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I love making this Crockpot Chicken and Stuffing for an easy weeknight dinner. With just a few simple steps and budget-friendly ingredients, I get juicy, tender chicken cooked right alongside a boxed stuffing mix that I jazz up with seasonings, cream of chicken soup, and a few extra touches for big flavor.
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I love this crockpot chicken and stuffing because it’s pure comfort food with minimal effort. The chicken turns perfectly tender as it slow cooks beneath a layer of savory, seasoned stuffing.
This recipe is one of my go-tos when I need a meal that comes together in minutes and doesn’t need loads of hands-on cooking time. Though there are quite a few ingredients, most of them are pantry staples that I usually have on hand. I’ve included several alternatives if you don’t have the ingredients I use. And if you want to add more veggies, go for it! I’ll sometimes sneak in a few more cups and add green beans, corn, carrots, broccoli, or even baby potatoes.
After a quick sauté, I love how the crockpot does its thing, so I end up with tender and creamy chicken mixed with a flavorful seasoned stuffing. If you prefer a firmer stuffing, you can add another box of stuffing mix.
Crockpot Chicken and Stuffing Recipe
Equipment
- Crockpot
Ingredients
- 2 tbsp unsalted butter (¼ stick), or use canola, avocado, or vegetable oil
- ½ cup diced onion
- ½ cup diced celery
- 1½-2 lbs. boneless, skinless chicken breasts boneless, skinless chicken thighs also work, do not use frozen chicken
- 1 tbsp Italian seasoning store-bought or homemade
- 2 tsp garlic powder
- kosher salt to taste
- freshly ground black pepper to taste
- 6 oz. chicken stuffing mix (1 box)
- 10.5 oz. cream of chicken soup (1 can) or use cream of mushroom, onion, or celery
- 8 oz. sour cream (1 small container), plain Greek yogurt or mayonnaise also work
- ½ cup low-sodium chicken broth store-bought or homemade, or use vegetable broth or water
Video
Instructions
- Spray the crock of a 6-quart slow cooker with nonstick spray. Set aside.
- Heat the butter in a skillet set over medium heat.2 tbsp unsalted butter
- Sauté onion and celery for 5 minutes, until softened and translucent, then transfer to a large bowl to cool.½ cup diced onion, ½ cup diced celery
- Meanwhile, season the chicken with Italian seasoning, garlic powder, salt, and pepper, and place it in the bottom of the slow cooker.1½-2 lbs. boneless, skinless chicken breasts, 1 tbsp Italian seasoning, 2 tsp garlic powder, kosher salt, freshly ground black pepper
- Sprinkle the stuffing mix over top of the chicken.6 oz. chicken stuffing mix
- To the bowl of vegetables, add the soup, sour cream, and chicken broth. Stir well to combine, then pour the mixture over the chicken and stuffing.10.5 oz. cream of chicken soup, 8 oz. sour cream, ½ cup low-sodium chicken broth
- Cook on high for 4 hours, or low for 6-7 hours. Take care not to overcook the chicken; it is done when it reaches 165°F in the thickest part. If using diced chicken, you will need to reduce the cooking time.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Chicken and Stuffing Step by Step
Gather your ingredients and get the crockpot ready: Spray the crockpot with nonstick spray and set it aside.
Sauté the veggies: Heat 2 tbsp butter in a skillet set over medium heat, and add ½ cup onion and ½ cup celery, and sauté until soft and fragrant. Transfer to a large bowl.
Season the chicken: Sprinkle 1 tbsp Italian seasoning, 2 tsp garlic powder, kosher salt, and freshly ground black pepper over 1½-2 lbs. boneless, skinless chicken breasts and then place the chicken in the crockpot.
Add the stuffing: Sprinkle a 6 oz. box of chicken stuffing mix over the chicken.
Add seasonings: Add a 10.5 oz can of cream of chicken soup, 8 oz. sour cream, and ½ cup low-sodium chicken broth to the bowl with the vegetables. Mix to combine and then pour over the chicken and stuffing.
Cook: Set the crockpot to high and cook for 4 hours, or set it to low and cook for 6-7 hours. Take care not to overcook the chicken; it is done when it reaches 165°F in the thickest part. If you like your stuffing crispy, remove the lid for the last 30 minutes of cooking; or transfer the stuffing to an oven-safe dish and bake at 400°F for 10-15 minutes.
Serve: Serve the stuffing and enjoy.
How to Store
Store leftover crockpot chicken and stuffing in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave. For crispy stuffing, place in an oven-safe dish and broil for 1-2 minutes, until crisp.
Freeze leftovers in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
When I’m looking to switch things up for the holidays, I’ll prepare this recipe for Thanksgiving, along with my favorite sides like these easy-to-prepare maple sweet potatoes or a classic green bean corn casserole.
For a quick weeknight meal, I love layering the chicken and stuffing with sauteed mushrooms, and starting my meal with a carrot raisin salad.
