Crockpot chicken and stuffing is an easy all in one dinner with chicken breasts, vegetables and a savory stuffing in a creamy sauce.
Holly’s Recipe Highlights
- Flavor: This dish is creamy, comforting, and packed with savory goodness. The seasoned chicken, hearty stuffing, and tender veggies come together for a cozy, homestyle meal.
- Difficulty: This is a shortcut recipe with very little prep. Layer the ingredients in the slow cooker and let it do all the work.
- Prep note: No need to thaw the frozen veggies—toss them right in!
- Swaps: Swap chicken breasts for thighs for extra juiciness, or use cream of mushroom soup for a different flavor.
- Freezing: Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge and reheat in the microwave or oven.
Ingredient Tips For Crockpot Chicken and Stuffing
- Chicken: Chicken thighs, breasts, or cutlets work in this recipe.
- Stuffing: Use any flavor of boxed stuffing mix or even homemade stuffing with a few simple ingredients and day-old bread.
- Vegetables: A bag of frozen vegetable medley or frozen green beans or corn make this an easy meal.
- Sauce: Cream of chicken soup, broth, and milk are the basics for the creamy sauce. You can also use cream of mushroom or cream of celery soup. You can use homemade condensed cream of chicken soup, be sure you make it with evaporated milk so it will hold up in the slow cooker.
Variations
- Add some extra Italian seasoning to the sauce for a more savory flavor.
- Before serving, sprinkle some shredded cheddar cheese on the top and cover so the cheese can melt.
How to Make Crockpot Chicken and Stuffing
- Place seasoned chicken at the bottom of a slow cooker.
- Top with vegetables and stuffing.
- Mix soup, broth, and milk. Add to slow cooker.
- Cook (full recipe below).
Leftovers
Keep leftover crockpot chicken and stuffing in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave or a casserole dish covered with foil in the oven. Enjoy leftovers as a quick workday lunch, in a wrap, or added to a pita bread for a hearty sandwich served hot or cold.
Serve Chicken and Stuffing With…
Did you enjoy this Crockpot Chicken and Stuffing Recipe? Leave a comment and rating below.
Crockpot Chicken and Stuffing
Crockpot chicken and stuffing is an easy, comforting one-pot meal with tender chicken, veggies, and savory stuffing.
Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 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 box stuffing mix 6 ounces each, or homemade in the notes
- 1 can condensed cream of chicken soup 10.5 ounces each
- 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.
Notes
For firmer stuffing, add less broth when whisking the wet ingredients together.
To use homemade stuffing, prepare the stuffing below. For the topping, combine cream of chicken soup and milk, do not add the broth. Spread over the homemade stuffing.
¼ cup butter
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.
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
Calories: 342 | Carbohydrates: 21g | Protein: 43g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 118mg | Sodium: 1154mg | Potassium: 931mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4870IU | Vitamin C: 12mg | Calcium: 84mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Main Course, Slow Cooker
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I used frozen peas and carrots for the frozen vegetables. Tastes just like a chicken pot pie. You need to add spray the crockpot with Pam. I had to soak mine overnight. I will make again.
Barbara, thanks for the tips! I am glad to hear that you enjoyed the recipe.
I made this Crockpot Chicken and Stuffing for dinner last night. It was delicious! But I doubled the recipe because we were having 8 for dinner. It barely fit in the crockpot and then half of it was leftover, so I’m not sure the serving size is accurate. It is a one pan meal, so I only added Parker House Rolls to the table. These were wonderful too.
Thanks so much for both recipes! 5-stars!
So glad you enjoyed them, Leatha!
Can this be frozen?
I haven’t tried freezing this recipe but I don’t see any reason you couldn’t freeze it.
Amazing recipe
thanks for the effort
Nanajee, I am glad that you enjoyed the recipe.
can I use frozen chicken breasts? if so, what time variation should I make?
The USDA doesn’t recommend slow cooking frozen chicken breasts.
Hi! Had this with chicken breasts last night!
Everyone enjoyed it. I think I’ll try it with boneless skinless thighs next time.
Easy and tasty!
The whole family loved the taste of this for dinner the other night. My only change that I would make in future would be to either cut the garlic powder in half (my garlic powder is very strong) OR use a couple grated garlic cloves. Definitely would make this again — easy, delicious, and covers the food groups. Thanks for the recipe.
can you put a paper towel over top so that the dressing don’t get mushy, thanks
For sure! I do this with crock pot scalloped potatoes.
Can you use a whole chicken? What time adaptions would you use?
I haven’t tried this recipe with a whole chicken so I can’t say for sure.
I absolutely love the looks of this! Definitely going to make it. Stuffing is my favourite food group lol
I hope you enjoy it!
Hi Holly. Would I use bone in, skin on thighs, or boneless skinless? Thank you!
Hi Maggie, for this recipe we recommend using boneless skinless chicken breasts. Enjoy!
I love your recipes!! Is the information for sodium for one serving or the entire recipe? Thanks so much.
The information is for one serving.