This post may contain affiliate links. Read disclosure policy
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:
This post contains affiliate links. As an Amazon associate and member of other qualifying programs, I earn from qualifying purchases.
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.
Shavaun says
Can I put a couple boxes of stovetop? It’s my kryptonite!
Karly says
I love Stove Top too! But, it’s such tiny pieces, I’m not sure it will hold up as well in this recipe as the traditional bags of stuffing mix since those are bigger chunks.
Amanda says
When I tried to make this in August there is no bass of dressing. I was pregnant and craving this mainly the dressing. Bags of dressing is a seasonal item here. So I had my baby and now it’s November and the bags of dressing is out. Buying 4 bags and cooking tonight.
Barbara says
I made it using 2 boxes of stove top stuffing! I didn’t shred the chicken at the end and mix all together. Great recipe! Thank you for sharing
Karen says
Shavaun, I made this last night with stove top & it was dry & salty and didn’t hold up well. ?? I usually follow the recipe to a T when I first make it but didn’t this time.
Ashley says
I always use 2 boxes when I make this and I always add a little extra chicken broth and extra sage. I’ve never had a problem with doing it that way it’s never been to salty. If I find it to dry after it’s done I just add more chicken broth.
Sarah Wolfe says
Yum!!! Thanks for sharing, trying this tonight! Do you think i could use gravy instead of cream of chicken soup? This pregnancy cream of anything grosses me out lol
Karly says
I think you probably could, but I haven’t tried it. Cream of chicken soup is basically just an extra thick gravy with bits of chicken in it, so regular gravy might just make it more moist.
Sheila Moore says
I like hard boiled eggs and green onions in my mashed potatoes….
Karly says
Hmm, kind of like a potato salad…I could get down with that, I think.
Cathy Franklin says
My Mom always made potato salad using leftover mashed potatoes. I really didn’t have chunky potato salad until I was in Jr. High or High School. I still make it this way if I only have a small amount leftover (not enough for a normal serving, but just enough when you add a hard boiled egg, onion, celery and a little mayo and mustard).
Would the cook time be the same if I cut the recipe in half?
Karly says
Hi Cathy! I think that potato salad sounds delicious!
The cook time should stay around the same on this if cut in half. I’d keep an eye on it though as I can’t say for sure.
Susan B says
I have scrambled eggs on top of shredded wheat (softened) for breakfast! Yum….. BYW, could you use chicken thighs in this recipe?
Karly says
I haven’t tried this with thighs, but I think it should work fine.
Mike H says
I’m going to try it this weekend with thighs. I find they usually substitute fine and we like them better than chicken breasts. I’ll let ya know!
Nicole says
Green beans and ketchup is my weird combo. No judgment from me
Karly says
I like my green beans with ketchup too!
Latosha says
Do I need to adjust cooking times if I double this? Family of 8 so I don’t think it would be enough but looks so yummy!
Karly says
Honestly, I don’t think you’ll be able to fit it in your slow cooker if you double this. If it does fit, I don’t think you’ll need to adjust cooking time, but can’t say for sure.
Katie says
I just made this and I’ll probably try the French dip sandwiches recipe as well. I was a bit off on the quantities of dry stuffing and over a tad on the chicken broth but it came out amazing. It tastes like a Sunday dinner or a thanksgiving all rolled up in the crock pot. Wow and yum! Thank you.
Also I like cream cheese or goat cheese and strawberries
Jim says
How would you modify this recipe if you used canned chicken instead of chicken breasts (that’s what I have in the pantry)? I would think the cooking time could go much lower since the chicken is already cooked and all you’d need is to cook the stuffing.
Karly says
As the raw chicken cooks it releases a lot of juice that is necessary to making this recipe. I’m not sure how it would work with canned chicken – you’d need to add additional liquid, but I’m unsure how much.
Jim says
Well I’ll do a test or two and let you know how it goes.
Sandy says
Is this 4 1/2hours on high?
Karly says
Per the recipe, cook on low for 4 hours and 30 minutes. 🙂
Shannon leo says
Peanut Butter and mayo. Yes! Cheese and a pickle. Yasssss. Sliced sweet pickles with that orange square of cheese food product and mayo baby. Can’t go wrong.
I will be trying this very soon and hope for no soupyness.
Trish says
Wondering how many this dish serves?
Lori says
I love Stovetop Stuffing.. so I will probably try this! I eat angel-hair pasta with ketchup. I also eat a sandwich of bread, butter, peanut butter, jelly (grape or strawberry), square orange cheese slices, and Oscar Meyer bologna.
Stephanie says
Do you add water to the canned soup like it says on the can?
Karly says
No, you don’t.
Michelle says
I made this tonight and it’s really really wet, almost like a soup. I followed the recipe exactly except I forgot the cooking spray. Any suggestions on how to make it less soupy?
Karly says
Oh no! Sorry to hear that. You could stir in some additional dry stuffing to soak up the extra liquid. Not sure what would have happened to make it so soupy. 🙁
Gina says
If your a texture person just know this causes your stuffing to turn to basically pudding. I don’t know if this happened to anyone else but I followed the directions precisely. I won’t make this again but the chicken was yummy.