Crockpot Chicken and Stuffing: Weeknight Magic, Zero Stress

You know that dinner that tastes like a Sunday hug but takes Tuesday effort? This is it. Crockpot Chicken and Stuffing is cozy, creamy, and wildly easy—like five-minute-assembly easy.

No searing pans, no babysitting, no “chef-y” moves. Toss, set, forget, and let the slow cooker flex while you look like a genius at 6 p.m. The flavor payoff?

Ridiculous for how little work you did.

What Makes This Recipe So Good

This is comfort food engineered for real life. Think tender chicken smothered in creamy sauce and buttery stuffing that’s soft underneath and toasty on top. It’s nostalgic without being bland, and it delivers big flavor with minimal ingredients.

It’s also wildly flexible.

Use chicken breasts or thighs, boxed stuffing or homemade cubes, canned soup or a quick DIY mix. The slow cooker does the heavy lifting, and you get predictable, delicious results every time.

Plus, it’s a crowd-pleaser with near-zero risk. If your household spans picky kids to foodie adults, this sits right in the middle—comforting, savory, and satisfying.

Servings, Prep Time, Cooking Time, Calories

• Servings: 6
• Prep Time: 10 minutes
• Cooking Time: 4 hours on High or 6–7 hours on Low
• Calories: ~430 per serving (estimate; see Nutrition Stats)

Crockpot Chicken and Stuffing: Weeknight Magic, Zero Stress

Recipe by Wendy CarterCourse: Chicken, Dinner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 pounds boneless, skinless chicken (breasts for lean, thighs for extra juicy)

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

• 1 can (10.5 oz) cream of chicken soup (or mushroom for earthier flavor)

• 1 cup low-sodium chicken broth

• 1/2 cup sour cream (or plain Greek yogurt)

• 1 small onion, finely chopped (optional but recommended)

• 2 ribs celery, diced (optional for classic stuffing vibes)

• 1–2 cloves garlic, minced

• 1 teaspoon dried sage (or poultry seasoning)

• 1/2 teaspoon dried thyme

• 1/2 teaspoon black pepper

• Salt to taste (go light if your stuffing is salty)

• 2 tablespoons unsalted butter (optional for a richer top)

• Chopped parsley (for garnish, optional)

Step-by-Step Instructions

• Prep the base: In a bowl, whisk the cream of chicken soup, chicken broth, sour cream, garlic, thyme, pepper, and a pinch of salt. This is your creamy magic sauce.
• Layer the chicken: Place chicken in the slow cooker in a single layer. Scatter onion and celery over the top for extra flavor and texture.
• Sauce it up: Pour the creamy mixture evenly over the chicken. Don’t overthink it—just cover everything.
• Stuffing layer: In a separate bowl, toss stuffing mix with sage and the butter (melt it for easier mixing). Sprinkle evenly over the saucy chicken.
• Cook it: Cover and cook on Low for 6–7 hours or High for about 4 hours, until the chicken is tender and the stuffing is soft with some crispy bits on top.
• Shred or slice: Use two forks to gently shred the chicken into big pieces right in the pot. Stir lightly to mix with the sauce—not too much or you’ll lose that stuffing texture.
• Taste and finish: Adjust salt and pepper. Garnish with parsley. Serve hot over green beans, peas, or a scoop of mashed potatoes if you’re feeling extra.

How Long Does It Keep?

Fridge: 3–4 days in an airtight container. Reheat gently in the microwave with a splash of broth to revive the sauce.

Freezer: Up to 2 months. Freeze in portions, thaw overnight, and reheat covered at 325°F or in the microwave.

FYI, the stuffing softens more after freezing—but still tasty.

Why You’ll Love It

• Low effort, high reward: It’s the slow-cooker promise fulfilled.
• Family-friendly: Familiar flavors that win over picky eaters.
• Budget-smart: Pantry ingredients, minimal waste.
• Flexible: Swap proteins, soups, and seasonings with zero drama.
• Meal-prep friendly: Keeps well and reheats like a champ.

Nutrition Stats

Per serving (approx., based on 6 servings using chicken breasts, traditional stuffing, cream of chicken soup, and sour cream):

• Calories: ~430
• Protein: ~32g
• Carbs: ~32g
• Fat: ~18g
• Sodium: ~980mg (varies by stuffing and soup brand)

Make it lighter: Use Greek yogurt instead of sour cream, choose low-sodium broth and soup, and go with chicken breasts. Make it richer: Use thighs and add 2–3 tablespoons butter.

Little Mistakes, Big Impact

• Too much liquid: Overdosing broth makes the stuffing mushy. Stick to about 1 cup; the chicken releases moisture too.
• Overcooking: Dry chicken happens when cooked forever on High. If using breasts, Low-and-slow is safer.
• Under-seasoning: Stuffing mix is salty, but the chicken and soup still need herbs and pepper to pop.
• Stirring too much: Overmixing turns the stuffing into paste.
  

  Fold gently at the end.

• Skipping aromatics: Onion and celery are small effort, big flavor. Don’t sleep on them.

Creative Twists

• Thanksgiving-ish: Add dried cranberries and chopped pecans to the stuffing. Finish with a drizzle of gravy.
  

  Yes, we went there.

• Mushroom upgrade: Swap in cream of mushroom soup, add sliced cremini, and a splash of white wine.
• Garden veggie: Toss in frozen peas and carrots during the last 30 minutes for color and texture.
• Cajun kick: Add 1–2 teaspoons Cajun seasoning and andouille slices. Spicy, smoky, unreal.
• Cheesy comfort: Fold in 1 cup shredded mozzarella or cheddar during the last 10 minutes. Not subtle, but delicious.
• Gluten-free: Use GF stuffing mix and a gluten-free condensed soup or homemade version.

FAQ

Can I use frozen chicken?

It’s safer to thaw first so the chicken reaches a safe temp quickly and evenly.

If you must cook from frozen, use High and add 30–60 minutes, but IMO thawing overnight in the fridge is the best move.

Breasts or thighs—what’s better?

Breasts are lean and slice neatly; thighs are juicier and more forgiving. For set-and-forget cooking, thighs handle longer times without drying out.

Do I need to toast the stuffing first?

Nope. Boxed stuffing is ready to go.

If using homemade bread cubes, lightly toast them in the oven to avoid sogginess and to get that perfect top texture.

Can I skip the canned soup?

Yes. Make a quick substitute: whisk 1 cup milk with 2 tablespoons flour, 2 tablespoons butter, 1 teaspoon chicken bouillon, and a pinch of onion/garlic powder. Heat until thick, then proceed.

How do I keep the stuffing from getting soggy?

Don’t drown it—stick to about 1 cup broth and place stuffing on top, not buried in the sauce.

Crack the lid for the last 15 minutes to vent steam if you want extra crisp edges.

What sides go best?

Green beans, roasted Brussels sprouts, simple salad, or steamed peas. Mashed potatoes if you’re going full comfort-mode. No judgment.

In Conclusion

Crockpot Chicken and Stuffing is the dinner equivalent of sweatpants: comfortable, reliable, and exactly what you want after a long day.

It’s simple to prep, flexible to customize, and consistently delivers rich, cozy flavor. Set it up in minutes, walk away, and come back to a meal that feels like you tried way harder than you did. Your future self says thanks.