This crockpot chicken and stuffing combines tender chicken with a savory vegetable and stuffing topping. It all cooks together in the slow cooker, creating a simple and satisfying one-pot meal.
With just a few minutes of prep, you can have a warm, comforting dinner waiting for you. The slow cooking time makes the chicken very tender and allows the flavors to meld together.
Why will you love Crockpot Chicken and Stuffing?
One-Pot Cooking: The entire meal, from the chicken to the vegetable-filled stuffing, cooks in the slow cooker, which simplifies cleanup.
Tender, Shredded Chicken: Cooking the chicken low and slow in broth makes it easy to shred and very moist.
Layered for Texture: Placing the stuffing mixture on top allows it to steam and cook without becoming soggy.
Crockpot Chicken and Stuffing Ingredients
• Chicken: Boneless, skinless chicken thighs can be used instead of breasts for a richer flavor. Adjust cook time as needed.
• Stuffing Mix: Any brand of boxed chicken-flavored stuffing mix will work. Cornbread stuffing is also a good option.
• Cream of Chicken Soup: For a different flavor, you can use condensed cream of mushroom or cream of celery soup.
• Vegetables: Feel free to add other vegetables like peas or mushrooms. If using frozen vegetables, add them during the last hour of cooking.
Exact quantities are in the recipe card below.
How to Make Crockpot Chicken and Stuffing
Step 1: Prepare the Stuffing Topping
In a large mixing bowl, stir together the dry stuffing mix, the condensed cream of chicken soup, and all the diced vegetables. Mix well until everything is evenly moistened by the soup.
Step 2: Layer the Ingredients
Place the chicken breasts in the bottom of your slow cooker. Pour the chicken broth directly over the chicken. Carefully spoon the stuffing mixture on top, spreading it into an even layer.
Step 3: Slow Cook and Finish
Cover and cook on the LOW setting for 6 to 7 hours. Once the chicken is fully cooked and reaches 165°F (74°C), use two forks to shred it right in the crockpot. Stir everything together and serve warm.
How to Store and Freeze Crockpot Chicken and Stuffing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or in a covered dish in the oven at 350°F (175°C) until warmed through. This dish does not freeze well, as the stuffing can become mushy upon thawing.
Expert Tips for Crockpot Chicken and Stuffing
Food Safety: For safety, ensure the chicken reaches a minimum internal temperature of 165°F (74°C) before serving.
To keep the heat consistent, avoid lifting the lid of the slow cooker while the dish is cooking.
You can use condensed cream of mushroom or cream of celery soup as a substitute for the cream of chicken.
What to Serve with Crockpot Chicken and Stuffing?
This is a hearty all-in-one meal. If you’d like a side, a simple green salad or steamed green beans would be a nice addition.
Crockpot Chicken and Stuffing Recipe FAQs
Can I use frozen chicken?
It is not recommended to use frozen chicken in a slow cooker for food safety reasons, as it can spend too long in the temperature danger zone. Thaw chicken completely before cooking.
My stuffing seems dry on top. What can I do?
If the top layer of stuffing seems a bit dry, you can gently stir the mixture about an hour before it’s done cooking to incorporate more moisture. You can also add a small splash of extra chicken broth if needed.
Can I cook this on HIGH instead of LOW?
Yes, you can cook this on the HIGH setting for 3 to 4 hours. The chicken will still be tender, but cooking on LOW generally produces a more moist result.
Crockpot Chicken and Stuffing
Ingredients
- 2 lbs boneless skinless chicken breasts, 900 g
- 1 cup low-sodium chicken broth 240 ml
- 2 cans condensed cream of chicken soup 10.5 oz / 295 g each
- 1 box chicken-flavored stuffing mix 6 oz / 170 g
- 1 cup diced carrots about 2 medium, 150 g
- 1 cup diced yellow onion about 1 medium, 150 g
- 1 cup diced celery about 2-3 ribs, 120 g
Instructions
- In a large bowl, combine the condensed cream of chicken soup, dry stuffing mix, diced carrots, onion, and celery. Stir until everything is well mixed.
- Arrange the chicken breasts in a single layer at the bottom of a 6-quart or larger slow cooker.
- Pour the chicken broth over the chicken.
- Spread the stuffing mixture evenly over the chicken and broth. Do not stir.
- Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours.
- The dish is done when the chicken is cooked through and tender. Use an instant-read thermometer to check that the chicken has reached an internal temperature of 165°F (74°C).
- Use two forks to gently shred the chicken directly in the slow cooker.
- Stir the shredded chicken into the stuffing and sauce mixture until combined. Let it rest for a few minutes before serving warm.
Notes
