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Craving those festive flavors minus the fuss? Toss everything for Cozy Crockpot Chicken and Stuffing in your slow cooker, let the chicken get soft and juicy, and watch the stuffing go nice and crisp on top. Awesome for fast weeknights or anytime you want that holiday vibe at home.
Why You'll Love It
Packed with classic flavors using just seven common ingredients. It's got all that Thanksgiving taste, but barely any effort. Just load up the pot before your day starts, come back to dinner done. Swap in veggies, mix up stuffing types, whatever you want. Lets your house smell like a holiday feast too.
What to Grab
- Fresh Parsley: Sprinkle a handful up top before serving
- Butter: Melt about half a stick
- Stuffing Mix: Use one box of your favorite kind
- Dried Parsley: Stir in a spoonful for flavor
- Onion: Chop up one white onion nice and small
- Sour Cream: Scoop in a cup
- Cream of Chicken Soup: Crack open two cans
- Chicken: Four boneless, skinless breasts
How You'll Do It
- Store extras:
- Got leftovers? Pop them in the fridge for up to three days. Reheat quick in the microwave.
- Taste and tweak:
- Sample it, then see if you want more salt or pepper. Add to taste.
- Crisp the top:
- If you want the crunchy effect, take the lid off the slow cooker for the last 45 minutes.
- Let it cook:
- Top everything with the lid. Set crockpot on high for about 3-4 hours or low for 6-7 hours. You’ll know it’s ready when the chicken falls apart easy.
- Prep the stuffing:
- In a separate bowl, mix your dry stuffing with melted butter, then layer it over the other stuff in the crockpot.
- Flavor it up:
- Scatter those chopped onions and dried parsley right on top.
- Add all the creamy goodness:
- Ladle sour cream over the chicken, then pour both soup cans in. Give it a quick stir but don’t blend all the way.
- Lay in your chicken:
- Spread chicken out flat on the bottom of the crockpot, making sure it’s not piled up.
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Passed Down Classic
We’ve whipped this up forever, even when our kitchen was tiny and the kids wouldn’t sit still. It's quick enough for hectic weekdays but always feels homemade. Perfect for teaching your kids to make, too.
Cozy Holiday Vibes
As it slow cooks, your place will smell just like a Thanksgiving get-together. All those classic feels, no stress. Makes midweek dinners feel special. Ideal comfort meal when you want a warm hug but don’t want to spend all evening cooking.
Choosing the Good Stuff
Stove Top stuffing is a winner—pick any flavor you like. Go for real butter for richer stuffing, skip the margarine. Chicken thighs or breasts? Both work. For more creaminess, try mixing two types of cream soups. Chopped fresh onions taste way better than the powder. Save fresh parsley for the very end so it stays bright.
Nailing It
You'll need just about ten minutes to toss it all together. Always layer with chicken first, then wet stuff, then the stuffing. Don't mix after it's in the pot. Test the chicken at six hours—if it shreds super easy, you’re set. Keep the cover on unless you want that crunchy top.
Make It Fun
Want to sneak in veggies? Add green beans. Try a cornbread stuffing if you're feeling bold. More gravy? Splash in a bit of chicken broth. Cheese fans sometimes toss Swiss on top. Change up seasonings, like garlic powder or rosemary. Whatever makes your crew happy, go for it.
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Frequently Asked Questions
- → Can I use frozen chicken?
You can, but allow extra time! Add around 2 extra hours on low or 1 on high. Put frozen pieces at the bottom for better cooking. Double-check the chicken hits 165° inside. Tips: Separate stuck pieces first, cook thinner ones quicker, and layer evenly. Best to thaw in the fridge, but frozen works if you're in a hurry!
- → How do I make crispy stuffing?
Pop the lid off for the last 45 minutes and let the steam escape so the top firms up. Try sticking a paper towel under the lid earlier to soak up extra moisture. Want a crunchier finish? Oven it under the broiler for 2–3 minutes or bake at 400° for 10 minutes spread on a baking tray. Just go easy on stirring, or it'll turn into mush!
- → Need it dairy-free?
No problem! Use a dairy-free cream soup or make one with plant milk and cornstarch. Swap out sour cream with yogurt alternatives, or go wild with coconut milk and chicken broth (it actually works!). Double-check your stuffing—it might sneak in dairy. Want some creamy vibes? Cashew blends well but might need extra seasoning since dairy adds flavor.
- → Can I add veggies?
For sure! Toss in some celery or onions early for crunch. Frozen peas and carrots? Add those near the end. Green beans and mushrooms fit right in too. Just avoid too many watery veggies (they mess with the stuffing's texture). Keep veggie chunks small so everything cooks evenly. Limit extra veggies to about 2 cups so it's not overloaded!
- → How do I save leftovers?
Let it cool off, then store it in airtight containers. It'll be fine in the fridge for 3 days (tastes even better after a day!). Microwave with a damp towel for moisture, or bake covered at 325° for about 20 minutes. Add a splash of broth if it's dry. Some folks portion it out right away—perfect grab-and-go lunches! Freezing works, but the stuffing might feel softer when reheated.
Conclusion
Like this? Try pot roast in the slow cooker or creamy alfredo chicken next. Mushroom casserole in your crockpot is another great choice for that cozy vibe.