Slow Cooker Chicken and Stuffing
This slow cooker chicken and stuffing is a warm, hearty dish made easy in the slow cooker. Perfect for weeknights or lazy weekend meals, it’s a crowd-pleaser everyone will love
Slow Cooker Chicken and Stuffing
This slow cooker chicken and stuffing is a simple meal that’s perfect for busy days.
It’s made with chicken, stuffing, and a few easy seasonings that come together for a delicious dinner.
The slow cooker does all the work, so you can relax while it cooks.
It’s great for feeding a family or making enough leftovers for the week.
Ingredients
Shredded Cooked Chicken: Rotisserie chicken is a great time-saver for this recipe. If you prefer, you can also use leftover roasted or grilled chicken, or even turkey.
Chicken Broth: You can use homemade or store bought broth or even swap in vegetable broth.
Butter: We use unsalted butter.
Chopped Onion: Yellow onions work well in this dish.
Chopped Celery: If you don’t have celery, leeks or fennel can be a nice substitute.
Seasonings: We used dried parsley, ground sage, poultry seasoning, salt and pepper.
Cubed Stale Bread: Any bread will work, but sourdough or a hearty white bread is great.
Eggs: The eggs help bind everything together and keep the stuffing moist.
Condensed Cream of Chicken Soup: This adds creaminess and flavor to the stuffing.
How to Make
Combine the chicken broth, butter, chopped onion, chopped celery, dried parsley, ground sage, poultry seasoning, salt, and black pepper in a large saucepan over medium-high heat.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld together.
Once done, remove the saucepan from the heat.
Next, place the cubed stale bread in a large bowl.
In a separate bowl, whisk together the eggs and condensed cream of chicken soup until smooth.
Pour this mixture over the bread cubes, then gently stir until the bread is evenly coated with the soup and egg mixture.
Now, transfer about one-third of the bread stuffing mixture to the slow cooker, spreading it out in an even layer.
Top the stuffing with half of the shredded chicken, then repeat the layering with the remaining chicken and another third of the stuffing.
Finish by topping the final layer of chicken with the last third of the stuffing mixture.
Cover the slow cooker and cook on low heat for 4 to 5 hours, or until a thermometer inserted into the stuffing reads 160°F.
Once cooked, remove the lid and let the dish sit for a few minutes before serving.
Tips & Tricks
Here are some tips for making this Slow Cooker Chicken and Stuffing:
Toast your bread: If your bread isn't stale, toast it lightly before cubing it. This helps prevent the stuffing from becoming too soggy.
Add veggies: Try adding carrots, mushrooms, or bell peppers for extra flavor.
Spice it up: If you like a bit of heat, sprinkle in some red pepper flakes or a dash of hot sauce to give the dish a kick.
Leftovers/Storage
To store leftovers, let the chicken and stuffing cool completely, then transfer to an airtight container and refrigerate for up to 5 days.
To reheat, microwave individual portions or warm in the oven at 350°F for about 20 minutes until heated through.
What to Serve with Slow Cooker Chicken and Stuffing
Here are some of our favorites to serve with Slow Cooker Chicken and Stuffing:
Roasted Vegetables: Carrots, green beans, or Brussels sprouts pair perfectly.
Mashed Potatoes: Creamy mashed potatoes are a classic side.
Cranberry Sauce: A sweet and tart cranberry sauce balances the richness of the dish.
Green Salad: A simple mixed green salad with a light vinaigrette adds freshness to the meal.
Garlic Bread: Warm, buttery garlic bread is a crowd-pleaser and goes great with the stuffing.
Slow Cooker Chicken and Stuffing
Ingredients
- 2 ½ cups chicken broth
- 1 cup butter cubed
- ½ cup chopped onion
- ½ cup chopped celery
- ¼ cup dried parsley flakes
- 1 teaspoon ground sage
- 1 teaspoon poultry seasoning
- Salt and black pepper to taste
- 12 cups cubed stale bread
- 2 large eggs
- 10.75 ounces condensed cream of chicken soup 1 can
- 6 cups shredded cooked chicken
Instructions
- In a large saucepan over medium-high heat, combine the broth, butter, onion, celery, parsley, sage, poultry seasoning, salt and black pepper. Bring to a boil. Then, reduce the heat and simmer the mixture for 10 minutes before removing it from the heat.
- Place the bread cubes into a large bowl.
- In a separate bowl, combine the eggs and soup. Then, stir this mixture into the broth mixture until it becomes smooth. Pour soup mixture over the bread cubes and toss them well.
- In a slow cooker, create a layer using about ⅓ of the stuffing. Over the stuffing make a layer using half of the chicken. Repeat this layer and top with a final layer of the stuffing.
- Cover the slow cooker and cook on low heat for 4 to 5 hours, or until a thermometer inserted into the stuffing reads 160 degrees.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
