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.
Can I use Stove Top stuffing instead? Can I use thin sliced chicken breasts? This sounds like something I could make very easily! Gonna try it with frozen cut green beans, since I can’t eat broccoli.
Hi, Randi! I’m not as familiar with Stove Top stuffing. If it’s the same consistency (when dry) as the Pepperidge Farm, then yes — you should be able to substitute with that. The thin sliced chicken breasts would cook MUCH faster in the Crock Pot, which means that your vegetables probably won’t have time to cook through all of the way. If you’re going to use the thin chicken, then I would suggest pre-cooking the vegetables, at least a little bit.
Hope that helps!
HI I thought the meal prep freeze option. But could you put it in crock pot frozen and let cook for say 10 hours???
Hi, Darla! Yes, I think that would probably work fine!
Great suggestions! Thanks, Robin!
Robin, do you always insult people by telling them their recipe would be soooo much better done YOUR way? This is rude and tacky. Also uncalled for.
Hi,
Thanks so much for another delicious recipe. I made it today and just tried it. It was wonderful. I used stovetop because that’s what I had and it worked fine. I also did a can of cream of onion soup because we don’t do mushrooms and I only had one cream of chicken. It gave it a nice tastes. Thanks again.
Thanks so much, Tracey! Your changes sound perfect. Glad to know that the Stove Top stuffing worked fine, too! 🙂
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!
I like celery and onion in my stuffing so I added that. I also added a jar of mushroom pieces to the soup mixture.
Sounds delicious, Lee!
Can’t wait to make this chicken vegetable stuffing recipe in my pot. Thanks for sharing. Billie
Hope you enjoy it, Billie!
This was FANTASTIC!! We are every bite. Didn’t change a thing. So easy and so delicious!! Thank you for the recipe!
Awesome! Thanks, Nancy!
Can’t wait to make crockpot chicken
We hope you enjoy!