Crockpot Chicken and Stuffing
A comforting dish with tender chicken thighs nestled in savory stuffing, perfect for family gatherings.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 6 oz box of stuffing mix (preferably low-sodium) Healthier choice
- 2 cups chicken broth Low-sodium if preferred
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup diced celery (about 2 stalks)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil (for sautéing)
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Season the chicken thighs generously with salt, pepper, and dried thyme.
- In a skillet over medium heat, add the olive oil. Sauté onions, garlic, and celery until softened (about 5 minutes).
- In a large bowl, combine the stuffing mix and chicken broth. Fold in the sautéed mixture.
Cooking
- Spread half of the stuffing mixture on the bottom of the crockpot.
- Lay the chicken thighs on top, then cover with the remaining stuffing.
- Cover and cook on low for 6-7 hours or high for 4 hours, or until the chicken is cooked through and tender.
Serving
- Once done, fluff the stuffing with a fork, sprinkle with fresh parsley, and dig in!
Notes
You can substitute the chicken thighs for breasts or even turkey if preferred. Ensure all proteins are halal-compliant. Storing leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to three months. Reheat in a skillet or microwave, adding broth to maintain moisture.