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plate of crockpot chicken and stuffing with cranberry sauce and roll
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Crockpot Chicken and Stuffing

This Crockpot Chicken and Stuffing is like a one pot Thanksgiving meal! Tender chicken and stuffing mix are slow cooked with green beans and dried cranberries in a creamy and flavorful gravy.
Prep Time30 mins
Cook Time4 hrs 30 mins
Total Time5 hrs
Course: Dinner, Lunch
Cuisine: American
Keyword: crockpot, shredded chicken, stuffing mix
Servings: 12 people
Calories: 324kcal
Author: Jennifer Debth

Equipment

Ingredients

  • 1/2 cup unsalted butter
  • 1 yellow onion diced
  • 2 cups celery finely chopped
  • 1 (8 oz) package mushrooms diced
  • 1 tablespoon minced garlic
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried ground sage
  • 2 teaspoons dried thyme
  • 2 teaspoons salt plus more to taste, if necessary
  • 1 teaspoon pepper
  • 1 teaspoon dried nutmeg
  • 1 (10.5 oz) can condensed cream of mushroom soup
  • 1 (8 oz) container sour cream
  • 1/2 cup milk
  • 2 pounds boneless, skinless chicken breasts
  • 1 cup dried cranberries (craisins)
  • 1 cup chicken broth
  • 1 (6 oz) box stuffing mix
  • 1 (12 oz) bag frozen green beans
  • French’s Crispy Fried Onions optional for topping, but adds a nice crunch!
US Customary - Metric

Instructions

  • Melt butter in a large sauté pan over medium heat.
  • Once melted, add in onion, celery, mushrooms, and garlic and cook for 10 minutes, stirring occasionally. Set aside.
  • In a small bowl, whisk together rosemary, sage, thyme, salt, pepper, and nutmeg. Set aside.
  • In a medium sized bowl, whisk together condensed soup, sour cream, and milk until smooth. Set aside.
  • Grease a 6 quart crockpot with cooking spray, then add in chicken breasts.
  • Sprinkle chicken with 1/2 the spice mixture, then top with the sautéed veggies, cranberries, and chicken broth.
  • Cover with the stuffing mix, then pour on the soup/sour cream/milk mixture.
  • Place frozen green beans on top and sprinkle with remaining spice mixture.
  • Cover and cook on HIGH for 4 hours (preferred) or on LOW for 8 hours.
  • Remove chicken, shred, then stir back into the crockpot*.
  • Taste and re-season, if necessary, then serve with optional fried onions and enjoy!
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Notes

*This isn’t the prettiest dish, but it tastes like Thanksgiving!
Nutrition information does not include fried onions.

Nutrition

Serving: 1person | Calories: 324kcal | Carbohydrates: 27g | Protein: 22g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 907mg | Potassium: 609mg | Fiber: 3g | Sugar: 10g | Vitamin A: 596IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 2mg