Effortless Slow Cooker Chicken with Stuffing: The Ultimate One-Pot Comfort Meal

Slow Cooker Chicken with Stuffing: A Cozy, No-Fuss Family Dinner

If you crave a hearty, home-cooked meal without spending hours at the stove, slow cooker chicken with stuffing is the answer. This beloved dish combines juicy, tender chicken breasts with rich, savory stuffing and a creamy sauce—all made effortlessly in one pot. Perfect for hectic weeknights or a relaxing weekend meal, this slow cooker classic brings comforting flavors to your table with minimal prep and cleanup.

Why You’ll Love This Recipe

• All-in-One Meal: Chicken, stuffing, and sauce cook together for a complete dish.
• Minimal Hands-On Time: Quick prep—simply layer, set, and let the slow cooker do the work.
• Family Favorite: Universally appealing flavors that both kids and adults enjoy.
• Make-Ahead Friendly: Perfect for busy schedules and meal prep.

Ingredients

Simple pantry and fridge staples come together for this recipe. Here’s what you’ll need:

• 4 skinless, boneless chicken breasts
• 1 cup low-sodium chicken broth
• 1 (10.5 ounce) can cream of chicken soup
• 1 (6 ounce) box stuffing mix (such as Stove Top)
• 1/2 cup water

Ingredient Notes & Substitutions

• Chicken: Substitute chicken thighs for extra juiciness or use a mix of both.
• Stuffing Mix: Herb-seasoned stuffing gives classic flavor, but cornbread stuffing or other varieties work well.
• Canned Soup: Cream of mushroom or celery soup can be swapped in for a richer or earthier taste.
• Broth: Use low-sodium broth to control seasoning, or veggie broth for a twist.

Step-by-Step Instructions

1. Prepare Ingredients: Lay out the chicken breasts in the bottom of your slow cooker—no need to pre-cook or brown them.
2. Layer the Stuffing: Sprinkle the dry stuffing mix evenly over the top of the chicken breasts, covering them completely.
3. Mix the Sauce: In a bowl, whisk together the cream of chicken soup, chicken broth, and water until well blended. Pour this mixture evenly over the stuffing layer.
4. Cook: Cover with the slow cooker lid and cook on low for 6 to 7 hours or high for 3 to 4 hours. Cooking times may vary depending on the thickness of the chicken breasts and your slow cooker model.
5. Serve: Once cooked, fluff the stuffing with a fork, making sure to incorporate any sauce from the sides. Serve hot, garnished with fresh parsley if desired.

Helpful Tips for Success

• Avoid overcooking—check the chicken for doneness at the low end of the cooking range.
• If you prefer a moister stuffing, add an extra 1/4 cup of broth or water before starting the slow cooker.
• For added flavor, layer a handful of chopped onions, celery, or mushrooms over the chicken before adding stuffing.
• For extra richness, mix 1/2 cup sour cream with the soup mixture.

Serving Suggestions

This slow cooker chicken and stuffing is hearty enough to serve on its own, but you can round out your meal with easy sides:

• Steamed green beans or roasted carrots.
• Cranberry sauce for a Thanksgiving-inspired twist.
• Simple side salad with a tangy vinaigrette to cut the richness.

Storage and Leftovers

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or oven until steaming hot.
• This dish can also be frozen—let cool, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Recipe Variations

• Vegetable Add-In: Stir in frozen peas, corn, or diced carrots for extra nutrition and color.
• Creamy Option: Mix a few tablespoons of cream cheese into the soup mixture for added creaminess.
• Cheesy Twist: Sprinkle shredded cheddar or mozzarella over the top before serving.
• Herb Boost: Add fresh or dried sage, thyme, or rosemary for more herbaceous flavor.

Frequently Asked Questions (FAQs)

Q: Can I use frozen chicken breasts?

A: Yes, but it’s best to thaw your chicken breasts before using them in the slow cooker, as cooking from frozen may affect both cook time and texture. Always ensure chicken reaches an internal temperature of 165°F.

Q: Can I double the recipe?

A: Absolutely! Double all ingredients and use a larger slow cooker. Cooking times may increase slightly; check chicken for doneness before serving.

Q: Is it possible to make this recipe gluten-free?

A: Yes, substitute a gluten-free stuffing mix and a certified gluten-free condensed soup.

Q: What can I use instead of cream of chicken soup?

A: Cream of mushroom or cream of celery soup work well. For a homemade option, blend 1 cup white sauce with sautéed onions and herbs.

Nutritional Information

Values below are approximate per serving (1/4 of recipe):

Reader Tips and Reviews

“I was actually making the recipe based on ease and having the ingredients on hand. We all loved it and I will make it again for sure. The surprising part was how flavorful the chicken was. My substitutes were thighs instead of breasts and cream cheese in place of sour cream.”

— Allrecipes community user

More Slow Cooker Comfort Recipes

• Slow Cooker Chicken and Dressing
• Classic Crock Pot Roast with Vegetables
• Slow Cooker Turkey and Stuffing

Slow Cooker Chicken with Stuffing Recipe Card

• Prep Time: 10 minutes
• Cook Time: 6-7 hours (low) or 3-4 hours (high)
• Total Time: 6-7 hours
• Servings: 4

Ingredients

• 4 skinless, boneless chicken breasts
• 1 cup chicken broth
• 1 (10.5 ounce) can cream of chicken soup
• 1 (6 ounce) box stuffing mix
• 1/2 cup water

Instructions

1. Place chicken breasts in the bottom of the slow cooker. Sprinkle stuffing mix over chicken.
2. Whisk together chicken soup, broth, and water. Pour over stuffing mixture.
3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
4. When finished, fluff stuffing gently with a fork and serve hot.

Conclusion

This slow cooker chicken with stuffing is more than just a set-it-and-forget-it dinner—it’s the promise of classic comfort with every forkful. Whether you’re feeding a hungry family or looking for a make-ahead favorite, this recipe delivers warmth, flavor, and satisfaction every time. Add your favorite veggies, experiment with different soups, and make it your own!

Author

Shinta

 

Shinta is a biotechnologist turned writer. She holds a master's degree in Biotechnology from Karunya Institute of Technology and Sciences and a PG Diploma in cellular and molecular diagnostics from Manipal University. Shinta realised her love for content while working as an editor for a scientific journal.

Read full bio of Shinta