A nostalgic comfort meal, this 1980s Slow Cooker CrockPot Chicken and Stuffing is a true classic. It combines tender chicken with a rich, creamy sauce and perfectly cooked stuffing, all made effortlessly in your slow cooker. It’s a recipe that’s as easy as it is delicious, bringing the warmth and coziness of home to your table.
Why You’ll Love This Recipe
It’s a simple, one-pot dish that makes cleanup a breeze.
Perfect for busy days—just set it and forget it while it cooks.
Combines familiar, comforting flavors that evoke a sense of nostalgia.
Customizable with optional vegetables for added nutrition.
Makes a hearty, satisfying meal the whole family will love.
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) of Stove Top stuffing mix
1/2 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup chicken broth
1/2 cup water
1 cup frozen green beans or peas (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Non-stick cooking spray
Directions
Spray the inside of the slow cooker with non-stick cooking spray to prevent sticking.
Place the chicken breasts at the bottom of the slow cooker and season them with garlic powder, onion powder, salt, and pepper.
In a medium bowl, combine the stuffing mix with chicken broth and water, stirring until the mixture is moistened. Spread it evenly over the chicken.
In another bowl, whisk together the cream of chicken soup and sour cream until smooth. Pour this mixture over the stuffing layer.
If adding frozen vegetables, sprinkle them on top of the soup mixture.
Cover the slow cooker with the lid and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
Before serving, fluff the stuffing and mix lightly with the sauce for a cohesive dish. Serve hot and enjoy!
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 6-7 hours on low or 3-4 hours on high
Total Time: 6 hours 10 minutes
Servings: 4 servings
Calories: Approximately 365 kcal per serving
Variations
Vegetable options: Swap green beans or peas for carrots, broccoli, or corn to change the flavor profile.
Cheesy twist: Sprinkle shredded cheddar cheese over the stuffing before serving for an extra layer of indulgence.
Herbaceous boost: Add fresh parsley, thyme, or sage for added freshness and aroma.
Gluten-free: Use a gluten-free stuffing mix and ensure other ingredients are certified gluten-free.
Low-fat: Substitute low-fat sour cream and cream of chicken soup for a lighter version.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave for 2-3 minutes or until heated through. Alternatively, reheat in the oven at 350°F (175°C) for 10-15 minutes.
Freezing: This dish can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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FAQs
What type of chicken works best for this recipe?
Boneless, skinless chicken breasts are ideal, but boneless thighs can also be used for a juicier result.
Can I make this dish vegetarian?
Yes! Replace the chicken with a plant-based protein and use vegetable broth instead of chicken broth.
Can I use fresh vegetables instead of frozen?
Absolutely. Fresh vegetables like diced carrots or green beans work well but should be added in the last 2 hours of cooking.
How do I prevent the stuffing from getting soggy?
Ensure you use the correct ratio of liquid to stuffing mix and avoid over-stirring during the cooking process.
Can I prepare this in the oven instead of a slow cooker?
Yes, bake it in a covered casserole dish at 350°F (175°C) for 40-50 minutes, or until the chicken is cooked through.
Conclusion
This 1980s Slow Cooker CrockPot Chicken and Stuffing is the ultimate comfort food, perfect for family dinners or a cozy weekend meal. It’s a no-fuss, flavorful dish that brings everyone to the table with its nostalgic charm and hearty taste. Whether you stick to the classic recipe or customize it to your liking, it’s sure to become a favorite in your meal rotation.
📖 Recipe:
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1980s Slow Cooker CrockPot Chicken and Stuffing
- Total Time: 6 hours 10 minutes
- Yield: 4 servings
Description
Enjoy the nostalgic charm of the 1980s with this Slow Cooker CrockPot Chicken and Stuffing recipe. Tender chicken, creamy sauce, and perfectly cooked stuffing come together effortlessly in one pot, making it the ultimate comfort food for family dinners.
Ingredients
4 boneless, skinless chicken breasts
1 box (6 oz) Stove Top stuffing mix
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup chicken broth
1/2 cup water
1 cup frozen green beans or peas (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Non-stick cooking spray
Instructions
- Spray the inside of the slow cooker with non-stick cooking spray.
- Season chicken breasts with garlic powder, onion powder, salt, and pepper, then place them at the bottom of the slow cooker.
- In a medium bowl, mix stuffing with chicken broth and water until moistened, then layer it over the chicken.
- In another bowl, whisk cream of chicken soup and sour cream until smooth, then spread it over the stuffing.
- Add optional vegetables like frozen green beans or peas.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Before serving, fluff the stuffing, mix lightly with the sauce, and serve hot.
Notes
Swap frozen veggies for fresh ones added during the last 2 hours of cooking.
Add shredded cheese for extra indulgence.
Use gluten-free stuffing and ingredients for a gluten-free option.
Store leftovers in an airtight container for up to 3 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low, or 3-4 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 365 kcal per serving
