245 Reviews of Crock Pot Chicken, Gravy and Stuffing

From: Bet

On Apr 20, 2002

I finally had a crock pot supper that was a big hit with my family. I used mozzarella cheese because it was all I had on hand, and I put the chicken breasts in frozen. I will certainly be using this recipe again. It's a keeper!

From: Miss Annie

On Sep 9, 2002

This was a very good recipe. I had to make it twice because I used Healthy Request Cream of Mushroom Soup the first time, and the taste and texture was not bad, but not good either. The second time I made it I used regular soup and it came out very good. We loved eating it and it was very easy to make. It has enough gravy for serving with rice or potatoes. Thanks secret for posting this one.

From: Sandylee

On Mar 10, 2005

Very good...easy to prepare. I used chicken thighs rather than the breasts, provolone cheese instead of swiss cheese. I layered it in a shallow casserole dish...seasoned chicken, cheese, broth, cream soup mixture, and topped with the stuffing and butter. Covered with foil, baked at 375 degrees for an hour. The last 10 minutes of baking I uncovered the casserole. Removed from the oven and then I let it set up for 15 minutes before serving.

From: LEEZAH4

On May 8, 2005

Very good-the chicken was extremely moist, added minced celery, onion and mushrooms to the stuffing mix

From: Margo59

On Sep 3, 2005

Wonderful...Made a few changes. I used 8 small boneless breast halves, 5-6 cups herb dressing mix, 6 tablespoon butter and prepared as directed. Since I used more of the dressing mix, I poured the rest of the can of chicken broth over the dressing mix to moisten. I also used a little garlic powder along with the salt and pepper on the chicken breasts. It was so delicious. Served with garlic mashed potatoes and veggies. Comfort food at its best.

From: longhornmom

On Feb 13, 2006

So good and easy! I used about 3 cups of stuffing instead of 2 and I also substituted 1/2 cup cooking sherry instead of milk and it added a great flavor. Next time I might also add a little sour cream to the mix. This recipe will be added to my regular rotation!

From: ValFosburgh

On Nov 21, 2004

Terriffic, moist chicken! I used this recipe to cook five frozen chicken breasts for about 6.5 hours on low, and substituted cheddar-broccoli soup for the cream of mushroom and didn't use the swiss cheese. The stuffing on top was very moist and had absorbed most of the flavor from the soup sauce, so I'd recommmend using plain stuffing as you won't taste the flavored kind. It was still very good. Thanks for the recipe.

From: Angie in St. Charles

On Feb 7, 2005

This recipe was wonderful and super easy to put together! I followed the recipe except for the following: I used cream of celery instead of mushrooms because of an allergy and I used cheddar cheese because it was what I had on hand and we love cheddar cheese around here. It was delicious!!! I loved the buttery taste of the stuffing. The butter added a lot! I did think there was a lot of sauce left and I might only use a can of cream of chicken next time (one soup instead of 2). But it was wonderful!!!! Thank you for a great tasting and easy to assemble recipe!!!!

From: Lvs2Cook

On Sep 29, 2004

This is such a quick, easy, and delicious recipe ~ especially for a busy night! I made the recipe as is except I used approx. 3+ cups of the stuffing mix on top and used 1/4 cup of melted butter and it worked out perfectly. The chicken was moist and cut with a fork. Thank you for posting this recipe!

From: alijen

On Nov 16, 2004

This was really easy and yummy! Lusil is my adopted chef for 'pick your chef' and I'm thrilled with this dish. I made it over the weekend for the first night of truly cold weather- perfect meal for the chill. I didn't add the butter, but did drizzle about 1/4 cup chicken broth to make sure the stuffing wasn't too dry. And I used low-fat and less-sodium soups, which didn't seem to affect how much was eaten up! I will make this again and again. Thanks Lusil!