1980s Slow Cooker CrockPot Chicken and Stuffing

This 1980s Slow Cooker CrockPot Chicken and Stuffing is a nostalgic, comforting meal that brings back the flavors of a classic home-cooked dinner. With minimal prep and a slow cooker doing all the work, this dish delivers juicy, tender chicken and a flavorful, moist stuffing—just like grandma used to make!

Why You’ll Love This Recipe

• Easy to make with just a few ingredients and minimal effort
• Slow cooker convenience—set it and forget it
• Rich and comforting flavors from classic ingredients
• Great for family dinners and meal prepping
• Budget-friendly and uses pantry staples

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts
• 1 box (6 oz) stuffing mix
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried parsley (optional)

Directions

1. Lightly grease the slow cooker with cooking spray.
2. Place the chicken breasts in the bottom of the slow cooker.
3. In a separate bowl, mix the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, and black pepper.
4. Pour the mixture over the chicken breasts, spreading evenly.
5. Sprinkle the stuffing mix over the top, making sure it is evenly distributed.
6. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
7. Fluff the stuffing with a fork, serve, and enjoy!

Servings and Timing

• Servings: 4-6
• Prep Time: 5 minutes
• Cook Time: 6-7 hours (low) or 3-4 hours (high)
• Total Time: Up to 7 hours

Variations

• Cheesy Version: Add 1/2 cup of shredded cheddar cheese to the soup mixture.
• Veggie Boost: Mix in frozen peas, carrots, or green beans before cooking.
• Extra Moist Stuffing: Add an additional 1/4 cup of chicken broth for softer stuffing.
• Cranberry Twist: Stir in 1/4 cup of dried cranberries for a sweet-savory balance.
• Herb Upgrade: Use fresh thyme, rosemary, or sage for a richer flavor profile.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze in individual portions for up to 3 months.
• Reheating: Microwave on medium power for 1-2 minutes or warm in the oven at 300°F for 15 minutes.

FAQs

Can I use bone-in chicken for this recipe?

Yes, but adjust cooking time to ensure the chicken reaches an internal temperature of 165°F.

Can I use homemade stuffing instead of boxed stuffing mix?

Absolutely! Use about 3 cups of homemade stuffing and adjust liquid amounts accordingly.

What can I substitute for sour cream?

You can use Greek yogurt or mayonnaise as a replacement.

Can I make this recipe without cream of chicken soup?

Yes, you can use a homemade cream sauce made with butter, flour, and chicken broth.

How do I prevent the stuffing from getting too dry?

Add an extra 1/4 cup of chicken broth if you prefer a moister stuffing.

Can I add cheese to this dish?

Yes! Mixing in shredded cheddar or mozzarella gives it a rich, cheesy flavor.

Is this dish freezer-friendly?

Yes, store it in freezer-safe containers for up to 3 months.

Can I use turkey instead of chicken?

Yes, turkey breast works well as a substitute.

What side dishes go well with this meal?

Mashed potatoes, steamed green beans, or a fresh salad make great sides.

Can I double this recipe for a larger crowd?

Yes, just make sure your slow cooker is large enough to handle the extra ingredients.

Conclusion

This 1980s Slow Cooker CrockPot Chicken and Stuffing is the perfect comfort food for busy days. It’s easy to prepare, packed with flavor, and brings back the nostalgic taste of home-cooked meals. Give it a try, and enjoy a warm, hearty dinner with minimal effort!

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