Your house will smell like thanksgiving, full warning! This meal is SO easy and so good. I like to serve it with steamed broccoli or a side salad but you could always add in veggies to amke it even heartier.
Let’s get started!
Crockpot Chicken & Stuffing
This easy Crockpot Chicken and Stuffing is a one-pot meal that's hearty, creamy, and made with simple ingredients the whole family loves. It's the perfect hands-off dinner that tastes like Thanksgiving any night of the week.
Ingredients
Method
- Coat a 6 quart crock pot with nonstick cooking spray. Add chicken breasts in a single layer. Sprinkle the seasonings evenly on top. Top the chicken with stuffing mix. If you want to add in some frozen veggies, add that on top of the chicken and then the stuffing.
- In a medium mixing bowl, combine the cream of chicken, 1 cup of chicken broth, sour cream, and butter. Pour the mixture over the stuffing. Don’t stir!!
- Place the lid on the crock pot and cook on high for about 4 to 5 hours or low 6-7 hours (or until the chicken registers 165 degrees F). Gently stir the stuffing mixture with a fork to fluff it up. If the mixture seems dry, mix in the additional 1/4 cup of chicken broth.
- Serve with veggies or a side salad! Enjoy!
Notes
If you want to make your own cream of chicken soup, it’s very simple!1 cup dried milk3/4 cup corn starch1/4 cup chicken bouillon1/4 cup freeze dried onion1 teaspoon dried parsley1 teaspoon dried basil1 teaspoon cracked pepperMix it all together and store in an airtight container. I like to double this recipe! To use combine 1 1/4 cup of water with 1/3 cup dry mix and cook until thick!
Notes
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat all together in the oven, covered, at 350° until warmed through. You can add a splash of broth or stir in a touch more soup to loosen if needed. You can also reheat in the microwave in 30-second intervals until hot.
- Store cooled chicken and stuffing in an airtight container in the freezer for 1-2 months. Thaw in the fridge overnight before reheating in the oven or microwave and serving again.