Easy Slow Cooker Chicken Stuffing

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When the craving for cozy holiday flavors hits but time is short, this slow cooker chicken and stuffing is my secret weapon. With tender chicken, vegetables, and buttery stuffing all cooked together, it is weeknight comfort food made practical. No juggling multiple pots or pans—just set it and enjoy the kind of meal that disappears fast from the table.

My family lights up when I serve this for dinner. The first time I made it on a rainy fall night, everyone went back for seconds, and now it is part of our regular rotation.

Ingredients

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• Boneless skinless chicken breasts: You want lean chicken for the juiciest result Opt for fresh chicken if possible for the most tender bite
• Garlic and herb seasoning: Adds savory flavor all over the chicken Choose a blend without too much salt so the dish does not get overly salty
• Frozen cut green beans: These keep their texture during the slow cook Look for bright green beans with no ice crystals
• Carrots peeled and sliced half inch thick: These add sweetness and color Fresh firm carrots are best
• Chicken-flavored stuffing mix: This is the shortcut for classic flavors Use your favorite brand with big herb notes
• Butter: Gives richness and helps blend the sauce Use real butter for velvety texture
• Flour: Thickens the sauce so the whole dish feels like a casserole Use all-purpose flour for best results
• Chicken broth: Rounds out the flavor of the sauce Use low-sodium for easy salt control
• Heavy cream: Makes the sauce luscious and creamy Look for cream with a smooth pour and no clumping
• Powdered chicken bouillon or one cube: A flavor booster to underline the chicken and stuffing If using a cube crush it for easy mixing
• Salt: Just enough to season everything evenly Use fine sea salt for easy mixing

Step-by-Step Instructions

Layer the Chicken:

Place the chicken breasts on the bottom of your slow cooker making sure they lie flat so the seasoning can coat them well

Season the Chicken:

Sprinkle garlic and herb seasoning evenly over each chicken breast rubbing it in a bit to get the flavor on all sides

Add Veggies:

Spread the frozen green beans and the sliced carrots on top of the chicken so they cover the surface in a loose layer The vegetables will steam perfectly without getting mushy

Cover with Stuffing:

Pour all the dry stuffing mix over the vegetables making a flat blanket Do not stir You want that stuffing layer to soak up the sauce slowly and keep some texture

Prepare the Sauce:

Melt the butter in the microwave until just liquid not bubbling Stir in the flour until completely smooth Use a small whisk or fork to avoid lumps

Mix Wet Ingredients:

Gradually whisk in the chicken broth followed by the heavy cream powdered bouillon and salt Make sure everything dissolves and the mixture looks slightly thick and creamy

Pour the Sauce:

Evenly drizzle the prepared sauce mixture all over the top of the stuffing Try to reach every spot so it cooks evenly Do not stir

Slow Cook:

Put the lid on and set to either high for two to three hours or low for four to six hours The chicken is done when it is cooked through and shreds easily with a fork

Crisp the Top:

If you want a crustier stuffing texture remove the lid for the last half hour of cooking so the top can dry and crisp slightly This step makes the top layer golden and irresistible

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There is something special about the way the stuffing soaks up chicken juices and sauce I especially love how the carrots turn out sweet and tender My kids always ask for extra green beans and I have fond memories of laughing around the table as everyone reaches for second helpings

Storage Tips

Store any leftovers in a tightly closed container in the refrigerator The dish lasts about three days and reheats perfectly in the oven or microwave For best texture reheat in a covered dish then uncover briefly at the end to crisp up the stuffing layer

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Ingredient Substitutions

You can use boneless skinless thighs if you prefer dark meat Swap out vegetables for any you have on hand such as peas corn or broccoli For a lighter sauce you can use half and half instead of heavy cream Gluten free stuffing mix also works well

Serving Suggestions

Serve a big scoop of this dish with a side salad dressed simply or a spoonful of cranberry sauce on the side It makes a comforting holiday-style dinner any time of year For group gatherings double the recipe and use a larger slow cooker

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Cultural Notes

Chicken and stuffing is a beloved staple in many American households especially around holidays This slow cooker version brings the nostalgia of those big family meals to your weeknight table with minimal stress and prep

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Just trim excess fat if desired.

→ What vegetables can I substitute?

Feel free to swap in peas, corn, or bell peppers for the carrots and green beans, based on your taste or what you have on hand.

→ How do I prevent the stuffing from getting soggy?

Layer the ingredients without stirring and leave the lid off for the final 30 minutes to help crisp up the top of the stuffing.

→ Can I prepare this dish ahead of time?

Absolutely! Store leftovers in the fridge for up to 3 days and reheat gently in the oven or microwave when ready to eat.

→ Do I need to grease the slow cooker?

Greasing the slow cooker or using a liner helps prevent sticking and makes cleanup much easier after cooking.

→ Is it possible to make this dish dairy-free?

You can substitute the butter and cream with non-dairy alternatives if needed. Use chicken broth and olive oil for a lighter option.