Crockpot Chicken, Veggies & Stuffing

Dawn Whitted


If you want something to warm you up like a Thanksgiving dinner without all of the fuss this is it!!
There are a ton of recipes for crockpot chicken & stuffing. This one is just a little more special and we love it!
It goes together quickly and needs no attention. Just layer into a slow cooker and let it go! My kind of cooking.

pinch tips: How to Carve a Whole Chicken


 Be the First





10 Min


6 Hr


Slow Cooker Crock Pot


3-4 large
split chicken breasts, boneless and skinless
2 Tbsp
garlic and herb seasoning
1 clove
1 can(s)
chicken stock, no salt
1/2 small
yellow onion, diced
1/2 pkg
mixed vegetables, frozen
1 1/2 c
cheddar cheese, shredded
1 box
stove top stuffing, herb flavored
1 box
stove top stuffing, chicken flavored
1 can(s)
cream of mushroom soup, golden
1 can(s)
cream of chicken soup, fat-free
1/2 c
sour cream with chives

Directions Step-By-Step

Remove any skin or fat from chicken breasts and split if they are really large then layer in bottom of slow cooker and sprinkle 1 Tablespoon garlic & herb seasoning blend (reserve the rest for later), black pepper, diced onion & minced garlic clove over chicken.
Top with 1- 1/2 cups of frozen mixed vegetables (green beans, carrots & corn) is what I like.
Pour 1/2 can of chicken stock into slow cooker then layer one box of stuffing over the chicken & veggies. Top with 1/2 of the shredded cheese.
Now add the second box of stuffing and top with the remaining shredded cheese.
In a large mixing bowl add soups, sour cream, 1 tablespoon garlic & herb seasoning blend and the remaining chicken stock stirring until all is combine.
Pour soup mixture over the last layer of stuffing and cheese. Cover & cook on low for 6-7 hours.
Serve with a nice side salad.

This recipe easily divides in half just use one can of soup, one box of stuffing and cut the remaining ingredients in half.

About this Recipe