Chicken & Stuffing Slow Cooker Casserole

  • Prep: 15 min
  • Cook: 4 hr
  • Total: 4 hr 15 min
  • Servings: 6
Calling all pot pie and casserole fans, we've got one for the recipe books.
Rated 4.4286/5 based on 14 customer reviews

Ingredients (5)

  • 1 can (10.75 ounces) condensed cream of chicken soup
  • 1 package (12 ounces) mixed frozen vegetables
  • 4 boneless, skinless chicken breasts
  • 1 package (6 ounces) Stove Top stuffing mix

Steps (4)

  • Step 1
    In a small bowl, combine ½ cup dressing, cream of chicken soup, and ½ cup water. Set aside.
  • Step 2
    Spread frozen vegetables on the bottom of a slow cooker pot. Layer chicken on top, followed by the dry stuffing mix, then pour dressing mixture over stuffing mix.
  • Step 3
    Cover and cook on high for 4 hours or until chicken reaches an internal temperature of 165°F.
  • Step 4

    When ready to serve, gently stir in remaining ½ cup dressing.

    Tips: For a spicy version, substitute Hidden Valley® Southwest Chipotle Dressing instead of Ranch. For fewer calories, try Hidden Valley® The Original Ranch® Light Dressing instead of the full-calorie Ranch.

  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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Rated 5 out of 5 by from Easy light old home style dinner I made as on directons. I checked at 3 hours and 15 min my chicken breasts 3 skinless boneless were already past temperature and had rendered lots of liquid so when I tried to slightly stir in additional end dressing it was mushy. However flavor was still good and my youngest said it was like gravy so no complaints actually my husband said good like chicken and dumplings. I added about 1/4 cup Parmesan sprinkle cheese and a bit of pepper to top after I had added dressing. It was a hit . I’ll adjust temperature next time.
Date published: 2019-10-18
Rated 5 out of 5 by from So Good! This recipe is so good! I always drizzle some of the bold ranch on top to give mine an extra kick!
Date published: 2019-10-12
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