Thanksgiving Dinner in a Crockpot

Do you LOVEThanksgiving? I do! In my family, we just can’t get enough…plates and plates of yummy food, desserts to die for…oh it’s all just so comforting! Well, if you feel like me and think it’s unfair to have all of that goodness only one day a year then here is a recipe that will let you have Thanksgiving dinner any day…now who wouldn’t want that!?! I love it because it’s veggies, meat and stuffing, that’s right ladies, I said STUFFING, all in one delicious and easy to make meal. Want to make it for dinner tonight? Here’s what you’ll need:
5.0 from 2 reviews
Thanksgiving Dinner in a Crockpot
 
Prep time
Cook time
Total time
 
Recipe type: Slow Cooker
Serves: 6
Ingredients
  • 4 frozen chicken breasts
  • 1-10 oz package of frozen vegetables
  • 1 can cream of chicken soup
  • 1 6 0z box stuffing (and water and butter to make your stuffing...see your package directions!)
  • salt and pepper to taste
Instructions
  1. Place frozen veggies in the bottom of crockpot.
  2. Next add your chicken breast, frozen or raw.
  3. Pour the can of Cream of Chicken soup over top the chicken next.
  4. Then make your stuffing according to package directions, place on top of the soup layer.
  5. Cook on low 6-8 hours or high 3-4 hours.
  6. Add salt and pepper to taste.

Looks yummy, right!?!

 

First, pour in the bag of frozen veggies into the bottom of your crockpot. I like to use a peas, carrots, green beans and corn mixture but use whatever you fancy!

Then go ahead and place your frozen chicken breasts on top of your veggies. I used two huge ones here but 4 normal-sized ones do the trick as well.

Now, crack open up that can of Cream of Chicken soup and pour on top of your chicken breasts. I like to use the 98% Fat Free, you can’t even tell the difference, pinky swear!

Next, mix up your stuffing by the package directions. I love to use Trader Joe’s stuffing (sorry this picture is so teeny!)

Then, place the stuffing on the top of everything, it should look like the picture above!

Turnyour crockpot on low for 6-8 hours or high for 3-4 hours. The stuffing will be nice and brown and the chicken juices should run clear when done!

Perfect, a Thanksgiving dinner anytime…and with only one pot to clean up let’s all give thanks for an easy meal!
Heaven.

 

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    Comments

    1. says

      I made this for dinner a couple nights ago and it was delish!! I had quite a bit of stuffing left over so we had that as a side dish with a different meal the next night. So good and soooo easy!

    2. says

      I made this for dinner a couple nights ago and it was delish!! I had quite a bit of stuffing left over so we had that as a side dish with a different meal the next night. So good and soooo easy!

    3. Anonymous says

      Just finished putting together this dish. Can’t wait to see how it turns out!

      Thank you for all of your amazing recipes!

    4. Josie says

      Put this in the crock pot the other day while I was at work. However, my husband thought it was burning and added water. What a soupy, sloppy mess that made! I’m making it again this week and have threatened him! I did add about half a soup can of water because I was a little concerned since the recipe doesn’t call for any liquid at all.

      • says

        No Josie!! Do not add any water! :-) The crockpot will add moisture to the dish because it is contained in a heated element, it will naturally add some liquid just in this way. You can try to stir the dish every few hours if you feel like your crockpot is heating unevenly (unfortunately some do!) but for the most part try not to lift the lid or the dish may come out dry.

    5. Stephanie says

      Making this tonight for Canadian Thanksgiving… Is it ok if I use fresh veggies instead of frozen (and fresh Turkey breast)? I have some brussel sprouts that I’d love to add…

    6. says

      My mom is coming for an impromtu visit and I found this recipe on Pinterest today. Since she can’t make it for Thanksgiving next week, and since I’m QUITE short on time today, I’m going to throw this in the crock pot today and hopefully have a great dinner tonight. Thanks!!

    7. says

      Hi! I love the idea of this recipe :) I want to make this tomorrow night. My chicken breast aren’t frozen. Do you suggest I freeze them overnight tonight or just adjust the cooking time? I just want to be sure it comes out perfect!

      • says

        No need to freeze them, Melanie! Just throw them in the crock pot and adjust your cooking time! I cook fresh meat either on low for 5 hours on on high for about 3, so basically on the shorter side of time…but that will also depend on your crockpot and how fast or evenly it cooks! Hope you like the recipe!!

    8. says

      Great post. This is just what I was looking for. There will only be four of us for Thanksgiving this year. I don’t see the need in a huge turkey and a sink full of pots and pans. Thanks for the post!

    9. Jessica says

      I have a recipe similar to this that you bake in the oven in a casserole dish but it includes swiss cheese. Do you think you could incorporate swiss cheese into this somehow? I’m new to crock pot cooking and not sure how a layer of cheese would turn out

      Thanks!!

      • says

        Hi Jessica!
        I wouldn’t add any cheese to your crockpot, it will melt and dissolve into the liquids you are cooking. If anything just add it to the dish after it is done cooking, the steam should be able to melt it and make it nice and gooey!

    10. says

      OH MY GOSH!!! Just made this for tonight’s dinner…and it was A HUGE HIT with my family!!! I have a 5 and 7 year old, both boys and they ate EVERY bit on their plates!! I’m so happy fall is coming and i get to make yummy crock pot meals again!! THANK YOU!!!

    11. Donna says

      Can I peel and slice/chop up potatoes and put in the bottom instead of frozen vegetables? I only eat corn/potatoes for veggies so if I need the frozen, for the moisture, I could put a bit of corn then the potatoes!

      Thanks, Donna

    12. Carol Potts says

      I have a frozen turkey thigh. Wonder if I could use it? I’d have to thaw it since it’s so big. Sounds so yummy.

    13. says

      Maggie, just wanted to let you know how delicious this was! I made it before with frozen chicken, but this time it will be fresh, so I’m going to try it for about 2 hours on high and then maybe cut it down to 3 hours on low, but with a can of cream of mushroom instead.

      Anyway, thanks so much! Awesome recipe!

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