Go Back
Chicken and Savory Stuffing Casserole
Rachel Kim

Chicken and Savory Stuffing Casserole

Chicken thighs, vegetables and boxed stuffing make an unapologetically practical slow-cooker casserole. The chicken cooks under a light mushroom sauce before the moistened stuffing is added for the final hour. Keeping the stuffing on top gives it a soft center with drier edges instead of dissolving into the gravy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 medium yellow onion chopped
  • 3 carrots sliced
  • 1 can 10.5 oz condensed cream of mushroom soup
  • 1 1/2 cups low-sodium chicken broth divided
  • 1 tbsp Worcestershire sauce
  • 1 box 12 oz seasoned stuffing mix
  • 3 tbsp unsalted butter melted
  • 1 cup frozen peas

Method
 

  1. Season the chicken with the salt and black pepper and put it in a 6-quart slow cooker with the onion and carrots.
  2. Whisk the condensed soup, 1/2 cup broth and Worcestershire and spread it over the chicken.
  3. Cover and cook on low until the thighs are tender, about 4 hours.
  4. Toss the stuffing mix with the remaining broth and melted butter until evenly moistened.
  5. Scatter the frozen peas over the chicken and spoon the stuffing in an even layer on top without stirring.
  6. Cover and cook on high until the stuffing is hot and set and the carrots are tender, 45 to 60 minutes.
  7. Let the casserole stand uncovered for 10 minutes before serving.