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Here\u2019s a simple and tasty slow cooker chicken and stuffing recipe you can try:<\/p>\n\n\n\n
Ingredients (serves 4\u20136)
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\u20132 cloves garlic, minced
1\u20132 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.<\/p>\n\n\n\n
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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\u2014it will absorb the liquid as it cooks.
Cook:
Cover and cook on low for 6\u20137 hours or high for 3\u20134 hours, until the chicken is fully cooked (internal temp 165\u00b0F \/ 74\u00b0C) 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\u00b0F (190\u00b0C) for 10\u201315 minutes.
Serve: Spoon the chicken and stuffing onto plates, adding a little of the cooking juices on top for extra flavor.
💡 Tips:<\/p>\n\n\n\n
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\u2019s lighter and healthier but still super moist, perfect for busy weeknights. Do you want me to do that?<\/p>\n\n\n\n
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