Crockpot Chicken and Stuffing is an easy comfort food dinner made with tender chicken, savory stuffing, a creamy sauce, and simple pantry ingredients. Everything cooks together in the slow cooker, creating a hearty, family-friendly meal that’s perfect for busy weeknights or cozy Sunday dinners.
I love this recipe because it delivers all the flavors of a traditional chicken and stuffing dinner with very little effort. Just layer the ingredients in the slow cooker, let it cook, and come home to a warm, comforting meal the whole family will enjoy. 🥘🍗
Ingredients
Ingredient Notes
- Chicken: Boneless, skinless chicken breasts or thighs both work well in this recipe. Chicken thighs stay extra juicy, while chicken breasts are a leaner option.
- Stuffing Mix: I used a 6-ounce box of Stove Top Chicken Stuffing Mix, but any flavor of stuffing mix works well. Homemade stuffing can also be substituted if you have leftovers.
- Cream of Chicken Soup: Cream of chicken soup creates the rich, creamy sauce that keeps the chicken tender and flavorful. You can also use cream of mushroom or cream of celery soup for a slightly different flavor.
- Sour Cream: Full-fat sour cream gives the casserole the creamiest texture, but light sour cream can be used if you prefer.
- Chicken Broth: Chicken broth adds moisture and helps the stuffing cook perfectly. I usually use Better Than Bouillon mixed with water, but any chicken broth or stock works well.
- 💙 Optional Add-Ins: Stir in frozen mixed vegetables, broccoli, mushrooms, or shredded cheddar cheese to make this an even heartier one-pot meal. Garnish with fresh parsley before serving. 🥘🍗
Be sure to check out the full recipe and ingredient list below
How To Make Crockpot Chicken and Stuffing
- Lightly coat the inside of your slow cooker with nonstick cooking spray.
- Place the chicken breasts in an even layer in the bottom of the slow cooker.
- Sprinkle the dry stuffing mix evenly over the chicken. In a medium bowl, whisk together the cream of chicken soup and sour cream until smooth.
- Spread the mixture evenly over the stuffing. Pour the chicken broth evenly over the top. Do not stir.
- Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken reaches an internal temperature of 165°F and is tender.
- Serve the chicken whole, or shred it with two forks and stir it into the stuffing mixture before serving, if desired. Garnish with fresh parsley and enjoy! 🥘🍗
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- Use chicken breasts or thighs that are similar in size so they cook evenly. Spray the slow cooker with nonstick cooking spray for easier cleanup.
- Don’t stir the ingredients before cooking.
- Layering them helps the stuffing cook properly and keeps the chicken tender.
- Use full-fat sour cream for the creamiest texture, but light sour cream works if you want a lighter version.
- Check the chicken with a meat thermometer and cook until it reaches 165°F.
- If you prefer shredded chicken, shred it with two forks and stir it into the stuffing before serving.
- If the stuffing seems too dry after cooking, stir in a splash of warm chicken broth until it reaches your desired consistency.
- Garnish with fresh parsley and serve with your favorite vegetables or a side salad for a complete meal. 🥘🍗
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs are a great substitute. They stay extra tender and juicy during slow cooking and work just as well in this recipe.
Can I make Crockpot Chicken and Stuffing ahead of time?
Yes! You can assemble everything in the slow cooker insert, cover it, and refrigerate it overnight. When you’re ready to cook, place the insert in the slow cooker and cook as directed.
Can I freeze this recipe?
Yes! Allow the cooked casserole to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I add vegetables?
Absolutely! Frozen mixed vegetables, broccoli, green beans, peas, or sliced mushrooms are all great additions. Add them to the slow cooker before cooking.
Can I use homemade stuffing instead of boxed stuffing?
Yes! Homemade stuffing works well in this recipe. Use about the same amount as a 6-ounce box of stuffing mix and add additional chicken broth if your stuffing mixture seems dry.
How do I keep the stuffing from drying out?
Make sure the chicken broth is poured evenly over the stuffing before cooking, and keep the slow cooker covered during cooking. If the stuffing is still drier than you’d like, stir in a splash of warm chicken broth before serving.
How do I store leftovers?
Allow the chicken and stuffing to cool completely before transferring it to an airtight container.
Refrigerator: Store leftovers in the refrigerator for up to 4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm individual portions in the microwave or reheat in a 350°F oven until heated through. If the stuffing has dried out slightly, stir in a splash of chicken broth before serving. 🥘🍗
Casserole Recipes I love
Crockpot Chicken and Stuffing
This Crockpot Chicken and Stuffing is an easy comfort food dinner made with tender chicken, savory stuffing, a creamy sauce, and simple pantry ingredients. The slow cooker does all the work, making this hearty family meal perfect for busy weeknights or cozy Sunday dinners.
Ingredients
- 1.5 pounds chicken breast
- 1 6 oz box stove top stuffing
- 1 10.5 oz can cream chicken soup
- 1 cup sour cream
- 1 cup chicken broth
Instructions
- Lightly coat the inside of your slow cooker with nonstick cooking spray.
Place the chicken breasts in an even layer in the bottom of the slow cooker.
Sprinkle the dry stuffing mix evenly over the chicken.
In a medium bowl, whisk together the cream of chicken soup and sour cream until smooth. Spread the mixture evenly over the stuffing.
Pour the chicken broth evenly over the top. Do not stir.
Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken reaches an internal temperature of 165°F and is tender.
Serve the chicken whole, or shred it with two forks and stir it into the stuffing mixture before serving, if desired.
Garnish with fresh parsley and enjoy! 🥘🍗
Notes
Boneless, skinless chicken breasts or thighs both work well in this recipe. Layer the ingredients as directed and do not stir before cooking so the stuffing cooks properly. Use full-fat sour cream for the creamiest texture, and add a splash of chicken broth before serving if you'd like a softer stuffing. If you prefer shredded chicken, simply shred it with two forks and stir it into the stuffing before serving. Leftovers reheat well, making this a great make-ahead family dinner. 🥘🍗
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Making this today! It looks like it will be delicious!