Best Slow Cooker Chicken W Apple Pecan Stuffing Recipes

SLOW COOKER CHICKEN WITH STUFFING

Slow Cooker Chicken with Stuffing image

Delicious and easy. Great to come home to a fully cooked meal that's ready to eat!

Provided by Beth Charnock

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 7h5m

Yield 4

Number Of Ingredients 5

Ingredients

4 skinless, boneless chicken breasts
1 cup chicken broth
1 (10.75 ounce) can cream of chicken soup
1 (6 ounce) box stuffing mix
½ cup water

Steps:

Place chicken into bottom of a slow cooker. Pour broth over chicken. Mix soup, stuffing, and water in a bowl; spoon on top of chicken.
Cook on Low for 7 hours.

Nutrition Facts : Calories 355.7 calories, Carbohydrate 38.1 g, Cholesterol 68.6 mg, Fat 8.4 g, Fiber 1.4 g, Protein 29.6 g, SaturatedFat 2.3 g, Sodium 1465.8 mg, Sugar 4.2 g

SLOW COOKER CHICKEN W/ APPLE PECAN STUFFING

Slow Cooker Chicken W/ Apple Pecan Stuffing image

Make and share this Slow Cooker Chicken W/ Apple Pecan Stuffing recipe from Food.com.

Provided by Marich

Categories One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 -6 boneless skinless chicken breasts
3 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1 apple, chopped
1/3 cup applesauce
1/4 cup chopped pecans
1 (6 ounce) box Stove Top stuffing mix
1/2 cup water
1 (10 ounce) can cream of chicken soup

Steps:

Place chicken in slow cooker.
Melt the butter and saute the onion, celery and apple till softened.
Add the pecans, water, applesauce, soup and stuffing mix; stir.
Spoon over the chicken and cook on low for 6 to 8 hours.

Nutrition Facts : Calories 524.7, Fat 20.7, SaturatedFat 7.8, Cholesterol 97.4, Sodium 1296, Carbohydrate 49.8, Fiber 3.6, Sugar 8.8, Protein 34.7

APPLE PECAN STUFFING

Apple Pecan Stuffing image

Provided by Tyler Florence

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil, plus extra for finishing
1/2 bunch fresh sage
1/2 bunch fresh thyme
1 large Spanish onion, thinly sliced
Kosher salt and freshly ground black pepper
3 Granny Smith apples, peeled and diced
1 1/2 cups raw pecans
2 eggs
3/4 cup heavy cream
1 1/2 cups low-sodium chicken stock
5 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces
1/4 bunch fresh flat-leaf parsley, roughly chopped

Steps:

Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
Scoop stuffing into cavity of pork crown roast and cook accordingly with roast.

STUFFING FROM THE SLOW COOKER

Stuffing from the Slow Cooker image

If you're hosting a big Thanksgiving dinner this year, add this simple slow-cooked stuffing to your menu to ease entertaining. The recipe comes in handy when you run out of oven space at large family gatherings. I use this Crock Pot dressing recipe often. -Donald Seiler, Macon, Mississippi

Provided by Taste of Home

Categories Side Dishes

Time 3h30m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1 cup chopped onion
1 cup chopped celery
1/4 cup butter
6 cups cubed day-old white bread
6 cups cubed day-old whole wheat bread
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 large eggs, beaten

Steps:

In a small nonstick skillet over medium heat, cook onion and celery in butter until tender. , In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat. , Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 3-4 hours or until a thermometer reads 160°.

Nutrition Facts : Calories 178 calories, Fat 7g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 635mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

SLOW COOKER STUFFING

Slow Cooker Stuffing image

From Allrecipes. This is the best stuffing I've ever tried! And it's perfect during the holidays... since it's done in the slow cooker there's more space on the stove/ oven for other things!

Provided by bcfdwife

Categories For Large Groups

Time 8h25m

Yield 16 serving(s)

Number Of Ingredients 14

Ingredients

1 cup butter or 1 cup margarine
2 cups chopped onions
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth (or as needed)
2 eggs, beaten

Steps:

Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.