Down South Slow Cooker Chicken and Stuffing
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Down South Slow Cooker Chicken and Stuffing

Simple Southern dishes are a year-round delight. This tasty slow cooker chicken is ideal for a family meal.

You do not have to wait until November to enjoy the taste of stuffing! Our southern-inspired slow cooker chicken includes gooey cheese and classic southern accents. Even better, this slow cooker recipe just takes 15 minutes to prep, giving you plenty of time to relax before serving it up!

From the Chef: Yes, you can absolutely have stuffing for dinner when it's not Thanksgiving or Christmas! There's no reason why you should deprive yourself for 10 months out of the year when slow cooker recipes like this one are fabulous all year long. The sweet and nutty Jarlsberg cheese adds a unique and festive touch.
- Addie Gundry


This recipe is from RecipeLion's 103 Cookbook series, Easy Chicken Recipes: 103 Inventive Soups, Salads, Casseroles, and Dinners Everyone Will Love.

Serves6

Preparation Time15 min

Slow Cooker Time HIGH3 hr

Ingredients

  • 4 boneless, skinless chicken breasts, cut into chunks
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon poultry seasoning
  • 6 slices Jarlsberg cheese
  • 1 (10-1/2-ounce) can cream of chicken soup
  • 1 (10-1/2-ounce) can cream of celery soup
  • 1/2 cup half-and-half
  • 1/2 cup sour cream
  • 1 (6-ounce) box Chicken & Herb Stuffing mix
  • 1/2 cup (1 stick) unsalted butter, melted
  • Parsley, for garnish

Instructions:

  1. Coat a 6-quart slow cooker insert with cooking spray.

  2. Season the chicken with the salt, pepper, and poultry seasoning.

  3. Place the chicken in the bottom of the slow cooker.

  4. Cover the chicken with the Jarlsberg cheese slices.

  5. In a medium bowl, combine the cream of chicken soup, cream of celery soup, half-and-half, and sour cream.

  6. Pour the soup mixture over the cheese slices.

  7. Sprinkle the dry stuffing mix on top of the soup mixture and then drizzle the melted butter on top.

  8. Cook for 3–4 hours on High. Garnish with parsley and serve.

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This recipe is definitely a keeper. Lovely comforting food and just perfect for a family meal! I never use soup as a sauce (always tastes like SOUP to me!) so we improvised a bit here and there and it all turned out very good. I had several appointments so cooked it on LOW for a couple of hours longer and we were very happy with the meal.

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