Slow Cooker Chicken Stuffing Casserole
515kcal
Ingredients
For the chicken layer
- 2 lb boneless, skinless chicken breasts cut into 1 1/2-inch pieces (900 g), fully thawed
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 2 (10.5 oz / 298 g) cans condensed cream of chicken soup
- 1/2 cup sour cream 120 g
- 2 cups frozen mixed vegetables peas, carrots and green beans, about 280 g, not thawed
For the stuffing top
- 1 (6 oz / 170 g) box chicken-flavored stuffing mix with seasoning packet
- 1/2 cup low-sodium chicken broth 120 ml
- 1/4 cup unsalted butter 57 g, melted
- 2 tbsp fresh parsley chopped, for serving
Method
- Grease the inside of a 6-quart slow cooker with butter or cooking spray. Spread the chicken pieces in one even layer over the bottom.
- Sprinkle the chicken with the garlic powder, thyme, black pepper and kosher salt, then toss with your hands so every piece is seasoned.
- Whisk the cream of chicken soup and sour cream in a bowl until smooth. Spoon it over the chicken and spread it out to the edges.
- Scatter the frozen mixed vegetables over the sauce in an even layer. Do not stir.
- In a medium bowl, toss the stuffing mix and its seasoning packet with the broth and melted butter until damp in spots. It should not look soaked.
- Spread the stuffing evenly over the vegetables, all the way to the sides. Cover and cook on LOW for 4 hours (or HIGH for 2 hours) without lifting the lid.
- Lay two paper towels across the top of the crock, set the lid back on over them, and cook 30 minutes more to keep the stuffing fluffy.
- Check the thickest piece of chicken with an instant-read thermometer: it must read 165°F (74°C). Sprinkle with parsley and scoop down to the bottom to serve.
Notes
Cook time depends on your slow cooker and the cut. Whole breasts need 5 to 6 hours on LOW; boneless thighs need 4 1/2 to 5 hours. Always confirm 165°F (74°C).
Do not use frozen chicken. Thaw it in the fridge first.
Use only 1/2 cup broth for the stuffing, not the amount on the box. The slow cooker adds the rest of the moisture.
Leftovers keep 3 to 4 days in the fridge or 2 to 3 months in the freezer. Reheat to 165°F in the microwave or oven, not in the slow cooker.
Nutrition is an estimate.