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Crock Pot Chicken and Stuffing

This Crock Pot Chicken and Stuffing is made with tender, juicy chicken breasts, a creamy savory sauce, and soft, buttery stuffing, all cooked together in the slow cooker. It tastes like a cozy Thanksgiving dinner, but it takes only minutes to put together.

It’s perfect for busy weeknights, Sunday dinners, fall and winter meals, potlucks, holiday gatherings, or any night you want comfort food with almost no effort.

Prep Time: 10 minutes
Cook Time: 4–6 hours on low (or 2½–3 hours on high)
Total Time: Approximately 4½–6½ hours
Servings: 6–8

Why You’ll Love This Recipe

Juicy, tender chicken
Creamy savory sauce
Soft, flavorful stuffing
Only a few simple ingredients
Easy slow cooker dinner
Minimal prep and cleanup
Perfect for busy days
Great for feeding a crowd
Kid-friendly comfort food
Tastes like Thanksgiving any time of year

Ingredients

Chicken

2 pounds boneless, skinless chicken breasts (about 4 breasts)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried thyme

Creamy Sauce

2 cans (10.5 ounces each) condensed cream of chicken soup
½ cup low-sodium chicken broth
½ cup sour cream
1 teaspoon poultry seasoning
½ teaspoon onion powder

Stuffing

1 box (6 ounces) chicken-flavored stuffing mix
½ cup unsalted butter, melted
¾ cup low-sodium chicken broth

Optional Add-Ins

1 cup diced celery
½ cup diced onion
1 cup frozen peas or green beans
½ cup shredded Swiss or cheddar cheese

Optional Garnishes

Chopped fresh parsley
Cracked black pepper
Extra melted butter
Cranberry sauce for serving

How to Make Crock Pot Chicken and Stuffing

Step 1: Prepare the Slow Cooker

Lightly grease the inside of a 6-quart slow cooker with nonstick cooking spray.

This helps prevent the stuffing from sticking.

Step 2: Season the Chicken

Pat the chicken breasts dry with paper towels.

Season both sides with the salt, pepper, garlic powder, and thyme.

Step 3: Add the Chicken

Place the chicken in a single layer in the bottom of the slow cooker.

If the breasts are very thick, slice them in half horizontally so they cook evenly.

Make the Creamy Sauce

Step 4: Whisk the Sauce

In a medium bowl, whisk together the cream of chicken soup, ½ cup of the chicken broth, sour cream, poultry seasoning, and onion powder.

Stir until smooth.

Step 5: Pour Over the Chicken

Spread the sauce evenly over the chicken.

Make sure all the pieces are well covered so they stay moist.

Add the Stuffing

Step 6: Mix the Stuffing

In a large bowl, combine the stuffing mix, melted butter, and ¾ cup of chicken broth.

Stir gently until the crumbs are evenly moistened.

Step 7: Layer the Stuffing

Spoon the stuffing mixture evenly over the sauce.

Do not press it down. Keeping it loose helps it cook up soft and fluffy.

Cook the Chicken and Stuffing

Step 8: Cook

Cover and cook on low for 4–6 hours or on high for 2½–3 hours.

The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork.

Step 9: Keep It Fluffy

Place a clean paper towel or kitchen towel under the lid during the last 30 minutes of cooking.

This absorbs extra steam so the stuffing does not become soggy.

Step 10: Rest

Turn off the slow cooker and let the dish rest, covered, for 10 minutes before serving.

This allows the sauce to thicken slightly.

Step 11: Garnish and Serve

Sprinkle with parsley and cracked black pepper.

Serve warm, spooning some of the creamy sauce over each portion.

The Best Chicken to Use

Choose chicken that stays tender during long, slow cooking.

Good options include:

Boneless, skinless chicken breasts
Boneless, skinless chicken thighs
Chicken tenderloins
Bone-in chicken breasts, with extra cooking time
Frozen chicken breasts, with extra cooking time

Chicken thighs stay especially juicy and are very forgiving in the slow cooker.

How to Keep the Chicken Juicy

Do not overcook the chicken
Cook it in a single layer
Cover the chicken completely with sauce
Use low heat when possible
Slice very thick breasts in half
Check the temperature near the end of cooking
Let the dish rest before serving

Chicken breasts can dry out if cooked too long, so begin checking toward the end of the cooking time.

Can I Use Fresh Stuffing Instead of Boxed?

Yes. Use about 4 cups of cubed day-old bread, seasoned with sage, thyme, and poultry seasoning.

Toss the bread with melted butter and enough broth to moisten it, then layer it over the chicken. Fresh stuffing often requires a little more liquid.

Can I Use Cream of Mushroom or Celery Soup?

Yes. Cream of mushroom or cream of celery soup both work well.

Use your favorite or combine one can of each. For a lighter version, choose reduced-fat or low-sodium soup.

Delicious Variations

Cheesy Chicken and Stuffing

Sprinkle 1 cup of shredded Swiss or cheddar cheese over the stuffing during the last 15 minutes.

Chicken and Stuffing with Broccoli

Add 2 cups of broccoli florets over the chicken before adding the stuffing.

Cranberry Chicken and Stuffing

Stir ½ cup of dried cranberries into the stuffing for a sweet, festive twist.

Herb Butter Chicken and Stuffing

Add extra fresh herbs, such as sage, thyme, and parsley, to the melted butter.

Chicken, Stuffing, and Green Beans

Layer 2 cups of green beans over the chicken for a complete one-pot meal.

Can I Make It Ahead?

Yes. Assemble the dish in the slow cooker insert up to one day in advance.

Cover and refrigerate the insert, then add the stuffing layer just before cooking.

Add 30–60 minutes to the cooking time if the insert goes into the slow cooker cold.

Storage

Store leftovers in an airtight container in the refrigerator.

Refrigerate for up to four days.

Reheat in the microwave or oven with a splash of chicken broth to bring back the moisture.

Can You Freeze Crock Pot Chicken and Stuffing?

Yes. Cool the dish completely and freeze it in a freezer-safe container for up to two months.

Thaw overnight in the refrigerator and reheat until hot throughout.

The stuffing will be softer after freezing, but the flavor will still be delicious.

Frequently Asked Questions

Do I need to cook the chicken first?

No. The raw chicken cooks in the slow cooker and stays moist in the creamy sauce.

How do I know when the chicken is done?

The chicken should reach an internal temperature of 165°F and shred easily with a fork.

Why is my stuffing soggy?

Extra steam may have collected under the lid. Place a paper towel under the lid near the end of the cooking time.

Why is my stuffing dry?

It may need a little more broth or butter. Drizzle a spoonful of the sauce over the top before serving.

Can I use frozen chicken?

It is best to thaw the chicken first for even cooking. If you must use frozen chicken, add extra time and confirm that it reaches 165°F.

Can I double the recipe?

Yes. Use a larger slow cooker, such as an 8-quart model, and check the chicken for doneness.

Can I use a smaller slow cooker?

Yes. A 4-quart slow cooker works if you reduce the recipe by about one-third.

Pro Tips

Pat the chicken dry so the seasoning sticks well.

Keep the stuffing loose and fluffy, and do not pack it down.

Use a paper towel under the lid to absorb steam and keep the stuffing from turning mushy.

Check the chicken early to avoid overcooking, especially on the high setting.

Final Thoughts

This Crock Pot Chicken and Stuffing delivers juicy chicken, creamy sauce, and flavorful stuffing in one easy, comforting dish.

It’s simple to prepare, perfect for busy days, and a family favorite for weeknights, holiday dinners, potlucks, or cozy Sunday meals.