Slow Cooker Chicken and Stuffing Casserole

Prep Time:
20 mins

Cook Time:
4 hrs

Total Time:
4 hrs 20 mins

Servings:
4

Ingredients

2 1/2tablespoonsbutter

• 3 1/2tablespoonsall-purpose flour

• 1 1/4cupschicken bone broth

• protein milk

• 1teaspoonWorcestershire sauce

• 1/4cupplain Greek yogurt

• 1largeegg, beaten (optional)

• cooking spray
• stuffing, or more as needed

Directions

For marinade, add melted butter, olive oil, salt, pepper, thyme, garlic powder, Dijon mustard, and maple syrup to a resealable plastic bag; massage the bag to combine. Add chicken, reseal the bag, and massage the bag to coat chicken in marinade. Let rest for about 10 minutes. 

Meanwhile, for sauce, melt 2 1/2 tablespoons butter in a heavy saucepan over medium heat. Slowly whisk in flour. Cook for 1 minute. 

Slowly whisk in bone broth. Stir in milk. Cook, stirring, until the sauce becomes noticeably thicker than gravy.

Add Worcestershire and remove from heat. Let mixture cool slightly. Slowly mix in yogurt to avoid curdling. If using the whisked egg, stir it in now.

Spray a slow cooker with cooking spray. Add half the stuffing in an even layer. Nestle chicken breasts on top of stuffing. Pour sauce mixture over chicken; add remaining stuffing and press gently into place.

Cook on Low until chicken is no longer pink at the center and juices run clear, 3 1/2 to 4 hours.

Cook’s Note

I used a bread stuffing with apple, cranberry, and carrot. I cannot recommend using a cornbread-based stuffing.

Nutrition Facts (per serving)