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    Home » What We're Eating » Crockpot Chicken and Stuffing

    Crockpot Chicken and Stuffing

    Published: Jan 24, 2021 by Blair Lonergan

    Jump to Recipe
    Long collage image of Crockpot Chicken and Stuffing

    When you're craving comfort food, nothing beats the classic combination of Crockpot Chicken and Stuffing for an easy dinner. With carrots, broccoli, chicken, and stuffing all cooked in a creamy sauce, it's a true one pot meal that warms our bodies, nourishes our souls, and takes the chill off of these cold nights!

    Close up shot of Crock Pot Chicken and Stuffing with Vegetables in a serving bowl

    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!

    A fork picking up a bite of slow cooker chicken and stuffing from a bowl

    Ingredients for Slow Cooker Chicken and Stuffing

    This is a quick overview of the ingredients that you'll need for this easy chicken and dressing dinner. As always, the exact measurements and the specific instructions are included in the printable recipe card at the bottom of this 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.
    • 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 get 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 Crock Pot Chicken and Stuffing

    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.

    1. Place vegetables in the bottom of a slow cooker.
    2. Season chicken with salt and pepper, then arrange the meat on top of the vegetables.
    3. Whisk together condensed soups and water. Pour the sauce over the chicken.
    4. Sprinkle the dry stuffing mix on top of the chicken, then drizzle with melted butter.
    5. Cover the Crock Pot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

    An overhead shot of crockpot chicken and stuffing in a bowl with fresh parsley

    Serving Suggestions

    This crockpot chicken and stuffing is an entire meal in one pot, so you don't really need anything else on the side. If you'd like to round out the meal with additional options, here are some easy ideas:

    • A simple green salad dressed in Buttermilk Dressing or Pepper Jelly Vinaigrette
    • Corn Muffins or Cranberry Muffins
    • Applesauce Pumpkin Muffins
    • Homemade Applesauce
    • Braised Red Cabbage
    • Roasted Cabbage
    • Buttermilk Biscuits or Sweet Potato Biscuits
    • Perfect Oven Roasted Asparagus
    • Brown Sugar Roasted Acorn Squash
    • 5-Ingredient Easy Cranberry Salad
    • 3-Ingredient Cranberry Sauce
    • Arkansas Green Beans with Bacon

    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 would also be delicious!
    • Switch up the vegetables and add anything to the bottom of the pot that you prefer. Peeled, diced potatoes, green beans, sliced onions, and sliced fresh mushrooms are all good options.
    • 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).

    Tips for the Best Chicken and Stuffing Crockpot Recipe

    • 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 3 hours or on LOW for about 6 hours. Just get familiar with your pot and adjust accordingly.
    • 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.
    • 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.

    Close up shot of a blue bowl full of chicken and stuffing casserole

    More Super Easy Chicken Crockpot Recipes

    • Crock Pot Chicken and Gravy
    • Crock Pot Chicken and Noodles
    • Slow Cooker Chicken and Rice
    • Easy Chicken Tortilla Soup
    • Crock Pot Chicken Pot Pie
    A close up of a slow cooker chicken and stuffing casserole
    Print Pin
    5 from 6 votes

    Crockpot Chicken and Stuffing

    Creamy and comforting chicken and stuffing that's made in the slow cooker!
    Course Main Course
    Cuisine American
    Keyword Crockpot Chicken and Stuffing, Slow Cooker Chicken and Stuffing
    Prep Time 10 minutes
    Cook Time 6 hours
    0 minutes
    Total Time 6 hours 10 minutes
    Servings 6 - 8 servings
    Calories 348kcal
    Author Blair Lonergan

    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 6-8 hours (or on HIGH for 3-4 hours).

    Notes

    • Add herbs (fresh or dried) to the creamy sauce for extra flavor. Try parsley, basil, rosemary, thyme or oregano. Garlic would also be delicious!
    • Switch up the vegetables and add anything to the bottom of the pot that you prefer. Peeled, diced potatoes, green beans, sliced onions, and sliced fresh mushrooms are all good options.
    • 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).
    • 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 3 hours or on LOW for about 6 hours. Just get familiar with your pot and adjust accordingly.
    • 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.
    • 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

    Serving: 1/8 of the recipe | Calories: 348kcal | Carbohydrates: 29g | Protein: 25g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 79mg | Sodium: 1107mg | Potassium: 654mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4420IU | Vitamin C: 40.3mg | Calcium: 67mg | Iron: 2.4mg

    This post was originally published in February, 2017. It was updated in January, 2021.

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    Reader Interactions

    Comments

    1. Lisa

      August 03, 2019 at 7:12 am

      How long do you cook it without the vegetables. I just want the plain chicken casserole.

      Reply
    2. Marilyn Hurlburt

      November 27, 2019 at 12:29 pm

      Could I do the recipe with turkey breast in place of chicken ?

      Reply
      • Marilyn Hurlburt

        November 27, 2019 at 12:30 pm

        could I use turkey breast in place of chicken ?

        Reply
        • Blair

          November 27, 2019 at 2:42 pm

          Absolutely! 🙂

          Reply
    3. Jen

      December 10, 2019 at 2:50 pm

      Is salted butter ok? Also, can I double the veggies or will that be overkill? Thanks in advance!

      Reply
      • Blair

        December 10, 2019 at 3:14 pm

        Hey, Jen! Yep, salted butter is great (that's usually what I use!). You can definitely double the veggies!

        Reply
    4. Wanda

      February 29, 2020 at 3:28 pm

      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!!

      Reply
      • Blair

        March 01, 2020 at 4:03 pm

        Hi, Wanda! Yes -- I think onion and the veggies would be a great addition! Enjoy! 🙂

        Reply
    5. Christina

      March 10, 2020 at 3:56 am

      Doesn't the stuffing mix get very soggy though?

      Reply
      • Blair

        March 10, 2020 at 5:49 am

        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. 🙂

        Reply
    6. Faith A Rock

      March 31, 2021 at 11:24 am

      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?

      Reply
      • Blair

        March 31, 2021 at 12:28 pm

        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!

        Reply
    7. Sandy

      January 09, 2022 at 11:00 am

      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

      Reply
      • Blair Lonergan

        January 09, 2022 at 2:16 pm

        That's wonderful, Sandy! I'm so glad that you found my site, too. 🙂 I hope that you enjoy the new recipes!

        Reply
    8. Susan Millhorn

      February 25, 2022 at 10:38 am

      5 stars
      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

      Reply
      • Blair Lonergan

        February 25, 2022 at 11:16 am

        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!

        Reply
    9. Karen

      February 26, 2022 at 12:49 pm

      5 stars
      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?

      Reply
      • Blair Lonergan

        February 26, 2022 at 4:30 pm

        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!

        Reply
    10. Kris

      February 27, 2022 at 12:28 pm

      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

      Reply
      • Blair Lonergan

        February 27, 2022 at 3:15 pm

        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. 🙂

        Reply
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