Chicken Stuffing

Slow Cooker Chicken Stuffing

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Chicken stuffing is so delicious. It’s comforting and warm. I especially love a good cornbread stuffing. This calls for a box of stuffing so whatever kind you like. This is reminiscent of chicken and dumplings, but obviously not chicken and dumplings.

My favorite thing about going to Idaho for Thanksgiving is the fact that they serve my favorite kind of stuffing. Cornbread stuffing! It’s absolutely amazing. Here at home, we make bread stuffing. Cornbread stuffing is better, in my opinion.

We need to start making stuffing for more than just the holidays. It’s fantastic!

Since this is a slow cooker recipe, it’s super easy! 

What’s beautiful about this recipe is that it only has 6 ingredients. It’s like Thanksgiving anytime you want, except it’s chicken (which I prefer). Yummers! Pair with your favorite veggie side dishes, and you’ll have a warm and comforting meal.

Thanks to Stephanie at The Cozy Cook for this awesome recipe!

Ingredients 

  • 1(10.5) ounce can of cream of chicken soup (or use cream of mushroom soup, it’s less salty)
  • 8 oz. sour cream
  • 1 (6 oz.) box Stove Top stuffing mix*
  • ¾ cup water
  • 1 (16 oz.) bag frozen green beans
  • 3-4 large chicken breasts, salted and peppered if desired.

Instructions

1-Full-Recipe1

 

 

Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: The Cozy Cook.

Photo source

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157 comments

  1. Ingredients
    •1(10.5) ounce can of cream of chicken soup (or use cream of mushroom soup, it’s less salty)
    •8 oz. sour cream
    •1 (6 oz.) box Stove Top stuffing mix*
    •¾ cup water
    •1 (16 oz.) bag frozen green beans
    •3-4 large chicken breasts, salted and peppered if desired.

  2. 1can cream ckn soup,8oz sour cream,1 box stove top stuf.,3/4 cup water,1 16oz grn beans, 3-4 lrg chk breast. 4 hours low 6-7 high. ckn beast on botton mis all else put on top’.

  3. I hate going to THREE different sites to get a full recipe. First, preview, second site, all of ingredients, third site to see directions. Stop using us to get traffic to your THREE sites.

  4. Hi Suzie. How are you and all of your family If you ever get back to Greenville be sure to stop by. Would love to see you and catch up with you. Are you still in Florida. Warmer there than it is here. Well it is about my bedtime so will maybe catch you another time. Love and prayers. Sue Blankenship Cripe

  5. How to make this much, much, much easier:

    Take some frozen chicken breast,
    Put it in the crock pot along with a can or a quart of chicken breast and the appropriate amount of onion.
    Chop an onion
    When you get home, dump in a box of stuffing.
    You’re welcome

  6. Substitute mayo or Miracle Whip for the sour cream, add a little lemon juice to it and a teaspoon of curry powder. This is how I make my chicken divan, with aspargas on the bottom layer. Very good!

  7. Crock Pot Chicken and Stuffing
    Serves: 3-4 servings

    Ingredients
    3-4 large boneless skinless chicken breasts, salted and peppered if desired.
    1 teaspoon dry parsley
    1(10.5) ounce can of cream of chicken soup
    8 oz. sour cream (equivalent to 1 cup)
    1 (6 oz.) box stuffing mix* (Stove Top & Pepperidge Farm are a few of my favs)
    ¾ cup low-sodium chicken broth (you can also use water)- Only use ½ cup at first, add more as needed.
    2 cups fresh or frozen green beans
    1 cup baby carrots
    Optional stuffing additions:
    ½ cup diced onions
    ½ cup diced celery
    ¼ cup dried cranberries
    ½ cup crumbled sausage (cooked or raw)- (I use Banquet Brown ‘N Ready pre-cooked sausage links, diced)
    Rosemary, to taste (I use 1 tablespoons of fresh rosemary if I have it on hand)
    Instructions

    Sprinkle the chicken with salt/pepper/parsley and place on the bottom of the crock pot.
    In a large bowl, mix together the soup, sour cream, stuffing, and half of the water/broth and place over the chicken.(Mix in the optional ingredients as well, if you choose)
    Lay the stuffing evenly over the chicken.
    To keep the vegetables separate from the stuffing, place a layer of foil over the stuffing, then place your vegetables on top of the foil. This makes it easier to lift the veggies out and stir the stuffing, if you’re able.
    Add the remaining water/broth during the cooking process as needed. I always use all of it but crock pots cook differently, so adding as needed is safer. If you’re leaving for the day, add the remaining water/broth when you return if you feel you need it.
    Cook on high for 4 hours, or on low for 6-7
    *No need to cook the stuffing mix prior to adding to crock pot
    Notes
    I recommend stirring the stuffing occasionally to gauge the moisture level.

    If the stuffing seems too moist for your liking, leave the lid off the crock pot for the last 30-40 minutes of cooking, or until your desired consistency is achieved. You can also pop it in the oven to firm it up a bit if needed. (I never need to, but all crock pots are different!)

    I love adding diced sausage (uncooked is fine), onions, and celery to my stuffing- even dried cranberries are delicious! You can also add onion tops toward the end of the cooking process- (YUM.)

    This meal is delicious with some whipped potatoes prepared on the stovetop!

    I love adding diced sausage (uncooked is fine), onions, and celery to my stuffing- even dried cranberries are delicious! You can also add onion tops toward the end of the cooking process- (YUM.)

    This meal is delicious with some whipped potatoes prepared on the stovetop!

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