Crock-Pot Chicken & Stuffing

Are you ready for fall recipes?  I am!  I just love the smells and flavors of fall foods.

This is my favorite time of the year for cooking.  The tastes and aromas of fall baking fill my entire house with cinnamon, nutmeg, ginger, allspice, pumpkin spice, and apple pie spice.  I also love the enticing aromas from poultry dishes, stuffings, dressings, cornbread, beans, soups, chili, and more. One of my favorite fall dishes which tastes great and smells amazing is this Crock-Pot Chicken and Dressing.  It is like Thanksgiving Dinner in one pot.  The smell coming from my Crock-Pot makes me do my “Happy Dance”.   If you have followed me, you already know how much I am in love with my crock-pot In other words, it is my “I know I am going to have a good dinner with little effort dance”.

Slow Cooker Chicken & Stuffing

Crock-Pot Chicken & Stuffing Recipe

Ingredients for the Crock-Pot Chicken & Stuffing Recipe

Crock-Pot Chicken & Stuffing Recipe

Season the chicken with salt, pepper, and poultry seasoning.  Layer the chicken in the bottom of a crock-pot. 

Crock-Pot Chicken & Stuffing Recipe

Add the slices of Swiss cheese on top of the chicken. 

Crock-Pot Chicken & Stuffing Recipe

Mix together the soups and milk.  Add it to the top of the seasoned chicken and cheese

Crock-Pot Chicken & Stuffing Recipe

Slice the eggs and add them on top of the soup and milk mixture. 

Crock-Pot Chicken & Stuffing Recipe

Add the stuffing on top of the soup, milk and egg mixture. 

Crock-Pot Chicken & Stuffing Recipe

Melt 1/2 cup butter and drizzle it over the stuffing.

Crock-Pot Chicken & Stuffing Recipe

Cook on high 4 hours or on low 6 to 7 hours. 

Crock-Pot Chicken and Stuffing Recipe adapted from Simply Southern cookbook Columbia Academy in Columbia, Tennessee Oct. 1996.  I adapted this recipe and prepared it in the crock-pot.

Crock-Pot Chicken & Stuffing

Crock-Pot Chicken & Stuffing

Ingredients

  • 3 to 4 boneless chicken breast, (optional cut into bite size pieces)
  • 6 slices Swiss cheese
  • 1 can (10 1/2 ounce) condensed cream of chicken soup
  • 1 can (10 1/2 ounce) condensed cream of celery soup (you can also use cream of mushroom soup).
  • 1 cup milk
  • 3 large boiled eggs
  • 2 1/2 cups Herb or Chicken Stuffing Mix (or a 6 ounce box) I use Stovetop Stuffing.
  • 1/2 cup melted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon poultry seasoning

Instructions

  1. Season chicken breasts with salt, pepper, and poultry seasoning and place in the bottom of a crock-pot that has been sprayed with cooking spray.
  2. Cover the chicken with the slices of Swiss cheese.
  3. Mix together the cream of chicken soup, cream of celery soup, and the milk and add it on top of the cheese.
  4. Slice the boiled eggs and add them to on top of the soup mixture.
  5. Sprinkle the dry Herb or Chicken Stuffing on top of the eggs and soup.
  6. Drizzle the melted butter on top of the dry Stuffing mixture.
  7. Cook on low for 6 hours or on high for 3 to 4 hours.
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This post was written by me, Diane Roark.  I love hearing from you.  Please leave a comment and subscribe on the homepage for e-mail updates of new posts.  If you enjoyed this post, I would be grateful if you add it to social media. 

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