This slow cooker Amish-style chicken and stuffing is the kind of no-fuss supper that has been keeping Midwestern farm kitchens humming along for generations. It leans on simple pantry staples and that old reliable friend, cream of mushroom soup, poured right over raw chicken thighs. Everything goes into the slow cooker in one cozy nest: tender dark meat, seasoned stuffing, and a creamy gravy that tastes like Sunday after church, even on a Tuesday night.
Slow cooker chicken and stuffing in a rustic kitchen setting
If you grew up around church potlucks and small-town suppers, this will feel like coming home, and if you didn’t, it’s a lovely way to borrow a little of that comfort.
Serve this creamy chicken and stuffing with a simple green vegetable to balance the richness—steamed green beans, buttered peas, or a tossed salad with a tangy dressing all work nicely. A side of glazed carrots or corn adds a bit of sweetness that reminds me of old-fashioned farmhouse dinners.
Plated chicken and stuffing supper with green beans
If you like, pass a dish of cranberry sauce or sliced pickled beets at the table for a bright, tangy contrast. A basket of warm dinner rolls or a pan of biscuits isn’t necessary with the stuffing, but in my house no one ever complains when there’s extra bread to mop up that gravy.
1 (6-ounce) box seasoned stuffing mix (such as chicken or herb flavor)
1/2 cup sour cream
1/2 teaspoon black pepper
Directions
Lightly grease a 5- to 6-quart slow cooker with a bit of butter or cooking spray for easier cleanup.
Arrange the raw chicken thighs in a single layer in the bottom of the slow cooker. It is fine if they fit snugly, but try not to stack them.
Raw chicken thighs arranged in a slow cooker
In a medium bowl, whisk together the cream of mushroom soup, sour cream, chicken broth, and black pepper until smooth and well combined.
Pour the cream of mushroom soup mixture evenly over the raw chicken thighs in the slow cooker, covering them as fully as you can. This is the creamy base that will turn into your gravy.
Sprinkle the dry seasoned stuffing mix evenly over the top of the soup-covered chicken. Do not stir; you want the stuffing to sit on top and soak up the flavorful steam and juices as it cooks.
Stuffing mix layered over creamy chicken in the slow cooker
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is very tender and easily pulls away from the bone and the stuffing is moist and cooked through.
Once cooked, gently fluff the stuffing on top with a fork. You can leave the chicken thighs whole, or carefully remove the bones and lightly shred the meat into the creamy sauce beneath the stuffing.
Cooked stuffing being fluffed with a fork in the slow cooker
Taste the gravy and stuffing and adjust the seasoning if needed with a pinch more pepper or a little salt, keeping in mind that the stuffing mix and soup already contain salt. Serve hot, making sure each portion gets a good scoop of chicken, stuffing, and plenty of the savory mushroom gravy.
