Crock Pot Chicken Breasts with Stove Top Stuffing
Transform your weeknight dinner routine with this effortless and comforting Crock Pot Chicken Breasts with Stove Top Stuffing recipe! Featuring tender, slow-cooked chicken breasts smothered in a creamy blend of sour cream and cream of chicken soup, this dish is topped with a layer of savory Stove Top stuffing moistened with chicken broth for the ultimate one-pot meal. With just 10 minutes of prep and the magic of a crock pot, this recipe delivers a hearty, home-cooked dinner that’s perfect for busy nights or cozy Sunday suppers. Serve it straight from your slow cooker for minimal cleanup and pair with a side of steamed vegetables for a balanced, satisfying meal. This family-approved recipe is an instant hit, combining classic flavors with modern convenience.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 10.5 oz (1 can) Cream of chicken soup
- 0.5 cups Sour cream
- 6 oz (1 box) Stove Top stuffing mix
- 1.5 cups Chicken broth
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Butter (optional, for extra flavor)
- 1 application Cooking spray
Instructions
Lightly spray the crock pot with cooking spray to prevent sticking.
Place the chicken breasts at the bottom of the crock pot. Season with salt and pepper.
In a medium-sized mixing bowl, combine the cream of chicken soup and sour cream. Mix until smooth and well combined.
Pour the soup and sour cream mixture evenly over the chicken breasts in the crock pot.
In a separate bowl, prepare the Stove Top stuffing mix by combining it with the chicken broth. Stir well to moisten the stuffing, then spoon it evenly over the chicken breasts and soup mixture.
If desired, dot the top of the stuffing with small pieces of butter for extra richness.
Cover the crock pot with its lid and cook on low for 4 hours or until the chicken is tender and fully cooked (internal temperature should reach 165°F/74°C).
Once done, use a fork to fluff and combine the stuffing. Serve hot and enjoy!
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 7136 mg | 310% | |
| Total Carbohydrate | 250.2 g | 91% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 41.5 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 797 mg | 61% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1697 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
