- 1 (6 oz) box dry stuffing mix (classic herb or cornbread flavor)
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom for vegetarian)
- 1½ cups chicken or vegetable broth
- ½ cup diced onion (optional but recommended for depth)
- Optional boosters:
- 1 cup cooked sausage or ground beef
- ½ cup frozen peas or diced celery
- 1 cup shredded cheddar (stirred in at the end)
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Pro Tips:- Use the stuffing mix DRY—no need to prepare it first!
- Don’t stir after adding broth—let it absorb naturally.
- Grease your slow cooker—prevents sticking on the edges.
Step-by-Step Instructions (Simple, Savory, Foolproof)
1. Layer in Slow Cooker
- In a 6-quart slow cooker, combine onion (if using) and dry stuffing mix.
- Pour cream of chicken soup and broth over the top.
- Gently press down to submerge the stuffing—do not stir.
2. Cook Low & Slow
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until liquid is absorbed and stuffing is tender.
- Resist the urge to peek—steam is essential!
3. Finish & Serve
- If using cheese, sprinkle on top during the last 15 minutes.
- Fluff gently with a fork before serving.
- Transfer to a pretty dish, and watch the compliments roll in.
Why It’s Perfect for January Potlucks
- No oven needed—free up space during post-holiday chaos
- Stays warm for hours in the slow cooker
- Pairs beautifully with ham, meatballs, or roasted veggies
- Feels special without the stress—ideal for tired hosts
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