Crockpot Chicken and Stuffing Casserole

Instructions

1. Place the chicken breasts in the bottom of the crockpot, arranging them in a single layer so they cook evenly. Season lightly with salt, pepper, and garlic powder, coating the surface so the seasoning penetrates the meat during the long cook time. This brief step helps build foundational flavor without overpowering the dish.
2. In a bowl, mix the cream of chicken soup, sour cream, and chicken broth until the mixture becomes smooth and cohesive. Stir thoroughly for about 3 minutes to eliminate lumps and ensure the sour cream blends evenly, which prevents separation during cooking and helps create a silky sauce.
3. Spread the soup mixture evenly over the chicken in the crockpot. Smooth it out with a spatula so each piece of chicken is covered, allowing the creamy mixture to seep between and around the breasts as they cook.
4. Top with the stuffing mix, followed by the chopped celery and onion. Distribute the vegetables evenly, ensuring no large pockets of stuffing remain uncovered. Press down gently so everything settles nicely into a uniform layer, helping the stuffing absorb moisture from both the sauce and the steam inside the crockpot.
5. Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until the chicken is tender enough to cut easily with a fork and the stuffing has softened and fluffed. The edges may become slightly crisp, while the center remains moist—both desirable textures in a slow-cooked stuffing layer.
6. Fluff the stuffing with a fork before serving to restore its airy texture and mix the ingredients gently. Garnish with fresh parsley if desired for a touch of brightness and color.

Notes