Chicken · Slow cooker

Crock pot Summertime Thanksgiving in a Bowl

Summertime might not scream Thanksgiving, but this crock pot version does all the hard work while you're dealing with dust, chaos, and sweating builders outside. Chicken breasts, cream of chicken soup, sour cream, and proper dressing, all thrown together to emerge as a proper comfort meal, no oven needed.

R By Richard · Adapted from The Farming Pastor's Wife · Published 8 May 2026
👁 2.2M source views ❤️ 58.3k source likes
⏱Prep 10 min
🍲Slow cook 4 hr (Low)
🍽Serves 4
✓Confidence 78% (review pending)
Crock pot Summertime Thanksgiving in a Bowl

Source video by The Farming Pastor's Wife on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

This is a no-nonsense slow cooker dinner that layers seasoned chicken breasts with a creamy soup mixture and stuffing mix. It cooks low and slow for four hours, leaving you free to get on with your day. Serve it with corn on the cob, fried okra, or mashed potatoes for a relaxed, comforting meal any time of year.

Ingredients

Main
  • 4 largeboneless skinless chicken breasts
  • salt
  • black pepper
  • poultry seasoning
Sauce
  • 295 gcondensed cream of chicken soup
  • 120 mlsoured cream
  • 80 mlwater
  • chicken stock granules
Topping
  • 120 gchicken-flavoured stuffing mix

Method

  1. Spray the slow cooker pot with a little oil, or line it with a slow cooker bag. Lay the chicken breasts in the bottom in a single layer.

    ~2 min

  2. Sprinkle the chicken with a small pinch of salt, black pepper and poultry seasoning. Keep it light, as the stuffing mix is well seasoned.

    ~1 min

  3. In a jug, stir together the cream of chicken soup, soured cream, water and chicken stock granules until smooth.

    ~2 min

  4. Scatter the dry stuffing mix evenly over the chicken in the slow cooker.

    ~1 min

  5. Spoon the soup and soured cream mixture in dollops over the stuffing, covering it as evenly as possible. Do not stir.

    ~2 min

  6. Cover and cook on Low for 4 hours. Check at around the 3 hour mark and add a splash of water or stock if it looks dry.

    ~240 min

  7. Once cooked, gently fluff and shred the chicken into the stuffing with two forks, mixing everything together. Replace the lid for a few minutes to warm through, then serve.

    ~3 min

Frequently asked

Can I use frozen chicken breasts?
The cook used breasts that were still partially frozen and they cooked fine in 4 hours on Low. For food safety we'd suggest defrosting fully where possible, especially in larger slow cookers.
What can I serve with it?
Mashed potatoes are the classic match, but corn on the cob, green beans, peas, or roasted carrots all work beautifully. A drizzle of gravy lifts it even further.
Can I make my own cream of chicken soup?
Yes. A homemade version made from butter, flour, chicken stock and milk works well in place of the tin and lets you control the salt content.
Why is my stuffing dry?
Slow cookers vary, and some cook hotter than others. If it looks dry at the 3 hour mark, stir in a splash of warm chicken stock or water and continue cooking.
Can I cook this on High instead?
The recipe is designed for Low for 4 hours. If you need to use High, check after about 2 to 2.5 hours and ensure the chicken reaches at least 74C in the centre.
Extraction notes (transparency): Quantities for salt, pepper and poultry seasoning were described as 'a little' (less than half a teaspoon) and have been recorded as small to taste amounts. The stuffing mix quantity was not stated, so a standard 120g box has been assumed. Sage is mentioned as optional. Check liquid level at the 3 hour mark as the cook noted it can cook dry.