In September I shared with you that I tried a recipe I had found on Pinterest for Slow Cooker Chicken and Stuffing. My family and I had really liked the flavor of the dish, but we thought it needed a little tweaking to make it better. Today I made it again with a few changes – they definitely improved the final dish. So this is the new and improved version!
Slow Cooker Chicken & Stuffing Onion Edition
- 1 large white onion
- 4 boneless, skinless chicken breast (not frozen)
- 1/2 cup water, divided in half
- 1 box Stove Top Stuffing (we like Sage, use flavor of choice)
- 1 can Campbell’s Cream of Chicken Soup
- 1/2 cup Daisy Sour Cream
- 1/3 cup French’s French Fried Onions
This will only take maybe five minutes to put together in your slow cooker. You could easily make this in the oven also, if you go that route I would say cook it at 350° for maybe 30 minutes? I’m not sure on the time, but just check the chicken with a meat thermometer to make sure it has reached 165°F before you eat it.
To address the dryness of the chicken from the first time I made this I added two steps. First take the large onion and cut it into large pieces and place on the bottom of the cooker. Then put your chicken pieces on top of the onion. The onions act as a rack sort of and keep the chicken off the bottom where they would get more direct heat and may dry out more. After the chicken was in I also added 1/4 cup of water into the crockpot to have a little moisture in the bottom as well.
The next layer is the stuffing mix (uncooked). If you use Stove Top like I do the bread and the seasonings are all mixed together already for you now so just sprinkle the whole package over the top of the chicken. Next mix the sour cream, soup, and remaining water together well. Then dollop it onto the stuffing – it’s very thick – and gently spread out.
Next sprinkle the fried onions over the top. Put on your lid and cook about 3-4 hours on high. If you have more chicken it may take a bit longer or if you decide to use bone-in chicken pieces (although that would be messy to eat). Remember, just check to make sure your chicken has reached 165°F before eating.
Here is the finished product! It is not one of those pretty dishes, but it is a very comforting meal. Serve with some veggies of choice – we like broccoli with it.
Everyone tonight was very happy with the changes I made. The chicken was much moister tonight! A big improvement over the original version I did. The pieces of onion and the bit of water on the bottom really did the trick I think. Hubby ate some of the big onion pieces also and he said they were good. I didn’t try them because I don’t like onion pieces that big. On top the French fried onions gave another little boost of flavor also. You could sprinkle a few more on at the end before serving if you wanted them to have a little more crunch still. T has suggested that we try the cheddar French fried onions next time too – he is a cheese lover! This dish also is one that makes the house just smell yummy and comforting. It was overcast and chilly here today, plus a Monday, and this was actually my son’s first day at his first full time job too – all of those conditions made a comfort food meal like this perfect for dinner tonight for all of us.
Did you try the first version of this recipe? Do you like the changes in this latest version?
Disclosure: None, just a recipe I’m sharing. The brands mentioned are the brands I prefer for this dish and I think it make a difference, but this is not a sponsored post by any of them.
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