Julie Clark
Updated:
Crockpot Chicken and Stuffing
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Crockpot chicken and stuffing is a hands-off dinner where boneless chicken breasts slow cook in a creamy sauce with a stuffing topping. Cook it on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken reaches 165°F.
You do not add any water or broth. The four chicken breasts sit in a single layer and release just enough moisture to keep everything creamy instead of watery. That one detail is the difference between the dish I’ve made for decades and a soupy version, and it’s why this crockpot chicken recipe has been my go-to easy dinner for busy families.
You’ll also love our crockpot chicken cordon bleu recipe!
About this Crockpot Chicken and Stuffing Recipe:
- Flavor: If you’ve ever had turkey, gravy and stuffing, this is going to taste very familiar. The chicken takes center stage, but another layer of flavor comes in with the stuffing mix on top.
- Texture: My favorite chicken is the fork-tender kind that comes out of the slow cooker. The chicken is creamy thanks to the sour cream and cream of chicken soup. And the stuffing on top adds a slight texture to the tender chicken.
- Method: You’ll need about 10 minutes to get this creamy chicken and gravy going in the morning. Let it cook all day and you’ll have an amazing dinner when you get home.
You’ll also love our stuffing-stuffed chicken breasts!
How long do you cook crockpot chicken and stuffing?
Cook crockpot chicken and stuffing on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork.
If you want the stuffing to firm up, uncover the slow cooker for the last 45 minutes. It won’t crisp like an oven topping, but it loses that fully-steamed softness. I always start mine before I leave in the morning on low, and it’s fork-tender by dinner.
What ingredients do you need?
There are 7 ingredients:
- Stuffing mix. Don’t make the stuffing. Just use the dry Stove Top stuffing mix. Chicken is best, but you could use turkey as well.
- Butter. Melted butter gets tossed with the bread crumbs to add richness.
- Chicken. Boneless skinless chicken breasts, chicken tenders or chicken thighs all work.
- Cream of chicken soup. Have cream of mushroom soup or cream of celery soup? Those all work, too! I prefer chicken for that classic chicken flavor. You can also make cream of chicken soup at home.
- Sour cream. The cream soups and sour cream go so well together in my chicken and stuffing casserole, I had to use it in this recipe as well.
- Parsley. For a little color and flavor.
- White onion. I chose white onion because it has a slightly sweeter flavor and is milder than yellow onions.
How to Make Crockpot Chicken and Stuffing
- Place chicken breasts in a 6 quart slow cooker liner in a single layer.
- Pour the condensed cream of chicken soup over the chicken breasts.
- Add the sour cream and use a rubber spatula to gently swirl the soup and sour cream together.
- Sprinkle the diced onion and dried parsley over the top of the cream mixture.
- In a small bowl, toss together the dry stuffing mix and melted butter. Sprinkle evenly over the top.
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
- If desired, uncover the last 45 minutes of cooking so that the stuffing firms up a little. It won’t be a “crispy” stuffing topping, but can help the texture. This isn’t necessary though and tastes just as good without.
Recipe Variations
Looking for a variation on this crockpot chicken and dressing?
- Add green beans or corn in on top of the cream soup. If you’re adding green beans, I recommend using frozen or fresh green beans over canned so they don’t get overdone.
- Use a cornbread stuffing for southern twist.
- If you want more of a thinner gravy rather than a creamy sauce, add about ¾ cup of low sodium chicken broth. Pour it over the chicken breasts before continuing with the recipe.
- Add 1 cup of shredded cheese over the cream soup before the stuffing gets sprinkled on top. I prefer swiss cheese!
- Looking to add fresh herbs or other seasonings? Try garlic powder, fresh rosemary or a touch of poultry seasoning.
What to serve with crockpot chicken and stuffing.
This chicken and stuffing crockpot recipe goes great with potatoes and green beans. Try one of these recipes:
Make it more like a holiday dinner by adding corn casserole and cranberry sauce.
Next, try our slow cooker chicken parmesan soup!
Crockpot Chicken and Stuffing
Creamy crockpot chicken and stuffing that never goes watery. No extra liquid needed, done in 3 hours on high. Family-tested, 7 simple ingredients.
Servings 6
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Ingredients
- 4 boneless skinless chicken breasts 2 ½ pounds
- 2 cans cream of chicken soup 10.5 ounces each
- ½ cup sour cream 122 grams
- ¼ cup diced white onion
- 1 tablespoon dried parsley flakes
- 1 box chicken stuffing mix 6 ounces
- ¼ cup salted butter
- Fresh parsley for garnishing
Instructions
- Place the chicken breasts in a 6 quart slow cooker liner. 4 boneless skinless chicken breasts
- Pour the condensed cream of chicken soup over the chicken breasts. Add the sour cream and use a rubber spatula to gently swirl the soup and sour cream together. 2 cans cream of chicken soup, ½ cup sour cream
- Sprinkle the diced onion and dried parsley over the top. ¼ cup diced white onion, 1 tablespoon dried parsley flakes
- In a small bowl, toss together the dry stuffing mix and melted butter. Sprinkle evenly over the top. 1 box chicken stuffing mix, ¼ cup salted butter
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken reaches an internal temperature of 165°F.
- If desired, uncover the last 45 minutes of cooking so that the stuffing firms up a little. It won’t be a “crispy” stuffing topping, but can help the texture. This isn’t necessary though and tastes just as good without.
- Season with salt, pepper and fresh parsley, then serve with mashed potatoes and a vegetable. Store leftovers in an airtight container in the fridge for up to 3 days.
Video
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the chicken and stuffing. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 519kcal | Carbohydrates: 30g | Protein: 46g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 160mg | Sodium: 1349mg | Potassium: 860mg | Fiber: 1g | Sugar: 4g | Vitamin A: 592IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 3mg
Frequently Asked Questions
Can you use frozen chicken breasts in this recipe?
No, I do not recommend doing that. It will take much longer to cook and it will be hard to tell when the chicken (and other ingredients) are cooked properly.
Does chicken need to be covered in liquid in crockpot?
In this recipe, no extra liquid is necessary because there are 4 chicken breasts that touch the bottom of the slow cooker (in a single layer). If you have a lot of chicken in the slow cooker with pieces that aren’t touching the bottom, then you’ll need to add liquid to cook it properly.
Do I need to brown the chicken before it goes in the slow cooker?
No. Of course you can if you’d like, but it’s an extra step that isn’t necessary.
Can you make chicken and stuffing with fewer ingredients?
Yes. A 4-ingredient version uses just chicken, cream of chicken soup, stuffing mix, and butter. I add three more: sour cream for a richer, creamier sauce, diced onion for savory depth, and a little parsley for color and flavor. They take about two extra minutes and are the reason mine tastes closer to a Thanksgiving plate than a plain casserole.
What does the stuffing do when you cook it with chicken?
The dry stuffing mix sits on top and soaks up the creamy sauce and the moisture the chicken releases as it cooks. It softens into a savory, dressing-like layer that flavors the whole dish. Tossing the mix with melted butter first keeps it from turning gummy and adds richness.
Excited to cook
Can you use turkey dressing instead of chicken dressing? Ty
I kept stuffing on top. Turned out perfect. Added a can of cream of chicken soup and some sour cream, chopped onion and the stuffing was savory herb. Delicious!
I make this all of the time (from this page) and absolutely love it. So thankyou! Question: Could I pre-make it the night before and keep it in the fridge? Put it on low and cook it all day while I am at work?
I am a widow who lives alone, so I don’t do a lot of new slow cooker recipes. Well, this one looked and sounded so good, I had to try it. It is wonderful. I was able to put two pint jar servings aside for later. Which meant I quiltly ate all most two serving when it was done cooking. I just ran my forks together thru the slow cooker and shedded the chicken and mixed the stuffing before I dished it up. Thank you for sending me this recipe. I will be following you from now on.