Cheesy Crockpot Chicken with Stuffing: Weeknight Magic

You want dinner that basically cooks itself, tastes like a hug, and gets applause from picky eaters? This is that recipe.

Cheesy Crockpot Chicken with Stuffing turns five humble ingredients into a melty, savory, Sunday-style meal—on a Tuesday. No culinary degree needed, no oven drama, just set, forget, and feast.

If you like low effort and high reward, welcome to your new weeknight flex.

Why You’ll Love This Recipe

• Set-and-forget ease: Toss ingredients in the slow cooker and let it do the heavy lifting.
• Comfort food vibes: Creamy, cheesy, and hearty stuffing—aka the trifecta of cozy.
• Budget-friendly: Uses pantry staples and affordable chicken.
• Kid-approved: Mild flavors with plenty of cheesy goodness.
• Flexible: Swap cheeses, add veggies, or use different stuffing flavors without messing it up.

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Cheesy Crockpot Chicken with Stuffing: Weeknight Magic

Recipe by Wendy CarterCourse: Chicken, Dinner

Servings

6

servings

Prep time

10

minutes

Cooking time

4

hours 

Calories

540

kcal

Ingredients

• 2 lbs boneless, skinless chicken breasts (or thighs for extra tenderness)

• 1 (10.5 oz) can cream of chicken soup (cream of mushroom works too)

• 3/4 cup low-sodium chicken broth (adjust for desired moisture)

• 1 (6 oz) box seasoned stuffing mix (traditional herb or cornbread)

• 1 cup shredded cheddar cheese (or mozzarella/Monterey Jack)

• 1/2 cup sour cream (adds creaminess; Greek yogurt works)

• 1 small yellow onion, finely diced (optional but recommended)

• 1 cup sliced mushrooms or frozen peas and carrots (optional veg boost)

• 1 tsp garlic powder

• 1/2 tsp dried thyme (or Italian seasoning)

• 1/2 tsp black pepper

• Salt to taste (go easy if your soup and stuffing are salty)

• 2 tbsp melted butter (optional, for richer stuffing)

• Fresh parsley, chopped (optional garnish)

Step-by-Step Instructions

• Mix the sauce: In a bowl, whisk cream of chicken soup, sour cream, chicken broth, garlic powder, thyme, and pepper. Taste and adjust salt if needed.
• Layer the chicken: Lightly grease the slow cooker. Lay chicken breasts in a single layer. Scatter onion and optional mushrooms or veggies on top.
• Sauce it up: Pour the soup mixture over the chicken, spreading evenly so every piece gets love.
• Stuffing setup: In a separate bowl, toss the dry stuffing mix with melted butter (if using). Sprinkle it evenly over the sauced chicken.
• Cook low and slow: Cover and cook on Low for 4–6 hours, or on High for 2.5–3.5 hours, until chicken reaches 165ºF and is fork-tender. Avoid lifting the lid 37 times—steam matters.
• Cheese time: In the last 15 minutes, sprinkle shredded cheese over the top. Cover to melt.
• Finish and serve: Let it rest 5 minutes. Shred the chicken gently in the pot or serve breasts whole. Garnish with parsley and plate with green beans or a simple salad.

Smart Storage Guide

• Fridge: Cool completely and store in an airtight container for up to 4 days.
• Freeze: Up to 2 months. Freeze in portions for grab-and-heat lunches.
• Reheat: Microwave with a splash of broth or water, covered, 60–90 seconds per serving, stirring halfway.
  

  Or warm on the stovetop over low.

• Texture tip: Stuffing softens over time. For a bit of “crisp,” reheat uncovered in a 350°F oven for 10 minutes.

Healthy Reasons to Try This

• Protein power: Chicken delivers satisfying, lean protein that keeps you full longer.
• Customizable fat and sodium: Use low-sodium broth and soup, and swap sour cream for Greek yogurt to lighten it up.
• Add vegetables: Peas, carrots, mushrooms, or spinach disappear nicely into the mix—stealth health, IMO.
• Portion-friendly: Big flavor means smaller servings still feel indulgent.

Nutrition Stats

Per serving (6 servings): Approximately 520 calories; 33g protein; 22g fat; 42g carbs; 3–4g fiber; 1,100–1,300mg sodium.

Numbers vary by brands and add-ins. Using low-sodium soup/broth and reduced-fat dairy can meaningfully lower sodium and fat, FYI.

What Can Go Wrong

• Dry chicken: Overcooking or using thin cutlets can lead to dryness.
  

  Use whole breasts or thighs and check at the early time mark.

• Soggy stuffing: Too much liquid dilutes texture. Stick to the measured broth; don’t pour soup directly onto stuffing.
• Salty outcome: Canned soup + stuffing can stack sodium.
  

  Choose low-sodium products and taste the sauce before cooking.

• Cheese clumps: Add cheese at the end so it melts smoothly, not into the sauce early.
• Burning edges: Some slow cookers run hot. Keep stuffing evenly spread and avoid dry pockets on the sides.

Creative Alternatives

• Protein swap: Use boneless chicken thighs for extra juiciness, or turkey cutlets post-holiday.
• Cheese twist: Try smoked provolone for depth or pepper jack for a gentle kick.
• Soup switch: Cream of mushroom or cream of celery changes the flavor profile nicely.
• Stuffing variation: Cornbread stuffing = sweeter Southern vibes; sage and onion = classic comfort.
• Add-ins: Mix in sautéed celery, carrots, or shredded spinach for color and nutrients.
• Gluten-free: Use GF stuffing and soup.
  

  Check broth labels.

  
  
• Lighter version: Greek yogurt instead of sour cream, reduced-fat cheese, and skinless breasts.

FAQ

Can I prep this the night before?

Yes. Assemble the sauce and prep the chicken and veggies in a container.

Store stuffing separately to keep it dry. In the morning, load the cooker, top with stuffing, and go.

Do I need to brown the chicken first?

Nope.

Browning adds flavor but isn’t required here. The slow cooker will keep the chicken tender, and the sauce + stuffing bring plenty of taste.

Can I make this without canned soup?

Absolutely.

Whisk 1 cup milk with 2 tbsp butter and 2 tbsp flour over medium heat until thick, season with salt, pepper, and a pinch of poultry seasoning. Use as your “cream of” base.

How do I avoid mushy stuffing?

Keep liquids measured, place stuffing on top (never submerged), and avoid opening the lid too often.

For extra texture, broil the top in an oven-safe dish for 3–5 minutes before serving.

Is this good for meal prep?

Yes. It reheats well and holds flavor for days.

Portion into containers with steamed veggies for a complete lunch you’ll actually look forward to.

Can I cook it faster?

Cook on High for about 2.5–3.5 hours. Check internal temp at 2.5 hours.

Thin breasts will cook faster; thick ones need the full time.

What sides pair best?

Think freshness and crunch: green beans, crisp salad, roasted broccoli, or a tangy coleslaw. The main dish is rich; the sides should balance it out.

Can I use frozen chicken?

It’s safer to thaw first for even cooking and food safety.

If you must, extend cook time and verify temp hits 165°F, but thawing overnight in the fridge is the better move.

Recipe Reflections

This is the kind of dinner that saves Tuesday from takeout. It’s comforting without being fussy, customizable without being complicated, and friendly to both budgets and schedules.

The cheesy top and savory stuffing feel nostalgic—like a holiday side snuck into a weeknight. If your house needs a low-effort win, this Cheesy Crockpot Chicken with Stuffing delivers—no guilt, no stress, just solid, delicious results every time.