Crock Pot Chicken and Stuffing

Total Time
5hrs 15mins
Prep 15 mins
Cook 5 hrs

Has a nice moist stuffing flavored with cranberries throughout. The chicken is tender and moist and almost falling off the bone. Very good for warm-up meals!

Ingredients Nutrition


  1. Cook onion and celery in butter until tender; place in crock pot with stuffing mix, craisins, and chicken broth; mix well.
  2. Skin chicken and trim of fat (if desired); brown chicken in skillet then place on top of stuffing in the crock pot.
  3. Operate crock pot on low for 5-6 hours, or until chicken is cooked through.


Most Helpful

Instead of craisins, i used chopped red delicious apple, and thumbs up! One problem though, mine made WAY too much liquid, and it didn't take nearly 6 hours--mine was fully cooked in about 4 hours on low, but the chicken was hot from the skillet when i put it in. To soak up the liquid, i just stirred in more cornbread crumbs. Totally Yummy flavor. Lots of raves from the fam.

julie monical January 16, 2003

Sue L, Love the crockpot,especially when its summer. I loved it. I used bone in chicken breasts, and used 1 cup of chicken broth and added a bit of Kitchen Bouquet and white wine. The stuffing and the chicken were wonderfully flavorful and moist. Can't wait for hubby to try it. Crabbycakes

Crabbycakes July 23, 2003

This recipe was very appealing to me because it uses bone-in chicken. I used thigh/drumstick leg quarters, but took the skin off and trimmed as much fat as possible. After reading the other review, I also doubled the amount of stuffing by adding some frozen cornbread crumbs that I had on hand. The addition of the cranberries was wonderful. I buttered the crockpot to be able to reduce the liquid by half, and tucked a few pieces of unpeeled garlic around the chicken. The resulting dish was really delicious, with the chicken very moist and tender. It did take the full 6 hours for the chicken to cook through, but the quarters were quite big. Thanks for posting this...we'll be making this again!

Akikobay June 17, 2003

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