Description
This Crock Pot Chicken and Dressing recipe combines tender, juicy chicken breasts with a flavorful, herb-infused stuffing mixture cooked slowly in a slow cooker. The creamy and savory blend of soups, dairy, and seasoning creates a comforting meal perfect for family dinners or special occasions.
Ingredients
Scale
Butter and Aromatics
- 8 tablespoons unsalted butter, divided
- 1 medium onion, diced
- 2 celery ribs, diced
Chicken
- 3 to 4 boneless skinless chicken breasts
- 1 teaspoon seasoned salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
Seasonings and Herbs
- 2 teaspoons dried sage
- 1 teaspoon poultry seasoning
- 1/2 teaspoon garlic powder
Soup and Liquids
- 1 can (284 grams) condensed cream of chicken soup
- 1 can (284 grams) condensed cream of celery soup
- 2 large eggs
- 480 millilitres chicken broth
- 120 millilitres whole milk
Stuffing Mixes
- 1 bag (340 grams) cornbread stuffing mix
- 3 cups (approximately 120 grams) herb seasoned stuffing mix
Instructions
- Sauté Aromatics: Melt 4 tablespoons of butter in a large skillet over medium heat. Add the diced onion and celery, cooking until softened, about 5 minutes. Remove from heat and set aside.
- Prepare Chicken: Arrange the chicken breasts in a greased 6-litre or larger slow cooker. Season the chicken with 1/2 teaspoon seasoned salt and 1/4 teaspoon black pepper.
- Mix Wet Ingredients and Seasonings: In a large mixing bowl, whisk together the condensed cream of chicken soup, condensed cream of celery soup, eggs, chicken broth, milk, dried sage, poultry seasoning, garlic powder, remaining 1/2 teaspoon seasoned salt, and remaining 1/2 teaspoon black pepper until fully blended.
- Add Stuffing Mixes: Stir in the cornbread stuffing mix and herb seasoned stuffing mix until the mixture is thoroughly combined and well moistened.
- Combine with Aromatics: Gently fold the sautéed onions and celery into the stuffing mixture until evenly distributed.
- Layer Stuffing Over Chicken: Spoon the prepared stuffing evenly over the chicken breasts in the slow cooker, spreading to cover completely.
- Add Remaining Butter: Cut the remaining 4 tablespoons of butter into thin slices and scatter evenly over the surface of the stuffing mixture.
- Cook Low and Slow: Cover the slow cooker and cook on the LOW setting for 4 hours, or until the chicken reaches an internal temperature of 75°C (165°F).
- Shred Chicken and Serve: Using two forks, gently shred the chicken within the dish. Serve hot, ensuring each portion includes both chicken and dressing.
Notes
- Ensure the chicken reaches a safe internal temperature of 75°C (165°F) before serving.
- For a crispier top, you can briefly broil the cooked stuffing before serving (optional).
- Feel free to substitute low-fat milk to reduce calories.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before eating.
- Use fresh herbs like thyme or parsley for added flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
