Crockpot Chicken and stuffing

This crockpot chicken and stuffing is a hearty comfort food dinner with tender chicken, creamy gravy, and savory stuffing all cooked together in the slow cooker.

With only five simple ingredients and very little prep work, this is an easy dinner to put together when you want something warm and filling without spending much time in the kitchen.

The chicken cooks underneath a creamy mixture of cream of chicken soup, sour cream, and broth while the stuffing softens and absorbs all that savory flavor. Once everything is finished, the chicken is tender enough to pull apart with a fork and the stuffing is soft, moist, and packed with flavor.

WHY YOU’LL LOVE CROCKPOT CHICKEN AND STUFFING

EASY PREP: This recipe only takes about ten minutes to assemble. Add everything to the crockpot, cover it, and let the slow cooker do the rest.

FAMILY-FRIENDLY: Chicken, creamy sauce, and stuffing make a familiar combination that works well for an easy weeknight dinner.

ONLY FIVE INGREDIENTS: There’s no long shopping list here. Most of the ingredients are easy pantry and refrigerator staples.

COMFORTING: The finished dish has all the cozy flavor of a chicken and stuffing dinner without needing separate pans for the chicken, gravy, and stuffing.

I love how everything cooks together in one pot. The stuffing soaks up the chicken broth and creamy sauce while the chicken stays underneath, where it cooks until juicy and tender.

CROCKPOT CHICKEN AND STUFFING INGREDIENTS

The ingredient list for this chicken and stuffing recipe is wonderfully short. Each one plays an important part in creating the creamy texture and savory flavor.

You’ll need:

• 2 pounds of boneless skinless chicken breasts
• 1 (6-ounce) box of herb-seasoned stuffing mix
• 1 (10.5-ounce) can of cream of chicken soup
• ½ cup of sour cream
• ½ cup of chicken broth

CHICKEN

Boneless skinless chicken breasts work well because they cook directly in the creamy sauce and are easy to shred or slice when they are finished.

Try to choose chicken breasts that are fairly similar in thickness. This will help them finish cooking at approximately the same time.

If some pieces are especially large, you can cut them in half so they cook more evenly.

STUFFING MIX

A six-ounce box of dry stuffing mix gives this recipe its familiar herbed flavor. You don’t need to prepare the stuffing according to the package directions first.

Add it dry to the slow cooker as directed below. Moisture from the chicken broth and creamy sauce will soften it while it cooks.

CREAM OF CHICKEN SOUP

Condensed cream of chicken soup creates the rich base for the sauce.

Because both the soup and stuffing mix already contain seasoning, there’s usually no need to add extra salt before cooking.

SOUR CREAM

Sour cream makes the sauce smooth and creamy while adding a slight tang that balances the savory stuffing.

For the creamiest consistency, use regular sour cream rather than a fat-free variety.

CHICKEN BROTH

Chicken broth gives the stuffing enough moisture to soften while adding another layer of chicken flavor.

If you prefer to control the salt level, low-sodium chicken broth is a good option.

CROCKPOT CHICKEN AND STUFFING SUBSTITUTIONS AND ADDITIONS

CHICKEN: Boneless skinless chicken thighs can be used instead of chicken breasts. Thighs are naturally a little richer and stay moist during slow cooking.

If you use chicken thighs, check that they are completely cooked before serving.

CREAM OF CHICKEN SOUP: Cream of mushroom soup or cream of celery soup can replace the cream of chicken soup. Both will change the flavor slightly but still create a creamy sauce.

You could also use one-half cream of chicken soup and one-half cream of celery soup if you’re doubling the recipe.

SOUR CREAM: Plain Greek yogurt can replace the sour cream. Choose an unflavored variety with a thick texture.

STUFFING: Chicken, turkey, or traditional herb-seasoned stuffing mix will all work. The seasonings vary slightly between varieties, so choose the one you enjoy most.

VEGETABLES: For extra vegetables, add up to one cup of sliced mushrooms or finely diced celery around the chicken.

Frozen green beans can also be served alongside the finished meal rather than stirred into the crockpot.

HERBS: A small amount of chopped fresh parsley makes a nice garnish. If you want a stronger herb flavor, you can add ½ teaspoon of dried poultry seasoning to the creamy soup mixture.

BROTH: If the stuffing seems dry toward the end of cooking, drizzle in a few tablespoons of additional chicken broth. Add only a little at a time so the stuffing doesn’t become soupy.

HOW TO MAKE CROCKPOT CHICKEN AND STUFFING

This easy slow cooker dinner is mostly hands-off once everything is layered into the crockpot.

For the best texture, keep the chicken underneath the creamy sauce and stuffing while it cooks.

STEP ONE

Lightly spray the insert of a six-quart slow cooker with nonstick cooking spray.

Place the boneless skinless chicken breasts in a single layer across the bottom.

If the chicken breasts are very thick, cut them into smaller pieces so they cook evenly.

PRO TIP:

Make sure your chicken is completely thawed before placing it in the slow cooker. Frozen chicken won’t cook as evenly or safely using this method.

STEP TWO

Add the cream of chicken soup, sour cream, and chicken broth to a medium mixing bowl.

Stir until the mixture is smooth and evenly combined.

The sauce should be thick but pourable. It will loosen as the chicken cooks and releases some of its juices.

STEP THREE

Pour the creamy soup mixture evenly over the chicken.

Use the back of a spoon to spread the sauce so all the chicken is covered.

There’s no need to stir the chicken into the sauce. Keeping it on the bottom lets it cook in the moisture released from the sauce and broth.

STEP FOUR

Sprinkle the dry stuffing mix evenly over the creamy sauce.

Gently press the stuffing into the sauce with the back of a spoon, but don’t completely stir everything together.

This allows the bottom portion of the stuffing to become soft and flavorful while some of the stuffing closer to the top keeps more texture.

PRO TIP:

Try not to lift the lid while the chicken is cooking. Each time the slow cooker is opened, heat escapes and the cooking time can increase.

STEP FIVE

Place the lid on the crockpot and cook on LOW for four to five hours.

The exact cooking time can vary based on your slow cooker and the thickness of the chicken breasts.

The chicken is ready when it reaches an internal temperature of 165°F in the thickest part and pulls apart easily with a fork.

Avoid cooking the chicken much longer than needed. Chicken breasts are lean, and leaving them in the slow cooker for too long can make them dry.

STEP SIX

Once the chicken is fully cooked, you have two options for serving it.

For larger portions, leave each chicken breast whole and spoon the creamy stuffing mixture over the top.

For an easy scoop-and-serve meal, use two forks to shred the chicken directly in the slow cooker. Gently stir the shredded chicken into the stuffing and creamy sauce until everything is evenly mixed.

Let the mixture sit for about five minutes before serving. The stuffing will continue to absorb a little of the sauce as it rests.

HOW TO KEEP CROCKPOT CHICKEN FROM DRYING OUT

Chicken breasts can become dry when they stay in the slow cooker longer than necessary.

Cooking on low and beginning to check the chicken around the four-hour mark will give you the best results.

Size matters, too. Thin chicken breasts can be ready sooner than thick ones.

Use an instant-read thermometer to check the thickest part of the chicken. Once it reaches 165°F, it is done.

There’s no need to keep cooking it for another hour just because the original cooking window hasn’t ended.

The creamy sauce also helps protect the chicken while it cooks. Keep the chicken completely covered rather than placing it on top of the stuffing.

HOW TO GET THE BEST STUFFING TEXTURE

Slow cooker stuffing will be softer than stuffing baked in the oven. That’s part of what makes this recipe so comforting.

The stuffing absorbs the creamy chicken sauce and becomes tender and moist.

If you prefer a slightly firmer texture, don’t stir the stuffing while it cooks. Leave it spread across the top until the chicken is done.

Want it softer? Once everything has finished cooking, stir the stuffing into the sauce and let it rest covered for another five minutes.

If the mixture looks dry, add two to four tablespoons of warm chicken broth and stir gently.

If it seems wetter than you prefer, remove the lid and let the mixture sit for five to ten minutes before serving. Some of the extra steam will escape, and the stuffing will continue soaking up the liquid.

WHAT TO SERVE WITH CHICKEN AND STUFFING

Crockpot chicken and stuffing is already hearty enough to serve as a complete meal, but a simple vegetable on the side adds color and freshness.

Green beans are a classic choice. Their fresh flavor works especially well with the creamy chicken and savory stuffing.

Steamed broccoli is another easy option. Add a little butter, salt, and black pepper and serve it alongside each portion.

Glazed carrots bring a touch of sweetness that pairs nicely with the herbs in the stuffing.

For an even heartier dinner, add creamy mashed potatoes and spoon some of the extra sauce from the crockpot over the top.

A crisp green salad also works when you want something lighter alongside this rich dish.

And if you have extra sauce left in the slow cooker, warm dinner rolls are perfect for soaking it up.

CROCKPOT CHICKEN AND STUFFING RECIPE TIPS

Use chicken breasts that are similar in size so they finish cooking at the same time.

Don’t prepare the stuffing mix according to the box directions before adding it to the crockpot. It goes into the slow cooker dry.

Keep the chicken underneath the other ingredients.

Cook on low when possible. The gentler heat is better for keeping chicken breasts tender.

Check the temperature of the chicken rather than relying only on the clock.

If you know your slow cooker tends to cook quickly, start checking the chicken before four hours.

For easier cleanup, lightly coat the crockpot insert with nonstick spray before adding the chicken.

If you plan to shred the chicken, do it after the chicken is fully cooked. Trying to break it apart too early releases more moisture and can change the texture.

HOW TO STORE CHICKEN AND STUFFING

This recipe reheats well, which makes leftovers handy for lunch or another easy dinner.

MAKE AHEAD

You can mix the cream of chicken soup, sour cream, and chicken broth the night before and store the mixture in an airtight container in the refrigerator.

Keep the chicken refrigerated separately.

When you’re ready to cook, assemble the recipe in the crockpot and add the dry stuffing mix just before turning on the slow cooker.

Don’t leave uncooked chicken sitting in an unplugged slow cooker at room temperature.

IN THE FRIDGE

Allow leftover chicken and stuffing to cool, then transfer it to an airtight container.

Store it in the refrigerator for up to three to four days.

If you have whole chicken breasts left over, you can store them with the stuffing and sauce to help keep the chicken moist.

IN THE FREEZER

Cooked chicken and stuffing can be frozen, although the stuffing will be softer after thawing.

Place completely cooled leftovers into freezer-safe containers and seal tightly.

Freeze for up to two months for the best texture.

Thaw overnight in the refrigerator before reheating.

REHEATING

For individual portions, place the chicken and stuffing in a microwave-safe dish. Add a splash of chicken broth if it looks dry, cover loosely, and heat until hot throughout.

You can also reheat larger portions in a covered baking dish in a 350°F oven.

Add a few tablespoons of chicken broth before covering the dish so the stuffing stays moist.

CROCKPOT CHICKEN AND STUFFING FAQS

Can I put raw chicken in the crockpot with stuffing?

Yes. Raw thawed chicken can cook directly in the slow cooker with the sauce and stuffing.

Place the chicken at the bottom, where it will cook in the moist sauce. Make sure it reaches 165°F before serving.

Can I use frozen chicken breasts?

It’s best to thaw chicken breasts completely before using them in this slow cooker recipe.

Thawed chicken cooks more predictably and makes it easier to know when every piece has reached a safe temperature.

Can I cook chicken and stuffing on high?

You can cook the recipe on HIGH if necessary. Begin checking the chicken after about two and a half hours.

Cooking on LOW gives you a larger window before the chicken begins to dry out, so it is the preferred method.

Why is my stuffing mushy?

Stuffing becomes very soft in a slow cooker because steam stays trapped under the lid.

For more texture, don’t stir the stuffing during cooking. Sprinkle it over the sauce, gently press it down, and leave it alone until the chicken is done.

Why is my stuffing dry?

Different stuffing mixes absorb liquid at different rates.

If the stuffing seems dry near the end of cooking, add a few tablespoons of warm chicken broth and gently work it into the dry areas.

Can I add vegetables?

Yes. Finely chopped celery, sliced mushrooms, or diced onion can be added in moderate amounts.

For vegetables such as broccoli or green beans, I prefer cooking them separately so they keep their color and texture.

Can I double this recipe?

You can double the recipe if your slow cooker is large enough to hold everything without being overfilled.

Use a larger crockpot and allow a little extra cooking time. Check the chicken in several places to make sure all pieces have reached 165°F.