1980s Slow Cooker Chicken and Stuffing
Back to the 1980s With Slow Cooker Chicken and Stuffing
So, here I am, telling you about my all-time favorite comfort food – 1980s slow cooker chicken and stuffing. If the phrase alone doesn’t make you hear a family get-together and the distant crinkle of plastic on a new bag of stuffing mix, I’m not sure what will. Honestly, this recipe smells like Sunday afternoons at my Aunt Pam’s (who, incidentally, has a lead foot and plays Fleetwood Mac way too loud). Once, she forgot to plug in the slow cooker, but that’s another story… anyway, this is sheer nostalgic bliss baked right in a pot.
Why You’ll Love This One (Or At Least I Do)
I trot this out when I can’t face a sink full of pans — seriously, the slow cooker is a game changer for lazy days. My crew gobbles it up like they’ve never seen chicken before. I make this when the weather turns moody, or when I desperately want something that tastes like a hug from the inside. By the way, if you’ve ever found yourself scraping burnt bits off a casserole dish, you’ll really appreciate the “set it and forget it” part (but don’t fully forget it – I did once and spent an hour soaking the edges).
Ingredients You’ll Need (and Some Swaps if Needed)
- 4 boneless, skinless chicken breasts (I’ve used thighs if I’m feeling frugal; works fine and tastes even richer, actually).
- 1 box of herbed stuffing mix (Stove Top usually, but my gran always said Pepperidge Farm was the secret – honestly, use whatever you’ve got on hand)
- 1 can (about 300ml) cream of chicken soup (If totally stuck, cream of mushroom or celery soup does the trick; vibe is a bit different, but that’s life).
- 1 cup chicken broth (Sometimes I just toss in a bouillon cube and hope for the best.)
- 1/2 cup sour cream (Yogurt’s OK if you forgot to buy sour cream. Just don’t tell my sister…)
- 1 handful frozen mixed veg (peas, corn, carrots – honestly, I never measure, just dump in what’s left in the bag)
- Optional: sprinkle of sage or parsley, if you want to get fancy
How To Make This – Don’t Worry If It Ain’t Pretty At First
- If your chicken is thick, I like to give it a quick bash with a rolling pin, just to even things out. Not mandatory – I skip when I’m in a hurry.
- Grease up the slow cooker (cooking spray or just a slick of butter); trust me, it makes afternoons less sticky later.
- Lay chicken in the bottom. Sneak a bit of salt and pepper on, if that’s your thing.
- Mix together the soup, sour cream, and broth in a bowl. Pour this unholy-looking concoction over the chicken. It’s not picturesque, but it’s all going to sort itself out – no worries.
- Sprinkle stuffing on top, then scatter the mixed veg all over so it’s got a bit of everything. (I sometimes poke a few back down with a fork if they’re all floating at the top – no science to it!)
- Pop the lid on and cook on low for 6-7 hours. On high, it’s more like 3-4, but honestly, low gives better flavor. This is when I do the laundry or forget what I was even making until the smell brings me back.
- Give it a little stir at the end if the stuffing looks shaggy. This is usually when I sneak a forkful, just to check “seasoning.” It always tastes better than it looks at this stage.
Notes From My Kitchen (A.K.A. Things I’ve Screwed Up)
- Using only chicken breasts can be a bit dry; thighs fix that but, then again, not everyone is a dark meat person.
- I once tried all broth with no soup – not a great move, way too watery.
- If your slow cooker runs hot, check on the earlier side, or you’ll get little crusty patches (which I sorta love, but my husband claims is ‘charred misery’).
Variations I’ve Attempted – And Not All Were Winners
- Added a sliced apple once for a bit of sweetness – not bad if you’re feeling autumnal.
- Mushrooms tuck in nicely if you want earthier vibes. No one in my house likes them but me, alas.
- Tried it with turkey breast after Thanksgiving. Not my best idea — kinda stringy, not juicy like chicken.
What If You Don’t Own a Slow Cooker?
Use a big Dutch oven or casserole dish, stick it in the oven at 170°C/340°F, and go for about 2 hours. Cover it up well with foil.
If you’re in the UK and your cooker’s a bit elderly, just whack it in anyway – probably works.
How To Store This (Though It Rarely Lasts That Long)
Fridge: Chuck leftovers in a Tupperware and they’ll keep for 2-3 days, if you’re lucky enough to have any. Honestly, in my house, it’s usually vanished by breakfast. Freezer: Sure, you can freeze it, but it’s never quite as good after (I still do it anyway, because, waste not want not).
How I Like To Serve It (And Why)
My absolute favorite way is with a pile of green beans and a dollop of cranberry sauce. (Don’t ask why, my grandma always did it, so I do too.) Kids demand it with mashed potatoes, which is double carbs in the best way, if you ask me.
Hard-Learned Tips From Too Many Dull Dinners
- Don’t try to rush the ‘low and slow’ bit – I thought I could outsmart the timer once. Regretted it. Texture was all kinds of weird.
- Don’t forget the greasing step. The stuffing sticks like barnacles if you skip it.
- Actually, I find it works better if you mix a bit of stuffing into the sauce, not just on top, for extra fluffiness. Found that out by accident (poured it in too soon once).
FAQ – Or Questions From Friends Who Get Snacky
- Can I use fresh herbs?
- Yep, absolutely — parsley, sage, thyme, go wild. But to be honest, it’s not a big deal if you skip them. Won’t make or break it.
- Do I need to brown the chicken first?
- Nah. Some folks will tell you it locks in moisture or whatever, but I never bother. It turns out tasty either way; plus, less washing up.
- Is this recipe gluten-free?
- Not as written, but I bet you could swap in a GF stuffing mix and soup. Haven’t actually tried, but if you do, let me know how it goes!
- Can I double the recipe?
- Definitely. You’ll need a bigger slow cooker, though — found that out the sticky way at a potluck once. Overflow city.
- What if I don’t have sour cream?
- Bit cheeky, but Greek yogurt, plain yogurt, or even a glug of double cream in a pinch all work fine. Actually, I almost like it better with yogurt.
- Can I prep this ahead?
- Yep. I’ve assembled everything the night before, chucked the insert in the fridge overnight, and just started it in the morning. Super easy, super lazy.
A Quick Digression: My Favorite Food Memory
This dish always whisks me back to sitting at the old orange Formica table, my cousin daring me to eat a spoonful of straight stuffing mix (I did, not recommended). Or, how the dog used to hover round the table hoping for a bite. It’s not exactly a glamorous meal but, crikey, it’s real.
For a bit of nostalgia or if you just want to see what the 80s were really about (hint: it wasn’t just legwarmers), check out Simply Recipes or my absolute go-to for retro eats, Bon Appétit Recipes.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup low-sodium chicken broth
- 1 (6 oz) box seasoned stuffing mix
- 1 cup frozen mixed vegetables
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
Instructions
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1Spray the inside of a slow cooker with nonstick cooking spray.
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2Place the chicken breasts in an even layer on the bottom of the slow cooker. Season with black pepper and dried thyme.
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3In a medium bowl, mix together cream of chicken soup, sour cream, and chicken broth. Pour the mixture over the chicken breasts.
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4Sprinkle the stuffing mix evenly over the soup mixture, then top with the frozen mixed vegetables.
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5Cover and cook on low for 6 hours, or until the chicken is cooked through and tender.
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6Fluff the stuffing gently with a fork before serving. Serve hot and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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