Thanksgiving in a Bowl Crockpot Chicken

Ingredients

• 4 pieces Chicken Breasts (skinless, boneless, partially frozen)
• 0.5 teaspoon Salt (lightly sprinkled)
• 0.5 teaspoon Black Pepper (ground)
• 1 teaspoon Poultry Seasoning (optional; dried sage works well)
• 1 can Cream of Chicken Soup (10.5 oz, store‑bought)
• 0.5 cup Sour Cream (full‑fat)
• 0.33 cup Water (or low‑sodium chicken broth)
• 1 teaspoon Chicken Bouillon Granules (dissolved in water)
• 1 package Stove Top Chicken Stuffing Mix (dry, about 6 oz)
• 4 ears Corn on the Cob (served with butter)
• 2 tablespoon Butter (softened for spreading on corn)
• 1 cup Okra (sliced and fried)

Instructions

1. Prepare Crockpot

   Lightly spray the inside of the crockpot with non‑stick cooking spray.

   Time: PT2M

2. Season Chicken

   Sprinkle ½ tsp salt, ½ tsp black pepper and 1 tsp poultry seasoning evenly over both sides of the 4 chicken breasts.

   Time: PT3M

3. Place Chicken in Crockpot

   Lay the seasoned chicken breasts in a single layer at the bottom of the crockpot.

   Time: PT1M

4. Make Creamy Sauce

   In a measuring cup combine the can of cream of chicken soup, ½ cup sour cream, ⅓ cup water and 1 tsp chicken bouillon. Stir until smooth.

   Time: PT3M

5. Add Sauce to Crockpot

   Pour the creamy mixture over the chicken, making sure it coats all pieces.

   Time: PT1M

6. Add Stuffing Mix

   Evenly sprinkle the entire package of chicken flavored stuffing mix over the sauce and chicken.

   Time: PT2M

7. Cook

   Cover the crockpot and set to LOW for 4 hours.

   Time: PT4H

   Temperature: Low

8. Fluff and Stir

   After cooking, remove the lid and gently fluff the stuffing, stirring the chicken into the sauce so everything is combined.

   Time: PT3M

9. Prepare Corn

   While the crockpot finishes, bring a pot of water to a boil, add the corn ears and cook 8‑10 minutes. Drain, butter, and season with salt and pepper.

   Time: PT10M

   Temperature: 100°C

10. Fry Okra

    Heat a thin layer of oil in a skillet over medium‑high heat (≈350°F). Add sliced okra and fry 3‑4 minutes until crisp, then drain on paper towels.

    Time: PT5M

    Temperature: 350°F

11. Serve

    Plate the creamy chicken‑stuffing mixture and serve alongside buttered corn and fried okra.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breasts: Boneless chicken thighs
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Poultry Seasoning: Dried sage, Herbes de Provence
• Instead of Cream of Chicken Soup: Homemade cream of chicken soup, Cream of mushroom soup
• Instead of Sour Cream: Greek yogurt
• Instead of Water: Chicken broth
• Instead of Chicken Bouillon Granules: Stock cubes
• Instead of Stove Top Chicken Stuffing Mix: Homemade stuffing
• Instead of Corn on the Cob: Frozen corn
• Instead of Butter: Margarine
• Instead of Okra: Zucchini

Equipment Needed

• Crockpot (Slow Cooker)
• Cooking Spray (optional)
• Measuring Cup
• Spoon or Spatula
• Knife
• Cutting Board
• Serving Plates
• Butter Knife (optional)

Critical Steps — Do Not Skip

• Prepare Crockpot
• Season Chicken
• Make Creamy Sauce
• Add Stuffing Mix
• Cook
• Fluff and Stir

Chef Tips from the Video

• Add a pinch of fresh sage or thyme for extra Thanksgiving flavor.
• Pat the chicken dry before seasoning for a slightly better sear, even in a crockpot.
• For extra creaminess, stir in an additional ¼ cup sour cream just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw before reheating.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Assemble the chicken, sauce and stuffing the night before, cover, and refrigerate; cook the next day.
• If cooking a day ahead, let the dish cool, then store in the fridge and reheat gently on low before serving.