Description

This CrockPot Chicken and Stuffing recipe is the ultimate comfort food. Tender chicken breasts cook low and slow with savory stuffing, creamy soup, and flavorful broth. It’s a set-it-and-forget-it kind of meal that’s perfect for busy weeknights or a laid-back Sunday dinner.

Ingredients

4 boneless, skinless chicken breasts
1 (6 oz) box stuffing mix (like Stove Top)
1 (10.5 oz) can cream of chicken soup
1/2 cup sour cream
3/4 cup low-sodium chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
1 tablespoon butter (optional)
1 cup frozen green beans or peas (optional, for added veggies)

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Instructions

Spray the inside of your CrockPot with non-stick cooking spray.
Lay the chicken breasts in the bottom of the CrockPot. Season with garlic powder, onion powder, salt, and pepper.
In a medium bowl, mix the cream of chicken soup, sour cream, and chicken broth until smooth.
Spread the soup mixture over the chicken.
Sprinkle the stuffing mix evenly on top.
Dot with butter if using.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and the stuffing is soft and fluffy.
If adding frozen vegetables, stir them in during the last 30 minutes of cooking.

Shred the chicken if desired, mix everything gently, and serve warm.

Notes

You can use thighs instead of breasts if you prefer dark meat.
Add extra broth if you like your stuffing more moist.
Pairs well with cranberry sauce or a simple side salad.