This Crock pot Chicken & Stuffing includes all the smells and flavors of fall. It will remind you of a delicious Thanksgiving feast.
Ingredients Crock Pot Chicken & Stuffing
You will need the following for this chicken & stuffing recipe: chicken breast, swiss cheese, cream of chicken soup, cream of celery soup, eggs, milk, salt & pepper, and poultry seasoning.
Thanksgiving Dinner in One Pot with this Crock Pot Chicken & Stuffing
This Crock Pot Chicken and Stuffing 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.” Try this Slow Cooker Chicken and Stuffing and see if it makes you do a “Happy Dance.”
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 recipes, which tastes great and smells fantastic, is this Crock Pot Chicken and Stuffing.
First Step: Chicken Breast
Spray slow cooker with a non-stick cooking spray. Season the chicken breast with salt, pepper, and poultry seasoning. Layer the chicken in the bottom of a crock-pot.
Second Step: Cheese
Add the slices of Swiss cheese on top of the chicken.
Third Step: Soups
Mix the soups and milk. Add it to the top of the seasoned chicken and cheese.
Forth Steps: Eggs
Slice the boiled eggs and add them on top of the soup and milk mixture.
Fifth Step: Stuffing & Butter
Layer the stuffing on top of the soup, milk, and egg mixture. Next, melt 1/2 cup butter and drizzle it over the stuffing.
Cook on high 4 hours or low 6 to 7 hours.
What to serve with Chicken & 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.
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Crock-Pot Chicken & Stuffing
- 5 chicken breast boneless (optional cut into bite-size pieces)
- 6 slices Swiss cheese
- 1 10-1/2 ounces cream of chicken soup
- 1 10-1/2 ounces cream of celery soup (you can also use cream of mushroom soup).
- 3 large boiled eggs
- 1 cup milk
- 1/2 cup butter melted
- 1/2 teaspoon salt
- 2 1/2 cups Stuffing Mix Herb or Chicken (6-ounce box I use Stovetop Stuffing)
- 1/2 teaspoon black pepper
- 1/2 teaspoon poultry seasoning
- 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.
- Cover the chicken with the slices of Swiss cheese.
- Mix the cream of chicken soup, cream of celery soup, and the milk and add it on top of the cheese.
- Slice the boiled eggs and add them to on top of the soup mixture.
- Sprinkle the dry Herb or Chicken Stuffing on top of the eggs and soup.
- Drizzle the melted butter on top of the dry Stuffing mixture.
- Cook on low for 3 to 4 hours.
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