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 today and used chicken tenders (white meat). I also used salt-free homemade chicken broth, as there is plenty of salt in the Cream of Chicken soup and box of dressing. Next time I will use chicken thighs (dark meat) b/c the white meat texture was not to my liking. Overall, it’s an easy dinner and maybe even Thanksgiving option over a whole turkey and all the work involved for a couple.
Can I use Pepperidge Farms cornbread dressing mix for the stuffing?
Any cornbread dressing mix should work! I’d suggest tasting a little to make sure it’s nicely seasoned as I’m not familiar with the flavor of that brand.
Another great recipe! Followed the directions exactly as written and it came out perfect. I will definitely make this again.
Do you mean 3-4 hours on high? It was still raw at 4 hours on low.
Chicken breast generally cooks within 3 hours on low. If the chicken was extra large or partially frozen, it may need extra time. We did retest this recipe after your comment and the chicken was cooked in 3 hours in a 6-quart slow cooker. If the chicken was still raw after 4 hours, I would recommend letting it cook a bit longer until it reaches an internal temperature of 165°F. I hope that helps.
Simply perfection done easy!! Comfort meal that will be on repeat! Thank you so much! – Calvin C.
So glad you enjoyed it, Calvin!
Takes longer than 3-4 hours on low. We had to put it on high after 3 hours”. Haven’t eaten yet so will tell about flavor later.
Oh no! I’m sorry to hear that, JoAnn. This recipe is usually a hit with readers. Were your chicken breast quite large? Or did you use more than 1 ½ pounds of chicken?
Made this for the first time and it was good. The next time I will season the chicken with poultry seasoning and cube the chicken. I will also omit the milk and use a half cup of chicken broth (the stuffing came out too mushy). Finally, I used corn instead of mixed veggies because that’s what I had on hand. Will make again with those tweaks.
Wanted to add to my earlier review that leftovers freeze great and the flavors are better the second time around.
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.
Yes, leftovers freeze great, and I think the flavors are better the second time around.
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.
Thank you. It’s a great dish to make ahead and freeze as individual portions.
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.
Every recipe I’ve ever tried from you has been flawless and perfect. This one however was not. It needed more liquid then what you require in the recipe and you say don’t stir but I had to stir because it was all powder and dry from the boxed stuffing and it was not me together.
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.