Around two cups of extra veggies is a good amount.
- → How should I store leftovers?
Let it cool first, then pop it into airtight containers. It'll keep for about three days in the fridge. It often tastes even better the next day after the flavors hang out together. Reheat it in the microwave with a damp paper towel over the top so it doesn’t dry out. If you'd rather use the oven, cover it up and bake at 325°F for 20 minutes or so. Add a splash of broth while warming up if it seems dry. Got too much? Freeze it, but heads up, the stuffing texture might turn a little soft after thawing.
Conclusion
If this is your thing, give pot roast in a slow cooker a go next! You could also try creamy alfredo chicken cooked low and slow. And hey, chicken casserole with mushrooms hits the same satisfying spot.