Wednesday, August 20, 2008

Tasty Tuesday - Crockpot Chicken and Stuffing

I made this recipe for the first time yesterday for about 9 people. I don't really recommend trying things out for the first time on large groups of people, but it worked out okay.


This recipe is supposed to make stuffing, but it turned out more like thick gravy. Of course, I did cook it on HIGH for about 4 hours instead of on LOW for 6-7 hours. But anyway, it was VERY flavorful and tasty. (And the leftovers turned into stuffing.) When I realized there was not going to be any stuffing but rather only gravy, I threw some rice on the stove and it turned out great!

Bla bla's the recipe! (Sorry, no picture today!)


This easy chicken recipe is quick to prepare with cream of chicken and celery soups, chicken breasts, stuffing crumbs, and seasonings. Serve this chicken meal with your favorite side vegetables or a tossed green salad.


  • 1 can (10 1/2 ounces) cream of chicken with herbs soup
  • 1 can (10 1/2 ounces) cream of celery or cream of chicken soup
  • 1/2 cup dry white wine or chicken broth
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried leaf thyme, crumbled
  • 1/2 teaspoon salt
  • Dash black pepper
  • 6 to 8 boneless chicken breast halves, without skin
  • 2 to 2 1/2 cups seasoned stuffing crumbs, about 6 ounces
  • 4 tablespoons butter


Combine the soups, wine or broth, parsley, thyme, salt, and pepper. Wash chicken and pat dry.

Lightly grease a 5 to 7-quart slow cooker. Sprinkle about 1/2 cup of the stuffing crumbs over the bottom of the cooker and drizzle with about 1 tablespoon of the butter. Top with half of the chicken, then half of the remaining stuffing crumbs. Drizzle with half of the remaining butter and spoon half of the soup mixture over that. Repeat with remaining chicken, stuffing crumbs, butter, and soup mixture. Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.

Serves 6 to 8.

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