You’ve heard us say it before: we’re all about easy, filling dinners that aren’t a huge pain to whip up after a long day. Thank goodness for our slow cooker and for this dinner, an all-in-one meal that will have you coming back for more. Now while a lot of people only associate stuffing (or “dressing”) with Thanksgiving, we’re of the belief that something so delicious should be enjoyed year-round, so get ready for this tasty slow cooker chicken and stuffing dinner, replete with a side of veggies!
You guys, this well-rounded dinner couldn’t get any easier! Throw your chicken in the bottom of the slow cooker, top it off with your stuffing mixture, then make a little foil packet for your veggies – we like to keep them corralled, but you don’t have to, if you don’t want to – that’s it, you’re done! Turn on your slow cooker, then kick back and relax; who said family dinners have to be hard?!
Slow Cooker Chicken And Stuffing
10 minutes active; 2+ hours inactive to prepare serves 2-4
- 3 boneless, skinless chicken breasts, seasoned with salt and pepper
- 1 (6 oz.) box stuffing mix
- 1 (10.5 oz.) can cream of chicken soup
- 1 cups green beans
- 1 cup baby carrots
- 1/2 cup celery, chopped
- 1/2 cup yellow onion, chopped
- 1/2 cup dried cranberries, optional
- 1 cup sour cream
- 1/2-1 cup low-sodium chicken broth
- 1/2 tablespoon rosemary, finely chopped
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- kosher salt and freshly ground pepper, to taste
- Place seasoned chicken breasts in the bottom of slow cooker and sprinkle with parsley, then top with celery and onion.
- Combine stuffing mix with chicken soup, sour cream, 1/2 cup chicken broth, rosemary, and garlic powder, then season with salt and pepper. Stir in dried cranberries here, if using.
- Stir everything together and place on top of chicken.
- Using 1-2 pieces of aluminum foil, place carrots and green beans in the center of foil and make a packet, sealing the edges so they stay contained. Place vegetable packet on top of stuffing mixture and cover slow cooker.
- Cook on high for 4 hours, adding remaining broth and stirring stuffing occasionally so mixture doesn’t get dried out.
- Remove veggie foil packet to make sure chicken is cooked through, then serve hot and enjoy!
Recipe adapted from The Cozy Cook