Chicken & Stuffing Slow Cooker Casserole

Steps (4)

1. 1

   In a small bowl, combine ½ cup dressing, cream of chicken soup, and ½ cup water. Set aside.
2. 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.
3. 3

   Cover and cook on high for 4 hours or until chicken reaches an internal temperature of 165°F.
4. 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.

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  Multi-Cooker-Friendly Recipe Instructions

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  1. 1

     In a small bowl, combine ½ cup dressing, cream of chicken soup, and ½ cup water. Set aside.
  2. 2

     Spread frozen vegetables in the inner pot of your multi-cooker. Layer chicken on top, followed by the dry stuffing mix, then pour dressing mixture over stuffing mix.
  3. 3

     Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 10 minutes. Select “cancel” to turn off the machine.
  4. 4

     Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure by turning the seal to “venting.” When ready to serve, gently stir in remaining ½ cup dressing.

  * Always follow manufacturer’s instructions.