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When you’re craving comfort food, nothing beats the classic combination of crockpot chicken and stuffing for an easy dinner. With carrots, broccoli, chicken, stuffing, and a creamy gravy, it’s a true one-pot meal that warms our bodies, nourishes our souls, and takes the chill off of these cold nights! Serve the cozy chicken and stuffing crockpot recipe alongside cranberry sauce, cornbread, or a simple green salad.
Crockpot Chicken and Stuffing with Vegetables
One of the most popular posts on this blog continues to be a recipe for chicken and stuffing casserole that I shared back in 2013! I received the recipe on an index card at my bridal shower from one of my mother-in-law’s friends, and it’s very similar to a dish that my mom made regularly when I was growing up. I’m happy to report that it’s now one of my kids’ favorite dinners, too!
While the original is still a keeper, sometimes we just need a dump-and-go slow cooker chicken recipe that doesn’t require our attention…at all. The kind of meal where you can toss the ingredients into a pot, set the timer, and then forget about it for the rest of the day. When you don’t want to dwell on dinner, stress about what to serve, or spend hours slaving over a hot stove, set-it-and-forget-it is definitely the way to go!
Ingredients
This is a quick overview of the ingredients that you’ll need for this slow cooker chicken and stuffing. As always, the exact measurements and the specific instructions are included in the printable recipe card at the bottom of the post.
- Carrots: a great vegetable for the slow cooker because they stand up well to the long cooking time and don’t get too mushy.
- Broccoli: use a bag of frozen florets for ease, or substitute with fresh broccoli. The broccoli does get quite soft over the longer cooking time, so omit this ingredient if you don’t care for super-tender broccoli.
- Boneless, skinless chicken thighs or chicken breasts: either the white meat or the dark meat will work; however, I find that chicken thighs hold up better and stay more moist during the low-and-slow cooking process.
- Cream of mushroom soup and cream of chicken soup: these form the “gravy” or creamy base for the chicken mixture. You can use any flavors of condensed soup that you prefer.
- Water: just a small amount to thin the sauce slightly. The sauce will also become thinner as it cooks, thanks to the condensation from the pot and the cooking liquids from the vegetables and chicken.
- Dry stuffing mix: I like Pepperidge Farm Herb-Seasoned Stuffing Mix, but you can substitute with any similar brand. Stove Top Stuffing will also work well here — just make sure that you use the same amount.
- Melted Butter: adds flavor and moisture to the stuffing mix, without making it too soggy since the stuffing will also absorb some liquid while it’s in the slow cooker.
How to Make this Easy Chicken and Stuffing Crockpot Recipe
I adapted our original Chicken and Stuffing Casserole recipe to make use of the Crock Pot, and added some veggies so that it would be a complete dinner — no sides necessary! This Slow Cooker Chicken and Stuffing Casserole is comfort food at its finest, and an easy weeknight dinner that every home cook should have in her repertoire.
- Place the vegetables in the bottom of a slow cooker.
- Season the chicken with salt and pepper, and then arrange the meat on top of the vegetables.
- Whisk together the condensed soups and water. Pour the sauce over the chicken.
- Top chicken with dry stuffing mix, then drizzle with melted butter.
- Cover the Crock Pot and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
Serving Suggestions
This chicken and stuffing crockpot recipe is an entire meal in one pot, so you don’t really need anything else on the side. It’s like Thanksgiving dinner in a bowl! If you’d like to round out the meal with additional options, here are some easy ideas:
- 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Flaky Biscuits, Cheese Biscuits, or Drop Biscuits
- Southern Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Sweet Cornbread, Jiffy Cornbread with Creamed Corn, Corn Sticks, Mexican Cornbread, Honey Cornbread, or Cornbread Muffins
- Cranberry Muffins, Apple Muffins, or Apple Bread
- Pumpkin Bread or Pumpkin Muffins
- Crusty French Baguette, Soft Dinner Rolls, or Homemade Crescent Rolls
- Mashed Potatoes with Sour Cream and Chives, Mashed Sweet Potatoes, or 3-Ingredient Buttermilk Mashed Potatoes
- 3-Ingredient Sour Cream Muffins, Applesauce Pumpkin Muffins, or Pumpkin Bread
- Green Salad with Red Wine Vinaigrette, Mixed Greens with Dijon Vinaigrette, Caesar Salad, or our favorite House Salad with Candied Pecans
- Fried Corn
- Southern Fried Apples, Baked Apple Slices, or Applesauce
- Roasted Asparagus or Sauteed Asparagus
- Amish Green Beans with Brown Butter or Southern-Style Green Beans
- Oven-Roasted Brussels Sprouts with Bacon or Roasted Root Vegetables
- Cranberry Sauce
Storage Tips
Store leftover chicken and dressing in an airtight container in the refrigerator for 3-4 days. Alternatively, you can freeze the leftovers for up to 3 months.
Reheat individual portions in the microwave just until warmed through (about 2 minutes), or transfer leftovers to a casserole dish, cover, and reheat in a 350°F oven until warm, about 15-30 minutes.
Recipe Variations
- Add herbs (fresh or dried) to the creamy sauce for extra flavor. Try parsley, basil, rosemary, thyme, or oregano. Garlic or garlic powder would also be delicious!
- Switch up the vegetables and add anything to the bottom of the pot that you prefer. Peeled, diced potatoes, fresh or frozen green beans, sliced onions, and sliced fresh mushrooms are all good options. You can even omit the vegetables entirely and just cook the chicken and stuffing. Serve other veggies on the side.
- Any brand of dry stuffing mix will work here. I prefer the flavor and texture of Pepperidge Farm brand, but Stove Top Stuffing is another good option. If substituting with Stove Top brand, make sure that you use about 3 ½ cups of the dry mix.
- Any flavor of condensed soups will work, so feel free to mix and match your favorites (for example, use Cream of Celery instead of Cream of Mushroom).
- For even more flavor, thin the gravy with chicken broth instead of water.
Tips for the Best Chicken and Stuffing Crockpot Recipe
- 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.
- While chicken breasts or chicken thighs will both work in this recipe, I find that the thigh meat stays more tender and juicy in the slow cooker.
- Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. Just get familiar with your pot and adjust accordingly. You’ll know the dish is done when the chicken reaches an internal temperature of 165°F.
- Do not prepare the stuffing mix according to the package instructions. 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.
More Super Easy Chicken Crockpot Recipes
- Crock Pot Chicken and Dumplings
- Brunswick Stew
- Crock Pot Chicken and Gravy
- Cheesy Crock Pot Chicken Soup
- Crock Pot Chicken and Noodles
- Slow Cooker Chicken and Rice
- Easy Chicken Tortilla Soup
- Crock Pot Chicken Pot Pie
- Garlic Brown Sugar Chicken
Crockpot Chicken and Stuffing
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 breasts
- 1 (10.75 oz) can condensed cream of mushroom soup, not diluted
- 1 (10.75 oz) can condensed cream of chicken soup, not diluted
- ¼ cup water
- 3 ½ cups (about 7.5 ounces) dry Pepperidge Farm Herb-Seasoned Stuffing Mix
- ⅓ cup butter, melted
Instructions
- Spray inside of a slow cooker with cooking spray.
- Place carrots and broccoli at the bottom of the prepared slow cooker.
- Season chicken with salt and pepper and place on top of the vegetables.
- In a medium bowl, whisk together condensed mushroom soup, condensed chicken soup, and water. Pour sauce over the chicken.
- Sprinkle dry stuffing mix over top of the chicken. Drizzle with melted butter.
- Put a lid on the slow cooker and cook on LOW heat for 4-6 hours or on HIGH for 2-3 hours.
Notes
- 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.
- While chicken breasts or chicken thighs will both work in this recipe, I find that the thigh meat stays more tender and juicy in the slow cooker.
- Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. Just get familiar with your pot and adjust accordingly. You’ll know the dish is done when the chicken reaches an internal temperature of 165°F.
- Do not prepare the stuffing mix according to the package instructions. 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.
Nutrition
This post was originally published in February, 2017. The photos were updated in October, 2022.
How long do you cook it without the vegetables. I just want the plain chicken casserole.
Could I do the recipe with turkey breast in place of chicken ?
could I use turkey breast in place of chicken ?
Absolutely! 🙂
Is salted butter ok? Also, can I double the veggies or will that be overkill? Thanks in advance!
Hey, Jen! Yep, salted butter is great (that’s usually what I use!). You can definitely double the veggies!
Could I use bone in chicken thighs. How long would they need to cook?
Hi, Toni! Yes, those should work fine. I would use the same suggested general cooking time windows, but you might need to err on the longer side for the bone-in pieces. For instance, instead of 2 hours on HIGH, the bone-in pieces might need closer to 3 hours on HIGH. Hope that makes sense! 🙂
Yes, it makes sense. Thank you.
Blair, I can’t wait to try this recipe! It looks wonderful and is certainly easy. I think I will use chopped celery and baby carrots. I would like to add a medium sliced onion. Do you think onion would be good Maybe some peas and corn. I always have different veggies on hand along with cream soups for cooking. We’ve got chicken in the freezer, so I’m good to go! The only thing I have to get is the stuffing mix. Thank you again for your great recipes!!
Hi, Wanda! Yes — I think onion and the veggies would be a great addition! Enjoy! 🙂
Doesn’t the stuffing mix get very soggy though?
The stuffing doesn’t get crispy on the exterior (like it would if you baked it in an oven), but it’s not too soggy because normally you would add hot water to a bag of dry stuffing mix — but with this recipe, you’re not adding the water because the condensation from the pot helps to keep the stuffing moist. Hope that makes sense. 🙂
Hi Blair, I am making this right now, just finished putting everything in the slow cooker, love stuffing can’t wait till dinner What brand of slow cooker do you have?
Hi, Faith! I have an All Clad slow cooker at the moment, which I love. It’s an investment, but it really works well. I like that it also has the searing function so that I can brown meat in the same pot, when necessary. Hope you enjoy the meal!
I am so happy I came across your site! I have yet to make anything but have several things slated to make this week. I recently started a new job and the hours are crazy. By the time I get home the last thing I want to do is spend all my time in the kitchen. So many of your recipes look so simple, quick, and tasty. Thank you
That’s wonderful, Sandy! I’m so glad that you found my site, too. 🙂 I hope that you enjoy the new recipes!
I love doing this recipe!can you put almost defrosted chicken in crock pot?I add Italian seasoning to the suopandput Monterey chicken seasoning on the chicken
Hi, Susan! Yes, I think that would be fine. I know that food safety experts recommend against using frozen meat in a slow cooker, since the slow cooker doesn’t bring the meat up to a high enough temperature fast enough to avoid potential bacteria growth. That said, folks do it all the time, and it would probably be fine if the meat is almost defrosted. Glad you enjoy the dish!
I tried to print the recipe but it came out of my printer in a foreign language – Armenian, or something like that. I have had trouble before with the same issue but am writing now because it is happening more frequently! Could someone please look into this?
That’s so odd, Karen! I’ve never heard of that issue. I will check with my tech support to see if they have any ideas as to what might be causing that. If it’s something that I can fix on my end, I definitely will. Thanks for letting me know!
Blair, love the recipe. I’m curious, though why you don’t have any mechanism for sharing the recipe with others like many other recipe sites do. I would like to share this to my other email address, but you don’t have any linking or email icons embedded in your site.
Thanks
Hi, Kris! You’re right! I used to have those sharing buttons, and now I can’t remember why we removed them (I think they were screwing up something else on my site?). Anyway, thanks for the reminder — I will look into adding something like that back! In the meantime, I would just copy and paste the recipe to your email. 🙂
Do you have any idea what might be a good dairy-free substitute for condensed soup? This recipe looks delicious but my family can’t have that kind of soup. Love to know your thoughts or ideas.
Hi, Janet! I haven’t tested any non-dairy alternatives, but I know that a lot of folks like to make their own homemade versions of the condensed soups. I think there are many different recipes online, but here’s one that I just Googled as an example (she gives you adjustments for a dairy-free version): https://amindfullmom.com/homemade-cream-of-chicken-soup/
Another option might be a dairy-free product, like this: https://momsplaceglutenfree.com/products/gluten-free-dairy-free-cream-of-chicken-soup-mix?currency=USD&variant=34255557099651&utm_medium=cpc&utm_source=google&utm_campaign=Google%20Shopping&gclid=CjwKCAjw79iaBhAJEiwAPYwoCEYZ_opbc4-QjD3B-YN5f5zL7-9esLQw-Z9vtq8ZJfo0famV1wmo-BoCn-EQAvD_BwE
Hope that helps!
This was SO GOOD. I had seen other recipes involving stuffing but i loved that yours incorporates vegetables! I used drumsticks and removed the bones and mixed the meat back in. I also didn’t have mushroom soup so I used cream of celery. Definitely would make again!
Thank you, Shea! I’m so glad that you liked it!