Crockpot Autumn Chicken & Stuffing
Get ready to cozy up with this delightful Crockpot Autumn Chicken & Stuffing! Bursting with juicy chicken, savory herbs, and hearty bread stuffing, this dish captures the essence of fall in every bite. Just toss everything in the slow cooker and let the magic happen—perfect for those chilly evenings when comfort food is a must!
Prep
15
min
Cook
180
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- one teaspoon of pepper (5 ml)
🥩Meat & Seafood(3)
- two chicken breasts
- 3 1⁄4 cup of chicken broth (780 ml)
- one can of cream of chicken
🥛Dairy & Eggs(2)
- half a stick of butter
- 1⁄2 a cup of sour cream (120 ml)optionalheavy cream, cream cheese, blended cottage cheese
🧂Spices & Seasonings(3)
- two teaspoons of garlic powder (10 ml)
- one teaspoon of onion powder (5 ml)
- two teaspoons of poultry seasoning (10 ml)
📦Other(2)
- half a cup of dried cranberries (120 ml)
- one box of stovetop stuffing mix
Nutrition (per serving)
Calories
554
Protein
30g
Carbs
50g
Fat
27g
👨🍳 Instructions
- 1
Cube the chicken breasts using kitchen shears.
- 2
In a bowl, mix chicken broth, sour cream, cream of chicken, poultry seasoning, garlic powder, onion powder, pepper, and dried cranberries.
- 3
Stir in the cubed chicken.
- 4
Melt half a stick of butter in the microwave and mix with the stovetop stuffing mix.
- 5
Pour the stuffing mix on top of the chicken mixture.
- 6
Cover and cook on high for 2-3 hours or low for 5-6 hours.
- 7
Let sit for 10-15 minutes before serving.
💡 Pro Tips
- ✓Cut chicken breasts into 3/4-inch cubes rather than larger pieces; smaller cubes cook through in 2-3 hours on high heat, while 1.5-inch chunks remain undercooked in the center due to poor thermal conductivity of poultry.technique3/4-inch cubes
- ✓Add sour cream only in the last 30 minutes of cooking on high (or last 45 minutes on low) to prevent curdling, since its lactic acid denatures proteins above 160°F when exposed to prolonged heat.timingFinal 30-45 minutes
- ✓Reduce sour cream to 1/4 cup and add 1/4 cup heavy cream to prevent the sauce from becoming too acidic; the 1:1 ratio of dairy fat to lactic acid stabilizes the emulsion during slow cooking.ingredient1:1 fat-to-acid ratio
- ✓Melt butter and combine with stuffing mix only 20 minutes before serving, not at the start; stuffing absorbs liquid progressively and will turn to mush if it sits in the sauce for the full 2-6 hours.timingFinal 20 minutes
- ✓Use low heat for 5-6 hours rather than high for 2-3 hours to reduce collagen breakdown in chicken by 35%, preventing dry, stringy meat; lower temperature (190°F vs. 280°F) denatures collagen more gently into gelatin.timing5-6 hours on low (190°F)
Share this recipe
Prep
15
min
Cook
180
min
Serves
4
people
Level
beginner
Share this recipe
Crockpot Autumn Chicken & Stuffing
Get ready to cozy up with this delightful Crockpot Autumn Chicken & Stuffing! Bursting with juicy chicken, savory herbs, and hearty bread stuffing, this dish captures the essence of fall in every bite. Just toss everything in the slow cooker and let the magic happen—perfect for those chilly evenings when comfort food is a must!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- one teaspoon of pepper (5 ml)
🥩Meat & Seafood(3)
- two chicken breasts
- 3 1⁄4 cup of chicken broth (780 ml)
- one can of cream of chicken
🥛Dairy & Eggs(2)
- half a stick of butter
- 1⁄2 a cup of sour cream (120 ml)optionalheavy cream, cream cheese, blended cottage cheese
🧂Spices & Seasonings(3)
- two teaspoons of garlic powder (10 ml)
- one teaspoon of onion powder (5 ml)
- two teaspoons of poultry seasoning (10 ml)
📦Other(2)
- half a cup of dried cranberries (120 ml)
- one box of stovetop stuffing mix
Nutrition (per serving)
Calories
554
Protein
30g
Carbs
50g
Fat
27g
👨🍳 Instructions
- 1
Cube the chicken breasts using kitchen shears.
- 2
In a bowl, mix chicken broth, sour cream, cream of chicken, poultry seasoning, garlic powder, onion powder, pepper, and dried cranberries.
- 3
Stir in the cubed chicken.
- 4
Melt half a stick of butter in the microwave and mix with the stovetop stuffing mix.
- 5
Pour the stuffing mix on top of the chicken mixture.
- 6
Cover and cook on high for 2-3 hours or low for 5-6 hours.
- 7
Let sit for 10-15 minutes before serving.
💡 Pro Tips
- ✓Cut chicken breasts into 3/4-inch cubes rather than larger pieces; smaller cubes cook through in 2-3 hours on high heat, while 1.5-inch chunks remain undercooked in the center due to poor thermal conductivity of poultry.technique3/4-inch cubes
- ✓Add sour cream only in the last 30 minutes of cooking on high (or last 45 minutes on low) to prevent curdling, since its lactic acid denatures proteins above 160°F when exposed to prolonged heat.timingFinal 30-45 minutes
- ✓Reduce sour cream to 1/4 cup and add 1/4 cup heavy cream to prevent the sauce from becoming too acidic; the 1:1 ratio of dairy fat to lactic acid stabilizes the emulsion during slow cooking.ingredient1:1 fat-to-acid ratio
- ✓Melt butter and combine with stuffing mix only 20 minutes before serving, not at the start; stuffing absorbs liquid progressively and will turn to mush if it sits in the sauce for the full 2-6 hours.timingFinal 20 minutes
- ✓Use low heat for 5-6 hours rather than high for 2-3 hours to reduce collagen breakdown in chicken by 35%, preventing dry, stringy meat; lower temperature (190°F vs. 280°F) denatures collagen more gently into gelatin.timing5-6 hours on low (190°F)