Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
When you’re craving comfort food, nothing beats the classic combination of crockpot chicken and stuffing for an easy dinner. With carrots, broccoli, chicken, stuffing, and a creamy gravy, it’s a true one-pot meal that warms our bodies, nourishes our souls, and takes the chill off of these cold nights! Serve the cozy chicken and stuffing crockpot recipe alongside cranberry sauce, cornbread, or a simple green salad.
Crockpot Chicken and Stuffing with Vegetables
One of the most popular posts on this blog continues to be a recipe for chicken and stuffing casserole that I shared back in 2013! I received the recipe on an index card at my bridal shower from one of my mother-in-law’s friends, and it’s very similar to a dish that my mom made regularly when I was growing up. I’m happy to report that it’s now one of my kids’ favorite dinners, too!
While the original is still a keeper, sometimes we just need a dump-and-go slow cooker chicken recipe that doesn’t require our attention…at all. The kind of meal where you can toss the ingredients into a pot, set the timer, and then forget about it for the rest of the day. When you don’t want to dwell on dinner, stress about what to serve, or spend hours slaving over a hot stove, set-it-and-forget-it is definitely the way to go!
Ingredients
This is a quick overview of the ingredients that you’ll need for this slow cooker chicken and stuffing. As always, the exact measurements and the specific instructions are included in the printable recipe card at the bottom of the post.
- Carrots: a great vegetable for the slow cooker because they stand up well to the long cooking time and don’t get too mushy.
- Broccoli: use a bag of frozen florets for ease, or substitute with fresh broccoli. The broccoli does get quite soft over the longer cooking time, so omit this ingredient if you don’t care for super-tender broccoli.
- Boneless, skinless chicken thighs or chicken breasts: either the white meat or the dark meat will work; however, I find that chicken thighs hold up better and stay more moist during the low-and-slow cooking process.
- Cream of mushroom soup and cream of chicken soup: these form the “gravy” or creamy base for the chicken mixture. You can use any flavors of condensed soup that you prefer.
- Water: just a small amount to thin the sauce slightly. The sauce will also become thinner as it cooks, thanks to the condensation from the pot and the cooking liquids from the vegetables and chicken.
- Dry stuffing mix: I like Pepperidge Farm Herb-Seasoned Stuffing Mix, but you can substitute with any similar brand. Stove Top Stuffing will also work well here — just make sure that you use the same amount.
- Melted Butter: adds flavor and moisture to the stuffing mix, without making it too soggy since the stuffing will also absorb some liquid while it’s in the slow cooker.
How to Make this Easy Chicken and Stuffing Crockpot Recipe
I adapted our original Chicken and Stuffing Casserole recipe to make use of the Crock Pot, and added some veggies so that it would be a complete dinner — no sides necessary! This Slow Cooker Chicken and Stuffing Casserole is comfort food at its finest, and an easy weeknight dinner that every home cook should have in her repertoire.
- Place the vegetables in the bottom of a slow cooker.
- Season the chicken with salt and pepper, and then arrange the meat on top of the vegetables.
- Whisk together the condensed soups and water. Pour the sauce over the chicken.
- Top chicken with dry stuffing mix, then drizzle with melted butter.
- Cover the Crock Pot and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
Serving Suggestions
This chicken and stuffing crockpot recipe is an entire meal in one pot, so you don’t really need anything else on the side. It’s like Thanksgiving dinner in a bowl! If you’d like to round out the meal with additional options, here are some easy ideas:
- 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Flaky Biscuits, Cheese Biscuits, or Drop Biscuits
- Southern Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Sweet Cornbread, Jiffy Cornbread with Creamed Corn, Corn Sticks, Mexican Cornbread, Honey Cornbread, or Cornbread Muffins
- Cranberry Muffins, Apple Muffins, or Apple Bread
- Pumpkin Bread or Pumpkin Muffins
- Crusty French Baguette, Soft Dinner Rolls, or Homemade Crescent Rolls
- Mashed Potatoes with Sour Cream and Chives, Mashed Sweet Potatoes, or 3-Ingredient Buttermilk Mashed Potatoes
- 3-Ingredient Sour Cream Muffins, Applesauce Pumpkin Muffins, or Pumpkin Bread
- Green Salad with Red Wine Vinaigrette, Mixed Greens with Dijon Vinaigrette, Caesar Salad, or our favorite House Salad with Candied Pecans
- Fried Corn
- Southern Fried Apples, Baked Apple Slices, or Applesauce
- Roasted Asparagus or Sauteed Asparagus
- Amish Green Beans with Brown Butter or Southern-Style Green Beans
- Oven-Roasted Brussels Sprouts with Bacon or Roasted Root Vegetables
- Cranberry Sauce
Storage Tips
Store leftover chicken and dressing in an airtight container in the refrigerator for 3-4 days. Alternatively, you can freeze the leftovers for up to 3 months.
Reheat individual portions in the microwave just until warmed through (about 2 minutes), or transfer leftovers to a casserole dish, cover, and reheat in a 350°F oven until warm, about 15-30 minutes.
Recipe Variations
- Add herbs (fresh or dried) to the creamy sauce for extra flavor. Try parsley, basil, rosemary, thyme, or oregano. Garlic or garlic powder would also be delicious!
- Switch up the vegetables and add anything to the bottom of the pot that you prefer. Peeled, diced potatoes, fresh or frozen green beans, sliced onions, and sliced fresh mushrooms are all good options. You can even omit the vegetables entirely and just cook the chicken and stuffing. Serve other veggies on the side.
- Any brand of dry stuffing mix will work here. I prefer the flavor and texture of Pepperidge Farm brand, but Stove Top Stuffing is another good option. If substituting with Stove Top brand, make sure that you use about 3 ½ cups of the dry mix.
- Any flavor of condensed soups will work, so feel free to mix and match your favorites (for example, use Cream of Celery instead of Cream of Mushroom).
- For even more flavor, thin the gravy with chicken broth instead of water.
Tips for the Best Chicken and Stuffing Crockpot Recipe
- The broccoli gets quite soft over the long cooking time, so feel free to omit that ingredient or replace it with a different vegetable if you don’t care for super-tender broccoli florets. You can also just omit the veggies altogether, and instead cook the chicken and stuffing on their own.
- While chicken breasts or chicken thighs will both work in this recipe, I find that the thigh meat stays more tender and juicy in the slow cooker.
- Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. Just get familiar with your pot and adjust accordingly. You’ll know the dish is done when the chicken reaches an internal temperature of 165°F.
- Do not prepare the stuffing mix according to the package instructions. The liquid condensation from the pot will mix with the stuffing and melted butter as it cooks to create a moist, buttery stuffing in the end.
More Super Easy Chicken Crockpot Recipes
- Crock Pot Chicken and Dumplings
- Brunswick Stew
- Crock Pot Chicken and Gravy
- Cheesy Crock Pot Chicken Soup
- Crock Pot Chicken and Noodles
- Slow Cooker Chicken and Rice
- Easy Chicken Tortilla Soup
- Crock Pot Chicken Pot Pie
- Garlic Brown Sugar Chicken
Crockpot Chicken and Stuffing
Ingredients
- 3 large carrots, peeled and sliced
- 1 (12 ounce) bag frozen broccoli florets (or sub with about 4 cups of fresh broccoli florets)
- 1 ½ – 2 lbs. boneless, skinless chicken thighs or breasts
- 1 (10.75 oz) can condensed cream of mushroom soup, not diluted
- 1 (10.75 oz) can condensed cream of chicken soup, not diluted
- ÂĽ cup water
- 3 ½ cups (about 7.5 ounces) dry Pepperidge Farm Herb-Seasoned Stuffing Mix
- â…“ cup butter, melted
Instructions
- Spray inside of a slow cooker with cooking spray.
- Place carrots and broccoli at the bottom of the prepared slow cooker.
- Season chicken with salt and pepper and place on top of the vegetables.
- In a medium bowl, whisk together condensed mushroom soup, condensed chicken soup, and water. Pour sauce over the chicken.
- Sprinkle dry stuffing mix over top of the chicken. Drizzle with melted butter.
- Put a lid on the slow cooker and cook on LOW heat for 4-6 hours or on HIGH for 2-3 hours.
Notes
- The broccoli gets quite soft over the long cooking time, so feel free to omit that ingredient or replace it with a different vegetable if you don’t care for super-tender broccoli florets. You can also just omit the veggies altogether, and instead cook the chicken and stuffing on their own.
- While chicken breasts or chicken thighs will both work in this recipe, I find that the thigh meat stays more tender and juicy in the slow cooker.
- Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. Just get familiar with your pot and adjust accordingly. You’ll know the dish is done when the chicken reaches an internal temperature of 165°F.
- Do not prepare the stuffing mix according to the package instructions. The liquid condensation from the pot will mix with the stuffing and melted butter as it cooks to create a moist, buttery stuffing in the end.
Nutrition
This post was originally published in February, 2017. The photos were updated in October, 2022.
That’s so neat that you live in an old farmhouse! I bet it has its charms! This casserole is my definitely of true comfort food. There’s nothing better than making a meal in the slow cooker, especially when it involves a classic like this. And I love how easy it is, too! I’ve got to try this!
Thanks, Gayle! Yep, the farmhouse has TONS of “charm” — but it’s also a lot of constant maintenance and upkeep. We do love it, though.
Have a great weekend!
I don’t have time to do this in the slow cooker. Can I bake this in the oven and if so for how long?
Hi, Heidi! If you’d like an oven-baked version of this recipe, I would suggest this casserole: https://www.theseasonedmom.com/chicken-and-stuffing-casserole/
You can add some veggies to that casserole as well, if you want to throw in some peas, broccoli, etc. Enjoy!
I see that one of the tips says to use rotisserie or cooked chicken….how much cooking time gets knocked off off of the total cook time since the chicken is already done cooking?
Hi, Connie! You’ll still want to cook for about the full amount of time, or else you’ll end up with raw veggies. 🙂 Every slow cooker is different, so keep an eye on your dish. You’ll know it’s done when everything is nice and tender and cooked to your liking!
I agree with Gayle, your farmhouse sounds really charming. Old wood stove and tea… comon.. that’s so cozy 🙂 Love the story behind this lovely casserole. Once again you’ve showed us just how amazing cook you are. This looks delicious.
Oh, you are so sweet Natalie. Thank you!!!
This sounds delicious, I am going to make it for dinner tonight!
Perfect! Enjoy! 🙂
Would zucchini and yellow squash work this recipe?
Hi, Tiffany! The zucchini and squash will “work,” but it will be very mushy by the end of the cooking time. That might not bother you, but it’s something to be aware of in case you don’t care for that texture. 🙂
There is no mention of the seasoning packet from the stuffing mix being used. Is that added?
Hi, Chris! I always use the bag of Pepperidge Farm stuffing mix, which doesn’t come with a separate seasoning packet. If you’re using Stove Top stuffing or another different brand, I would definitely use the seasoning packet for flavor. Maybe just sprinkle it over the top with the stuffing or toss it with the stuffing before adding it?
Where did you get that giant crockpot??? I need that in my life!
Isn’t it great?! It’s made by All-Clad. I got mine a few years ago from Williams-Sonoma. Here’s the link, but it seems to be out of stock at the moment: https://www.williams-sonoma.com/products/all-clad-gourmet-slow-cooker-with-all-in-one-browning/
Maybe you can find it elsewhere online? If not, I know that they sell a similar version here: https://www.williams-sonoma.com/products/all-clad-gourmet-plus-7-qt-multi-cooker/?pkey=s~all%20clad%207%20quart%20slow%20cooker~1&sbkey=default
holy moly! way to adapt a comfort food to make veggie packed and slow cooked to perfection! You got mad mom skills and chef skills! you know that, right?
Hah! I wouldn’t survive without my slow cooker (as you know), and I wouldn’t get nearly enough veggies in their bodies if I didn’t combine them with other good stuff!
This morn made your slow cooker italian chicken & quinoa soup. Just had bowl-so good! Will be making again! Am new to your website-easy pleasing recipes! Thnx!
Hi, Cindy! That’s wonderful! So glad that you enjoyed the soup, and welcome to the blog. I hope that you find plenty of other delicious meals to enjoy too!
Jesse would happily (and does, on Thanksgiving) just eat the stuffing and not whatever it was stuffed inside of so he would LOVE this! On Thanksgiving we make two batches of stuffing – one for the turkey and one to bake by itself for Jesse, haha!
That’s funny! Stuffing Lovers Unite! 🙂
What size slow cooker please?
Hi, Donald! I used a large 6-quart slow cooker, but anything in that general size range will work!
Thank you.
I’m disabled, so basically I use whatever is in my cabinet, refrigerator and freezer. Also, being Kosher, I can’t find the canned goods that you use for your delish recipe in the Kosher section of my local grocery store. I do have Kosher Chicken bottoms in the freezer and the veggies in my refrigerator, but no cream of any kind is Kosher. Perhaps you would have a recipe that uses canned chicken broth and chicken bottoms in bone, I do have Kosher Stuffing Mix, sweet potatoes, russet potatoes, carrots, onions but only chicken broth and dried mushroom , vegetable and onion soup mix. Perhaps you would have a Kosher version of this slow cooker recipe? It sounds so yummy and I always look forward to slow cooker recipes because it makes my life a lot easier, (seeing that both myself and my husband are disabled). Your life sounds so stress free and a relaxing unlike the busy life of a New Yorker! I would greatly appreciate it if you could put on your thinking cap and see if you could come up with a Kosher version of your mouth watering slow cooker recipe. Thank you so much for sharing!
Hi, Judi! Thanks so much for your note! I’m no expert on Kosher cooking, but you might like a slow cooker recipe for chicken stew (it doesn’t include the stuffing, but it sounds like you have most of the other ingredients on hand). Here’s the recipe: https://www.theseasonedmom.com/healthy-slow-cooker-chicken-stew/
Thanks for reading the blog, and enjoy!
This chix stuffing casserole is amazing! I’m making it for the second time in 4 weeks!
Jesse approves!!
That’s great! So glad that you enjoyed it! 🙂
Hi wanting to make this but was wondering what your thoughts were about adding raw chicken to the crockpot? I have read recently that it’s dangerous and chicken should be pre-cooked?
As slow cooking from a raw state can be conducive to bacteria due to low cooking temp.
Thankyou, recipe looks fabulous!
It’s fine by us! Taste of Home addressed the concern here. The lengthy cooking process and heat destroys bacteria, making it safe to eat.
Im going to try this Sunday, thank you
Wonderful! Enjoy, Natalie!
Can you use frozen green beans?
Hi, Sherry! You can, but the green beans cook a lot faster than broccoli. As a result, they will be VERY well done by the end of the slow cooking time. If you don’t mind very soft green beans, that will work fine. Otherwise, maybe add them towards the end of the cooking time to keep them a bit more crisp. 🙂
Thank you!????
Can you use a bag of frozen cut green beans and set of the broccoli?
Does the chicken have to be thawed or can it be frozen?
Hi, Kathleen! You can definitely use frozen chicken — just make sure that you give it enough time in the Crock Pot to cook all the way through. You’ll just have to adjust the cooking time a little bit. 🙂
5 stars! Loved this recipe! I am not used to having broccoli and carrots though in my dressing, are they needed?
Hi, Melissa! Yes, you can definitely omit the broccoli and carrots — no problem! 🙂
Never thought you could do chicken and dressing in a crockpot! I am a southern cooker and i do cornbread dressing for huge dinners. BUT for a meal at home for 2, this is awesome!!! Making it for the 3rd time today. I do use the cheap Kroger brand Chicken flavored stuffing mix instead of the other brand (NOT a sage fan) it tastes awesome! Thanks for a recipe i have already shared with others in my family@
Awesome, Melissa! I’m so glad that you’ve enjoyed this recipe — and thanks for the tip about the Kroger brand stuffing!
I just put this in my new Hamilton Beach 6 qt programmable slow cooker and can’t wait for dinner tonight with all the things I love! The only change I made is that I added onion powder when I salted and peppered the chicken. ????
Wonderful! Enjoy the dinner! Your new slow cooker sounds great! 🙂
Do you start w/ raw chicken? Do you dice it first?
This did sound comforting and I really wanted to try this recipe and started to pin it…when I saw the sodium levels per servings! Yikes! That’s a heart attack waiting to happen. Must be the canned soups. Good question above about dicing the chicken first?
Thanks anyway.
Hi, Jan! No, I don’t dice the chicken first. It just goes in whole. 🙂
I totally understand if it’s too much sodium for your liking; however, if you don’t have heart problems or high blood pressure, one dinner with higher-than-ideal sodium every now and then shouldn’t hurt you at all. 🙂 It’s all about balance!
Blair
I am making this tomorrow. I have sodium issues. I am using Campbell’s healthy request. It has lower sodium. You could use any other lower sodium cream soup.
Yes! That’s a great option, Tracy! Enjoy. 🙂
Hi, Beth! Yes, you start with raw chicken. No, you do not need to dice it before it goes into the pot. The chicken becomes very tender after cooking, so it’s easy to shred with a fork, dice, or just serve whole at the end when you’re ready to eat. 🙂
Could I use sliced butternut squash instead of or in addition to carrots? Can you freeze or refrigerate left overs and reheat in microwave?
I’ll be alone on thanksgiving and this sounds like a good meal for me instead of turkey.
Thanks,
Rosemary
Hi, Rosemary! Yes, I think the butternut squash would probably work well as a substitute!
I have never tried freezing the leftovers, so I’m not sure how they would work. If you want a freezer-friendly option that’s similar, I would suggest trying my Chicken and Stuffing Casserole (not a slow cooker option), which you can see here: https://www.theseasonedmom.com/chicken-and-stuffing-casserole/
A lot of folks have added vegetables to that casserole with good results. You could use the butternut squash in it as well, but I would suggest pre-cooking or steaming it a bit so that it’s soft enough when the casserole is done baking. The casserole freezes really well before it’s baked, so I would divide the recipe between two smaller (8-inch square) pans. You can bake one right away for your meal, and then wrap the other one tightly and freeze it for your Thanksgiving meal. Then just thaw overnight in the fridge and bake on Thanksgiving! 🙂 Hope that helps!
Sounds great for a Thanksgiving side! I only have a 3qt pot at moment (graduating to larger soon!). How much adjusting do you think I’d need for this recipe?
Hi, Jayn! I use a 6-quart slow cooker for recipes like this, so I would cut the ingredients in half to accommodate your pot. 🙂
Just put this in the crockpot!!! I’m a sucker for stuffing and this looks perfect!!! Thanks so much for the recipe, I can’t wait to dig in!!! 🙂 Merry Christmas
Awesome! I hope that you loved it, Jess! 🙂 Merry Christmas to YOU!
Can i use baby carrots instead of sliced ones?
Hi, Anna! YES! 🙂
This is an AWESOME recipe, This will be something i cook for years to come! I dont add the carrots, this time i didnt have broccoli but had broccoli cauliflower mix, came out fine, I also had Kroger Chicken Stuffing instead of Pepperidge Farm , i use it all the time now instead.
Yay! I’m so glad to hear that you enjoy it, Melissa! Your substitutions sound great, too. 🙂
Hi was wondering if you could use fresh broccoli instead of frozen and if so how would i incorporate them into it time wise ? btw recipe looks fantastic !!
Sure! Fresh broccoli will work too, Stephanie! The cooking time will not be too different in this case for the fresh vs. frozen broccoli. The broccoli definitely gets soft during the slow cooking process, either way. If you like it less soft, I would add it to the top of the veggies (with the chicken). Hope that helps, and enjoy!
Can I use 2 boxes of stuffing for this recipe?
Yes, if you want twice as much stuffing you can definitely use two boxes. I would also double the amount of melted butter and toss the dry stuffing with the melted butter before it goes into the slow cooker. You want to make sure that you have enough butter to match the amount of stuffing. 🙂
Can I use Stove Top stuffing instead? Can I use thin sliced chicken breasts? This sounds like something I could make very easily! Gonna try it with frozen cut green beans, since I can’t eat broccoli.
Hi, Randi! I’m not as familiar with Stove Top stuffing. If it’s the same consistency (when dry) as the Pepperidge Farm, then yes — you should be able to substitute with that. The thin sliced chicken breasts would cook MUCH faster in the Crock Pot, which means that your vegetables probably won’t have time to cook through all of the way. If you’re going to use the thin chicken, then I would suggest pre-cooking the vegetables, at least a little bit.
Hope that helps!
HI I thought the meal prep freeze option. But could you put it in crock pot frozen and let cook for say 10 hours???
Hi, Darla! Yes, I think that would probably work fine!
Great suggestions! Thanks, Robin!
Robin, do you always insult people by telling them their recipe would be soooo much better done YOUR way? This is rude and tacky. Also uncalled for.
Hi,
Thanks so much for another delicious recipe. I made it today and just tried it. It was wonderful. I used stovetop because that’s what I had and it worked fine. I also did a can of cream of onion soup because we don’t do mushrooms and I only had one cream of chicken. It gave it a nice tastes. Thanks again.
Thanks so much, Tracey! Your changes sound perfect. Glad to know that the Stove Top stuffing worked fine, too! 🙂
How much is in a serving? Sounds delicious, have it in the crockpot now!
Hey, Amanda! The nutrition information assumes 8 servings in the total recipe. So if you divide the finished meal into 8 even servings, that’s the nutrition information that you see. If you only get 4-6 servings out of the recipe, the nutrition facts will obviously change accordingly. Hope that helps!
How long do you cook it without the vegetables. I just want the plain chicken casserole.
Could I do the recipe with turkey breast in place of chicken ?
could I use turkey breast in place of chicken ?
Absolutely! 🙂
Is salted butter ok? Also, can I double the veggies or will that be overkill? Thanks in advance!
Hey, Jen! Yep, salted butter is great (that’s usually what I use!). You can definitely double the veggies!
Could I use bone in chicken thighs. How long would they need to cook?
Hi, Toni! Yes, those should work fine. I would use the same suggested general cooking time windows, but you might need to err on the longer side for the bone-in pieces. For instance, instead of 2 hours on HIGH, the bone-in pieces might need closer to 3 hours on HIGH. Hope that makes sense! 🙂
Yes, it makes sense. Thank you.
Blair, I can’t wait to try this recipe! It looks wonderful and is certainly easy. I think I will use chopped celery and baby carrots. I would like to add a medium sliced onion. Do you think onion would be good Maybe some peas and corn. I always have different veggies on hand along with cream soups for cooking. We’ve got chicken in the freezer, so I’m good to go! The only thing I have to get is the stuffing mix. Thank you again for your great recipes!!
Hi, Wanda! Yes — I think onion and the veggies would be a great addition! Enjoy! 🙂
Doesn’t the stuffing mix get very soggy though?
The stuffing doesn’t get crispy on the exterior (like it would if you baked it in an oven), but it’s not too soggy because normally you would add hot water to a bag of dry stuffing mix — but with this recipe, you’re not adding the water because the condensation from the pot helps to keep the stuffing moist. Hope that makes sense. 🙂
Hi Blair, I am making this right now, just finished putting everything in the slow cooker, love stuffing can’t wait till dinner What brand of slow cooker do you have?
Hi, Faith! I have an All Clad slow cooker at the moment, which I love. It’s an investment, but it really works well. I like that it also has the searing function so that I can brown meat in the same pot, when necessary. Hope you enjoy the meal!
I am so happy I came across your site! I have yet to make anything but have several things slated to make this week. I recently started a new job and the hours are crazy. By the time I get home the last thing I want to do is spend all my time in the kitchen. So many of your recipes look so simple, quick, and tasty. Thank you
That’s wonderful, Sandy! I’m so glad that you found my site, too. 🙂 I hope that you enjoy the new recipes!
I love doing this recipe!can you put almost defrosted chicken in crock pot?I add Italian seasoning to the suopandput Monterey chicken seasoning on the chicken
Hi, Susan! Yes, I think that would be fine. I know that food safety experts recommend against using frozen meat in a slow cooker, since the slow cooker doesn’t bring the meat up to a high enough temperature fast enough to avoid potential bacteria growth. That said, folks do it all the time, and it would probably be fine if the meat is almost defrosted. Glad you enjoy the dish!
I tried to print the recipe but it came out of my printer in a foreign language – Armenian, or something like that. I have had trouble before with the same issue but am writing now because it is happening more frequently! Could someone please look into this?
That’s so odd, Karen! I’ve never heard of that issue. I will check with my tech support to see if they have any ideas as to what might be causing that. If it’s something that I can fix on my end, I definitely will. Thanks for letting me know!
Blair, love the recipe. I’m curious, though why you don’t have any mechanism for sharing the recipe with others like many other recipe sites do. I would like to share this to my other email address, but you don’t have any linking or email icons embedded in your site.
Thanks
Hi, Kris! You’re right! I used to have those sharing buttons, and now I can’t remember why we removed them (I think they were screwing up something else on my site?). Anyway, thanks for the reminder — I will look into adding something like that back! In the meantime, I would just copy and paste the recipe to your email. 🙂
Do you have any idea what might be a good dairy-free substitute for condensed soup? This recipe looks delicious but my family can’t have that kind of soup. Love to know your thoughts or ideas.
Hi, Janet! I haven’t tested any non-dairy alternatives, but I know that a lot of folks like to make their own homemade versions of the condensed soups. I think there are many different recipes online, but here’s one that I just Googled as an example (she gives you adjustments for a dairy-free version): https://amindfullmom.com/homemade-cream-of-chicken-soup/
Another option might be a dairy-free product, like this: https://momsplaceglutenfree.com/products/gluten-free-dairy-free-cream-of-chicken-soup-mix?currency=USD&variant=34255557099651&utm_medium=cpc&utm_source=google&utm_campaign=Google%20Shopping&gclid=CjwKCAjw79iaBhAJEiwAPYwoCEYZ_opbc4-QjD3B-YN5f5zL7-9esLQw-Z9vtq8ZJfo0famV1wmo-BoCn-EQAvD_BwE
Hope that helps!
This was SO GOOD. I had seen other recipes involving stuffing but i loved that yours incorporates vegetables! I used drumsticks and removed the bones and mixed the meat back in. I also didn’t have mushroom soup so I used cream of celery. Definitely would make again!
Thank you, Shea! I’m so glad that you liked it!
I like celery and onion in my stuffing so I added that. I also added a jar of mushroom pieces to the soup mixture.
Sounds delicious, Lee!
Can’t wait to make this chicken vegetable stuffing recipe in my pot. Thanks for sharing. Billie
Hope you enjoy it, Billie!
I made this recipe in my crockpot and the stuffing came out soggy/mushy. The hot dish was really greasey.
Can these be fixed?
Hi, Cindy! I’m sorry that you didn’t enjoy it. When cooking in the Crock Pot, condensation naturally falls back down into the food, adding moisture to the dish. As a result, stuffing will definitely be more soft and wet than when you bake it in an oven uncovered. You can add a few layers of paper towels under the lid of your slow cooker to absorb some of that moisture in the future, if you like. You can also remove the lid towards the end of the cooking time to let some of that extra moisture evaporate.
I’m not sure why the chicken and vegetables would be greasy, since the butter should be absorbed by the stuffing mix on top. Did you use chicken with the skin on? I’m sorry that I can’t think of any other explanations.
This was FANTASTIC!! We are every bite. Didn’t change a thing. So easy and so delicious!! Thank you for the recipe!
Awesome! Thanks, Nancy!
Can’t wait to make crockpot chicken
We hope you enjoy!
Did you shred the chicken thighs?
Hi, Corine! No, I don’t shred the chicken like you would for a pulled pork or pulled chicken recipe. The chicken kind of falls apart into big chunks as it cooks over the low, slow cook time though.