Crockpot Chicken and Stuffing is an easier way to enjoy those Sunday-dinner or Thanksgiving flavors on an ordinary weeknight. With tender chicken, vegetables, fluffy stuffing, and a creamy sauce, it’s a comforting meal that comes together with minimal effort.
Serve it with a simple green salad, roasted vegetables, or cranberry sauce for a flavorful weeknight meal.
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Holly’s Recipe Highlights: Crockpot Chicken and Stuffing
- Flavor: Savory, creamy, and herby with that classic chicken stuffing casserole flavor.
- Why Make It: Everything cooks together in the slow cooker, making this a flavorful meal with very little hands-on work or cleanup (especially when you use a slow cooker liner!).
Total Time: 3 Hours 9 Mins (9 Mins Prep) Servings: 3 Cooking Method: Slow Cooker
Ingredient Notes
- Chicken Breasts: Boneless, skinless chicken thighs can be substituted and tend to stay especially juicy as they cook.
- Seasonings: For a more pronounced Thanksgiving-style flavor, add a little homemade poultry seasoning.
- Frozen Mixed Vegetables: Add the vegetables straight from frozen. Replace with green beans, corn, or peas and carrots.
- Stuffing Mix: Any favorite boxed stuffing flavor works well. Chicken or savory herb varieties pair especially well. Replace with homemade stuffing, but follow the instructions below and omit the chicken broth.
- Condensed Cream of Chicken Soup: Use a can of condensed soup or make homemade condensed cream of chicken soup. Swap it with cream of celery or cream of mushroom soup for an easy flavor variation.
- Chicken Broth: Use slightly less chicken broth for a firmer, more structured stuffing texture. For softer, casserole-style stuffing, use the full amount listed in the recipe.
How to Make Crockpot Chicken and Stuffing
- Place chicken in the bottom of the slow cooker, and season.
- Layer with vegetables.
- Top with dry stuffing mix.
- Mix and pour the milk, broth, and soup over the top, and cook (full recipe below).
Storing Chicken and Stuffing
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months (the stuffing will be softer after thawing).
- Thaw overnight in the refrigerator. Reheat in the microwave until heated through.
- For larger amounts, place it in a covered casserole dish and reheat in a 350°F oven for 20 to 30 minutes. Add a splash of broth to restore the moisture if the stuffing has dried out.
More Comforting Chicken Meals
Did you enjoy this Crockpot Chicken and Stuffing Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken breasts about 6 ounces each
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups frozen mixed vegetables or frozen green beans
- 1 (6 ounce) box stuffing mix or homemade in the notes
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup chicken broth
- ½ cup milk
Instructions
- Place chicken breasts in the bottom of a 6 quart slow cooker. Season with garlic powder, onion powder, salt, and pepper.
- Layer the frozen vegetables on top followed by the dry stuffing mix.
- In a medium bowl, whisk cream of chicken soup, broth, and milk. Pour over the stuffing, do not stir.
- Cook on low for 3 to 4 hours or until the chicken is tender and cooked through.
- Shred the chicken or serve as whole breasts.
Video
Notes
1 teaspoon poultry seasoning
½ cup diced onion
2 ribs celery, diced
6 cups very dry bread cubes
up to 2 cups broth In a medium skillet over medium heat, cook butter, onion, celery, and poultry seasoning until tender. In a bowl combine bread cubes with the onion mixture. Stir in broth, a little bit at a time until the stuffing is moist but not soggy. Keep leftover chicken and stuffing in the an airtight container in the refrigerator for 4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Main Course, Slow Cooker
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I made this tonight and although my partner loved it, I was disappointed. Maybe my modifications messed it up, but, after 4 hours the chicken was red at the bone and the stuffing was incredibly mushy. I did use bone-in, skin on thighs but browned them well first and followed the rest of the directions exactly. I don’t like boneless breasts because they tend get so dry except in soups and stews. The flavors were good but the texture was all wrong. I’m hoping I can crisp up the leftover stuffing in a hot skillet to make it more palatable.
Yes, changing boneless breasts for bone in thighs would change the cooking time. Boneless thighs would likely work just fine.
can I use chicken thighs instead.
Boneless chicken thighs make work, but I haven’t tried it so I can’t say for sure Sandra. If you try it I would love to hear how it turns out!
We made this for an easy Christmas dinner, so easy and so comforting! Diced up the chicken and added canned green beans and canned peas & carrots. We will be making this again! Thank you for recipe.
Made this for Christmas Day dinner for 2; super comforting, easy, and delicious. We lost our Mom in October, this meal helped it to feel like the holidays without the work. I did spray olive oil in the base and diced chicken, also used canned green beans and canned peas & carrots. Thank you for recipe & Merry Christmas! We will definitely be making this again.
I’m so sorry for your loss Angela. I am thankful to hear this recipe was a little bit of comfort for you over the holidays. Merry Christmas!
Oh so good.So very good!
is there a way to make this in the oven for a larger group?
To make this in the oven I would use this Chicken Stuffing Casserole recipe.
Can you make this in the instapot? If so what would the time be?
I haven’t tried this in the IP so can’t say for sure. If you’re using the slow cooker setting, the time should be the same.
I made this last night and it was delicious! My husband is not a fan of chicken breast, but really enjoyed it! It was so tender and juicy.
I have made many of your slow cooker, crockpot recipes. It is the best meals i have ever tasted.
I make several meals and freeze them. Take them out of the freezer thaw and heat they are great
when in a hurry. I love the slow cooker pork chops and the chicken teriyaki. am going to try your chili next.
Thank you for making my life easier with great meals