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This crock pot chicken and stuffing is the easiest comfort food you’ll ever make! Toss everything into the slow cooker and let the magic happen!
Alright, so I don’t want to alarm anyone, but I often eat a bowl of Stove Top Stuffing for breakfast.
Hold up. Don’t leave me. I swear I’m not insane.
It’s just, as a kid, I never liked or ate oatmeal, but some days I needed something warm and hearty and…Stove Top Stuffing was there for me, man. And I never outgrew the habit.
Annnnnnyway. Let’s forget I said anything and instead talk about this Crock Pot Chicken and Stuffing, which I swear is really good and totally normal and even though I eat weird things for breakfast sometimes, you can totally trust me.
You don’t trust me anymore, do you?
I’m sure you have some weird food secret that you’ve never shared with the Internet before. I dare you to share it in the comments.
It’ll be like a little support group down there, all of us sharing our weirdness and coming together to stop the hate.
So, back to this slow cooker chicken and stuffing. It’s pure comfort food and it’s tossed together in a flash. Tastes like Thanksgiving dinner without all the work!
Ingredient Notes:
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Stuffing Mix – Keep things simple and just grab a bag of the dried, seasoned cubed stuffing mix from the store! It’s quick and easy and works perfectly.
Chicken – You’ll add some seasoned chicken breasts to the crockpot to slow cook with the stuffing. When it’s all ready, you’ll shred the chicken and stuffing together!
Veggies – I like to add a bit of diced onion and celery to this chicken and stuffing recipe to add some extra flavors and variety!
Soup – You can use canned soup, or try my cream of chicken soup substitute or cream of mushroom soup subtitute) along with some chicken broth!
Seasoning – Ground sage will add lots of wonderful savory flavor to this chicken and stuffing recipe! You’ll also season the chicken breast with some salt and pepper.
What Readers are Saying!
“This has good to be one of the best recipes ever created for a crockpot. First it’s extremely simple to make. Next, it’s solves that ‘I want Thanksgiving dinner, but don’t want to make it conundrum’. Taste….spot on. FINALLY, and maybe the most important bonus of this recipe is the LEFTOVERS…” – Chuck
Crockpot Recommendation!
In the market for a new slow cooker? We love this 7 quart Crockpot. It’s simple to use, cooks evenly, and is very budget friendly. Plus, it has a 4 1/2 star rating with over 5,000 reviews on Amazon!
How To Make Crockpot Chicken & Stuffing:
Mix: Add a bag of dry stuffing cubes (not Stove Top) to the slow cooker, along with some chopped celery and onion.
Soup: Stir in the cream of chicken soup, a bit of broth, and then season it with a little sage.
Chicken: Season your chicken with salt and pepper (feel free to add additional spices here!) and pop it right on top of the stuffing mix. The juices from the chicken will drip down and add moisture and flavor to the stuffing.
Slow Cook: After preparing the chicken and stuffing ingredients you can cover your crockpot and slow cook on low heat for 4 hours and 30 minutes or until the chicken has cooked through and shreds easily.
Shred the chicken together with the stuffing and serve! This crock pot stuffing and chicken recipe is like Thanksgiving goodness you can eat any time of the year!
Helpful TipS!
I would recommend putting the chicken on top of the other ingredients, not on the bottom!
A lot of readers have tried putting the chicken on the bottom (I have too, it seems like the obvious way to do it), but I don’t love it that way!
The chicken will release a lot of juice and if it’s at the bottom, the stuffing on the bottom is soggy and the stuffing on top is dry.
If you put the chicken on top of the stuffing, the juices will soak down into it and it’ll all come out with the right consistency!
Feel free to increase or decrease the liquids in this recipe to suit your tastes, but I’ve tested it and I think the amount I used is the best!
I recommend that you make this a whole big feast and serve it with my roasted sweet potatoes and pumpkin crunch cake to really bring home that Thanksgiving at random times of the year feel.
Or just be normal and eat it with a salad. Whatevs.
Hope you guys enjoy!
FAQs:
You can keep this recipe stored in an airtight container in the refrigerator for about 3 to 4 days. It may get a little soggier over time.
I’ve never tried this recipe using frozen chicken. It could probably work but it may add more liquid than you’d want. I’d recommend using fresh chicken breast!
I used a 6-quart crockpot to make this slow cooked chicken and stuffing!
Crock Pot Chicken and Stuffing
Ingredients
- 14 ounces dried seasoned stuffing cubes
- 1 medium sweet onion diced
- 1/2 cup diced celery
- 20 ounces cream of chicken soup
- 1/2 cup chicken broth
- 1/2 teaspoon ground sage
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/2 teaspoon salt more to taste
- 1/2 teaspoon pepper more to taste
Instructions
- Spray a slow cooker with non-stick spray.
- Add the stuffing mix, onion, celery, cream of chicken soup, and chicken broth to the slow cooker and stir to combine.
- Sprinkle the sage over the top.
- Lay the chicken breasts on top of the stuffing mixture and season with salt and pepper.
- Cover and cook on low for 4 hours 30 minutes or until chicken cooks through.
- Shred the chicken with two forks or remove to a cutting board and slice into small pieces.
- Stir everything together and serve.
Debbie says
I love this recipe it’s delicious
Karly Campbell says
Thanks, Debbie!
Kim says
Hello I’m making this today I added onion and celery like you said but also added carrots and the tri color bell peppers as well as green beans and chicken stock and cream of mushroom it smells good already. I’m also going to use the stove top but not adding it till about an hour before it’s done I expect it to be so yummy. Thank you for the recipe.
Karly Campbell says
Sounds delicious! Let us know how it turns out with all of the changes!
Blondie says
Can’t wait to try this. Just started the hash brown casserole taking a break before I make the Shoneys copycat strawberry pie and your oven baked chicken strips. As I’ve often had dressing for breakfast the day after Thanksgiving I see no problem. Of course I’m one of those weird people who will always choose dressing or a baked potato over chocolate cake anyday.
Glenn Goodman says
Can one use a rotisserie chicken for this recipe?
Karly says
I’m not sure how well that will work, as the chicken breasts release a lot of liquid as they cook which contributes to the moisture in the stuffing. You’d likely need to add more cooking liquid and it wouldn’t take nearly as much time to cook as the chicken will already be cooked.
Steve says
First off… there’s nothing wrong with Stovetop Stuffing for breakfast! (thank you I thought I was alone) Secondly I’ve made this with 1/2 cream of chicken, 1/2 cream of bacon and tossed in 1/2 pound of cooked bacon (crumbled) at the end ’cause we love our bacon! Served up with cheesy biscuits it’s a huge favorite around here!
Walter says
No thanks. My wife found a package of small (4) chicken breasts just under 3 lbs. So I used all. I had perfectly cooked chicken sitting on top of Stuffing Soup ! Must have been over 2 ” of liquid. Stuffing was totally covered.
Karly says
Unfortunately, adding more chicken will also add more liquid – the chicken releases quite a lot of liquid as it cooks. I’m not surprised there was too much, since you basically doubled the liquid here but didn’t double the amount of stuffing.
Patti says
Can I use chicken leg quarters instead of chicken breast?
Karly says
I think that would work fine, if you don’t mind the bones.
Melanie says
I want to leave the chicken out any changes I should make?
Karly says
It will likely need more liquid, but I haven’t tested it without the chicken so I can’t advise how much.
jayne says
i make this with frozen chicken breast, stove top and cream chicken soup.. anything left over i create a “pot pie” sooooo good
Karly says
Sounds delicious!
Lesley G says
My mother has been asking for chicken and stuffing. She is in a low sodium diet. I will try adapting this recipe for her. Low sodium is very difficult!
Karly says
Low sodium is hard! Definitely try using our homemade cream of chicken – you can easily cut sodium there. And swap the salt for a no salt blend. You may be able to find unseasoned cubed stuffing mix too – just add your own seasonings. 🙂
Charlie Z says
Making this now and it smells really good! I’m getting impatient waiting for it to finish cooking so we can eat. Thank you for adding the link to your homemade cream soup substitute. The cans are so expensive, I cannot justify the expense. That said, I can never remember how much is in one can of soup. It would be helpful if this recipe stated 20 oz, 2 cans or double recipe of homemade.
Karly says
Hi Charle! So glad you gave this a try! Hope you love it!
There is also a family size can of cream of chicken that is around 20 ounces, so calling for 20 ounces is the clearest way for canned soup! But I will add a note about the homemade! 🙂
Becky Woodall says
this sounds really good, can’t wait to try it. Not waiting till Thanksgiving
though. I want this NOW!!!
Karly says
We make this all year long! While it does have Thanksgiving dinner vibes, we never actually cook it on Thanksgiving, since we have turkey and our traditional stuffing then. 🙂
Cheryl Gafner says
This is such a brilliant idea!
I trust you so much, I am giving this 5 stars BEFORE I attempt this BECAUSE you are such a genius girl!!! ???
Karly says
Oh gosh, the pressure is on! Haha, I know you’ll love it! Thanks for the faith! 🙂
Sonny Prill says
I am obsessed with stuffing. Stuffing for breakfast with eggs is a favorite at our home!! This is an Awesome recipe!! Thank you for sharing, I am always up for easy peasy recipes that everyone in my big family will eat!! ??
Karly says
I’m obsessed too! It’s so good!
Hope you guys love this one!
Jeannie B says
Sooo good. I used my own “cream of chicken soup (mostly a beshamel sauce with chicken stock) and followed the recipe. Delicious and easy for a hearty week night supper.