Crockpot Chicken And Stuffing Recipes Slow Cooker

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. What if I told you there’s a magical device that basically cooks dinner *for* you while you live your best life, perhaps binging your favorite show or perfecting your couch potato technique? Enter the Crockpot, my friend, and its latest masterpiece: Crockpot Chicken and Stuffing. Get ready to have your mind (and your stomach) blown.

Why This Recipe is Awesome

First off, it’s pretty much idiot-proof. Seriously, if I can make it without setting off the smoke detector, you’re golden. Secondly, it’s the ultimate ‘set it and forget it’ meal. You throw stuff in, walk away, and come back to a house smelling like pure comfort. It’s like a hug in a bowl, but you don’t have to do any of the hugging work. Plus, it uses a whole chicken or chicken pieces, so you get all that juicy goodness baked right into the stuffing. No dry chicken here, folks, we’re better than that.

Ingredients You’ll Need

• Chicken: A whole chicken (about 3-4 lbs) or 4-6 bone-in, skin-on chicken thighs/breasts. (Basically, whatever chicken you have hiding in the freezer.)
• Stuffing Mix: Two 6-ounce boxes of your favorite dried stuffing mix. (Stove Top is a classic for a reason, just sayin’.)
• Chicken Broth: About 2 cups. (Low sodium if you’re feeling healthy, regular if you live dangerously.)
• Butter: Half a stick (4 tablespoons), melted. (Because everything’s better with butter, right?)
• Cream of Mushroom Soup: One 10.5-ounce can. (Or Cream of Chicken, or Cream of Celery… get wild!)
• Onion: 1 small, chopped. (Adds a little zing! Or don’t, if onions are your arch-nemesis.)
• Celery: 2 stalks, chopped. (For that authentic stuffing crunch and freshness.)
• Spices: Salt, pepper, a pinch of poultry seasoning. (To taste, because you’re the chef!)

Step-by-Step Instructions

1. Prep the Veggies: Chop your onion and celery. Toss them into a large bowl.
2. Combine the Dry Stuffing: Add the two boxes of dry stuffing mix to the bowl with the veggies. Give it a good stir.
3. Mix the Liquids: In a separate medium bowl, whisk together the melted butter, chicken broth, and cream of mushroom soup until smooth.
4. Wet the Stuffing: Pour the liquid mixture over the dry stuffing and veggies. Stir gently until everything is moistened, but don’t overmix! We’re not making cement here.
5. Layer the Crockpot: Lightly grease the inside of your crockpot. Spread about half of the stuffing mixture evenly on the bottom.
6. Add the Chicken: Place your chicken pieces (or whole chicken, if using) on top of the stuffing layer. Season the chicken generously with salt, pepper, and poultry seasoning.
7. Top it Off: Spoon the remaining stuffing mixture over and around the chicken. Make sure it’s somewhat evenly distributed.
8. Cook Away! Cover your crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be fall-off-the-bone tender, and the stuffing heated through. Make sure the chicken reaches an internal temperature of 165°F (74°C).
9. Serve & Devour: Once cooked, shred the chicken right into the stuffing (if you used a whole chicken or large pieces), or just serve the pieces alongside. Get ready for applause.

Common Mistakes to Avoid

• Overmixing the stuffing: You’re making stuffing, not dough! Mix just enough to moisten.
• Not seasoning the chicken: Seriously, don’t skip this. Bland chicken is a sad chicken.
• Lifting the lid too often: Every time you peek, you lose precious cooking heat and time. Be patient!
• Using boneless, skinless chicken breasts only: They tend to dry out more easily. Bone-in, skin-on gives you more flavor and moisture.
• Forgetting to grease your crockpot: Unless you *love* scrubbing stuck-on bits, don’t do it.

Alternatives & Substitutions

• Chicken: No whole chicken? Use chicken thighs, drumsticks, or even boneless breasts (just keep an eye on cooking time to prevent dryness). You could even use turkey!
• Soup: Cream of celery, cream of chicken, or even a can of cheddar cheese soup (if you’re feeling adventurous) work instead of cream of mushroom.
• Broth: Vegetable broth is totally fine if you’re out of chicken broth.
• Veggies: Add chopped carrots, mushrooms, or even a can of drained water chestnuts for extra crunch.
• Spice it up: A dash of paprika, a pinch of sage, or a tiny bit of red pepper flakes can elevate the flavor. Pro tip: A sprinkle of fresh parsley at the end makes it look fancy!

FAQ (Frequently Asked Questions)

• Q: Can I use frozen chicken? A: Technically yes, but I wouldn’t recommend it. It can release a lot of extra liquid, potentially making your stuffing soggy. Plus, it takes longer to cook. FYI, thaw it first, my friend!
• Q: My stuffing looks a little dry. What can I do? A: Add a splash more chicken broth or even a little water during the last hour of cooking. You can also give it a gentle stir to redistribute moisture.
• Q: Can I add cheese? A: Um, can you add sunshine to a cloudy day? YES! Stir in about a cup of shredded cheddar or Monterey Jack during the last 30-60 minutes of cooking. You’re welcome.
• Q: How long does it last in the fridge? A: If there are any leftovers (which is a big “if,” IMO), it’ll be good for 3-4 days in an airtight container.
• Q: Can I make this ahead of time? A: You can definitely prep the stuffing mixture the night before and store it in the fridge. Just add the chicken and layer it up right before you start cooking.
• Q: Do I really need to use bone-in chicken? A: While you *can* use boneless, skinless, the bone and skin add so much flavor and moisture to the dish. It’s a game-changer. Trust me on this one.

Final Thoughts

So there you have it, folks! A ridiculously easy, unbelievably delicious, and seriously comforting Crockpot Chicken and Stuffing recipe that basically cooks itself. You’ve just unlocked a new level of culinary genius, and all it took was a little patience and a magical slow cooker. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!