Slow Cooker Chicken and Stuffing and Easy Side Veggie Options

by Robyn Wright on September 5, 2012

in Food,Reviews & Giveaways

**Update! I made some changes to this recipe and the new version is better! Take a look at the Slow Cooker Chicken & Stuffing Onion Edition**


Pinterest is a great place to find recipes – well sort of. Just like with any other recipe you find online you never know how it will actually turn out. What one person likes, another one doesn’t. Plus there are differences in ingredients and such. Anyway, this recipe for Slow Cooker Chicken and Stuffing I found and tried it tonight for dinner. Here are the results and my notes, plus a little extra about some easy side veggie options at the end.

Slow Cooker Chicken and Stuffing

  • 4 boneless, skinless chicken breasts (not frozen)
  • 1 box Stove Top Stuffing (I used the Traditional Sage flavor – pick what you like)
  • 1 can cream of chicken soup
  • 1/2 cup sour cream
  • 1/4 cup water

Slow Cooker Chicken and Stuffing

Place the chicken in the bottom of the slow cooker.

Slow Cooker Chicken and Stuffing

Sprinkle the Stove Top (dry/uncooked) over the top of the chicken. They have the seasonings in with the bread pieces now so it is just one step.

Slow Cooker Chicken and Stuffing

Mix together the wet ingredients in a bowl and then dollop (it’s thick) on top of the stuffing and spread out. Cover and cook on high 4 hours.

Slow Cooker Chicken and Stuffing

This is the finished product still in the slow cooker. I forgot to take a picture on the plate, but it pretty much looks the same, just in a smaller portion and a little more “messed up” with the stuffing and sauce. The results were interesting. First of all, the entire family (Hubby, T, and myself) liked the flavor of the entire dish. Hubby even said it was a “make again” dish – but with modifications. The problem was that the chicken breasts were very dry. I mean I know boneless, skinless chicken breasts can get dry, but these were really dry. The proportion of the stuffing and “sauce” seemed to be ok, but a few spots were a little too mushy. I’m thinking next time I need some liquid beneath the chicken. Also, maybe try putting the “sauce” as the middle layer and putting the stuffing on top? Again, this is to keep the chicken moister. The way I cooked it tonight I was thinking some Durkee French Fried Onions would be great sprinkled on top and it was so odd that my son suggested the same thing when we were about to eat! Great minds think alike I tell ya! This recipe is what T and Hubby call “regular people” food – that means it is good and tasty and nothing too creative or more exotic ingredients – they like “regular people” food. If you do really simple cooking you might like this as is – if you like to change things up a bit, tweak away, this is a good base recipe. What do you think? Will you try this? What changes might you make to it?

Now for some easy veggies on the side. Both of these are Green Giant “Steamers” found in the freezer. While I love fresh veggies, it is handy to keep things in the freezer for those nights you need super easy.

Green Giant Seasoned SteamersGreen Giant Seasoned Steamers

The first is their new line of Green Giant Seasoned Steamers. These are obviously Brussels Sprouts. Now T did not want anything to do with these, he had a tiny taste and said no way. I tried one and I can appreciate the fact that they actually do have a really nice blend of savory seasonings on them – you truly do not need to add anything to them, not salt or pepper even – I still just did not care for the texture – this is because they were steamed and I just do not like that for leafy greens. Now Hubby likes Brussels Sprouts of all kinds and he thought these were really good and at all of them. Anyone can cook this, put them in the microwave IN THE BAG THEY CAME IN EVEN and cook. That’s it! Super handy-dandy! We have had the broccoli and the potatoes from this line also and really like them all.

Green Giant Valley Fresh SteamersGreen Giant Valley Fresh Steamers

The second option is Green Giant Valley Fresh Steamers. I got the mix of Broccoli, Carrots, and Cauliflower – it was not until I dumped out the bag that I realized I got the kind in cheese sauce. That was not my intention, but Hubby and T were pleased with my mistake as they are cheeseaholics. These are also just as easy as the Seasoned Steamers – just throw the bag in the microwave and cook. Serve. Mega easy side veggies!

Sometimes these convenience foods really are nice to have on hand. The slow cooker is really a great resource for when you have busy days planned too. Just dump it all in first thing in the morning and do not worry about it again until you are ready to sit down and eat. And the veggies that you literally take out of the freezer in a bag and put the bag into the microwave – well it is not anymore convenient than that for cooked sides!

What are your favorite go-to meals or convenience foods that make your life easier?

Disclosure: I was provided samples of the Green Giant Seasoned Steamers mentioned in this post. The opinions are my own (and family). We really do like Green Giant veggies and have them regularly.

© 2012, Robyn Wright. All rights reserved.

Comments on this entry are closed.


1 garricks September 5, 2012 at 8:10 pm

I will try this, but instead of water, I’ll substitute low-sodium chicken broth, and probably 1/2 cup rather than 1/4. I’ll likely coat the chicken with it rather than put it on the stuffing, and put the stuffing on top.

2 hrbeck September 5, 2012 at 8:53 pm

Robyn, you’re right- you do need more moisture in the bottom of the pan. The stuffing usually takes two cups of water to make regular stuffing, so it will absorb whatever it can get from the chicken. Increasing the amount of water or broth is a good idea but there is something else that I do when cooking chicken or turkey to make sure it doesn’t get too dry. I take a big onion and cut it crosswise into slices and make a layer of the whole slices, not separated into rings, onto the bottom of the crockpot. You know how when it’s cooked, onion gives off a lot of liquid so that will add moisture,flavor, and even an additional vegetable, to the finished dish. Of course you can leave them behind if you don’t want them actually in the dish. Sometimes with poultry, I take the onions and whatever liquid is left on the bottom and blend them up with a stick blender and it makes a nice easy sauce if I don’t feel like making gravy.

3 Wanda McHenry September 5, 2012 at 11:31 pm

I have the same recipe, but not for a slow cooker. I guess if you must, but the oven version doesn’t take too long so why go through all that trouble?

4 Tiffany Winner September 6, 2012 at 7:54 am

just recently tried brussel sprouts for the 1st time but they were roasted and think that’s the only way i would eat them, with that little bit of burnt crispiness to them. as for the chicken, i would try it with soup on bottom with a little water added and hopefully the stuffing would absorb enough of the water/steam while cooking. i dont like soggy stuffing :(

5 tannawings September 8, 2012 at 1:54 am

I make something close to this but in the toaster oven and yes the chicken is on top and I also add a bit of milk into the soup. Steamers are alright (I buy them) but I never can get them ‘done enough’ in the microwave, I just take them out and steam them we love the brussel sprouts!
One of the dishes I make (again a lot like the dressing version) is use instant rice instead of dressing and add a tad bit of milk, stir and put chicken (or chops) on top, cover with foil and bake until it’s falling apart. I call it souper rice but goodness knows the real name.
And we tend to use the toaster oven quite a bit especially in the summer- it doesnt heat the kitchen as much I just reduce the heating temp to maybe 300-250 and let it go until done.

6 Rose September 9, 2012 at 4:33 pm

The crockpot saves my life. I have a recipe of russian chicken that I have been aiming to dig out. I have to get some coupons for the steamers before I buy them. :)

7 Ravzie September 10, 2012 at 4:26 am

I’ve made a similar recipe, but it wasn’t the hub’s all time favorite. Our “go-to” quick meal is the precooked spare ribs that you just have to heat a few minutes. Tony Roma’s is one brand. We like the small Plumrose brand, it’s less expensive and just the right size for the two of us.

8 Thomas Murphy September 14, 2012 at 11:57 am

This looks so good, I can’t wait to try it, thanks for the recipe.

9 Shannon Whitfield September 19, 2012 at 1:46 pm

This recipe is a lot like one we had when I was growing up- it’s a chicken and rice dish, you add cream of mushroom soup (like in this one) and even the pickiest in our household would eat it. I always buy the Green Giant Steamers, they’re done in no time.. so easy! Our favorite fast go-to foods nowadays are hummus and pita with fresh tomatoes and cukes, or I’ll make a pot of refried black beans for burritos with all the fixins’.

10 carissa petero September 23, 2012 at 10:30 am

I never even thought to use pinterest for recipes..I always Google! Thanks for the idea.

11 mongupp October 5, 2012 at 6:33 pm

Sounds easy and something my picky kids will eat will eat!

12 Amanda January 31, 2013 at 7:17 pm

two questions:
1) what is the calories for one serving size?
2) what is the size of one serving?

Thanks :)

Previous post:

Next post: