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Here’s a simple and tasty slow cooker chicken and stuffing recipe you can try:
Ingredients (serves 4–6)
4 bone-in, skinless chicken thighs (or breasts)
1 box of stuffing mix (about 6 oz / 170 g)
1 can (10.5 oz / 300 ml) cream of mushroom soup
1 cup chicken broth
1 small onion, finely chopped
1–2 cloves garlic, minced
1–2 tsp poultry seasoning or dried thyme
Salt and pepper to taste
Optional: 1 cup chopped celery or carrots for extra veggies
Instructions
Prep the chicken: Season the chicken pieces with salt, pepper, and half of the poultry seasoning.
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Layer in slow cooker:
Place the chopped onion, garlic, and optional veggies at the bottom.
Put the chicken on top.
Mix the sauce: In a bowl, combine the cream of mushroom soup and chicken broth. Pour over the chicken.
Add the stuffing: Sprinkle the dry stuffing mix evenly over the top. Do not stir—it will absorb the liquid as it cooks.
Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked (internal temp 165°F / 74°C) and the stuffing is fluffy.
Optional finish: For a crispier top, you can transfer the stuffing to an oven-safe dish and bake at 375°F (190°C) for 10–15 minutes.
Serve: Spoon the chicken and stuffing onto plates, adding a little of the cooking juices on top for extra flavor.
💡 Tips:
You can swap the cream of mushroom soup for cream of chicken or celery soup for a different flavor.
Adding herbs like sage or rosemary enhances the aroma.
For a lower-sodium version, use reduced-salt broth and soup.
If you want, I can also make a version that’s lighter and healthier but still super moist, perfect for busy weeknights. Do you want me to do that?
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