4-Ingredient Slow Cooker Chicken and Stuffing
This simple slow cooker chicken and stuffing uses chicken thighs, condensed cream of chicken soup, chicken broth, and boxed stuffing mix for an easy comfort-food dinner. Keep the stuffing moist, start the slow cooker on HIGH for the first hour, and cook until both the chicken and the center of the stuffing reach 165°F.
Ingredients
- 6 boneless, skinless chicken thighs thawed
- 2 cups chicken broth
- 1 box seasoned stuffing mix dry
- 1 can condensed cream of chicken soup
Instructions
- Lightly coat the slow cooker insert with nonstick spray. Arrange the thawed chicken thighs in a single layer on the bottom.
- Stir together the chicken broth, condensed cream of chicken soup, and about half of the dry stuffing mix. Pour the mixture evenly over the chicken.
- Sprinkle the remaining dry stuffing mix over the top. The mixture should be moist rather than dry, and the slow cooker should be no more than about two-thirds full.
- Cover tightly and cook on HIGH for at least the first hour. After that, reduce to LOW if desired and continue cooking until the chicken and the center of the stuffing both reach 165°F on a food thermometer. Slow cookers vary, so use temperature rather than a fixed time as the final doneness check.
- Let the dish stand for a few minutes, then serve warm. Refrigerate leftovers promptly.
Notes
Food safety: Use thawed chicken, keep the lid in place, and verify that both the chicken and the center of the stuffing reach 165°F. USDA guidance for stuffing made in a slow cooker recommends starting on HIGH for at least the first hour before reducing to LOW.
Storage: Refrigerate cooked leftovers promptly and use them within 3 to 4 days. Reheat leftovers to 165°F in the microwave, on the stovetop, or in the oven rather than reheating from cold in a slow cooker.