Creamy Crockpot Chicken and Stuffing – Cozy, Comforting, and Easy
If you’re craving a cozy dinner that practically cooks itself, this creamy crockpot chicken and stuffing is exactly what you need. It’s rich, savory, and satisfying without requiring a lot of effort. You get tender chicken, hearty stuffing, and a creamy sauce—all in one pot.
It’s the kind of meal everyone grabs seconds of, and it makes the house smell amazing while it cooks. Perfect for busy weeknights or slow Sundays.
Creamy Crockpot Chicken and Stuffing - Cozy, Comforting, and Easy
Ingredients
Method
- Season the chicken. Pat the chicken dry and sprinkle both sides with salt, pepper, garlic powder, onion powder, and thyme.
- Lay the chicken in the slow cooker. Place the chicken breasts or thighs in a single layer. It’s fine if they overlap slightly.
- Mix the sauce. In a bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, and chicken broth until smooth.Stir in the chopped onion.
- Add the veggies. If using frozen mixed vegetables, scatter them over the chicken. No need to thaw.
- Pour the sauce. Spread the creamy mixture evenly over the chicken and veggies.
- Top with stuffing. Sprinkle the dry stuffing mix evenly over the top. Dot with small pieces of butter for extra richness.
- Cook low and slow. Cover and cook on Low for 5–6 hours or on High for 3–4 hours, until the chicken is cooked through and tender.
- Shred or slice. When done, shred the chicken directly in the crockpot with two forks or slice it into thick pieces.Stir lightly to combine if you like a more casserole-style texture.
- Taste and adjust. Add salt and pepper if needed. If you want it creamier, stir in a splash of broth or a spoonful of sour cream at the end.
- Serve warm. Spoon into bowls or plate it with a side salad, green beans, or cranberry sauce for a comforting meal.
What Makes This Recipe So Good
- Hands-off cooking: Everything goes into the slow cooker, and dinner is ready a few hours later. No stovetop juggling or oven monitoring.
- Comfort in a bowl: Creamy sauce, juicy chicken, and savory stuffing create that classic, homestyle flavor.
- One-pot simplicity: Less cleanup.Fewer dishes. More time to relax.
- Affordable ingredients: Pantry staples and budget-friendly chicken make this an easy win any night of the week.
- Easy to customize: Add veggies, swap the soup, or tweak the seasoning to match your taste.
What You’ll Need
- 2 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup (or use two cans of cream of chicken)
- 3/4 cup low-sodium chicken broth
- 1 packet (about 6 ounces) dry stuffing mix (savory herb or chicken flavor)
- 1/2 cup sour cream (or Greek yogurt for a lighter option)
- 1 small onion, finely chopped (optional but recommended)
- 2 cups frozen mixed vegetables (peas, carrots, and corn; optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme (or Italian seasoning)
- Salt and pepper to taste
- 2 tablespoons butter (optional, for richer stuffing)
How to Make It
- Season the chicken. Pat the chicken dry and sprinkle both sides with salt, pepper, garlic powder, onion powder, and thyme.
- Lay the chicken in the slow cooker. Place the chicken breasts or thighs in a single layer. It’s fine if they overlap slightly.
- Mix the sauce. In a bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, and chicken broth until smooth.Stir in the chopped onion.
- Add the veggies. If using frozen mixed vegetables, scatter them over the chicken. No need to thaw.
- Pour the sauce. Spread the creamy mixture evenly over the chicken and veggies.
- Top with stuffing. Sprinkle the dry stuffing mix evenly over the top. Dot with small pieces of butter for extra richness.
- Cook low and slow. Cover and cook on Low for 5–6 hours or on High for 3–4 hours, until the chicken is cooked through and tender.
- Shred or slice. When done, shred the chicken directly in the crockpot with two forks or slice it into thick pieces.Stir lightly to combine if you like a more casserole-style texture.
- Taste and adjust. Add salt and pepper if needed. If you want it creamier, stir in a splash of broth or a spoonful of sour cream at the end.
- Serve warm. Spoon into bowls or plate it with a side salad, green beans, or cranberry sauce for a comforting meal.
Keeping It Fresh
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in meal-size portions for up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm gently on the stove over low heat or in the microwave, adding a splash of broth or milk to restore creaminess.
- Make-ahead: Assemble everything except the stuffing up to 24 hours ahead.Refrigerate, then add the dry stuffing right before cooking to keep it from getting soggy.
Health Benefits
- Protein-rich: Chicken provides lean protein to keep you full and support muscle health.
- Customizable veggies: Adding mixed vegetables boosts fiber, vitamins, and color without extra work.
- Portion-friendly: Because it’s hearty, a moderate portion goes a long way. Pair with a salad or steamed greens to balance the meal.
- Simple swaps: Use low-sodium broth, light sour cream or Greek yogurt, and reduced-fat soups to lighten it up while keeping the flavor.
What Not to Do
- Don’t overcook on High. The chicken can dry out and the stuffing can turn mushy. Low and slow gives the best texture.
- Don’t add the stuffing too early in a make-ahead version. If it sits in the sauce overnight, it will get soggy before you even start cooking.
- Don’t skip seasoning. The soups are flavorful but need a boost from herbs and spices to taste balanced.
- Don’t overcrowd with liquid. The stuffing needs some moisture, but too much broth can make it pasty.Stick to the amounts listed, then adjust at the end if needed.
Recipe Variations
- Chicken thigh version: Use boneless thighs for extra tenderness and richer flavor. Reduce cook time slightly if they’re small.
- Lighter and tangy: Swap sour cream for plain Greek yogurt and use reduced-fat soup. Add a squeeze of lemon at the end to brighten it up.
- Herb-forward: Stir fresh parsley, sage, or rosemary into the sauce.A pinch of poultry seasoning adds classic holiday notes.
- Cheesy comfort: Stir in 1 cup shredded mozzarella or cheddar during the last 20 minutes for a melty finish.
- Veggie boost: Add sliced mushrooms, diced celery, or chopped carrots under the sauce. They’ll soften as everything cooks.
- Gluten-free: Use a gluten-free stuffing mix and confirm your soups are gluten-free. The rest stays the same.
- Dairy-free: Use dairy-free cream soup alternatives and swap sour cream for a plant-based option.Choose a stuffing mix without dairy.
FAQ
Can I use frozen chicken?
Yes, but it’s safer and more consistent to use thawed chicken in a slow cooker. If you must use frozen, add extra time and ensure it reaches 165°F. Thawed chicken cooks more evenly and keeps the stuffing from getting overly wet.
Do I need to brown the chicken first?
No.
Browning isn’t necessary here, though it does add flavor. If you have time, a quick sear in a skillet with a little oil can deepen the taste, but it’s optional.
How can I prevent the stuffing from getting soggy?
Keep the liquid amounts measured, and layer the stuffing on top so it steams rather than soaks. Dotting with butter helps it stay fluffy.
If it still seems too moist at the end, cook uncovered for 10–15 minutes.
Can I make this without cream soups?
Yes. Whisk 1 1/2 cups milk with 2 tablespoons cornstarch, 2 tablespoons butter, chicken bouillon or stock base, garlic powder, onion powder, and a pinch of salt and pepper. Simmer until thick and use in place of the canned soups.
What should I serve with it?
A crisp green salad, roasted green beans, steamed broccoli, or simple cranberry sauce pair nicely.
But honestly, it’s satisfying all by itself.
Will chicken breasts dry out?
Not if you cook on Low and keep an eye on time. Thighs are more forgiving, but breasts stay moist in the creamy sauce when not overcooked.
Can I double the recipe?
Yes, in a large slow cooker (6–8 quarts). Add about 30–60 minutes to the cook time and check doneness.
Avoid packing the pot too tightly so the heat circulates.
In Conclusion
Creamy crockpot chicken and stuffing is the kind of meal that feels like a warm hug on a busy day. It’s simple to throw together, easy to customize, and always comforting. With tender chicken, savory stuffing, and a creamy sauce, it brings big flavor with very little effort.
Keep this one in your rotation and you’ll have a reliable, crowd-pleasing dinner any time you need it.
