Crock Pot Chicken, Gravy and Stuffing

I made this almost exactly as written. I had to use bone in chicken as this was all I had and I baked it in the oven because I got a late start and it wouldn't have been done in time for dinner in a crock pot! The chicken was SUPER tender and falling off the bone almost! I baked it covered in a casserole dish in the oven for about an hour and left the cover off and cooked for another 15 minutes to brown up the stuffing. This was great! Very easy and tasted wonderful with mashed potatoes and asparagus. The gravy tasted very homemade and not like "canned soup"! I can't wait to make this in the crock pot. I love using my crock pot and coming home to a cooked meal! Thanks for posting Anne!

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diff. brands of soup make it taste diff. but a very good meal for alazy day...

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WOW! This was a HUGE hit with my hubby and 4 year old! So easy - and really yummy! I put the b/s chicken breast in partially frozen...cooked on high for 3 hours and they were PERFECT! Juicy and very tasty! I didnt have two cans of "cream of" soup so I used 1 can of cream of mushroom - and a jar of chicken gravy - and I added about a 1/2 cup of chopped up onion on top of the stuffing. oh..and white american cheese because that's what we had. Again... totally delish and I was told to keep this recipe!

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A real winner. Made exactly as stated w/ only one substitution no butter on hand so melted 1/4 cup Smart Balance spread. Worked just fine. I used perhaps a bit more cheese, my slices were approx 4x4 so I used two per breast and overlapped them a bit. Plugged her in at 10am and we ate at 5:30. The chicken was VERY tender. Wonderful on a rainy night. Next time I will add the 3rd cup of stuffing as others have suggested. Thanks for a great and so simple meal. Update: I made this again using Pepperidge Farm stuffing and it came out very mushy. Previously I had used a crouton like stuffing from Mrs. Cubison which held together nicely. The PF was too crushed to begin with for such a long cooking time. Update: Made again for the third time. This time I used healthy request soups and reduced fat swiss cheese. The result was great!

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This was about as tasty as it gets! We all really liked it. Our one very tiny, VERY TINY, complaint that there wasn't enough stuffing. I think I will add more than the 2 cups next time to see if that helps. Swiss cheese gave it just a great flavor. I can't wait to make it again. It's a keeper!

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LOVED it - a "hit" for all kiddos (ages 4 through 12!), and a "hit" for me, a full-time working mom, due to the ease of preparation. THIS is a keeper!!! Thanks for sharing!!

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This was delicious. I did make a couple changes. I have a 3 qt. crock pot. I layered about four quartered baby red potatoes on the bottom of the crock, then added a couple handfuls of baby carrots on top of the potatoes. I then followed the recipe as shown except I used Muenster cheese and Stove Top cornbread stuffing. All this filled my crock pot to the top. For the soups I used Healthy Request & low sodium broth to cut down sodium and fat. Everything came out wonderfully. Very tasty. I'll certainly make this recipe again and again

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Had very good flavor. Mine was a little watery. I don't think I needed the entire 6 hours in my crockpot. It did thicken up some after sitting. Will definately try again for a shorter time or possibly add more stuffing. My husband gave it a thumbs up. This is my first recipe from Recipe*zaar. Thanks for such a wonderful site.

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Great recipe! I used Asiago cheese (because it's what I had) and added a can of french style green beans before topping it with stuffing. Next time I'm going to try it using Fat Free Soups. Thanks for a great recipe!

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Our family really liked this, especially the kids (ages 1 and 3) who gobbled it up with mashed potatoes. I made it exactly as written, except I used shredded Swiss (had some that needed to be used up). I think next time I will stir canned mushrooms, diced celery and browned pork sausage in with the stuffing mix. (We just prefer stuffing that way.) Also, I think you could add more stuffing mix, if you desired, and it wouldn't hurt it. Super easy, kid friendly meal! Thanks for sharing!

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Followed the recipe as written but used chedder cheese as we are not fans of swiss and that is what we had in the house. Chicken was moist and very tender. I would add more stuffing next time as I only had a small box of cornbread stuffing. I would probably go for the light version of the soups as well to decrease the salt content. But overall, this was an easy recipe and the flavor was great. I would definately make this again.

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Very nice! I used 1/2 butter and more dressing and subbed salt for garlic salt.

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made this many times and my family loves it! I also throw my chicken in frozen, add more stuffing and use chicken broth instead of butter. I true keeper.

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Great combination...great taste. Left out the cheese and didn't miss it at all. I used low sodium broth and one of the cans of soup was reduced sodium but it was still a bit salty...that's a personal preference and I can adjust next time. Will definitely make again. The chicken was so tender! Will definitely make this one again. Thanks for posting!

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I over cooked it and everyone still cleaned their plates. The chicken was dry was all. If we would have ate when planned it would have been perfect.. but still an awesome dish that I will make again.

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I thought this was a good recipe, especially for a lazy winter day!

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awesome....kids loved it!!!!!

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The chicken was very moist and flavourful. The stuffing was great.
I added 2 extra cups of stuffing and found it was too much. Therefore, only 1 extra cup would be perfect (3 total).
My kids devoured it.

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super easy to make... in crock pot now! Can't wait to taste it!

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I've made this in the crock pot and in the oven, and I must say that the oven method, to me, was so much better! I changed a few minor things: I used 1/2 c. of broth instead of a cup, and I didn't add milk to the soups for fear of watery gravy, and I added about an extra cup of stuffing! Otherwise, I followed the recipe as written. I covered a 9 x 13 pan with foil, baked at 375 for one hour, removed the foil and baked for an additional ten minutes to allow the stuffing to brown. Just right!

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