Description
This comforting Slow Cooker Chicken and Stuffing recipe combines tender chicken breasts with a creamy soup mixture and a buttery stuffing topping, all cooked slowly to perfection. It’s an easy, hands-off meal perfect for busy days.
Ingredients
Scale
Chicken and Soup Mixture
- 4 boneless skinless chicken breasts
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Stuffing Topping
- 1 (6 oz) box stuffing mix
- 1/2 cup unsalted butter, melted
- 1/2 cup chicken broth
Instructions
- Prepare Slow Cooker: Spray or grease the inside of a 6-quart slow cooker to prevent sticking.
- Add Chicken: Place the boneless skinless chicken breasts evenly at the bottom of the slow cooker.
- Mix Soups and Seasonings: In a medium bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, black pepper, garlic powder, and onion powder until smooth.
- Spread Soup Mixture: Evenly spoon the soup mixture over the chicken breasts, covering them completely.
- Prepare Stuffing Mixture: In a separate bowl, stir together the stuffing mix, melted butter, and chicken broth until the stuffing is moistened.
- Add Stuffing Topping: Spread the stuffing mixture evenly over the soup layer, creating a crust on top.
- Cook: Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until the chicken is thoroughly cooked and tender.
- Serve: Serve warm, optionally garnished with fresh parsley and accompanied by green beans or mashed potatoes for a classic meal.
Notes
- Make sure to spray or grease the slow cooker well to prevent sticking.
- Adjust the seasoning to taste; add salt if desired.
- For a crispy topping, you can broil the stuffing in the oven for a few minutes after slow cooking.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Use low-sodium soup and broth to reduce sodium content.
