Slow Cooker Chicken and Stuffing Casserole

Name: Slow Cooker Chicken and Stuffing Casserole
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 6 servings
Ingredients: 1 (6 ounce) package chicken-flavored stuffing mix; ½ cup water; 1 pound skinless, boneless chicken breast halves, cut into cubes; 1 onion, chopped; 2 zucchini, sliced; 1 green bell pepper, chopped; 8 mushrooms, sliced; 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of chicken soup (such as Campbell's® Healthy Request)

Rating: 2.83 stars

12 Ratings
12 Reviews
1 Photo

Chicken, stuffing, mushrooms, zucchini, and more. Comfort food shouldn't be fussy and with this slow cooker version of chicken and stuffing you can come home to a house filled with the aromas and memories of childhood. The whole family is sure to enjoy this healthy, well-balanced meal. Great on a cold night! Begs to be paired with warm rolls or french bread. When we have company and extra mouths, a side salad goes well or even green bean casserole if we feel like indulging big time. Can't beat a glass of cold milk with this dish! Recipe can easily be doubled if your slow cooker allows. Garnish with sage leaves if desired.

By Molls

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Recipe Summary test

prep:

20 mins

cook:

5 hrs

total:

5 hrs 20 mins

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

1 (6 ounce) package chicken-flavored stuffing mix
½ cup water
1 pound skinless, boneless chicken breast halves, cut into cubes
1 onion, chopped
2 zucchini, sliced
1 green bell pepper, chopped (Optional)
8 mushrooms, sliced
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of chicken soup (such as Campbell's® Healthy Request)

Directions

Step 1
Pour stuffing mix into a large bowl; stir in seasoning packet and water until moistened.

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Step 2
Mix chicken, onion, zucchini, bell pepper, and mushrooms in a separate large bowl; stir in cream of chicken soup. Spoon half the chicken mixture into a 4-quart or larger slow cooker; top with half the stuffing. Repeat layering with remaining chicken mixture and stuffing.
Step 3
Cook on Low until chicken is no longer pink in the center and the vegetables are tender, 5 to 6 hours (or 2 1/2 to 3 hours on High).

Cook's Note:

I use trimmed-and-ready chicken breast tenderloins and cut each into 2 to 3 pieces with poultry scissors.

Nutrition Facts

Per Serving:

246 calories; protein 21.2g; carbohydrates 31.6g; fat 3.9g; cholesterol 41.2mg; sodium 748.5mg. Full Nutrition

Reviews (12)

Most helpful positive review

Dj Sires

06/29/2013

This was very good and easy. I didn't add the green peppers but I am sure they would have been great in the dish. I did add a can of drained oysters toward the end of the cooking time. Couldn't help myself as I needed to move them out and I love oyster dressing! The dish would have been fantastic without them. Thanks for the post. Read More

Helpful

(3)

Most helpful critical review

hottie

07/29/2013

This was just ok for me. It was bland. I had higher expectations for this. Will not be in my rotation Read More

Helpful

(1)

12 Ratings

5 star values: 3
4 star values: 1
3 star values: 2
2 star values: 3
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Dj Sires

06/29/2013

Helpful

(3)

Mo Sarsour

08/30/2014

I followed the basic directions and added some celery minced garlic and sliced a decent sized jalapeno and it turned out great. Read More

Helpful

(1)

hottie

07/29/2013

This was just ok for me. It was bland. I had higher expectations for this. Will not be in my rotation Read More

Helpful

(1)

Eva Stroup

08/14/2015

it is definitely a bland diet recipe. I'm not entirely sure how to bring the flavor up. I used boxed stuffing so maybe that was my issue. I did read the reviews and changed the water to chicken broth. it didn't make much of a difference. it was still yummy but I don't recommend this for those that like STRONG flavor. Read More

CookGoodFood

06/21/2016

flavors were ok a bit bland if I hadn't added seasoning but the texture of the stuffing was foul. We prefer a firmer stuffing. It didn't work for us. Read More

Kristin Konza

03/01/2018

Mushy turned to soup in crockpot. I added water to the soup as directed on the soup can evidently too much water:( Read More

joy

04/12/2014

It was mushy. Sounded so good. And unfortunately was not Read More

Cheryl King

08/27/2013

Very disappointed. It turned out mushy and muddled. The bread disintegrated. I followed the recipe exactally. The only change I made was to add a couple stalks of celery and some extra seasonings. This is a recipe I will not try again not even with alterations. We ended up eating sandwiches. Read More

Janice Nagle

06/17/2018

It all started with high heat and humidity and heat indices in the 100s. I had planned a casserole that baked for 1 hour in the oven. I turned to my slow cooker to try to keep the house cooler. I made this recipe exactly as written. I had thawed a bag of frozen broccoli so that is what i used in the chicken -vegetable -soup mixture. This version was tasty. We thought that dressing in the middle was too gummy. Everything else was perfectly moist. Read More

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All Reviews for Slow Cooker Chicken and Stuffing Casserole

- of Reviews

Slow Cooker Chicken and Stuffing Casserole

Servings Per Recipe: 6
Calories: 246.1

% Daily Value *

protein: 43 %

carbohydrates: 10 %

dietary fiber: 13 %

sugars:

fat: 6 %

saturated fat: 6 %

cholesterol: 14 %

vitamin a iu: 7 %

niacin equivalents: 79 %

vitamin b6: 23 %

vitamin c: 43 %

folate: 7 %

calcium: 4 %

iron: 12 %

magnesium: 10 %

potassium: 17 %

sodium: 30 %

thiamin: 10 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.