SLOW COOKER CHICKEN AND STUFFING
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Crock-Pot Chicken & Stuffing

This Crockpot Chicken & Stuffing tastes like Thanksgiving dinner in one pot. It is an easy recipe and tastes delicious.
Prep Time15 mins
Cook Time4 hrs
Course: entree
Cuisine: American
Keyword: bbq chicken zucchini boats, crock pot, crockpot, easy recipe, easy recipes, fall recipe, slow cooker
Servings: 8
Calories: 508kcal
Author: Diane @Recipesforourdailybread

Equipment

Ingredients

  • 5 chicken breast boneless (optional cut into bite-size┬ápieces)
  • 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

Instructions

  • 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.

Nutrition

Calories: 508kcal | Carbohydrates: 46g | Protein: 46g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 183mg | Sodium: 1134mg | Potassium: 793mg | Fiber: 3g | Sugar: 7g | Vitamin A: 364IU | Vitamin C: 2mg | Calcium: 271mg | Iron: 3mg