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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.
kim says
I know this is going to sound stupid, but do I need to boil the chicken first? and you said that you cooked it on low correct.
Karly says
You don’t need to boil the chicken first. It will cook in the slow cooker. 🙂 I cooked on low.
Samara Guy says
My husband doesn’t like celery so instead of celery can I use cream of celery soup and cream of chicken instead of 2 cans cream of chicken?
Karly says
Sure thing! You can leave out the celery entirely if you prefer.
Rosemarie Hughes says
What temp did you use?
Karly says
Low.
Samara says
for the stuffing mix, do you use stove top or the bag of stuffing mix that you can buy?
Karly says
I use the bag of stuffing mix.
Nancy ONeal says
Sounds wonderful! My odd combination is peanut butter and orange slices.
Julia says
I am trying this today with a turkey breast. Going to add rosemary and thyme to the recipe and poultry seasoning. Hoping it will seem like a Mimi Thanksgiving in May.
Laurene says
OK I’m trying this today on a whim only instead of using chicken breasts I’m using a whole chicken and I put the stuffing all around the outside of the bird. Also, I used some leftover cornbread and seasoned it with salt, sage, rosemary, the last tiny bit of celery salt I had in my jar, and half an onion diced. Oh and I have a lot of eggs from my chickens right now so I added 2 eggs. Then I poured some water in the bottom of the crock pot and put the stuffing all around the chicken. I set it for 5:30 instead of 4 hours because of the whole bird thing. Hope it works!!! Thanks for posting the food blog to confirm my crazy idea might work!
Karly says
Curious to hear how it turned out for you!
Laurene says
It was a hit! The family loved it. The stuffing turned out really wet, there was a tremendous amount of liquid in the pan. Maybe adding 2 cups of water was uneccesary after all? But everyone liked it and ate until they were full.
Karly says
Yeah, it took me a few tries to get the amount of liquid right since the chicken releases so much juice! Maybe reduce down to a 1/2 cup or so next time. Glad to hear this worked out though! I’ll have to try it this way too! 🙂
Carol Wilhelm says
I wonder if just adding some chicken broth to your recipe would help instead of water in bottom of crock pot & spraying the bottom with Pam or something. Gonna try this. I’ve done the stove top dressing with cut up chicken breast with cream of mushroom soup & cooked in the oven. Just mixed stove top according to directions. Didn’t add all that other stuff. Mixed all together. Really good tho!
Ruben Perez says
I do these on stove top,,like the chicken and dumplings,just doing the chicken and spices first then putting in the stuffing and or the dumplings
Pat Stark says
I know – I’m strange, but I don’t care for bread stuffing. Think I might try this with coarsly crumbled cornbread to make it kind of Souther style. Hope it works!! 🙂
Pat Stark says
Oops – please ignore the typos; you get the idea, I hope! 😉
Alfuso says
Stovetop has a cornbread stuffing. In fact, quite a few flavours
There are a variety of flavors, including Chicken, Lower Sodium Chicken, Cornbread, Pork, Beef, Savory Herbs, Traditional Sage, Tomato & Onion, San Francisco Sourdough, Mushroom & Onion, Long Grain & Wild Rice and Roasted Garlic, Turkey, Apple and Cranberry.
Marianne Vincent says
this sounds so good. I;m going shopping tomorrow.
I love left over spaghetti for breakfast. or cold pizza.
Sherry Dengler says
That’s what I was thinking, too. Never have cared for stovetop. I much prefer cornbread dressing. This does sound like it is worth a try with the cornbread.
Jennifer Northcutt says
I love stovetop any time of the day or year :). Pickles and ketchup are my weird food habit.
Terri says
Wow Jennifer, I love to dip pickles in my ketchup. I use ketchup on EVERYTHING!!
Lekisha says
Ketchup is a food group in my house. It makes no since how much we go through. I try to buy about 50 bottles of ketchup right before school starts again. It’s cheaper at that time and they have very nice coupons that time of year. So I’m buying a years worth of ketchup.
Believe me it’s the best thing I ever came across when using coupons. With coupons and sale price I usually only pay $1 for each Heinz 32 oz bottles.
Kathy says
I eat stove top at least 4 days a week for breakfast with cream of chicken soup for gravy.
Kathy says
I eat stove top at least 4 days a week for breakfast and use cream of chicken soup for gravy
Karly says
I’m going to have try this!!
Sean says
How long should you cook it if you break down 1.5 lb of Costco rotisserie chicken.
Karly says
I would probably add an additional 1/2 cup of broth to the mixture and cook on high for 2 hours or so. Stir in the cooked chicken and then continue cooking until the stuffing is the texture you like and the meat is warm.
Joanne C says
Love the idea of this, but doesn’t it need gravy? Does the soup keep it moist? I don’t have many weird food habits. Probably weirdest is PB&J on white bread (of course!) with potato chips or Fritos and gotta have peas mixed with my mashed potatoes.
Karly says
It does stay moist from the soup and the liquid that cooks off the chicken, but you could top it with gravy if you’d like. Great idea!
Hillary says
Just wondering if you stir it while it’s cooking? Sounds delicious!
Karly says
Nope, I don’t. 🙂
Wolf says
Chicken and turkry stuffing salt pepar turmeric and thys four. Now wait n see.
Chris says
Oh I can’t wait to try this!
My weird food…hmm..I’m a pretty picky eater. My husband thinks it’s weird that I put ketchup on eggs but I don’t find that odd- a lot of people do that. Oh, ranch dressing on potatoes- definitely on baked potato but also on fries or well really any hot form of potato….ahhhh ranch….
Karly says
None of those are weird to me!!