Slow Cooker Chicken and Stuffing Casserole

• 4 boneless, skinless chicken breasts
• 1 (16 oz) bag herb stuffing mix
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of celery soup
• 1 cup chicken broth
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/2 teaspoon sage
• 1/2 teaspoon thyme
• Salt to taste
• Pepper to taste
• 2 cups shredded cheddar cheese
• 1/2 cup melted butter

Steps

1. 1 Place chicken breasts at the bottom of the slow cooker.
2. 2 In a large bowl, mix together the stuffing mix, soups, chicken broth, celery, onion, sage, thyme, salt, and pepper until well combined.
3. 3 Spoon the stuffing mixture over the chicken breasts.
4. 4 Cover and cook on low for 6-7 hours or on high for 3-4 hours.
5. 5 About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top.
6. 6 Switch the slow cooker to the high setting and cover until cheese is melted and bubbly.
7. 7 Drizzle melted butter over the top for extra richness before serving.

Equipment

• Slow cooker
• Baking dish (optional for browning)

Variations

• Substitute turkey sausage for chicken for a different flavor.
• Add in diced apples for a touch of sweetness.

Substitutions

• Use gluten-free stuffing mix for a gluten-free option.
• Substitute milk for part of the chicken broth to add richness.

Pairings

• Steamed green beans
• Buttered dinner rolls

Nutrition

Tips

• For crispy topping, transfer to a baking dish and broil for a few minutes before serving.
• Add sautéed mushrooms for extra flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until heated through.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating in the oven.

Serving Suggestions

• Pair with a crisp green salad or roasted vegetables.
• Serve with a side of cranberry sauce for a tangy twist.

FAQ