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Slow cooker chicken and stuffing with creamy chicken under golden herb stuffing

Slow Cooker Chicken and Stuffing

Creamy seasoned chicken layered under fluffy herb stuffing, all cooked in one pot. Thanksgiving comfort on a weeknight, with almost no prep.
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Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings: 6 servings
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts (680g)
  • 1 tsp salt (6g)
  • 0.5 tsp black pepper (1g)
  • 1 tsp garlic powder (3g)
  • 0.5 tsp poultry seasoning (1g)
  • 10.5 oz condensed cream of chicken soup (298g) one can
  • 0.5 cup sour cream (115g)
  • 6 oz herb-seasoned stuffing mix (170g) one box, dry
  • 4 tbsp butter (60g), melted

Equipment

  • 6-quart slow cooker

Method
 

  1. Season the chicken breasts on both sides with salt, pepper, garlic powder, and poultry seasoning. Lay them in a single layer in a 6-quart slow cooker.
  2. Stir the condensed soup and sour cream together in a bowl, then spread the mixture evenly over the chicken.
  3. Sprinkle the dry stuffing mix evenly over the top in a thick layer. Do not stir. Drizzle the melted butter over the stuffing.
  4. Cover and cook on LOW for 4 to 5 hours (or HIGH for 2.5 to 3 hours), until the chicken reaches 165°F (74°C) and the stuffing is fluffy and golden on top. Keep the lid closed for the first 3 hours.
  5. Spoon the chicken, creamy sauce, and stuffing together onto plates. Serve hot.

Notes

Layer, do not stir. No added liquid is needed. The stuffing should sit on top like a blanket so it steams instead of turning mushy. Leftovers keep 4 days in the fridge and freeze for up to 2 months. Estimated nutrition: about 520 calories per serving.