When you’re craving cozy comfort food but don’t have time to fuss in the kitchen, this Crockpot chicken and stuffing is the answer. Juicy chicken, tender vegetables, and buttery stuffing come together in one pot for a simple, hearty dinner your whole family will love.
If you love easy slow cooker meals, you’ll also want to try my Crock Pot chicken with gravy or this slow cooker chili. You can browse all of my Crockpot recipes for more simple family dinners.
Table of Contents
Sometimes we just need a dump-and-go slow cooker meal that practically makes itself, and this crockpot chicken and stuffing fits the bill! Inspired by my classic chicken and stuffing casserole from 2013, this version lets you toss everything in the pot, set the timer, and forget about dinner until it’s ready.
Before You Get Started
- Don’t prepare the stuffing per the box directions. The liquid condensation from the pot will mix with the stuffing and melted butter as it cooks to create a moist, buttery stuffing in the end.
- Avoid a soggy texture by using a single chicken layer and the correct liquid ratio.
- Every slow cooker runs at a slightly different temperature, so check for doneness at 165°F. Adjust the timing based on the thickness of your chicken and the strength of your slow cooker.
- The broccoli gets quite soft over the long cooking time, so feel free to omit that ingredient or replace it with a different vegetable if you don’t care for super-tender broccoli florets. You can also just omit the veggies altogether, and instead cook the chicken and stuffing on their own.
Type of Chicken to Use
- Boneless, skinless chicken thighs stay juicier and more tender during the long slow cooking process.
- Chicken breasts also work well but can dry out slightly if overcooked. Check them early if you’re using smaller or thinner cuts.
- Avoid bone-in pieces, since they’re harder to eat at the end with the stuffing on top.
- Pro Tip: If using chicken breasts, cook on low for 4–5 hours or until the chicken easily shreds with a fork.
How to Make Crockpot Chicken and Stuffing
Step 1: Layer the Ingredients
Add the vegetables to the bottom of the slow cooker. The carrots need to be closest to the heating element because they require the longest cooking time to soften.
Add the chicken next. The meat does well in the middle layer, because the vegetables act as a roasting rack to prevent the meat from drying out too quickly.
** Pro Tip: I you don’t like soft, well-done broccoli, omit it from this recipe. You can replace it with potatoes or another hearty vegetable that will stand up to the heat of the Crock Pot, or just leave it off entirely.
Step 2: Mix the Creamy Sauce
Whisk together the condensed soups and water. Pour the mixture over the chicken. The creamy sauce adds flavor, binds the filling, and keeps the chicken moist.
Step 3: Top with Stuffing
Sprinkle the dry stuffing mix over the chicken and gravy, then drizzle with melted butter. Do not prepare the stuffing according to the package directions. The moisture in the slow cooker will soften the stuffing mix.
Step 4: Cook Low and Slow
Cover the Crock Pot and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until the chicken reaches an internal temperature of at least 165°F.
** Pro Tip: Slow cookers vary, so check your chicken early to make sure that it doesn’t cook too long. This prevents the meat from drying out.
Variations and Serving Ideas
- Veggie swaps: Omit the broccoli, or use carrots, potatoes, mushrooms, onions, or green beans.
- Soup swaps: Any flavor combination of condensed soups will work, so feel free to mix and match your favorites (for example, use Cream of Celery soup instead of Cream of Mushroom).
- Stuffing brands: I prefer the flavor and texture of Pepperidge Farm brand, but Stove Top stuffing mix is another good option. If substituting with Stove Top brand, make sure that you use about 3 ½ cups of the dry mix.
- Add-ins: sour cream for tangy flavor; herbs like parsley, basil, rosemary, thyme, or oregano; garlic or garlic powder.
- Serving ideas: Southern-style green beans, salad with candied pecans, fried apples, or cranberry sauce.
Storage, Freezing, and Reheating
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Freeze for up to 3 months.
- Reheat individual portions in the microwave (1-2 mins) or covered in oven (350°F for 15-30 mins).
This was FANTASTIC!! We ate every bite. Didn’t change a thing. So easy and so delicious!! Thank you for the recipe!
– Nancy
Frequently Asked Questions
Do you need to add liquid to the slow cooker?
Yes. The condensed soups and a little water (or low sodium broth) provide enough liquid to keep the chicken moist and create a creamy sauce as it cooks.
How do you keep the stuffing from getting soggy?
Sprinkle the dry stuffing mix evenly over the top (don’t stir it in) and drizzle with melted butter. This adds flavor and allows it to absorb just enough moisture from the pot.
Can you double the recipe or use frozen chicken?
You can double the ingredients if your slow cooker is large enough, though you may need to extend the cook time slightly. It’s best to thaw frozen chicken first so it cooks evenly and safely.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Crockpot Chicken and Stuffing
Equipment
Ingredients
- 3 large carrots, peeled and sliced
- 1 (12 ounce) bag frozen broccoli florets (or sub with about 4 cups of fresh broccoli florets)
- 1 ½ – 2 lbs. boneless, skinless chicken thighs or chicken breasts
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1 (10.75 oz) can condensed cream of chicken soup
- ¼ cup water (or sub with low-sodium chicken broth)
- 3 ½ cups (about 7.5 ounces) dry Pepperidge Farm Herb-Seasoned Stuffing Mix
- ⅓ cup butter, melted
- Kosher salt and ground black pepper, to taste
Instructions
- Spray the inside of a slow cooker with nonstick cooking spray. Place the carrots and broccoli at the bottom of the slow cooker.
- Season the chicken with salt and pepper; place the meat on top of the vegetables.
- In a medium bowl, whisk together the condensed mushroom soup, condensed chicken soup, and water. Pour the sauce over the chicken.
- Sprinkle the dry stuffing mix over the top of the chicken. Drizzle with melted butter.
- Put a lid on the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
Notes
- Total cooking time will vary depending on the size of your chicken and the temperature of your slow cooker. Thinner/smaller breasts will only need about 4 hours on low or 2 hours on high. Thicker cuts will need about 5-6 hours on low or 3 hours on high.
- The chicken is done when it shreds easily with a fork. You’re looking for an internal temp of 165°F.
- Broccoli gets quite soft, so omit if you don’t care for that. You can also just omit the veggies altogether, and instead cook the chicken and stuffing on their own.
- If the stuffing seems too dry halfway through, add 2-3 tablespoons of broth.
- Swaps: Try cream of celery for a lighter flavor or add 1/4 cup sour cream for extra tangy richness.
- I prefer the flavor and texture of Pepperidge Farm brand, but Stove Top also works (use about 3 ½ cups of the dry mix).
Nutrition
This chix stuffing casserole is amazing! I’m making it for the second time in 4 weeks!
– Biggie Chinx
Originally published in February, 2017, this post was updated in November, 2025.
Did you shred the chicken thighs?
Hi, Corine! No, I donโt shred the chicken like you would for a pulled pork or pulled chicken recipe. The chicken kind of falls apart into big chunks as it cooks over the low, slow cook time though.
Thank you so much for sharing this one! Looks like a yummy cold weather meal! Also looks like I can tweak this a bit as with kidney issues there are a million things you can’t eat and it has to be No SALT too. The soups I can switch, and I think the PrepRidge Farm stuffing has less additives than Stove Top but I’ll have to compare. You have eased up a portion of meal prep for me with this one. Thank you so, so much! Can’t wait to make it!
That’s great, Ellen. I hope that you can make it work for you. We love easier comfort food! ๐
This recipe looked interesting to me but as with any recipe I had to make adjustments based on the ingredients I had on hand at the moment. My family loves meals with stuffing, condensed cream soups, and chicken so I knew this was something I needed to try. I used a two pound pack of chicken tenderloins, fresh chopped carrots, fresh chopped celery (because mushy broccoli is not to our liking), one large can of cream of mushroom because I didnโt have cream of chicken, and a box of Stove Top Stuffing mix. I set the crockpot to high and let it cook four hours. It came out perfectly and was quite good! My family really enjoyed it too. Itโs a versatile recipe and can be mixed up in a variety of ways depending on what you have in the pantry. I plan to make it again after a visit to the grocery store for the correct ingredients as written and will update my review at that time. Thanks for sharing!
Thank you for trying it out, Carolyn! We’re so glad you were able to make it work for you and enjoyed the recipe.
I made this for my family tonight. I used a 1/2 cup of melted butter, but everything else the same, including the vegetables. I cooked for 4 hours on high. It was a big hit.
We’re so glad you enjoyed it! Thank you for trying it out.
I should have read the nutrition information at the bottom before copying this recipe. Sodium for 1/6 of the recipe is 2501 mg! I’m going to have to mix my own cream soups plus use cornbread and seasonings I use for my own dressing to cut out some of this sodium. It won’t be as quick, but will keep our blood pressure under control.
Unfortunately, canned ingredients do come with quite a bit of sodium. We hope you still enjoy the recipe!
Great recipe. I just switched out the cream of soups for 2 cups of country style gravy. Yummy
Thank you, Marie! We’re so glad you enjoyed it and were able to make it work for you.
We couldnโt stop eating this! I used frozen peas & carrots on the bottom & swapped out cream of mushroom for cream of celery.
We’re so glad you enjoyed it, Nicole!
Everyone enjoyed this recipe. It’s super easy to make and easy to customize depending on what vegetables you have on hand.
Thank you, Christine! We’re so glad you enjoyed it and appreciate you taking the time to leave a review.
Loved how you broke things down.้ฆๆค The step-by-step guide was excellent.้ฆๆค