This recipe takes the beloved flavors of Thanksgiving stuffing and transforms them into a creamy, comforting casserole, perfectly suited for the slow cooker. Forget the oven-bound holiday dish – this version offers effortless preparation and deliciously tender results. Get ready to impress your family and friends with this easy and satisfying meal!
What Makes this Crock-Pot Chicken Stuffing Casserole Unique?
This isn't your grandma's stuffing (though she'd probably love it!). We've elevated the classic recipe by adding a creamy element, ensuring moist and flavorful results every time. The slow cooker does the heavy lifting, allowing the flavors to meld beautifully while you relax. It's the perfect weeknight meal or a stress-free centerpiece for a casual gathering.
Ingredients You'll Need:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 8 oz cremini mushrooms, sliced (or your favorite variety)
- 1 tsp dried sage
- 1/2 tsp dried thyme
- 1/4 tsp poultry seasoning
- 1/4 tsp black pepper
- 6 cups cubed bread (day-old bread works best!)
- 2 cups chicken broth
- 1/2 cup milk or cream
- 1/2 cup shredded cheddar cheese (or your preferred cheese)
- 1/4 cup chopped fresh parsley (for garnish)
Instructions:
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add mushrooms and cook until tender, another 3-5 minutes.
- Combine Ingredients: In a large bowl, combine the sautéed vegetables, chicken, sage, thyme, poultry seasoning, and pepper. Add the cubed bread, chicken broth, and milk/cream. Stir until well combined.
- Slow Cooker Magic: Transfer the mixture to your slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the bread is tender and moist.
- Cheese Please!: During the last 30 minutes of cooking, stir in the shredded cheese. This allows it to melt beautifully into the casserole.
- Garnish and Serve: Garnish with fresh parsley before serving. Enjoy!
Frequently Asked Questions (FAQ)
Can I use different types of bread?
Absolutely! French bread, sourdough, or even cornbread can add a unique twist to this casserole. Just ensure the bread is cubed into roughly the same size for even cooking. Day-old bread is ideal as it absorbs the liquid better.
How do I make this vegetarian?
Easily! Omit the chicken and replace it with 1 (15-ounce) can of chickpeas, drained and rinsed. You may want to add a tablespoon of vegetable broth for extra flavor.
Can I make this ahead of time?
Yes! You can assemble the casserole in the slow cooker up to 24 hours in advance. Simply cover and refrigerate until ready to cook. Add an extra 30 minutes to the cooking time when cooking from cold.
What can I serve this casserole with?
This casserole pairs perfectly with a simple green salad, roasted vegetables, or mashed potatoes. It's a complete and satisfying meal on its own!
Can I freeze leftovers?
Yes, leftovers can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tips for Success:
- Don't overcook the bread: Overcooked bread will be dry and crumbly. Monitor the casserole closely during the last hour of cooking to prevent this.
- Adjust seasonings to your taste: Feel free to adjust the herbs and spices to your preference.
- Use a good quality chicken broth: This will significantly impact the overall flavor of the casserole.
This Crock-Pot Chicken Stuffing Casserole is a guaranteed crowd-pleaser. Its ease of preparation and delicious flavor make it a perfect choice for any occasion. Enjoy!
