There’s nothing better than having a delicious, creamy supper waiting when you walk in the door. And this chicken stuffing casserole totally does that for you.
This is a super simple recipe. It only takes a few minutes to toss it together. You’ll love it when you walk in the door to the delicious smells. Best of all you can dish it straight out of the slow cooker…There’s no additional steps required.
By the way…a short disclaimer here. I have a lot of slow cookers. Several different sizes and shapes…but I use them all. This one (the poor thing) has been used almost to death. It’s interior is very stained. Please excuse that. I promise, it isn’t dirty though!
For this particular recipe I used frozen peas and carrots…but that doesn’t mean you have to. You can use just about any frozen or fresh veggie here. The frozen bag size I usually use is 12 ounces. How many cups that equals will vary with what type of veggie it is…but I’m guessing it’ll be between two and three cups for most.
Next layer in about 1 1/2 pounds of chicken breasts. The really thin cuts or chicken tenderloins work best with this recipe.
Now sprinkle on your stuffing mix. Nothing gets mixed with it, that gets poured over the top in the next step.
Next...Mix together the remaining ingredients and pour it over the top.
Cover and cook on low for 6 to 8 hours.
I know there’s a bit of guess work there but if you’re using a bigger crockpot and it isn’t as full it will cooker faster. Plus some crockpots cook faster than others. I don’t think it matters what brand, they just vary a bit.
You can also cook it on high but you’ll need to watch it pretty close as the edges can burn AND sometimes the chicken won’t get done. Ubber gross I know. Honestly I usually cook it on low because of both those factors.
And here is your end result. Delicious and creamy and ready when you walk in the door. Super simple and it works with any vegetable you want to use. You can also change up the meat…though honestly I’ve only tried chicken, turkey, pork chops and ham steaks.
Super simple and it works with any vegetable you want to use.
You can also change up the meat…though honestly I’ve only tried chicken, turkey, pork chops and ham steaks. But let me know if you try something different. I’ll be happy to feature your recipe 🙂
You have LOTS of options on this one. Try it and let us know what you think!
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Slow Cooker Chicken and Stuffing Casserole
- 1½ pounds chicken tenderloins
- 12 ounces frozen peas & carrots
- 1 can cream of chicken soup 14.5 oz
- 1 1/2 cups chicken broth
- 1 box stuffing mix
- 2 eggs
- 2 teaspoons minced garlic optional
- 2 tablespoons dried parsley optional
- Spray, oil or butter your slow cooker insert.
- Layer your veggies on the bottom in a fairly even layer. Add your chicken tenders. Sprinkle on the dry stuffing mix.
- Mix the remaining ingredients and pour mixture over the top.
- Cover and cook on low for 6 to 8 hours.
- Pour the chicken broth in the bottom on the instant pot. Add the chicken tenders.
- Manual high 8 minutes, quick release. For frozen breasts, 14 minutes.
- Add the peas and carrots, reseal and manual high 3 minutes, quick release.
- Sprinkle stuffing on top. Mix remaining ingredients and pour over top.
- Manual high 5 minutes; quick release. Stir and serve.
- Preheat oven to 400 degrees.
- Heat the chicken broth and combine with the stuffing mix. Allow to rest 5 minutes.
- Butter a 9x13 casserole dish. Place the chicken tenders in the bottom of the dish.
- Pour stuffing into dish and spread evening. Top with vegetables. Mix remaining ingredients and pour over casserole.
- Cover and bake for 30 minutes or until the chicken is done.
- Combine the soup, eggs, and seasoning in a 1-quart freezer bag. Zip closed and knead to combine. Remove as much air as possible, re-close, and set aside.
- Stack and tape chicken, frozen vegetables, and soup-egg bag.
- Make a note on your freezer label and your meal planning journal that you'll need a box of stuffing and the chicken broth when making this recipe.