- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1-1/4 cups water
- 1/4 cup butter, melted
- 1 package (6 ounces) corn bread stuffing mix
- Place chicken in a greased 3-qt. slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until chicken is tender. Yield: 4 servings.
Reviews forChicken with Stuffing
"Not a beautiful dish, but easy to prepare on a busy morning and seemed to be a crowd pleaser in my family. I used 3 chicken breasts and pork stuffing but otherwise followed the recipe other than cooking on low for 6 hours. I like the creaminess of the dish and it was good with carrots and garlic knots on the side. Green beans and cranberry sauce as a side dish would have been excellent as well!"
"I love this, it is so simple. I use a box of " Stove Top Stuffing" and I add some mushrooms and some shredded carrots."
"I have been making this since it was originally published in quick Cooking. My family loves it! And it saved us many times while the kids were growing up and we needed a meal in a hurry after practices or games. I have used different soups for different flavors but my favorite is cream of chicken w/herbs and our favorite dressing is the savory herbs. It's like Thanksgiving dinner any time of the year!"
"This was so easy & good! I used regular stuffing rather than cornbread just based on our preference."
"I decrease the butter to one to two tablespoons and use chicken broth instead of water. Have also used cream of mushroom and cream of celery interchangeably and also used two cans. This is definitely a keeper."
"This is one of my favorites! I make it all the time. Definitely use 2 cans of soup. I use Stovetop stuffing mix instead of cornbread stuffing."
"Very easy and tasty. Even my picky kids ate it up."
"This recipe is simple and very delicious.easy to prepare before going to church. Yummy when we arrive back home."