Debbie's Crock Pot Chicken and Stuffing

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 04/03/19
Slow Cooker Chicken and Dressing
Slow Cooker Chicken and Dressing. Diana Rattray
  • Total: 6 hrs 14 mins
  • Prep: 14 mins
  • Cook: 6 hrs
  • Yield: Serves 4 to 6
Nutritional Guidelines (per serving)
1081 Calories
72g Fat
13g Carbs
91g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Serves 4 to 6
Amount per serving
Calories 1081
% Daily Value*
Total Fat 72g 92%
Saturated Fat 26g 130%
Cholesterol 336mg 112%
Sodium 590mg 26%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 3%
Protein 91g
Calcium 97mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an easy chicken and dressing combination from Debbie. The chicken breasts are cooked with prepared herb-seasoned stuffing crumbs and optional sliced mushrooms.

I like to serve this chicken with mashed potatoes and cranberry sauce. Add some steamed peas or broccoli for a hearty and satisfying meal.

Ingredients

  • 1 package herb-seasoned stuffing mix, prepared, 6 to 12 ounces
  • 4 to 6 boneless chicken breast halves or boneless thighs, without skin*
  • 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (3 to 4 ounces or more) sliced mushrooms, drained

Steps to Make It

  1. Butter the bottom and sides of the slow cooker crockery insert.

  2. Prepare the packaged (or homemade) stuffing mix with butter and liquid as directed on package.

  3. Layer the prepared stuffing in the bottom of the greased slow cooker.

  4. Place the chicken pieces on top of the stuffing mixture. The chicken can overlap some, but try to arrange with as little overlap as possible. If there is room, you could use more chicken.

  5. Spoon the condensed cream of chicken soup over the chicken. You may also use cream of mushroom, or cream of celery, whatever you like.  Top with the mushrooms. Be sure to stir the mushrooms around a little so they are coated with the soup.

  6. Cover and cook on low for 5 to 7 hours.

    Expert Tips

    Chicken breasts tend to become dry over a long period of cooking, so check them early. Thighs are fattier than the chicken breasts, so they can be cooked for a longer period of time.

    Variations

    Saute 1/4 cup of chopped celery and 1/4 cup of chopped onions; add to the stuffing mixture.

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