Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully and stay even more moist during the long cooking time. Keep the cooking time the same and check that they reach 165°F internal temperature.

My stuffing turned out soggy. What happened?

This usually happens from overmixing the stuffing at the start or lifting the lid too often during cooking. The stuffing will be softer than oven-baked stuffing, but it shouldn't be mushy. Make sure to just moisten the mix without overworking it, and don't forget to pat the vegetables dry before adding them.

Can I make this Crock Pot Chicken and Stuffing Dinner ahead?

You can prep everything the night before and store the components separately in the fridge. In the morning, just assemble and start cooking. Don't assemble too far in advance or the stuffing will get too soggy before cooking even begins.

What if I don't have cream of chicken soup?

You can make a simple substitute by mixing 1 cup of chicken broth with 1/3 cup of flour and 1/3 cup of heavy cream. Heat until thickened, then use in place of the canned soup.

Easy Crock Pot Chicken and Stuffing Dinner (One-Pot Comfort Meal)

Crock Pot Chicken and Stuffing Dinner: Easy One-Pot Comfort Meal

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This easy Crock Pot Chicken and Stuffing Dinner is a complete meal all in one pot. Tender chicken breasts cook on top of a savory stuffing layer with vegetables, creating a delicious and comforting meal that’s perfect for busy days.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 4 to 6 hours
Total Time: 4 hours 10 minutes to 6 hours 10 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Slow Cooker
Cuisine: American

Ingredients

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4 boneless, skinless chicken breasts (about 6 oz each)
1 box (6 oz) stuffing mix
1 cup chicken broth
1/4 cup melted butter
1 can (10.5 oz) cream of chicken soup
1/2 cup milk
1 cup frozen mixed vegetables, thawed and patted dry
1 teaspoon poultry seasoning
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish (optional)

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Instructions

In a mixing bowl, combine the stuffing mix, 1/2 cup chicken broth, and melted butter. Mix until moistened but not overmixed. Spread evenly in the bottom of a 6-quart slow cooker.
Pat chicken breasts dry and season with poultry seasoning, garlic powder, salt, and pepper. Place chicken on top of stuffing layer in a single layer.
In a separate bowl, whisk together cream of chicken soup, remaining 1/2 cup chicken broth, and milk until smooth. Pour this mixture evenly over the chicken.
Sprinkle the thawed and patted-dry mixed vegetables over the top.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until chicken reaches an internal temperature of 165°F and is tender.
Garnish with fresh parsley if desired and serve.

Notes

Do not overmix the stuffing or it will become mushy. The stuffing at the bottom will be softer than traditional oven-baked stuffing, which is normal for slow cooker recipes.
If chicken breasts are very thick, pound them to an even thickness for more uniform cooking.
Pat vegetables dry before adding to prevent excess moisture.
For extra flavor, add a cup of shredded cheese during the last 30 minutes of cooking.
For a crispier topping, transfer contents to an oven-safe dish and broil for 2 to 3 minutes after cooking.

Nutrition

Serving Size: 1 chicken breast with stuffing and vegetables
Calories: 420 kcal
Sugar: 4 g
Sodium: 980 mg
Fat: 16 g
Saturated Fat: 7 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 110 mg

Find it online: https://www.benefitiany.com/crock-pot-chicken-and-stuffing-dinner/