slow cooker chicken and stuffing recipe
The Best slow cooker chicken and stuffing recipe
I love this recipe because it’s so versatile—you can adjust the seasonings to fit whatever flavors you’re craving, whether it’s a classic Thanksgiving vibe or a lighter, herb-forward twist. The slow cooker does all the work for you, keeping the chicken juicy and the stuffing tender without any fuss. And the health benefits? Well, it’s got lean protein from the chicken, fiber from the vegetables, and a good dose of vitamins and minerals from the herbs and spices. It’s not just comforting, it’s actually good for you in a way that feels indulgent. Plus, it’s always a crowd-pleaser—whether it’s for a family dinner or a potluck, people just can’t get enough. It’s that kind of recipe that makes you feel like you’re doing something special, even if it’s just a simple, reliable meal.
Slow Cooker Chicken and Classic Stuffing
A comforting dish featuring tender slow-cooked chicken paired with a savory, buttery stuffing. Perfect for a cozy meal!
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 cup bread cubes (white or whole wheat)
- 1 cup chicken broth
- ½ cup diced celery
- ½ cup diced onion
- 1 cup chopped parsley
- 2 tbsp butter
- 1 tsp dried sage
- ½ tsp salt
- ½ tsp black pepper
- 1 egg (optional, for binding)
- 1 cup chicken broth
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tsp dried oregano
👨🍳Directions
-
1
In a slow cooker, combine chicken breasts, chicken broth, olive oil, thyme, garlic powder, salt, and pepper. Cook on low for 4-5 hours or until chicken is fully cooked and shreddable. -
2
In a mixing bowl, combine bread cubes, celery, onion, parsley, butter, sage, salt, pepper, and egg (if using). Mix well until evenly coated. -
3
Transfer the stuffing mixture to a greased baking dish. Spoon the shredded chicken from the slow cooker over the stuffing. -
4
In a small bowl, mix chicken broth, soy sauce, Worcestershire sauce, Dijon mustard, honey, and oregano. Pour over the stuffing and chicken in the baking dish. -
5
Cover loosely with foil and bake in the oven at 350°F (175°C) for 15-20 minutes, or until the stuffing is golden and heated through.
🔧Equipment
- Slow cooker
- Mixing bowls
- Knife and cutting board
- Measuring cups
- Wooden spoon
- Baking dish (optional, for serving)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add 1 tbsp of chicken stock to the stuffing before baking.
- Substitute whole wheat bread cubes for a lower-carb option.
- Make ahead: Assemble the stuffing and chicken mixture the night before and refrigerate. Bake as directed the next day.
- Leftovers can be reheated in the microwave or slow cooker on low for 1 hour.
Variations
- Add ½ cup diced mushrooms to the stuffing for extra umami flavor.
- Use chicken thighs instead of breasts for a richer, juicier texture.
Watch Video Of How Slow Cooker Chicken and Classic Stuffing Works
❓ Frequently Asked Questions About Slow Cooker Chicken and Stuffing
What is the best way to prepare the filling for the slow cooker chicken and stuffing?
The best way to prepare the filling is to mix together 1 cup of cooked, diced chicken (from your slow-cooked chicken), 1 cup of cooked rice or breadcrumbs (for a crunchier texture), ½ cup of shredded cheddar cheese, ½ cup of finely chopped celery and onions, 1 tsp dried thyme, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. For extra flavor, you can add a beaten egg to help bind the mixture. Stir well and let it rest for about 10 minutes before stuffing the chicken.
How long should I cook the slow cooker chicken and stuffing on low heat?
Cook the mixture on low heat for 6 to 8 hours (or 4 to 6 hours on high heat) until the chicken is tender and the stuffing is heated through. For best results, check the internal temperature of the chicken—it should reach 165°F (74°C). If you prefer a crispier stuffing, transfer it to a baking dish and broil for 5-7 minutes at the end.
Can I use frozen chicken for this recipe, and if so, how do I adjust the cooking time?
Yes, you can use frozen chicken, but you’ll need to adjust the cooking time. First, thaw the chicken in the refrigerator overnight, then cook it on low for 7-9 hours or high for 5-6 hours until fully tender. If using pre-cooked frozen stuffing, follow package instructions (usually 30-45 minutes on high), then combine everything in the slow cooker.
What are some great flavor variations for the slow cooker chicken and stuffing?
For extra flavor, consider these variations:
– Herb & Garlic: Add 2 tbsp olive oil, 2 minced garlic cloves, 1 tbsp fresh rosemary, and 1 tbsp fresh thyme.
– Creamy Cheese: Stir in ½ cup sour cream or Greek yogurt along with the cheese.
– Spicy Kick: Mix in ½ tsp smoked paprika, ¼ tsp cayenne, and a dash of hot sauce.
– Southern-Style: Use buttermilk, a splash of bourbon, and extra black pepper.
How do I prevent the stuffing from getting soggy or dry?
To keep the stuffing moist yet fluffy:
– Use cooked, not raw ingredients like rice or breadcrumbs (they absorb less liquid).
– Avoid overmixing—fold in wet ingredients (like broth or milk) in small amounts to prevent gummy texture.
– If using a wet stuffing (like a bread-based one), add a little extra liquid (like chicken broth) to prevent drying.
– For extra crispiness, press the stuffing firmly into the cavity and broil for 5 minutes at the end.
