Slow Cooker 5-Ingredient Amish Chicken and Stuffing
When the weather turns sharp and the evenings come early, this slow cooker Amish chicken and stuffing is the kind of supper that feels like it came straight out of a country farmhouse kitchen. It leans on a handful of pantry and refrigerator staples, layering tender chicken, creamy soup, savory gravy, and soft stuffing into one humble dish that cooks itself into pure comfort. Recipes like this have long been beloved across Midwestern tables because they stretch simple ingredients into something filling, warm, and deeply satisfying.
This is a fine meal all on its own, but I like to set it out with green beans, buttered corn, or a simple cooked carrot on the side to brighten the plate. A spoonful of cranberry sauce makes a lovely sweet-tart contrast, and if you have folks with hearty appetites, a side of mashed potatoes or buttered egg noodles catches every bit of that rich gravy.
Ingredients
2 pounds boneless, skinless chicken breasts
1 (10.5-ounce) can cream of chicken soup
1 (0.87-ounce) packet chicken gravy mix
1 (6-ounce) box stuffing mix
1 1/2 cups chicken broth
Directions
1. Lightly grease the inside of your slow cooker. Lay the chicken breasts in an even layer across the bottom.
In a medium bowl, stir together the cream of chicken soup, dry gravy mix, and chicken broth until smooth. Pour the mixture evenly over the chicken.
Sprinkle the dry stuffing mix evenly over the top, covering the chicken and sauce as best you can. Press it down gently so the top layer can begin soaking up the liquid.Cover and cook on low for 5 to 6 hours, or until the chicken is very tender and reaches a safe internal temperature of 165 degrees Fahrenheit. If you like, use two forks to break the chicken into large, tender pieces before serving.
Spoon onto plates and serve hot, making sure each portion gets plenty of chicken, stuffing, and gravy.
Variations & Tips
Add vegetables: If you want to make this a fuller one-pot supper, tuck a layer of sliced onions or a handful of green beans under or around the chicken. They will cook down gently and pick up all that savory flavor.
Use chicken thighs: Boneless, skinless chicken thighs work beautifully here and stay especially juicy in the slow cooker. They are a fine choice if you prefer darker meat and a little richer flavor.
Keep the stuffing fluffy: If your stuffing mix seems dry partway through cooking, add a small splash of broth around the edges. If it seems too wet, leave the lid cracked for the last 20 to 30 minutes so a little extra moisture can cook off.
Make it extra homey: A dab of butter stirred into the stuffing at the end gives the top a richer taste, and a spoonful of sour cream in the sauce will make the gravy a little creamier still.
