Slow Cooker Chicken and Stuffing Casserole

Name: Slow Cooker Chicken and Stuffing Casserole
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 3.5 tbsp All-Purpose Flour; 0.5 tsp Black Pepper; 1 tbsp Butter; 1.25 cups Chicken Bone Broth; 1 lb Chicken Breast; 1 whole Cooking Spray; 2 tsp Dijon Mustard; 1 tsp Dried Thyme; 1 whole Eggs; 0.5 tsp Garlic Powder; 1 tsp Maple Syrup; 1.5 tsp Olive Oil; 0.5 tsp Onion Powder; 0.25 cup Plain Greek Yogurt; 1 tsp Salt; 3 cups Stuffing Mix; 0.5 cup Whole Milk; 1 tsp Worcestershire Sauce

Dinner 🍽️Lunch 🥪 American High-Protein 💪Comfort-Food

Slow Cooker Chicken and Stuffing Casserole turns leftover holiday stuffing into a cozy, saucy bake with tender chicken tucked between layers of seasoned crumbs. A homemade pan sauce enriched with yogurt and a hint of Dijon ties everything together for a savory, herb-forward flavor and satisfying texture. It’s ideal for a weeknight comfort dinner or a post-Thanksgiving reimagination.

Prep20 mins
Cook4 hrs
Serves4
DifficultyEasy

1

For the marinade, place melted butter, olive oil, salt, pepper, thyme, garlic powder, Dijon mustard, and maple syrup in a resealable plastic bag; massage the bag to combine. Add the chicken, reseal, and massage again to coat the chicken in the marinade. Let it rest for about 10 minutes.
2

Meanwhile, for the sauce, melt 2 1/2 tablespoons butter in a heavy saucepan over medium heat. Gradually whisk in the flour. Cook for 1 minute.
3

Slowly whisk in the bone broth. Stir in the milk. Cook, stirring, until the sauce is noticeably thicker than gravy.
4

Add the Worcestershire and remove from the heat. Let the mixture cool slightly. Slowly mix in the yogurt to prevent curdling. If using the whisked egg, stir it in now.
5

Coat a slow cooker with cooking spray. Add half of the stuffing in an even layer. Nestle the chicken breasts on top of the stuffing. Pour the sauce mixture over the chicken; add the remaining stuffing and press it gently into place.
6

Cook on Low until the chicken is no longer pink in the center and the juices run clear, 3 1/2 to 4 hours.