Ingredients
4 boneless skinless chicken breasts
1 box (6 oz) herb stuffing mix
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1/2 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1 cup frozen green beans (optional)
1/2 cup diced carrots (optional)
1 tablespoon butter (optional for extra richness)
Instructions
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Lightly grease the inside of a 4–6 quart crockpot with cooking spray or butter.
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Place the chicken breasts in the bottom of the slow cooker in an even layer.
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Season the chicken with garlic powder, onion powder, thyme, parsley, and black pepper.
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In a medium bowl mix together the cream of chicken soup, sour cream, and chicken broth until smooth.
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Scatter the green beans and diced carrots evenly over the chicken.
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Pour the stuffing mix evenly over the chicken and vegetables. Do not stir.
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Pour the soup mixture slowly over the stuffing layer so it can absorb moisture during cooking.
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Cover the crockpot with the lid and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
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Check that the chicken reaches an internal temperature of 165°F (74°C).
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Once done, gently fluff the stuffing and spoon it over the chicken before serving.
Notes
For extra flavor, sauté chopped onions and garlic before adding them to the crockpot. Chicken thighs can replace chicken breasts for a juicier texture. To make the dish lighter, substitute Greek yogurt for sour cream and use low-sodium chicken broth. Add mushrooms, celery, or peas if you want more vegetables in this crockpot chicken and stuffing recipe.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American