Easy Slow Cooker Chicken and Stuffing
on Oct 13, 2015, Updated Jan 30, 2024
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I made this super Easy Slow Cooker Chicken and Stuffing this weekend and I think it may just be my families favorite Crock-Pot meal yet. With just a couple chicken breasts and some Stove Top stuffing, we have a comfort meal that is so super easy.
Easy Slow Cooker Chicken and Stuffing
Crock-Pot meals are my favorite meals during the fall and winter. I can toss everything in the slow cooker and have a meal ready early on school days. Slow Cooker Meat Loaf is a favorite this time of year but since the price of ground beef has been inching up and up, I have been making more chicken dishes. Thanksgiving dinners are always comforting and this Crock-Pot Chicken and stuffing reminds me of dinner on the Thanksgiving holiday.
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This meal is so super simple. I have been able to score boneless chicken breasts for $1.99 per pound and this meal can stretch the chicken since I combine it with stuffing and a veggie.
I used three chicken breasts, two boxes of Stove Top Stuffing, 2 cans of chicken broth, and 2 cans of cream of chicken soup. You could even cut this recipe in half for a smaller family. The larger chicken breasts cook well and can stretch far when serving with stuffing and veggies. The recipe is super simple and is so comforting for the cold months.
INGREDIENTS
2 lb Boneless Skinless Chicken Breast
2 box Stovetop Chicken Stuffing Mix
2 can Cream of Chicken Soup
1 can (14 oz) Chicken Broth
Salt & Pepper to taste
DIRECTIONS
Spray slow cooker with non stick spray.
Season chicken breasts with salt and pepper.
Place in bottom of slow cooker.
Sprinkle stuffing mix over the top of the chicken.
Whisk together soup and broth until blended and pour evenly over dry stuffing.
Cover and cook on high for 4 hours or low for 7 hours.
Do you have a favorite Crock-Pot comfort food recipe you make during the cold months? This one is definitely being added to our every other week dinner rotation.
Easy Slow Cooker Chicken and Stuffing
Ingredients
- 2 lb Boneless Skinless Chicken Breast
- 2 box Stovetop Chicken Stuffing Mix
- 2 can Cream of Chicken Soup
- 1 can, 14 oz Chicken Broth
- Salt & Pepper to taste
Instructions
- Spray slow cooker with non stick spray.
- Season chicken breasts with salt and pepper.
- Place in bottom of slow cooker.
- Sprinkle stuffing mix over the top of the chicken.
- Whisk together soup and broth until blended and pour evenly over dry stuffing.
- Cover and cook on high for 4 hours or low for 7 hours.
Looking for other Slow Cooker meal ideas? Be sure to check out some of these other recipes I have shared…
This recipe reminds me of one my mother used to make in the oven in a huge casserole. She made her own stuffing and cut up chicken into bite size pieces. Sliced up mushrooms. Mixed with stuffing in casserole dish and covered with Campbell’s golden mushroom soup. I need to scale it down for a 2 qt crockpot as it’s just for me. Thanks for reminding me of a childhood recipe. I
Sherrilyn, the recipes that remind us of good memories are the best, right. I lost my mom a little over a year ago and my face lights up with a smile each time I come across a recipe that reminds me of her. Your mom’s version of this recipe sounds AMAZING!
The stuffing was very rich. Other than that, excellent. Anyway to cut the richness of the stuffing?
Delicious. I used 4 large chicken breasts, 2 boxes stuffing, 2 cans soup (1 cream of chicken & 1 cream of celery healthy request) 14 oz water with 1 tsp knorrs bouillon). Cooked 6.5 hrs on low. Seemed soupy at first, but scooped stuffing out into a bowl. As it cooked, it firmed up. Did not salt chicken as there’s enough salt in soup and broth. Yummy! Will try adding veggies next time.
Can you use frozen chicken?
Has anyone tried this in a pressure cooker?
I have just made the slow cooker chicken breast with stuffing for our Thanksgiving dinner since we live in our RV and my convection is too small for a turkey. I had plenty of chicken breasts and all the stuffing mix and the soups as well. I didn’t have two cans of cream of chicken soup but I did have a cream of celery soup and used it. I also added a few more chopped and cooked veggies like celery , onion, garlic and a wee bit of carrot to the soup mixture. It was a hit for my husband and my friend and also my neighbor plus of course me the cook. This will definitely be a slow cooker recipe I will continue to make. The chicken was done to perfection and the stuffing was soooo good as well. It made me smile when I thought how much easier this recipe was to make than a full Thanksgiving dinner. Thank you for your wonderful advice and recipe. I will also be trying more of your recipes from now on especially during the winter months now. I can’t wait to try the Slow cooker Meatloaf recipe you have . Have a very Happy Thanksgiving holiday. You have made mine so much more than I expected and it was so easy .😊😋👍👍👍👌💖
So is it ONE can of broth or TWO?? The ingredients list says one can, but the write up and the picture have 2?? I don’t want it to come out soupy like some have said so do I just use the one can?
I did it wrong – put in chicken – poured cream soup then can of chicken broth = sprinkled the stove top over and put on the lid – 4 hours later it was wonderful – the stovetop formed kind of a crust – will try it your way next time …
I made this a couple months ago. Following the directions as stated, the chicken at the bottom of the stuffing was dry and burnt. I made it again today, However I added some chicken broth to the bottom of the slow cooker before adding the chicken. Then I added onions and celery which I sautéed. I also used pepperidge farms stuffing. It was much better and the chicken was moist.
Same here! Followed the instructions exactly. Stuffing on the bottom was dry and burned. Stuffing on the top was wet and I could see lots of broth/soup mixture that hadn’t been adsorbed at all. Total failure. Straight into the trash. So disappointing!
Same! It was a disaster and I had the same experience you did!! I wish I could fix it better.
Such an easy recipe to make. I was able to cut it in half for my small family. Mom and Dad loved it. I make this often for us. Thanks for this recipe.
Fix the recipe and whatever is leftover pop into a plastic container to freeze. For one of those nights you are to busy to cook. You can let it thaw and then pop in oven in glass dish. You may need to add a little bit of chicken broth. Should be great. I love doing this kind of thing. It’s just me and my husband. So when I fix I always fix a big souse of whatever I’m
Making. Then in those crazy days you know you’ll be late getting home. I get something from freezer and put in refrigerator to thaw during the day. Then pop it in oven for a little. It’s a game changer.