Name: Slow Cooker Chicken Wings with Cream Sauce and Stuffing
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: American
Ingredients: 3 pounds chicken wings (separated into flats and drumettes, patted completely dry); 1 cup chicken broth (low-sodium preferred); 1 can condensed cream of mushroom soup (10.75 oz, undiluted); 1 cup heavy whipping cream (cold); 1 teaspoon garlic powder; 1 teaspoon dried thyme leaves; ½ teaspoon black pepper (freshly ground); 1 package cornbread stuffing mix (6 oz, dry cubes only); 4 tablespoons unsalted butter (melted); 2 tablespoons fresh chopped parsley (or green onions)

Description

Tender chicken wings in a savory cream sauce topped with buttery stuffing cubes, perfect for a comforting dinner.

Ingredients

Scale

3 pounds chicken wings (separated into flats and drumettes, patted completely dry)
1 cup chicken broth (low-sodium preferred)
1 can condensed cream of mushroom soup (10.75 oz, undiluted)
1 cup heavy whipping cream (cold)
1 teaspoon garlic powder
1 teaspoon dried thyme leaves
½ teaspoon black pepper (freshly ground)
1 package cornbread stuffing mix (6 oz, dry cubes only)
4 tablespoons unsalted butter (melted)
2 tablespoons fresh chopped parsley (or green onions)

Instructions

Pat chicken wings dry and place in slow cooker; add broth, soup, cream, and seasonings, stirring to coat.
Cover and cook on Low for 4 to 5 hours until wings are tender and internal temp reaches 165°F.
Mix dry stuffing cubes with melted butter in a bowl until evenly coated.
Sprinkle buttered stuffing over the cooked wings and sauce; cook covered for an additional 15-20 minutes.
Let rest for 10 minutes, then serve with garnish.

Prep Time: 15 minutes
Cook Time: 240 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1

Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or milk to maintain sauce consistency. Do not freeze, as the dairy sauce may separate.