This easy casserole can be done in a clay cooker, slow cooker, or a covered baking dish. The chicken falls apart and makes its' own stock. Let the stuffing soak up the juices, and serve a crowd with this budget-friendly meal that tastes like Thanksgiving!
Course Casserole
Cuisine American
Prep Time 20 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours20 minutesminutes
Servings 8-12 servings
Author Mimi Holtz
Ingredients
10-12bonelessskinless chicken thighs
1sweet onionpeeled and chopped
4-5stalks of celerychopped
4-5carrotschopped
1tablespoondried thyme
1tablespoondried rosemary
3teaspoonsdried sage
1package stuffing mixI used Pepperidge Farm Herb Stuffing
Instructions
Use a slow cooker or clay cooker or covered baking dish that will hold at least 5.5 quarts.
Place the skinless, boneless chicken thighs into the pot, and layer the onion, celery, carrot and seasonings on top.
Cover and cook at 350 degrees (oven) or on high (slow cooker) for 1.5 -2 hours until the chicken is falling apart.
Using a spatula, break up the chicken pieces until shredded.
Sprinkle stuffing mix into the cooked chicken, pressing down with a spatula, until most of the liquid has been absorbed. (You may not need the whole bag of stuffing mix to do this.)
Bake for another 15-20 minutes.
Serve with a salad or vegetable, and fresh cranberry sauce.