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With tender chicken, a creamy sauce, and a savory stuffing topping, this recipe is simple enough for beginners yet satisfying for the whole family. Serve it with mashed potatoes and a vegetable for a cozy, fuss-free meal everyone will love!
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours 10 minutes
Servings: 6
Why You’ll Love Making It
- Effortless Preparation: With just a few minutes of prep work, the slow cooker does all the heavy lifting, leaving you free to go about your day.
- Family-Friendly: This dish is packed with classic flavors that both kids and adults adore.
- Versatile Side Options: Pair it with mashed potatoes, roasted veggies, or a simple side salad for a well-rounded meal.
- Make-Ahead Convenience: Great for meal prepping—store leftovers and enjoy them later in the week.
Ingredients
- 4 boneless, skinless chicken breasts (2 ½ pounds): Choose evenly sized pieces for even cooking. Thicker chicken breasts will stay juicy and tender after slow cooking.
- 2 cans cream of chicken soup (10.5 ounces each): This creates the creamy base for the sauce. You can substitute one can with cream of mushroom soup for a deeper flavor.
- ½ cup sour cream (122 grams): Adds richness and tanginess to the sauce.
- ¼ cup diced white onion: Provides subtle sweetness and depth of flavor.
- 1 tablespoon dried parsley flakes: Enhances the dish with a mild herbaceous note. Fresh parsley can be used if preferred.
- 1 box chicken stuffing mix (6 ounces): For a classic stuffing flavor. Brands like Stove Top work well.
- ¼ cup salted butter: Melted and mixed with the stuffing mix for a buttery topping.
- Fresh parsley: Optional, for garnishing and a pop of color.
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Instructions
- Prepare the Chicken: Place the chicken breasts in a 6-quart slow cooker liner. Ensure the chicken is evenly spaced for consistent cooking.
- Make the Sauce: Pour the condensed cream of chicken soup over the chicken. Add the sour cream on top and use a rubber spatula to gently swirl the soup and sour cream together. Don’t fully mix; a slightly marbled texture is fine.
- Season and Layer: Sprinkle the diced onion and dried parsley flakes evenly over the sauce.
- Prepare the Stuffing: In a small bowl, combine the dry stuffing mix and melted butter. Toss until the stuffing is evenly coated with the butter.
- Add the Stuffing: Sprinkle the buttered stuffing mix evenly over the top of the chicken and sauce.
- Cook: Cover the slow cooker with the lid and cook on low for 6-7 hours or high for 3-4 hours. For a slightly firmer stuffing texture, uncover the slow cooker for the last 45 minutes of cooking.
- Serve: Season with salt and pepper to taste. Garnish with fresh parsley if desired. Serve with mashed potatoes and a vegetable for a complete meal.
- Store Leftovers: Transfer any leftovers to an airtight container and refrigerate for up to 3 days. Reheat in the microwave or oven until warmed through.
FAQs
Can I use frozen chicken breasts in this recipe?
Yes, but it’s best to thaw them first to ensure even cooking and food safety. If you’re in a pinch, frozen chicken can be used, but you may need to increase the cooking time slightly.
Can I make this recipe gluten-free?
Yes! Use a gluten-free stuffing mix and ensure the cream of chicken soup you select is gluten-free. Many brands now offer gluten-free options.
