Crockpot French Onion Chicken & Stuffing
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!Slow cooker meals are my secret weapon for stress-free days. These set-it-and-forget-it recipes are perfect for busy every day life. Simply toss in the ingredients into your slow cooker, and dinner’s done by the time the day winds down. They’re comforting, flavorful, and made to fit real-life schedules.Crockpot French Onion Chicken & Stuffing is an easy, comforting slow cooker dinner made with tender chicken, sliced onions, creamy French onion-inspired sauce, melted provolone or Swiss cheese, and buttery chicken stuffing. Everything cooks together in the Crockpot for a hearty, flavorful meal that's perfect for busy weeknights, cozy family dinners, or an easy fall comfort-food recipe. With simple ingredients and minimal prep, this cheesy French onion chicken and stuffing recipe is sure to become a family favorite.
Equipment
- 1 Crockpot
- 1 Bowl
Ingredients
For the Chicken
- 1½-2 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium yellow onion, thinly sliced
- 1 can (10.5oz) cream of chicken soup
- ½ cup beef broth
- ½ cup sour cream
- 1 tbsp Worcestershire sauce
- 1 tsp onion powder
- ½ tsp garlic powder
- Black pepper, to taste
- 6 slices provolone or Swiss cheese
For the Stuffing
- 1 box Stove Top Chicken Stuffing
- 4 tbsp butter, melted
- ¼ cup beef broth
Instructions
- Add the cubed chicken and sliced onion to the Crockpot. Season with onion powder, garlic powder, and black pepper.
- In a bowl, stir together the cream of chicken soup, ½ cup beef broth, sour cream, and Worcestershire sauce until smooth.
- Pour the creamy mixture over the chicken and onions, spreading it evenly.
- Cover and cook on LOW for 3–4 hours, until the chicken is nearly cooked through and the onions are tender.
- Layer the provolone or Swiss cheese slices over the creamy chicken mixture.
- Sprinkle the dry stuffing mix evenly over the cheese. Do not stir.
- Drizzle the melted butter and ¼ cup beef broth evenly over the stuffing.
- Cover and cook on LOW for another 45–60 minutes, until the stuffing is tender and the chicken reaches an internal temperature of 165°F.
- Scoop through all the layers and serve hot.