I didn’t have any cream of mushroom soup when making this so I substituted out cream of celery instead. It was pretty amazing tasting, so I imagine that it can be done up either way. Whenever this is going in the slow cooker, I just want to stand in the kitchen and suck in the smell of it all day long. It’s one that takes you back to when you were younger, or at least back to your last big family dinner. Stuffing is a favorite at our house, so this fits the bill!
Check out what they are saying about this recipe over at The Seasoned Mom:
“There’s nothing better than making a meal in the slow cooker, especially when it involves a classic like this. And I love how easy it is, too! I’ve got to try this!”
Even your pickiest of eaters are going to gobble this right up!
Ingredients
3 large carrots, peeled and sliced
1 (12 ounce) bag Bird’s Eye frozen broccoli florets (about 4 cups)
1.5 lbs. boneless, skinless chicken thighs or breasts
1 (10.75 ounce) can Campbell’s condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup water
3 ½ cups (about 7.5 ounces) dry Pepperidge Farm Herb-Seasoned Stuffing Mix
1/3 cup butter, melted
Instructions
Spray inside of a slow cooker with cooking spray.
Place carrots and broccoli at the bottom of the prepared slow cooker.
Season chicken with salt and pepper and place on top of the vegetables.
In a medium bowl, whisk together condensed mushroom soup, condensed chicken soup, and water. Pour sauce over the chicken.
Sprinkle dry stuffing mix over top of the chicken. Drizzle with melted butter.
Put a lid on the slow cooker and cook on LOW heat for 6-8 hours (or on HIGH for 3-4 hours).
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Quick Tip: Use whatever flavor stuffing mix you want.
Thanks again to The Seasoned Mom for this traditional recipe.
