Frozen Chicken One Dish Supper (Crock Pot)

"The crock pot is great because everything always comes out moist. With this recipe, you don't have to take the meat out ahead of time, just in the pot and go!"
photo by a user photo by a user
Ready In:
8hrs 10mins




  • If using, put mushrooms and onion in bottom of crock pot.
  • Place frozen chicken in crock pot.
  • Combine soup (use 2 cans if you want to have more gravy) and milk and pour over chicken.
  • Combine the stuffing mix, seasoning packet and water and spoon mixture over chicken.
  • Cover and cook on low 8- 10 hours.
  • Enjoy!

Questions & Replies

  1. Do you use the boiled water the stuffing calls for when mixing? Or just cold water?


  1. I really wanted this to be a 5 Star recipe, and perhaps when I make it the next time, it will be, and I'll update my review. I had to make "minor" modifications. I only had 4 oz. of mushrooms, so that's what I used, but I added 4 oz. of sliced water chestnuts(good choice)! Upon the notes of a previous review, I did only use one can of soup....cream of mushroom. This recipe is "near" perfect. A few additional notes.....I used my "slow cooker, pot on a hot base. I think I should have cooked it initially at a lower temp, though I LOVED THE ALMOST CARAMALIZED ONIONS the slow cooker created(as opposed to a crockpot). Then, there are my own preferences. Next time I'll use TWO Stovetop Suffings, 8 oz. mushrooms, and 8 oz. sliced water chestnuts. I really like stuffing, and I think this recipe can easily stand up to two boxes of Stovetop. This is absolutely YUMMY eatin', and it's easy, and pretty cheap. Aside from the sodium content, it's also quite nutritious. Thanks for sharing, and I'm sure this'll become a regular for me!
  2. I wanted something to use up the Pepperidge farm stuffing in the bag I had leftover from the holidays, so I did not use the boxed Stove Top stuffing. Made as directed except for I added my own seasonings, lemon pepper and poultry seasoning. I also placed frozen southwest corn on top of the chicken, and a 10oz. can of fire roasted Rotel tomatoes with chilies. It gave it a kick but not over the top spicy for my taste. When it was pretty much done I added some dots of butter over the top of the stuffing. I was generous with the stuffing mix so it wasn't swimming in the sauce. Would make again!
  3. This really turned out better than I thought. I went by the instructions, with a couple minor additions. I added another box of stuffing, 2 cans of mushrooms, and the called for "2" cans of cream of chicken and a half of onion. It was cheap and easy to make and very convenient for my busy schedule. Thank you for the recipe and I will diffidently add it too my scheduled cooking.
  4. This was pretty good. For ease of making, it couldn't be beat, I love coming home to a dinner ready. I left out the mushrooms, but used cream of mushroom soup. I threw in some frozen corn and frozen peas. I used the Stovetop whole wheat stuffing. I think it needs more veggies and a bit more seasoning. It turned out pretty soggy, so I am glad that I only used one can of soup.
  5. Very good flavor. Will not use extra soup next time as the stuffing was lost in the amount of gravy from 2 cans. Chicken was so tender only needed a fork to cut it.


  1. Used bagged stuffing, added Rotel fire roasted tomatoes and southwest style corn. Dotted top with butter at end. Tip for beginning cooks: season every layer and adjust spicy ingredients to your own heat level.



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