Crock Pot Chicken and Stuffing
Tender, juicy chicken in a creamy sauce topped with golden, buttery stuffing, all made in one slow cooker.
INGREDIENTS
• 900 grams boneless skinless chicken breasts or thighs
• 1 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 1 teaspoons dried thyme or poultry seasoning
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 300 grams cream of chicken soup (1 can)
• 120 milliliters sour cream
• 240 milliliters chicken broth, divided
• 170 grams dry stuffing mix (chicken or herb flavor)
• 60 grams butter, melted
• 1 tablespoons chopped fresh parsley, for garnish (optional)
STEPS
1. Season the chicken: Lightly grease the crockpot. Lay 900 grams boneless skinless chicken breasts or thighs in a single layer on the bottom and season both sides with 1 teaspoons garlic powder, 0.5 teaspoons onion powder, 1 teaspoons dried thyme or poultry seasoning, 1 teaspoons salt and 0.5 teaspoons black pepper.
2. Make the creamy sauce: In a bowl, whisk 300 grams cream of chicken soup (1 can), 120 milliliters sour cream and 120 ml of the 240 milliliters chicken broth, divided until smooth. Pour evenly over the chicken.
3. Add the stuffing: Sprinkle the dry 170 grams dry stuffing mix (chicken or herb flavor) over the top in an even layer. Pour the remaining chicken broth over the stuffing, then drizzle with 60 grams butter, melted. This moistens the stuffing so it cooks without drying out.
4. Slow cook: Cover and cook on LOW for 240 minutes (or HIGH for 2 to 2.5 hours) until the chicken reaches 74°C / 165°F inside. Do not lift the lid while cooking, it lets the heat escape.
5. Rest: Turn off the heat, keep the lid on and let it rest for 5 minutes so the chicken reabsorbs its juices and the stuffing sets.
6. Serve: Spoon the chicken, sauce and stuffing onto plates and sprinkle with 1 tablespoons chopped fresh parsley, for garnish (optional). Serve hot.
NOTES
Tips for extra juicy chicken: use thighs, which stay tender even if cooked a little longer, and do not overcook breasts. Start checking them after 3 hours on LOW. For a crispier stuffing top, remove the lid for the last 20 minutes or place the stuffing under the broiler for 2 to 3 minutes. Good add-ins: green beans, frozen peas, sliced mushrooms or shredded cheese. Leftovers keep 3 days in the fridge.