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Cozy Crockpot Chicken and Stuffing Recipe with Easy Buttery Cornbread

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A comforting crockpot recipe featuring tender chicken layered with savory stuffing and served alongside warm, buttery cornbread. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
  • 1 (6 oz / 170g) box of seasoned stuffing mix (recommend Pepperidge Farm)
  • 2 cups (16 fl oz / 480 ml) low sodium chicken broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage (optional)
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter, melted
  • 1 cup (4.4 oz / 125g) yellow cornmeal
  • 1 cup (4.4 oz / 125g) all-purpose flour (can swap for gluten-free flour)
  • 1/4 cup (1.75 oz / 50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (8 fl oz / 240 ml) whole milk (can use dairy-free milk)
  • 2 large eggs, room temperature
  • 1/4 cup (4 tablespoons / 2 oz / 60g) unsalted butter, melted

Instructions

  1. Prepare the Crockpot Base (10 minutes): Finely chop the onion and mince the garlic. Place the chicken breasts at the bottom of the crockpot. Sprinkle dried thyme, sage, salt, and pepper evenly over the chicken. Pour the chicken broth over the top.
  2. Mix the Stuffing (5 minutes): In a bowl, combine the stuffing mix with melted butter, chopped onion, and garlic. Add about 1/2 cup (4 fl oz / 120 ml) of chicken broth from the crockpot to moisten the stuffing mixture slightly. Spread this mixture gently over the chicken breasts in the crockpot.
  3. Cook Low and Slow (4-5 hours): Cover and cook on low for 4 to 5 hours. Check moisture around 3 hours and add more broth if needed. Chicken should be tender and shreddable, stuffing cooked but not mushy.
  4. Prepare the Buttery Cornbread (10 minutes prep, 20-25 minutes bake): Preheat oven to 400°F (200°C). In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl, beat eggs, then stir in milk and melted butter. Combine wet and dry ingredients until just mixed. Pour batter into a greased 9-inch baking dish or cast iron skillet.
  5. Bake Cornbread: Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool slightly.
  6. Check and Serve: Shred chicken slightly with two forks to mix with stuffing. Serve hot alongside warm buttery cornbread.

Notes

[‘For gluten-free, swap all-purpose flour with almond flour and use gluten-free stuffing mix.’, ‘For dairy-free, use dairy-free milk alternatives like almond or oat milk.’, ‘Avoid lifting the crockpot lid during cooking to maintain heat and reduce cooking time.’, ‘If crockpot runs hot, check chicken at 3.5 hours to avoid overcooking.’, ‘Searing chicken before crockpot adds extra flavor but is optional.’, ‘Mix cornbread batter just until combined to avoid tough texture.’, ‘Leftovers refrigerate up to 3 days; freeze portions up to 2 months.’, ‘Cornbread can be baked ahead and reheated.’]

Nutrition

Keywords: crockpot chicken, stuffing recipe, buttery cornbread, comfort food, easy dinner, slow cooker recipe, family meal

Find it online: https://elvafood.com/cozy-crockpot-chicken-and-stuffing-recipe-with-easy-buttery-cornbread/