During the summer months, the slow cooker/crockpot becomes one of my favourite kitchen appliances. I like to use it on a regular basis as it really helps to keep my kitchen cool! This Crock Pot Chicken and Stuffing is a firm family favorite and something I cook fairly often throughout the year.
If you are like me, the stuffing is the best part of any roast chicken or turkey dinner. This delicious crock pot casserole takes full advantage of that! Crock Pot Chicken and Stuffing is one of those meals that basically cooks itself, leaving me hands free to get on with other things I would rather be doing!
Actually I don’t really know how I would get along without my crock pot. I own three of them in a variety of sizes and I use them regularly. I have a super large one that I use to make things for church suppers and potlucks, and I also have two smaller ones.
The two smaller ones mean that I can be cooking something like this delicious Crock Pot Chicken and Stuffing in the one and a tasty side dish in the other. I have to say as well, I often make a good use of my crock pots on Sundays when we are going to church. That way a delicious meal is always ready and awaiting our return home!
Yes, meals like this come in handy any time of the year, but during the summer months, they are a great way to feed your family something hearty, comforting, and delicious without a lot of hassle, muss or fuss. I don’t know about you, but I’d rather be sitting by the pool than slaving over a hot stove!
WHAT YOU NEED TO MAKE CROCK POT CHICKEN AND STUFFING
Simple ingredients put together in a most delicious way.
|1 (14 ounce) bag of dried seasoned stuffing mix|
|1 medium onion, peeled and diced|
|½ cup diced celery|
|½ cup dried cranberries (optional)|
|2 cans condensed cream of chicken soup (10 ounces each)|
|½ cup chicken broth|
|½ tsp ground sage|
|1 ½ pounds boneless, skinless chicken breasts|
|Salt and black pepper to taste|
|Hot gravy to serve (optional)|
HINTS & TIPS FOR MAKING CROCK POT CHICKEN AND STUFFING
If you follow my hints and tips you can be assured of success!
- Read through the recipe several times to familiarise yourself with any ingredients or equipment needed. This gives you an opportunity to pick up any ingredient you might be missing before you begin.
- Assemble everything you need prior to beginning. This simple step can ensure that you don’t leave out anything integral to the recipe by accident!
- Always spray the ceramic liner of your crockpot with some non-stick cooking spray before you start, especially with recipes such as this one. You don’t want your stuffing to stick and burn.
- I like to use the bags of dry stuffing cubes for this recipe. You can however also used boxed stuffing mix if that is what you have, making sure of course that you use an equal amount.
- This recipe does use canned condensed soup. If you are a canned soup snob this recipe is not for you.
- I like to add a quantity of chopped fresh celery and onion to the stuffing crumbs. I always destring my celery before I use it. This is very simple to do, just use your knife to grab hold of the ends of the strings and pull, they come away very easily. This is a personal preference.
- I add a bit of chicken stock along with the condensed soups, and a bit of sage. This helps to keep the stuffing nice and moist.
- I lay my chicken breasts on top of the stuffing. This means that the juices from the chicken soak down into the stuffing giving it even more flavor. Some people do put the chicken on the bottom and the stuffing on top, but I find that can sometimes make for dry stuffing.
- Once you have everything in the crockpot, put the lid on, and forget it. Don’t keep taking the lid off to check on what’s happening inside. Every time you remove the lid, you add to the cooking time needed. Don’t be tempted to cook it for a shorter time at a higher temperature. This will result in a burnt stuffing.
- You can add a handful of dried cranberries to the stuffing if you want to add a festive touch.
- Crockpot Chicken and Stuffing is done when the chicken juices run clear. You can check this at the end of 4 ½ hours. Once this is achieved, shred the chicken with two forks and stir it back into the stuffing.
- I sometimes like to serve gravy with the finished dish. You can use a packaged mix if you wish or even better, make a gravy from scratch. One thing which I always do when I am making a roast chicken or turkey is to make loads of gravy and then I freeze it in four serving sized containers. That way I always have a delicious homemade gravy on tap. It thaws out really easily in the microwave and really is a nice addition to the meal. (Especially if you are serving mashed potatoes as well!)
- Some people add a layer of thawed frozen or drained canned green beans. This is completely up to you. If you want to use them add them as a layer in between the chicken and the stuffing.
HOW TO MAKE CROCK POT CHICKEN AND STUFFING
It really is as simple as chopping a few veg and layering everything in your crock pot, leaving it to do all the hard work!
Prepare your vegetables and then spray the ceramic insert of your crock pot with some non-stick cooking spray.
Dump the stuffing mix into a bowl. Add the onion, celery, cream of chicken soup, dried cranberries (if using), and chicken broth, stirring everything together completely. Spoon this mixture into the slow cooker,
Sprinkle the sage over top.
Lay the chicken breasts on top of everything, seasoning them with some salt and black pepper. Cover and cook on low for 4 ½ hours, or until the chicken is cooked through.
Shred the chicken or slice into pieces. Stir everything together and serve immediately with your favourite gravy, hot and ready to ladle over top and your favourite sides!
WHAT TO SERVE WITH CROCK POT CHICKEN AND STUFFING
You can really turn this simple entrée into a beautiful feast and family favorite meal simply by what you choose to serve alongside it. Nothing has to be complicated, however. I always like to serve mashed potatoes. There are some really fabulous frozen mashed potatoes available in the freezer section of the grocery stores these days. I use them fairly often and always have several bags waiting in my freezer.
You can adapt them very easily and truly make them your own by stirring in a bit of sour cream and a smidge of onion or garlic powder. Sometimes I stir the cheese into them until I melt along with some chopped green onions. With this dish, however, I keep it old school and just stir in a knob of butter with some whole milk and seasoning to taste. Baked potatoes also go well as does rice, both of which can be found frozen, ready to heat in the microwave for ease.
You could serve a salad on the side as well. We like our peas and carrots, however, and I always cook them to serve with this. Just peel and slice into coins one carrot per person. Place them into a saucepan of water to cover and bring to the boil. Boil for 8 to 10 minutes until crispy tender, adding a handful of frozen baby peas for the last few minutes of cook time. Drain well, season to taste, and serve!
You are certain to find that this is a fabulous meal to serve to your family and friends at any time. Summer, winter, weekend, weekday, potluck supper, or just because. It has the potential to be a really delicious feast and put a smile on everyone’s face. You are sure to love it if only for its ease of preparation. But trust me, everyone, including you, is going to really enjoy this for its delicious flavors, never mind anything else. Bon appetit!
- 1 (14 ounce) bag of dried seasoned stuffing mix
- 1 medium onion, peeled and diced
- ½ cup diced celery
- ½ cup dried cranberries (optional)
- 2 cans condensed cream of chicken soup (10 ounces each)
- ½ cup chicken broth
- ½ tsp ground sage
- 1 ½ pounds boneless, skinless chicken breasts
- Salt and black pepper to taste
- Hot gravy to serve
- Spray the ceramic insert of a slow cooker with some non-stick cooking spray.
- Dump the stuffing mix into a bowl. Add the onion, celery, cream of chicken soup, dried cranberries, and chicken broth, stirring everything together completely. Spoon this mixture into the slow cooker,
- Sprinkle the sage over top.
- Lay the chicken breasts on top of everything, seasoning them with some salt and black pepper. Cover and cook on low for 4 ½ hours, or until the chicken is cooked through.
- Shred the chicken or slice into pieces. Stir everything together and serve immediately with your favourite gravy, hot and ready to ladle over top!
Amount Per Serving: Calories: 695 for 1/6th of recipe
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.