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Slow Cooker Chicken with Stuffing

A cozy, hands-off meal featuring tender chicken and herb-flavored stuffing, perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pieces boneless, skinless chicken breasts (about 1.5–2 lb) Can substitute thighs for richer flavor.
  • 1 cup low-sodium chicken broth Can use vegetable broth for a lighter flavor.
  • 1 package instant stuffing mix (about 6 oz) Herb-flavored or plain both work.
  • 1 medium onion, finely chopped Adds depth to the flavor.
  • 1 cup diced celery
  • 4 tablespoons unsalted butter (melted) Can substitute with olive oil for a dairy-free option.
  • 1/2 teaspoon dried thyme Can adjust to taste.
  • 1/2 teaspoon dried rosemary Can use fresh herbs if available.
  • to taste freshly cracked black pepper
  • to taste salt Season the chicken generously.

Method
 

Preparation
  1. Gather all ingredients. Finely chop the onion and celery so they soften quickly.
  2. Heat a skillet over medium heat and melt the butter. Add the chopped onion and celery. Sauté until softened, about 4–6 minutes.
Cook Chicken and Stuffing
  1. Place the chicken breasts in the slow cooker in a single layer. Season both sides liberally with salt and freshly cracked pepper.
  2. In a mixing bowl, combine the stuffing mix, warmed chicken broth, sautéed onion and celery (with any remaining butter), and the dried herbs. Stir until the stuffing is moistened but not soupy.
  3. Spoon the stuffing mixture evenly over the top of the chicken in the slow cooker.
  4. Cover and cook on low for 6–8 hours, or on high for 4 hours. Chicken is done when it reaches an internal temperature of 165°F (74°C).
Serving
  1. Optional: For a drier or crisp-topped stuffing, remove the stuffing and chicken to a baking dish and broil for 2–4 minutes until golden.

Notes

Adjust final seasoning after cooking. For a crunchy top, briefly broil the finished dish. Store leftovers in airtight containers within 2 hours of cooking. Keeps 3-4 days in the refrigerator.