This Slow Cooker Chicken and Stuffing recipe is one of those meals that just feels like a warm hug. It’s perfect for a cozy weeknight dinner, and it’s easy enough that even beginner cooks can make it with confidence.
It combines tender chicken, savory stuffing, and a creamy sauce, all cooked together to perfection in your slow cooker.
The best part? It requires minimal effort, making it a lifesaver on busy days.
Recipe Overview: Slow Cooker Chicken and Stuffing
This dish is basically a complete meal in one pot.
You’ve got your protein, your side dish, and a delicious, creamy gravy all in one.
It’s comfort food at its finest – think tender chicken breasts nestled on top of fluffy, flavorful stuffing, all smothered in a rich and creamy sauce.
This is a great recipe to serve for a family dinner, and the leftovers are incredible for lunch the next day.
It’s pretty adaptable too, so feel free to adjust the ingredients to your liking.
It is also perfect for meal prepping.
Detailed Ingredients for Chicken and Stuffing
Here’s what you’ll need to make this delicious meal:
- Chicken Breasts: About 1.5 to 2 pounds, boneless and skinless. You can also use boneless, skinless chicken thighs if you prefer.
- Stuffing Mix: One 6-ounce box of your favorite kind. I usually use a chicken-flavored stuffing mix, but you can use cornbread stuffing or any other variety you enjoy.
- Cream of Chicken Soup: One 10.75-ounce can. This adds creaminess and flavor to the sauce. You can substitute cream of mushroom or cream of celery soup if you prefer.
- Chicken Broth: 1 cup. This helps to moisten the stuffing and create a flavorful sauce. You can use low-sodium chicken broth if you’re watching your salt intake.
- Butter: 1/4 cup (half a stick), melted. This adds richness and flavor to the stuffing.
- Onion: 1 small, chopped. You can also use shallots, it provide the aromatic flavors.
- Celery: 2 ribs, chopped. This add a little bit of crunch.
- Poultry Seasoning: 1 teaspoon. This adds a classic stuffing flavor. If you don’t have poultry seasoning, you can use a combination of dried sage, thyme, and rosemary.
- Salt and Black Pepper: To taste. I usually start with 1/2 teaspoon of each and adjust from there.
Step-by-Step Instructions: Slow Cooker Chicken and Stuffing
- Prepare the Vegetables: Start by washing and chopping the onion and celery. You want the pieces to be relatively small, so they cook evenly in the slow cooker.
- Combine Stuffing Ingredients: In a large bowl, combine the dry stuffing mix, melted butter, chopped onion, chopped celery, and poultry seasoning. Mix everything together until the stuffing mix is evenly moistened by the butter.
- Add Broth to Stuffing: Gradually pour the chicken broth into the stuffing mixture. Stir well to ensure the stuffing is evenly moistened. It shouldn’t be soaking wet, but it should be damp enough to cook properly.
- Layer in Slow Cooker: Spread the stuffing mixture evenly in the bottom of your slow cooker.
- Prepare Chicken: Season the chicken breasts with salt and pepper on both sides.
If your chicken breasts are very thick, you might want to butterfly them or pound them to an even thickness. This will help them cook more evenly. - Place Chicken on Stuffing: Arrange the seasoned chicken breasts on top of the stuffing mixture in a single layer.
- Add Cream of Chicken Soup: Pour the can of cream of chicken soup on top of the chicken breasts, spreading evenly.
- Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken is done when it is cooked through and reaches an internal temperature of 165°F (74°C). You can check this with a meat thermometer inserted into the thickest part of the chicken. The stuffing should be tender and heated through.
- Rest and Serve: Allow the chicken and stuffing to rest for about 10 minutes before serving.
Variations & Tips for the Best Chicken and Stuffing
- Add Vegetables: Feel free to add other vegetables to the slow cooker, such as carrots, mushrooms, or peas. Just add them to the stuffing mixture before layering it in the slow cooker.
- Use Different Soup: As mentioned earlier, you can substitute cream of mushroom or cream of celery soup for the cream of chicken soup.
- Make it Ahead: You can assemble everything in the slow cooker the night before and refrigerate it. Then, just put it in the slow cooker base and cook it in the morning.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftovers in the microwave or in a covered oven-safe dish at 350°F (175°C) until heated through.
- Serving Suggestions: Serve this Slow Cooker Chicken and Stuffing with a side of cranberry sauce, mashed potatoes, or a green salad for a complete meal.
Key Details
- Prep time: 15 minutes
- Cook time: 3-8 hours (depending on low or high setting)
- Total time: 3 hours 15 minutes to 8 hours 15 minutes.
- Servings: 6
- Equipment you’ll need: Slow cooker (6-quart or larger recommended), large mixing bowl, cutting board, knife.
Slow Cooker Chicken and Stuffing
Tender chicken and savory stuffing cooked in a creamy sauce to perfection in your slow cooker. A comforting and easy meal for any weeknight.
Ingredients
- 1.5 to 2 pounds boneless skinless chicken breasts
- One 6-ounce box stuffing mix
- One 10.75-ounce can cream of chicken soup
- 1 cup chicken broth
- 1/4 cup butter melted
- 1 small onion chopped
- 2 ribs celery chopped
- 1 teaspoon poultry seasoning
- Salt and black pepper to taste
Instructions
- Wash and chop the onion and celery into small pieces.
- In a large bowl, combine the dry stuffing mix, melted butter, chopped onion, chopped celery, and poultry seasoning. Mix until moistened.
- Gradually pour the chicken broth into the stuffing mixture and stir well.
- Spread the stuffing mixture evenly in the bottom of your slow cooker.
- Season the chicken breasts with salt and pepper on both sides.
- Arrange the seasoned chicken breasts on top of the stuffing in a single layer.
- Pour the cream of chicken soup on top of the chicken breasts, spreading evenly.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is cooked through (165°F/74°C) and stuffing is tender.
- Let the chicken and stuffing rest for 10 minutes before serving.
