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You want a home-cooked dinner without babysitting a skillet for 45 minutes? Cool, this one basically cooks itself while you crush your day. Crockpot chicken and stuffing is the weeknight cheat code—comfort food, minimal effort, massive payoff.
Tender chicken, herby stuffing, rich gravy vibes—zero culinary drama. If cooking feels like a chore, this recipe feels like a hack: load the pot, hit start, act like you planned it all along.
What Makes This Recipe So Good
This dish is comfort food without the fuss. The slow cooker transforms chicken into juicy, pull-apart bites while the stuffing turns into a savory, herbed blanket that tastes like the best part of a holiday plate.
It’s the kind of meal that feels nostalgic but cooks like a modern shortcut.
It’s also absurdly flexible. You can use chicken breasts or thighs, canned soup or homemade gravy, boxed stuffing or bakery bread. It’s hard to mess up, which is… refreshing.
And the leftovers? Even better the next day with a splash of broth.
Best part: it’s a full meal in one pot. Add green beans or carrots to the bottom and you’ve got protein, starch, and veg with zero extra dishes.
Practical and delicious—finally, a win-win.
Ingredients
- 2 pounds boneless, skinless chicken (breasts for leaner, thighs for juicier)
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
- 1 cup low-sodium chicken broth (plus more as needed)
- 1 (6 oz) box stuffing mix (herb-seasoned preferred)
- 1 small yellow onion, finely diced
- 2 celery ribs, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons butter, melted
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage (optional but clutch)
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- Optional add-ins: 1 cup sliced mushrooms, 1 cup green beans or carrots, 1/4 cup sour cream for extra creaminess, fresh parsley for garnish
How to Make It – Instructions
- Prep the chicken. Pat dry and season both sides with salt, pepper, and paprika. If using thick breasts, cut in half horizontally so they cook evenly.
- Layer the veg. Add onion, celery, and garlic to the bottom of the slow cooker. If using carrots or green beans, add them now.This creates a flavor base and keeps the chicken from sticking.
- Whisk the sauce. In a bowl, mix cream of chicken soup with chicken broth, thyme, sage, and a pinch of pepper. If you like it extra creamy, stir in sour cream.
- Add the chicken. Place the seasoned chicken on top of the vegetables. Pour half the soup mixture over the chicken.
- Top with stuffing. In another bowl, toss the dry stuffing mix with melted butter.Sprinkle evenly over the chicken. Pour the remaining soup mixture over the stuffing. Drizzle in a bit more broth if it looks dry.
- Cook low and slow. Cover and cook on LOW for 4–6 hours or on HIGH for 2.5–3.5 hours, until the chicken is fork-tender and the stuffing is set but moist.FYI: Thighs usually handle longer cooking better.
- Finish and fluff. Taste and adjust seasoning. If the stuffing looks dry, splash in more warm broth and fluff gently with a fork.
- Serve. Plate the chicken with a scoop of stuffing and vegetables. Garnish with fresh parsley for that “I tried” look.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.Add a tablespoon of broth before reheating to keep it moist.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat covered at 325°F until warmed through, or microwave in short bursts with a splash of broth.
- Meal prep: Portion into containers with steamed veggies for stress-free lunches. It reheats like a champ.
Why This is Good for You
Chicken brings solid protein to the table, helping with satiety and recovery.
The slow cooker method keeps it tender without extra oil or frying. Herbs like thyme and sage add aroma and antioxidants—small but mighty.
Using low-sodium broth and controlling the salt lets you keep the flavor big and the bloat small. Add vegetables to the pot and suddenly you’ve got fiber, vitamins, and color without extra work.
It’s comfort food with a smarter blueprint.
What Not to Do
- Don’t skip seasoning the chicken. Unseasoned meat under a pile of stuffing = bland. Season both sides.
- Don’t drown the stuffing. Too much liquid turns it gummy. Aim for moist, not soupy.You can always add broth at the end.
- Don’t cook on high for too long. Overcooked chicken breast goes stringy fast. If in doubt, use thighs or keep it on low.
- Don’t stir mid-cook. You’ll lose heat and wreck the layers. Set it and let it do its thing.
- Don’t forget to cut thick breasts. Even thickness = consistent cooking.Wild concept, huge results.
Variations You Can Try
- French Onion Twist: Swap cream of chicken for French onion soup mix + 1 cup beef broth; add sautéed onions and a sprinkle of Gruyère at the end.
- Mushroom Lover’s: Use cream of mushroom, add 2 cups sliced mushrooms, and finish with a splash of sherry or Worcestershire.
- Apple & Sage: Add 1 diced apple and extra sage to the stuffing for sweet-savory vibes. Great with thighs.
- Healthy-ish: Use reduced-sodium soup, whole-grain stuffing, and load up on carrots and green beans.
- Spicy Kick: Add 1 teaspoon smoked paprika and a pinch of red pepper flakes; finish with hot honey (trust me).
- Dairy-Free: Use a dairy-free condensed soup and plant-based butter. Flavor stays, dairy doesn’t.
Crockpot Chicken and Stuffing
Equipment
- Slow cooker
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs breasts for leaner, thighs for juicier
- 1 can (10.5 oz) cream of chicken soup or cream of mushroom
- 1 cup low-sodium chicken broth plus more as needed
- 1 box (6 oz) herb-seasoned stuffing mix
- 1 small yellow onion finely diced
- 2 ribs celery finely chopped
- 3 cloves garlic minced
- 2 tbsp butter melted
- 1 tsp dried thyme
- 1/2 tsp dried sage optional but clutch
- 1/2 tsp paprika
- salt and black pepper to taste
Optional Add-ins
- 1 cup sliced mushrooms
- 1 cup green beans or carrots
- 1/4 cup sour cream for extra creaminess
- fresh parsley for garnish
Instructions
- Pat chicken dry and season both sides with salt, pepper, and paprika. Cut thick breasts in half horizontally for even cooking.
- Add onion, celery, and garlic to the bottom of the slow cooker. If using carrots or green beans, add them now.
- In a bowl, whisk together the cream of chicken soup, chicken broth, thyme, sage, and a pinch of pepper. Add sour cream if desired.
- Place seasoned chicken on top of vegetables and pour half the soup mixture over it.
- In a separate bowl, toss dry stuffing mix with melted butter. Spread evenly over the chicken. Pour remaining soup mixture on top and drizzle with a little more broth if dry.
- Cover and cook on LOW for 4–6 hours or HIGH for 2.5–3.5 hours until chicken is fork-tender and stuffing is moist but set.
- Fluff stuffing with a fork, adjust seasoning, and add more broth if needed. Serve warm with parsley garnish.
Notes
FAQ
Can I use frozen chicken?
It’s safer to thaw chicken first for even cooking and food safety.
If you only have frozen, thaw in the fridge overnight or use the cold-water method, then proceed.
Breasts or thighs—which is better?
Both work. Thighs are more forgiving and stay juicy on longer cooks. Breasts are leaner but can dry out if overcooked, so keep them on the shorter end of the time range.
How do I avoid soggy stuffing?
Control the liquid. Start with the listed amounts and resist the urge to add more. Keep the stuffing on top so it steams, not simmers.
If it’s still too wet, crack the lid for the last 20 minutes.
Can I make it without canned soup?
Yes. Whisk 1.5 cups broth with 2 tablespoons flour and 2 tablespoons butter in a saucepan until thick; season with salt, pepper, and thyme. Use this instead of the condensed soup.
What sides go well with this?
Steamed green beans, roasted Brussels sprouts, a crisp salad, or cranberry sauce for a holiday nod.
If you want extra comfort, add mashed potatoes and call it a day.
How do I scale for a crowd?
Use a large 6–7 quart slow cooker and don’t exceed two snug layers of chicken. Increase ingredients by 1.5x, not 2x, to avoid overflow. Add 15–30 minutes to the cook time as needed.
My Take
This crockpot chicken and stuffing is the dinner equivalent of autopilot: you set the coordinates, and a few hours later you land somewhere delicious.
It nails that “Sunday dinner” taste on a Tuesday with almost no dishes and zero drama. IMO, using thighs, extra thyme, and a handful of mushrooms takes it from good to “why didn’t we make two?”
It’s not fancy, it’s not fussy, and it absolutely delivers. Make it once, and it’ll become your weeknight power move.
Low effort, high comfort—the math checks out.
