Chicken & Stuffing
Slow Cooker
Casserole

Calling all pot pie and casserole fans, we've got one for the recipe books.

  • Prep time15 min
  • Cook time4 hr
  • Servings6
Chicken & Stuffing Slow Cooker Casserole
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Chicken & Stuffing Slow Cooker Casserole

Ingredients(5)

For safe meat preparation, reference the USDA website.

For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

Steps(4)

  • 1

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

  • 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

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

  • 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.


Multi-Cooker image

Multi-Cooker-Friendly Recipe Instructions

  • 1

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

  • 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

    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

    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.


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