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.
That’s so neat that you live in an old farmhouse! I bet it has its charms! This casserole is my definitely of true comfort food. There’s nothing better than making a meal in the slow cooker, especially when it involves a classic like this. And I love how easy it is, too! I’ve got to try this!
Thanks, Gayle! Yep, the farmhouse has TONS of “charm” — but it’s also a lot of constant maintenance and upkeep. We do love it, though.
Have a great weekend!
I don’t have time to do this in the slow cooker. Can I bake this in the oven and if so for how long?
Hi, Heidi! If you’d like an oven-baked version of this recipe, I would suggest this casserole: https://www.theseasonedmom.com/chicken-and-stuffing-casserole/
You can add some veggies to that casserole as well, if you want to throw in some peas, broccoli, etc. Enjoy!
I see that one of the tips says to use rotisserie or cooked chicken….how much cooking time gets knocked off off of the total cook time since the chicken is already done cooking?
Hi, Connie! You’ll still want to cook for about the full amount of time, or else you’ll end up with raw veggies. 🙂 Every slow cooker is different, so keep an eye on your dish. You’ll know it’s done when everything is nice and tender and cooked to your liking!
I agree with Gayle, your farmhouse sounds really charming. Old wood stove and tea… comon.. that’s so cozy 🙂 Love the story behind this lovely casserole. Once again you’ve showed us just how amazing cook you are. This looks delicious.
Oh, you are so sweet Natalie. Thank you!!!
This sounds delicious, I am going to make it for dinner tonight!
Perfect! Enjoy! 🙂
Would zucchini and yellow squash work this recipe?
Hi, Tiffany! The zucchini and squash will “work,” but it will be very mushy by the end of the cooking time. That might not bother you, but it’s something to be aware of in case you don’t care for that texture. 🙂
There is no mention of the seasoning packet from the stuffing mix being used. Is that added?
Hi, Chris! I always use the bag of Pepperidge Farm stuffing mix, which doesn’t come with a separate seasoning packet. If you’re using Stove Top stuffing or another different brand, I would definitely use the seasoning packet for flavor. Maybe just sprinkle it over the top with the stuffing or toss it with the stuffing before adding it?
Where did you get that giant crockpot??? I need that in my life!
Isn’t it great?! It’s made by All-Clad. I got mine a few years ago from Williams-Sonoma. Here’s the link, but it seems to be out of stock at the moment: https://www.williams-sonoma.com/products/all-clad-gourmet-slow-cooker-with-all-in-one-browning/
Maybe you can find it elsewhere online? If not, I know that they sell a similar version here: https://www.williams-sonoma.com/products/all-clad-gourmet-plus-7-qt-multi-cooker/?pkey=s~all%20clad%207%20quart%20slow%20cooker~1&sbkey=default
I can’t wait to prepare the crockpot chicken and dressing recipe!
We hope you enjoy it, Teresa!
holy moly! way to adapt a comfort food to make veggie packed and slow cooked to perfection! You got mad mom skills and chef skills! you know that, right?
Hah! I wouldn’t survive without my slow cooker (as you know), and I wouldn’t get nearly enough veggies in their bodies if I didn’t combine them with other good stuff!
This morn made your slow cooker italian chicken & quinoa soup. Just had bowl-so good! Will be making again! Am new to your website-easy pleasing recipes! Thnx!
Hi, Cindy! That’s wonderful! So glad that you enjoyed the soup, and welcome to the blog. I hope that you find plenty of other delicious meals to enjoy too!
Jesse would happily (and does, on Thanksgiving) just eat the stuffing and not whatever it was stuffed inside of so he would LOVE this! On Thanksgiving we make two batches of stuffing – one for the turkey and one to bake by itself for Jesse, haha!
That’s funny! Stuffing Lovers Unite! 🙂
What size slow cooker please?
Hi, Donald! I used a large 6-quart slow cooker, but anything in that general size range will work!
Thank you.
I’m disabled, so basically I use whatever is in my cabinet, refrigerator and freezer. Also, being Kosher, I can’t find the canned goods that you use for your delish recipe in the Kosher section of my local grocery store. I do have Kosher Chicken bottoms in the freezer and the veggies in my refrigerator, but no cream of any kind is Kosher. Perhaps you would have a recipe that uses canned chicken broth and chicken bottoms in bone, I do have Kosher Stuffing Mix, sweet potatoes, russet potatoes, carrots, onions but only chicken broth and dried mushroom , vegetable and onion soup mix. Perhaps you would have a Kosher version of this slow cooker recipe? It sounds so yummy and I always look forward to slow cooker recipes because it makes my life a lot easier, (seeing that both myself and my husband are disabled). Your life sounds so stress free and a relaxing unlike the busy life of a New Yorker! I would greatly appreciate it if you could put on your thinking cap and see if you could come up with a Kosher version of your mouth watering slow cooker recipe. Thank you so much for sharing!
Hi, Judi! Thanks so much for your note! I’m no expert on Kosher cooking, but you might like a slow cooker recipe for chicken stew (it doesn’t include the stuffing, but it sounds like you have most of the other ingredients on hand). Here’s the recipe: https://www.theseasonedmom.com/healthy-slow-cooker-chicken-stew/
Thanks for reading the blog, and enjoy!
This chix stuffing casserole is amazing! I’m making it for the second time in 4 weeks!
Jesse approves!!
That’s great! So glad that you enjoyed it! 🙂
Hi wanting to make this but was wondering what your thoughts were about adding raw chicken to the crockpot? I have read recently that it’s dangerous and chicken should be pre-cooked?
As slow cooking from a raw state can be conducive to bacteria due to low cooking temp.
Thankyou, recipe looks fabulous!
It’s fine by us! Taste of Home addressed the concern here. The lengthy cooking process and heat destroys bacteria, making it safe to eat.
Im going to try this Sunday, thank you
Wonderful! Enjoy, Natalie!
Can you use frozen green beans?
Hi, Sherry! You can, but the green beans cook a lot faster than broccoli. As a result, they will be VERY well done by the end of the slow cooking time. If you don’t mind very soft green beans, that will work fine. Otherwise, maybe add them towards the end of the cooking time to keep them a bit more crisp. 🙂
Thank you!????
Can you use a bag of frozen cut green beans and set of the broccoli?
Does the chicken have to be thawed or can it be frozen?
Hi, Kathleen! You can definitely use frozen chicken — just make sure that you give it enough time in the Crock Pot to cook all the way through. You’ll just have to adjust the cooking time a little bit. 🙂
5 stars! Loved this recipe! I am not used to having broccoli and carrots though in my dressing, are they needed?
Hi, Melissa! Yes, you can definitely omit the broccoli and carrots — no problem! 🙂
Never thought you could do chicken and dressing in a crockpot! I am a southern cooker and i do cornbread dressing for huge dinners. BUT for a meal at home for 2, this is awesome!!! Making it for the 3rd time today. I do use the cheap Kroger brand Chicken flavored stuffing mix instead of the other brand (NOT a sage fan) it tastes awesome! Thanks for a recipe i have already shared with others in my family@
Awesome, Melissa! I’m so glad that you’ve enjoyed this recipe — and thanks for the tip about the Kroger brand stuffing!
I just put this in my new Hamilton Beach 6 qt programmable slow cooker and can’t wait for dinner tonight with all the things I love! The only change I made is that I added onion powder when I salted and peppered the chicken. ????
Wonderful! Enjoy the dinner! Your new slow cooker sounds great! 🙂
Do you start w/ raw chicken? Do you dice it first?
This did sound comforting and I really wanted to try this recipe and started to pin it…when I saw the sodium levels per servings! Yikes! That’s a heart attack waiting to happen. Must be the canned soups. Good question above about dicing the chicken first?
Thanks anyway.
Hi, Jan! No, I don’t dice the chicken first. It just goes in whole. 🙂
I totally understand if it’s too much sodium for your liking; however, if you don’t have heart problems or high blood pressure, one dinner with higher-than-ideal sodium every now and then shouldn’t hurt you at all. 🙂 It’s all about balance!
Blair
I am making this tomorrow. I have sodium issues. I am using Campbell’s healthy request. It has lower sodium. You could use any other lower sodium cream soup.
Yes! That’s a great option, Tracy! Enjoy. 🙂
Hi, Beth! Yes, you start with raw chicken. No, you do not need to dice it before it goes into the pot. The chicken becomes very tender after cooking, so it’s easy to shred with a fork, dice, or just serve whole at the end when you’re ready to eat. 🙂
Could I use sliced butternut squash instead of or in addition to carrots? Can you freeze or refrigerate left overs and reheat in microwave?
I’ll be alone on thanksgiving and this sounds like a good meal for me instead of turkey.
Thanks,
Rosemary
Hi, Rosemary! Yes, I think the butternut squash would probably work well as a substitute!
I have never tried freezing the leftovers, so I’m not sure how they would work. If you want a freezer-friendly option that’s similar, I would suggest trying my Chicken and Stuffing Casserole (not a slow cooker option), which you can see here: https://www.theseasonedmom.com/chicken-and-stuffing-casserole/
A lot of folks have added vegetables to that casserole with good results. You could use the butternut squash in it as well, but I would suggest pre-cooking or steaming it a bit so that it’s soft enough when the casserole is done baking. The casserole freezes really well before it’s baked, so I would divide the recipe between two smaller (8-inch square) pans. You can bake one right away for your meal, and then wrap the other one tightly and freeze it for your Thanksgiving meal. Then just thaw overnight in the fridge and bake on Thanksgiving! 🙂 Hope that helps!
Sounds great for a Thanksgiving side! I only have a 3qt pot at moment (graduating to larger soon!). How much adjusting do you think I’d need for this recipe?
Hi, Jayn! I use a 6-quart slow cooker for recipes like this, so I would cut the ingredients in half to accommodate your pot. 🙂
Just put this in the crockpot!!! I’m a sucker for stuffing and this looks perfect!!! Thanks so much for the recipe, I can’t wait to dig in!!! 🙂 Merry Christmas
Awesome! I hope that you loved it, Jess! 🙂 Merry Christmas to YOU!
Can i use baby carrots instead of sliced ones?
Hi, Anna! YES! 🙂
This is an AWESOME recipe, This will be something i cook for years to come! I dont add the carrots, this time i didnt have broccoli but had broccoli cauliflower mix, came out fine, I also had Kroger Chicken Stuffing instead of Pepperidge Farm , i use it all the time now instead.
Yay! I’m so glad to hear that you enjoy it, Melissa! Your substitutions sound great, too. 🙂
Hi was wondering if you could use fresh broccoli instead of frozen and if so how would i incorporate them into it time wise ? btw recipe looks fantastic !!
Sure! Fresh broccoli will work too, Stephanie! The cooking time will not be too different in this case for the fresh vs. frozen broccoli. The broccoli definitely gets soft during the slow cooking process, either way. If you like it less soft, I would add it to the top of the veggies (with the chicken). Hope that helps, and enjoy!
Can I use 2 boxes of stuffing for this recipe?
Yes, if you want twice as much stuffing you can definitely use two boxes. I would also double the amount of melted butter and toss the dry stuffing with the melted butter before it goes into the slow cooker. You want to make sure that you have enough butter to match the amount of stuffing. 🙂