Crockpot Creamy Chicken and Stuffing
This comforting Crockpot Creamy Chicken and Stuffing recipe is a dump-and-go meal that offers the classic taste of homemade with minimal effort, perfect for busy weeknights.
Equipment
- Crockpot
- Mixing bowl
- Spatula
- Fork
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can cream of chicken soup 10.5 oz
- 1/2 cup sour cream
- 1/3 cup low-sodium chicken broth
- 1 box stuffing mix 6 oz
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 tsp garlic powder
- salt to taste
- pepper to taste
- fresh parsley for garnish (optional)
Instructions
- Step 1: Lay the boneless, skinless chicken breasts in the bottom of your crockpot. Sprinkle them with salt, pepper, and garlic powder.
- Step 2: In a separate bowl, whisk together the cream of chicken soup, sour cream, and low-sodium chicken broth until smooth.
- Step 3: Pour the soup mixture evenly over the seasoned chicken breasts in the crockpot, ensuring every piece is coated.
- Step 4: Sprinkle the stuffing mix over the creamy chicken mixture. Then, scatter the chopped celery and onion over the top. Gently press everything down to submerge it slightly.
- Step 5: Pop the lid on your crockpot. Cook on LOW for about 6 hours, or on HIGH for 3-4 hours, until the chicken is tender and shreds easily with a fork, and the stuffing is fluffy and cooked through.
- Step 6: Once done, gently fluff up the stuffing with a fork. Garnish with fresh parsley (optional) and serve immediately.
Notes
This recipe is very forgiving! You can substitute chicken breasts with boneless, skinless chicken thighs or even pre-cooked shredded rotisserie chicken (added in the last 30 minutes of cooking on high). For creaminess, swap sour cream with plain Greek yogurt or cream cheese. Feel free to use cream of mushroom or celery soup instead of chicken soup. You can also try cornbread stuffing mix or boost flavor with poultry seasoning or dried sage. Add-ins like frozen peas, mixed vegetables, sautéed mushrooms, or canned corn can be stirred in during the last hour of cooking. For extra cheesy goodness, sprinkle shredded cheddar, Monterey Jack, or mozzarella over the top during the last 30 minutes of cooking.
To ensure success, avoid lifting the crockpot lid too often as it extends cooking time. Always taste and adjust seasoning before serving, as sodium content can vary. For a crispier stuffing top, transfer the mixture to an oven-safe dish after cooking and broil for 3-5 minutes, watching carefully. You can chop celery and onion, and mix the soup ingredients, the night before to save time.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stove with a splash of extra chicken broth to prevent drying. This dish can also be frozen for up to 2-3 months; for best results, freeze the chicken and sauce mixture separately from the stuffing, and thaw overnight in the fridge before reheating.