Crock Pot Chicken and Stuffing

Instead of craisins, i used chopped red delicious apple, and thumbs up! One problem though, mine made WAY too much liquid, and it didn't take nearly 6 hours--mine was fully cooked in about 4 hours on low, but the chicken was hot from the skillet when i put it in. To soak up the liquid, i just stirred in more cornbread crumbs. Totally Yummy flavor. Lots of raves from the fam.

Sue L, Love the crockpot,especially when its summer. I loved it. I used bone in chicken breasts, and used 1 cup of chicken broth and added a bit of Kitchen Bouquet and white wine. The stuffing and the chicken were wonderfully flavorful and moist. Can't wait for hubby to try it. Crabbycakes

This recipe was very appealing to me because it uses bone-in chicken. I used thigh/drumstick leg quarters, but took the skin off and trimmed as much fat as possible. After reading the other review, I also doubled the amount of stuffing by adding some frozen cornbread crumbs that I had on hand. The addition of the cranberries was wonderful. I buttered the crockpot to be able to reduce the liquid by half, and tucked a few pieces of unpeeled garlic around the chicken. The resulting dish was really delicious, with the chicken very moist and tender. It did take the full 6 hours for the chicken to cook through, but the quarters were quite big. Thanks for posting this...we'll be making this again!

I made this without the celery and cranberries and used dehydrated onions and boneless/skinless chicken breasts because that is what I had on hand. After reading the other reviews, I think I will either use one less cup of broth or add another box of stuffing mix when making this again. The stuffing was a bit mushy, but my daughter and I loved it anyway. By using approximately two pounds of boneless, skinless chicken breasts, the meal was ready in about four hours. My husband did not like the mushiness; other than that, he thought it was good (and he's a very picky eater when it comes to food textures). Thanks for a recipe that was super simple!

Wonderful flavor - and that's even leaving out the onion and celery! I used 6 leg quarters and two breasts in a lightly greased 6 quart slow cooker. Put chicken stuffing mix in the bottom, sprinkled on the craising, layered the skinned and trimmed chicken pieces on top. Sprinkled on a little dried minced onion, celery salt, and pepper to make up for not using sauteed onion and celery. Poured about 1-1/2 cups broth over the top and cooked on low for 5-1/2 hours. Chicken was fall-apart tender! There was a lot of liquid, so quickly mixed in another box of stuffing, which was just perfect. Craisins almost melt into the stuffing - subtle but delicious. My husband proclaimed this recipe a keeper!