Crockpot Chicken and Stuffing
Tender shredded chicken and savory stuffing cook together in the slow cooker for an easy, comforting meal.
Ingredients
- 2 lbs boneless skinless chicken breasts, 900 g
- 1 cup low-sodium chicken broth 240 ml
- 2 cans condensed cream of chicken soup 10.5 oz / 295 g each
- 1 box chicken-flavored stuffing mix 6 oz / 170 g
- 1 cup diced carrots about 2 medium, 150 g
- 1 cup diced yellow onion about 1 medium, 150 g
- 1 cup diced celery about 2-3 ribs, 120 g
Instructions
- In a large bowl, combine the condensed cream of chicken soup, dry stuffing mix, diced carrots, onion, and celery. Stir until everything is well mixed.
- Arrange the chicken breasts in a single layer at the bottom of a 6-quart or larger slow cooker.
- Pour the chicken broth over the chicken.
- Spread the stuffing mixture evenly over the chicken and broth. Do not stir.
- Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours.
- The dish is done when the chicken is cooked through and tender. Use an instant-read thermometer to check that the chicken has reached an internal temperature of 165°F (74°C).
- Use two forks to gently shred the chicken directly in the slow cooker.
- Stir the shredded chicken into the stuffing and sauce mixture until combined. Let it rest for a few minutes before serving warm.
Notes
Food Safety: For safety, ensure the chicken reaches a minimum internal temperature of 165°F (74°C) before serving.
To keep the heat consistent, avoid lifting the lid of the slow cooker while the dish is cooking.
You can use condensed cream of mushroom or cream of celery soup as a substitute for the cream of chicken.