Crock Pot Chicken and Stuffing
WELCOME, Friends!! FYI, if it’s this crock pot chicken and stuffing image below that brought you here, you’ve come to the right place! I just updated it with the above photo on 9/29/16, as well as the post in general to include ALL of your FAQ’s regarding this amazing (and easy) crock pot chicken meal. Now get ready to give your crock pot a big ol’ hug…
Ahem, first thing’s first…
All Crock pots cook differently.
If you like firm stuffing:
That is, the breadcrumbs still very much intact and firm, I would recommend using more stuffing, up to 12 ounces. You can always add more moisture if needed (such as additional chicken broth)
If your stuffing is too moist:
Leave the lid off for the last 30-40 minutes of cooking to let some of that moisture escape. You can also pop the stuffing in a 350 degree oven for 10-15 minutes or until it reaches the desired level of consistency.
Sour Cream Substitutes:
If you were so anxious to get that box of stuffing at the store and you forgot the sour cream in the process, you’re not alone. I do it all the time. Luckily, there are substitution options:
- Plain Greek Yogurt
- 1 cup evaporated milk + 1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken.
Lower Sodium Options:
- Campbell’s makes a low-sodium Cream of Mushroom soup that is a great substitute for the Cream of Chicken.
- Low-Sodium Chicken Broth is always a safer option, you can always add salt, but you can’t really take it away.
- You can also wait on salting the chicken until you’re ready to eat, you may not find it necessary!
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No problemo! Instant Pot Chicken and Stuffing will do the trick, check out the recipe here!
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Crock Pot Chicken and Stuffing
Moist and flavorful crock pot chicken and savory stuffing simmer together with your favorite vegetables for an easy meal that the family will love!
- 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
- ¾ cup low-sodium chicken broth (you can also use water)- Only use 1/2 cup at first, add more as needed.
- 2 cups fresh or frozen green beans
- 1 cup baby carrots
Optional stuffing additions:
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/4 cup dried cranberries
- 1/2 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)
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
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!)
Recipe Adapted from: isavea2z.comAll images and text ©Stephanie Melchione for The Cozy Cook
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