Slow Cooker Chicken and Stuffing
A comforting dish of slow-cooked chicken breasts and savory stuffing enveloped in a creamy sauce, perfect for family gatherings and chilly evenings.
Ingredients
Essential Ingredients
- 3 pieces boneless skinless chicken breasts (about 1½ lbs) Choose high-quality, organic chicken for the best flavor.
- 1.33 cups chicken broth Low-sodium recommended for better control over saltiness.
- 0.5 teaspoon Italian seasoning Adds a lovely herbal aroma.
- 0.5 teaspoon black pepper Freshly ground for the best flavor!
- 1 teaspoon garlic powder Fresh garlic works too—just adjust the quantity.
- 1 teaspoon onion powder For richness without the sharper bite of raw onions.
- 10.5 oz cream of chicken soup Look for low-sodium or organic brands.
- 10.5 oz cream of celery soup A fantastic way to add depth of flavor.
- 2 stalks celery (finely chopped) Fresh for crunch!
- 12 oz Stovetop stuffing mix (2 boxes of 6 oz each) Use turkey flavor for an extra twist!
- 6 Tbsp salted butter (melted) Always have at room temp for easy mixing.
Instructions
Preparation
- If the chicken breasts are extra thick, slice them in half horizontally so they cook evenly and shred easily later.
- Place the chicken breasts in an even layer in the slow cooker.
- Pour 1 can of chicken broth over the chicken.
- Sprinkle in the Italian seasoning, black pepper, garlic powder, and onion powder.
- Top with the chopped celery.
- Spread the cream of chicken soup and cream of celery soup evenly over the chicken.
- Cover and cook on LOW for 300 minutes or on HIGH for 180 minutes. It’s done when the chicken shreds easily.
- Remove the chicken and shred or chop into bite-sized pieces. Return to the slow cooker and stir into the sauce.
- Sprinkle both boxes of stuffing mix over the chicken mixture and drizzle with melted butter, pressing gently into the liquid but do not mix.
- Cover and cook for an additional 10 minutes until the stuffing is soft and fluffy.
- Serve immediately, scooping chicken, stuffing, and sauce together.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or frozen for up to 3 months. For easy prep, consider making it the night before and starting the cooking in the morning.