Slow Cooker Chicken and Stuffing

This Slow Cooker Chicken and Stuffing is an easy comfort-food dinner made with tender shredded chicken, buttery herb stuffing, and a rich savory sauce. Everything cooks together in the crockpot until the chicken is juicy and the stuffing is soft underneath with golden, flavorful pieces on top.

It is perfect for busy weeknights, Sunday supper, or holiday-style dinners when you want the flavors of chicken and dressing without spending hours in the kitchen. Serve it with mashed potatoes, green beans, carrots, or cranberry sauce for a cozy complete meal.

Why You Will Love This Recipe

Simple slow cooker preparation
Tender, juicy chicken
Buttery herb stuffing
Uses easy pantry ingredients
Perfect for family dinners
Easy to customize with vegetables or cheese

Ingredients

2 pounds boneless, skinless chicken breasts, fully thawed
1 can (10.5 ounces) cream of chicken soup
1/2 cup sour cream
1 cup low-sodium chicken broth, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon freshly cracked black pepper
1 box (6 ounces) seasoned stuffing mix
4 tablespoons butter, melted
1 small onion, finely diced, optional
2 celery ribs, finely diced, optional
Fresh parsley for garnish, optional

Ingredient Notes

Chicken: Boneless chicken breasts work well, but boneless thighs are also a great option if you prefer darker, juicier meat. Always begin with fully thawed chicken for safe, even slow cooking.

Stuffing mix: Herb-seasoned boxed stuffing is convenient and already contains plenty of flavor. Chicken-flavored or traditional savory herb varieties both work well.

Cream of chicken soup: This creates a creamy base around the chicken and helps keep the finished dish moist.

Chicken broth: Use low-sodium broth because stuffing mix and condensed soup can already contain plenty of salt.

How to Make Slow Cooker Chicken and Stuffing

Lightly grease the inside of a 5- to 6-quart slow cooker.
Arrange the fully thawed chicken breasts across the bottom.
Sprinkle with garlic powder, onion powder, thyme, parsley, and black pepper.
Add the optional diced onion and celery around the chicken.
In a medium bowl, mix the cream of chicken soup, sour cream, and 1/2 cup chicken broth.
Spread the creamy mixture evenly over the chicken.
In a separate bowl, combine the stuffing mix, melted butter, and remaining 1/2 cup chicken broth.
Toss gently until the stuffing is evenly moistened but not soaked.
Spread the stuffing mixture over the top of the chicken and sauce.
Cover and cook on Low for 4 to 5 hours or High for about 2 1/2 to 3 hours.
Begin checking near the earlier end of the cooking range.
The chicken should reach at least 165°F in the thickest part.

Shred the Chicken

Once the chicken is fully cooked, carefully move some of the stuffing aside and shred the chicken directly in the slow cooker using two forks.

Gently mix some of the creamy sauce into the shredded chicken while leaving most of the stuffing on top. This gives you moist chicken underneath and a more textured stuffing layer.

Cover again for about 10 minutes before serving so everything heats together.

How to Keep the Stuffing from Getting Mushy

Do not add too much broth to the stuffing at the beginning. The chicken releases additional moisture as it cooks, and the creamy sauce underneath also contributes liquid.

The stuffing should feel lightly damp when it goes into the crockpot, not completely saturated.

If the finished dish seems especially moist, remove the lid for the final 15 to 20 minutes and let some steam escape.

How to Get a Crispier Stuffing Top

A slow cooker uses moist heat, so it will not produce the same crisp top as an oven. If you want more browning, transfer the finished chicken and stuffing to an oven-safe casserole dish.

Sprinkle a few extra stuffing crumbs or buttery breadcrumbs over the surface and broil for about two to four minutes until golden.

Watch closely because bread-based toppings can brown quickly.

Add Vegetables

For a complete one-pot meal, add sliced carrots or celery around the chicken at the beginning.

Frozen peas, corn, or green beans are best stirred in during the final 20 to 30 minutes so they keep more color and texture.

Cheesy Chicken and Stuffing

For an extra-rich version, sprinkle 1 to 1 1/2 cups shredded cheddar or mozzarella over the creamy chicken mixture before adding the stuffing.

The cheese melts into the sauce and gives the casserole even more comfort-food flavor.

Extra Creamy Variation

Add 4 ounces softened cream cheese to the soup mixture before spreading it over the chicken.

This creates a thicker, richer sauce that is especially good when the dish is served over mashed potatoes.

What to Serve with Chicken and Stuffing

Mashed potatoes, green beans, roasted carrots, peas, broccoli, or Brussels sprouts are all excellent sides.

For a holiday-style meal, add cranberry sauce and warm dinner rolls.

The creamy chicken and stuffing also pairs nicely with a crisp garden salad if you want something lighter on the side.

Storage and Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to three to four days.

Reheat individual portions in the microwave until steaming hot, or warm the casserole covered in a 350°F oven.

If the stuffing seems dry after refrigeration, drizzle a tablespoon or two of chicken broth over the top before reheating.

Printable Recipe Card