Slow Cooker Amish Chicken and Stuffing

Juicy slow-cooked chicken thighs tucked beneath herby, tender stuffing and a creamy Dijon-thyme gravy. A simple, comforting dinner with very little hands-on prep.

Course Main Course

Prep Time 12

Cook Time 4

Servings

Calories 142kcal

Equipment

5- to 6-quart slow cooker
Two mixing bowls
Whisk and fork
Measuring cups and spoons
Instant-read food thermometer

Ingredients

1¾-2 lb Boneless, skinless chicken thighs Thawed; trim excess fat
1 can Condensed cream of chicken soup 10.5 oz, Undiluted; regular or lower-sodium
¾ cup Low-sodium chicken broth Divided: ¼ cup for sauce, ½ cup for stuffing
2 tsp Dijon mustard For mild tang and depth
½ tsp Dried thyme Or a small pinch of poultry seasoning
1 box Chicken-flavored dry stuffing mix 6 oz, Use dry mix, not prepared stuffing

Instructions

Prepare the cooker: Lightly grease a 5- to 6-quart slow cooker. Arrange the thawed chicken thighs in an even layer along the bottom.
Whisk the sauce: In a medium bowl, combine condensed cream of chicken soup, ¼ cup broth, Dijon mustard, and dried thyme until smooth. Spread the sauce evenly over the chicken.
Add the stuffing: Toss dry stuffing mix with the remaining ½ cup broth in a separate bowl until lightly moistened. Distribute it in a loose layer on top of the chicken and sauce; do not stir.
Cook on LOW: Cover and cook on LOW for approximately 3½ to 4½ hours, checking near the beginning of the range. Continue until the center of the thickest chicken thigh and the middle of the stuffing each register at least 165°F on a food thermometer.
Rest and serve: Turn off the slow cooker and let the dish sit covered for 5 minutes. Gently fluff the stuffing and serve over or alongside the chicken with the creamy sauce.

Notes

The chicken must be thawed before slow cooking; do not start this recipe with frozen chicken.
Use the dry stuffing mix exactly as measured; skip the package’s separate butter-and-water directions.
Cooking times vary by cooker and thigh size. Both chicken and stuffing must reach 165°F in the center before serving.
A small splash of hot broth helps revive stuffing that becomes dry; resting uncovered briefly helps if it is too wet.
For chicken breasts, check doneness earlier and avoid prolonged cooking after they reach 165°F.
Prepared stuffing and condensed soup vary in sodium, so taste before adding any additional salt.

Nutrition