Crockpot Chicken and Stuffing Casserole
This 8-ingredient Crockpot Chicken and Stuffing Casserole the is ultimate comfort food chicken dinner for any night of the week. Easy to prepare and full of homemade flavors, it's a recipe that's been loved in our family for several years.
Servings: 6 Servings
Calories: 456kcal
Ingredients
- 2-2 ½ pounds boneless skinless chicken breasts or thighs
- Salt and Black Pepper amount as desired
- 2 cups chopped vegetables (celery, onion, mushrooms) Optional
- 10.5 ounce can low-sodium condensed cream of chicken soup
- 10.5 ounce can low-sodium condensed cream of celery soup
- 1 cup chicken broth divided
- 1 teaspoon flaky poultry seasoning
- 6 ounce box stuffing mix
- ¼ cup butter melted
Instructions
- Optional step, season and sear chicken cutlets and vegetables first. Heat a tablespoon of oil in a skillet on medium-high heat and sear 1-2 minutes per side. Remove from the skillet.
- In the same skillet on medium-high heat, sauté the chopped vegetables, 2-3 minutes.
- Lightly grease the inside of your crockpot with butter or non-stick cooking spray.
- Place the chicken in the bottom of the crockpot in a single layer. If not previously seasoned with salt and pepper before searing, add amount as desired.
- Evenly disperse vegetables on top, if using.
- In a mixing bowl, combine the condensed cream of chicken soup, condensed cream of celery soup, poultry seasoning, and ½ cup of the chicken broth. Mix well until smooth.
- Pour the soup mixture evenly over the vegetables and chicken in the crockpot.
- In a separate bowl, mix together the stuffing mix. melted butter, and remaining chicken broth. Spread the stuffing mixture evenly over the soup mixture in the crockpot.
- Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, or until the chicken is cooked through and the stuffing is cooked and slightly crisp on top.
- Once the chicken and stuffing casserole is done cooking, you can serve it directly from the crockpot.
Video
Notes
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- Avoiding mushy stuffing. Be sure to add only the measured amount of liquid or else you may have watery or liquidy stuffing. The slow cooker needs less liquid than a stovetop cooking method.
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- Avoiding dry stuffing and chicken. Add a ½ cup of extra broth at a time during cooking if you are noticing your chicken or stuffing is dry.
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- Sear the chicken for extra flavor. This step is optional, but for more depth of flavor, try searing the chicken first before putting into the slow cooker.
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- Swap Cream of Celery Soup for homemade. You can swap the canned soup for my homemade cream of mushroom soup recipe.
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- Use frozen veggies in a pinch. This recipe also works great with frozen vegetable medley to make it easier at meal prep time.
OVEN CHICKEN AND STUFFING CASSEROLE
This delicious Crockpot casserole can easily be adapted to be made in the oven. Simply follow the recipe the same as the Crockpot and create the layers, chicken, vegetables, gravy, stuffing, in a 13"x9" baking dish. Cover tightly with aluminum foil. Bake in a preheated 350°F oven for 30 minutes. Remove the foil and bake an additional 30 minutes. Use a meat thermometer to ensure the chicken is cooked through. Storage: When it comes to storing the leftover crockpot chicken and stuffing, place in an airtight container in the fridge for up to 5 days. Reheat in the microwave for a couple of minutes until warm. I don't recommend freezing this recipe, it will compromise the texture of the stuffing and become mushy.Nutrition
Calories: 456kcal | Carbohydrates: 32g | Protein: 45g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 147mg | Sodium: 822mg | Potassium: 1180mg | Fiber: 2g | Sugar: 3g | Vitamin A: 588IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 2mg
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