Reviewed: Nov. 21, 2009

This was terrific! I did season the chicken with poultry seasoning before adding the soup. I also substituted reduced sodium chicken broth for the water. My husband and I both loved it!

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JKL

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Nov. 20, 2009

I really wish this had turned out better for me! Mine also ended up a a little "soupy" but still smells and tastes SO good! I did realize the problem though- it's our slow cooker. Ours is not the standard round crock pot, our is large and oval, spreading all our ingredients out in a thin layer. I WILL make this again, but following other suggestions. I'll make twice the stuffing using less water, and marinate the chicken in an onion/garlic overnight. Keep in mind, if you are using chicken breast with the rib meat, extra juices/fat will add themselves to the mix. This was so simple and tastey, I highly recommend when craving home-tasting comfort food!

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HawaiIrish

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Reviewed: Nov. 18, 2009

This taste good, but looks like canned dog food. I used savory herb stuffing mix & cream of mushroom soup w/garlic.

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Trixie33

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 17, 2009

Very good. I used chicken stock instead of water and will add one more can of soup , as suggested, next time. Hope Stillman wins the State. :o)

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PRESIDENTJIM

Cooking Level: Intermediate

Living In: Davis, Illinois, USA

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Reviewed: Nov. 16, 2009

Oh my gosh! This was Thanksgiving in a crockpot!! I did follow the advice of some other reviewers and added an onion and some celery along with some seasonings. S & P and poultry seasoning. I used the cornbread stove-top stuffing but mixed with low salt chicken broth to cut the fat. I cooked on low for 4 hours and it was perfect. Served with some cranberry sauce along side and some fresh cooked vegetables and it made a Sunday dinner feel like a holiday. Loved it!

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Sandi

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Nov. 14, 2009

Rubbed the chicken with a little poultry seasoning and salt before putting into the crock pot. Delicious!

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Lindsay2

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 8, 2009

This was SOOO easy! I used Stove Top Chicken stuffing instead, and used 1 1/4 cups of chicken broth instead of the water and butter. It turned out so moist and delicious. I am definitely keeping this recipe and will be making it again soon!

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Charmin

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Reviewed: Nov. 2, 2009

I seasoned my chicken breasts with poultry seasoning first, also added 1 can of cream of celery, and as others suggested mixed my stuffing w/chicken broth instead of water, and added two cans of New potatoes....the chicken was so moist and even my 5 year old loved it!!!

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Tami

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Reviewed: Oct. 30, 2009

Given the simple ingredients and cooking method, this was delicious!

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SaraJ23

Cooking Level: Beginning

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Reviewed: Oct. 27, 2009

My husband is a very picky eater. His response to this was amazing, he said "We should have this for thanksgiving" ... and it was so easy to make.

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Genius

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Reviewed: Oct. 14, 2009

Excellent and so easy...added 6 chicken thighs skinless, can of 98% FF cream of chicken; added a can and a 1/2 of water and mixed. Added fresh carrots, and topped with 6 oz chicken stuffing. I pushed down on the stuffing so that it would get "wet". cooked on low for 8 hours. came out like a stuffing stew...so good!

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jesscass

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Reviewed: Oct. 13, 2009

Easy! Yummy! And, of course, I made adjustments. I have the HUGE crockpot, so I did six chicken breasts. Before I topped with the large can of cream of chicken - I put in a bag of frozen "Normandy Mix" veggies (broccoli, cauliflower, and carrots). I, too, used chicken broth instead of water with the chicken stuffing mix (I used two boxes). No need for salt, and the mixed veggies cooked down to almost unrecognizable - except the carrots. It was almost a surprise when you got the wonderful taste of cauliflower. Husband raved, pre-teens raved, and even the two-year old ate more than five bites. This recipe will make it into the rotation!

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Amy Luu

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Reviewed: Oct. 9, 2009

Excellent, simple recipe! I nearly doubled the amount of chicken and used 2 cans of cream of chicken soup in order to get plenty of sauce/topping. Also, I added sliced swiss cheese to the top about 30 minutes before we ate. The swiss could also be put in between the soup and stuffing I believe. Either way, it was delicious! Will make again and again!

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maryjo

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Reviewed: Oct. 4, 2009

We liked this quite a bit. Used cornbread stuffing in a bag instead of stovetop mix. Also used broth instead of water.

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Dwayne Byrd

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Sep. 23, 2009

Very good! I used two cans of soup for extra sauce and we LOVED it. The chicken came out like it was ready to shred, it fell off the fork!

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Stephie

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Reviewed: Sep. 19, 2009

Tasted great. Substituted the water with chicken broth based on other reviews. Also added chopped onion, garlic and celery to the stuffing and seasoned the chicken with garlic pepper powder. Left overs tasted even better, will definitely make again.

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Justin

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Reviewed: Sep. 17, 2009

Very easy to make and delicious! I doubled the recipe but only had 1 can of cream of chicken soup, so I substituted cream of celery soup for the 2nd can. It really does remind me of Thanksgiving dinner! Thanks for sharing!

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Dana

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Reviewed: Sep. 16, 2009

I followed the recipe except using homemade chicken broth in place of the water in the dressing mix. Only used 1 tablespoon of reduced fat margarine also. Very tasty for such an easy recipe. I placed my blsl breasts in the crockpot right out of the freezer. This keeps them more solid without becoming mushy. Cooked for about 5 hours on low.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Sep. 2, 2009

I put some chopped onion and minced garlic in the bottom of the crock pot. I used four chicken thighs. It was okay...I think I would have liked it better if I had used chicken breasts. I threw in some frozen peas and, as others mentioned, found the stuffing was a bit mushy.

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