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Get all the cozy holiday taste with way less hassle by throwing together this slow cooker chicken and stuffing. The chicken turns super soft, and the stuffing topping gets nice and toasty. Perfect when you need dinner to feel special but don’t have all day to cook.
Why You'll Love It
Takes just 7 simple things you’ve got lying around. Gives you those Thanksgiving vibes without the stress. Toss it in the crockpot before you leave, come home to dinner ready to go. Play with the flavors—mix in veggies or switch up the stuffing. Your place will smell awesome, promise.
Stuff to Grab
- Fresh Parsley: Grab a handful to throw on when it’s done
- Butter: Melt half a stick
- Stuffing Mix: One box, your pick
- Dried Parsley: Use a spoonful to season
- Onion: Chop one white onion up small
- Sour Cream: Scoop out a cup
- Cream of Chicken Soup: Open 2 cans
- Chicken: Four boneless skinless breasts
How to Throw It Together
- Save the leftovers:
- Pop extra in the fridge for up to three days. Reheat with your microwave.
- Give it a taste:
- Grab a fork and try it out—need more salt or pepper? Toss some in now.
- Want a crunchy top?
- If you like, take the lid off for the last 45 minutes so the top crisps up.
- Let it cook:
- Lid on, cook low for 6 or 7 hours, or high for 3 to 4. You’ll know it’s done when the chicken shreds easy.
- Layer on stuffing:
- Mix stuffing mix and melted butter in a bowl, then spread it over everything in the crockpot.
- Season it up:
- Scatter chopped onions and the dried parsley all over.
- Add the creamy stuff:
- Spoon your sour cream and both cans of soup over the chicken and mix just a bit.
- Toss chicken in slow cooker:
- Lay the chicken out flat, don’t put any on top of each other so it all cooks right.
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Real Family Classic
We’ve been whipping this up forever—even squeezed it out in a cramped kitchen with three little kids underfoot. It’s easy for crazy days, but everyone thinks you went all out. Definitely one to share with your kids someday.
Holiday Feels
Your house will smell like Thanksgiving as it cooks. All those warm, comforting flavors, but way less work. Turns any night into something special. Perfect for when you want a hug-in-a-bowl but can’t make a big old dinner.
Choosing your Ingredients
Stove Top’s always a good pick, any flavor works fine. Go for real butter if you can—it’s way tastier than margarine. Both chicken breasts and thighs come out great. Want it extra creamy? Use more than one kind of creamy soup. Dice an onion for the best flavor, don’t sub in the powder. Fresh parsley on at the end keeps it looking and tasting fresh.
Making It Work
Only takes about 10 minutes to get it in the cooker. You want layers—chicken on the bottom, creamy stuff next, stuffing on top. Leave it alone once it’s in, just check the chicken at around 6 hours. If it falls apart, you’re done. Keep that lid on unless you want a crunchy topping.
Switch It Up
Stir in green beans if you want some veggies in there. Cornbread stuffing totally changes up the taste. If you want it saucier, pour in a little chicken broth. Cheese lovers put Swiss slices on at the end. Try rosemary or garlic powder, whatever your people like. Make it your style.
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Frequently Asked Questions
- → Can frozen chicken work here?
Yep! You will just need to adjust cooking times. Go for 2 extra hours on low or 1 more on high. Start by placing frozen pieces at the bottom—they cook best that way. Ensure all pieces hit 165° before eating. Tips? Break apart stuck pieces first. Thin cuts cook faster, so avoid stacking if possible. Want the easiest route? Defrost overnight, but frozen will do in a pinch.
- → How do I make crunchy stuffing?
For that crispy top, take the lid off for the last 45 minutes so steam doesn't stay trapped. A paper towel under the lid earlier can help soak up moisture too. Want extra crunch? Move it to an oven-safe dish and broil for 2-3 minutes. Or spread it on a sheet pan and bake at 400° for 10 minutes. Don’t stir much or it’ll get mushy. Bottom stays soft; top's where the magic happens!
- → How can I make this dairy-free?
No worries! Swap cream soup with dairy-free versions (try Health Valley) or mix plant milk with cornstarch for a homemade fix. Instead of sour cream, use unsweetened non-dairy yogurt. Coconut milk blended with broth works too (trust me!). Check stuffing labels—some sneak in dairy. If you want creamy, cashew cream does the trick. You might need to add more spices to pack the flavor punch.
- → Any tips for adding vegetables?
Go for it! Toss in frozen peas and carrots near the end—an hour's plenty. Crunchy veggies like celery and onion go in at the start. Green beans work well too. For something heartier, add mushrooms. Just don't overdo watery veggies—they'll mess up the stuffing. Keep them small so everything finishes together. Around 2 cups extra veggies is the sweet spot.
- → How should I save leftovers?
Cool it a bit first. Then store in airtight containers—it'll keep 3 days in the fridge. Honestly, it tastes even better the next day! To reheat, microwave with a damp paper towel to lock in moisture. Oven works too—325° for 20 minutes covered. Add a little broth if it's dried out. Some folks freeze portions, but thawed stuffing might turn a bit mushy. Still tasty for lunch!
Conclusion
This hit the spot? Try slow cooker roast beef next time, or creamy Alfredo chicken. Even the chicken and mushroom bake will give you cozy vibes.