Description
This Slow Cooker Chicken with Stuffing is a comforting, easy-to-make meal combining tender chicken breasts cooked to perfection in a creamy stuffing mix. The dish is full of flavor with garlic, onion, and thyme, and requires minimal prep time, making it ideal for busy weekdays or relaxing weekends.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and pepper to taste
- 1 tablespoon olive oil (optional, for browning the chicken)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme (optional)
Stuffing Mixture
- 1 (6 oz) box of stuffing mix (such as Stove Top)
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom soup)
- 1/2 cup chicken broth
- 1/2 cup sour cream (optional for extra creaminess)
Instructions
- Prepare the Chicken: If desired, heat a tablespoon of olive oil in a skillet over medium heat. Brown the chicken breasts or thighs for about 2-3 minutes per side to add extra depth of flavor. This step is optional.
- Season the Chicken: Sprinkle salt, pepper, garlic powder, and onion powder evenly over the chicken pieces.
- Make the Stuffing Mixture: In a medium bowl, combine the stuffing mix, cream of chicken soup, chicken broth, and sour cream if using. Stir everything together until well blended.
- Add Seasoning: Stir in the dried thyme if using, then adjust seasoning with salt and pepper to taste.
- Assemble in the Slow Cooker: Place the seasoned chicken at the bottom of the slow cooker.
- Pour Stuffing Over Chicken: Spread the prepared stuffing mixture evenly over the chicken breasts.
- Cook the Dish: Cover and cook on low heat for 4-6 hours or on high heat for 2-3 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked.
- Serve: After cooking, shred the chicken using two forks and mix it thoroughly with the stuffing. Serve hot and enjoy your comforting meal.
Notes
- Browning the chicken before slow cooking adds flavor but can be skipped to save time.
- You can substitute cream of mushroom soup if preferred or if cream of chicken soup is unavailable.
- Using thighs instead of breasts will result in juicier meat but slightly different texture.
- Adjust seasoning according to your taste preferences before cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain creaminess.
