Ingredients
Scale
- 2 lbs Boneless skinless chicken breasts or thighs (halved)
- 1 box (6 oz) Herb-seasoned stuffing mix
- 1 can (10.5 oz) Condensed cream of chicken soup
- 1/2 cup Sour cream
- 1 cup Chicken broth
- 2 cups Frozen mixed vegetables (peas, carrots, and corn)
- 1 tsp Dried thyme
- 1/2 tsp Garlic powder
- Salt and pepper to taste
Instructions
- Step 1: Preparation. Lightly grease the inside of your 6-quart slow cooker with non-stick cooking spray or use a slow cooker liner for even easier cleanup. Season the chicken pieces with salt, pepper, garlic powder, and thyme. Place the chicken in a single layer at the bottom of the pot.
- Step 2: Mixing the Sauce. In a medium mixing bowl, whisk together the condensed cream of chicken soup and the sour cream until smooth. Pour this mixture directly over the chicken, using a spatula to spread it evenly so every piece of meat is covered. This creates a rich gravy as it cooks.
- Step 3: Adding the Layers. Pour the frozen mixed vegetables over the sauce layer. Then, sprinkle the dry stuffing mix evenly over the top of the vegetables. Do not stir the layers; keeping the stuffing on top helps it maintain a better texture.
- Step 4: Final Liquid and Cooking. Slowly pour the chicken broth over the dry stuffing mix, trying to moisten as much of the stuffing as possible. Cover the crockpot with the lid. Set the temperature to LOW and cook for 5 to 6 hours, or on HIGH for 3 to 4 hours. The chicken is done when it reaches an internal temperature of 165°F and the stuffing is moist and fluffy.
- Step 5: Plating. Once the cooking time is complete, use a large spoon to scoop out portions that include a piece of chicken, the creamy sauce, veggies, and stuffing. Serve hot on festive plates and enjoy your stress-free Christmas dinner!
- Cook Time: 6 hours 10 minutes