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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.
Carissa says
Currently cooking but here are my modifications.
Used fresh sourdough bread from a local bakery, dried it in the oven so I have these lovely huge chunks of bread.
Added mushrooms and garlic and jalepeno to the stuffing mix.
Layered fresh sage over top of the stuffing mix in the instant pot. Then layered chopped red potatoes.
I also used chicken thighs. I wanted bone in chicken thighs, but I could not find any, so boneless thighs for me.
Used the cream of chicken soup substitute linked (it smelled delicious while cooking it) but first I sauteed some mushrooms and garlic before melting the butter. I also added some fresh savoury herbs when I added the milk and broth.
Joseph says
2 cans of cream chicken 1/2 cup chicken broth 2 chicken breast and I have a sloppy mess.
Karly says
Did you stir the stuffing all together? It will be very moist, but it always come together for me using the 14 ounce bag of dried stuffing mix. I use the bigger cubes of stuffing, not something like Stove Top.
Tammy says
Can you make sure own stuffing mix from scratch?
Karly says
I’m sure you could, but I’ve never done so for this recipe. You’d want to be sure it’s very dry like the packaged kind.
Connie says
I would never judge anyone on what they eat. As a kid, and still as an adult, I like to eat white bread, with ketchup and sliced cheddar cheese, or bread with butter and sugar.
This Recipe looks delicious and I can’t wait to try it this week. It has all my favorite stuff. One can never get enough Stove Top. Thanks for sharing.
Malinda Missel says
Can this be made in the oven?
Karly says
I’m not sure, I’ve only made this as directed.
Fred says
This is so good! I like to put a whole chicken on top of the stuffing mix instead of just beasts. I’ve also tried with with 2 cornish hens. . The juices from the chicken soak into the stuffing mix. I cook it a little longer, just have to test final temperature with a probe.
Chuck Taylor says
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. One of the greatest sandwiches ever created is the ‘Bobby’ from Capriotti’s sandwich shop. Turkey, stuffing, and cranberry sauce on a roll….is to die for. This chicken and stuffing recipe makes it so easy to recreate a Bobby without having to cook a whole Turkey. Thank you so much!
Karly says
So glad you enjoyed, Chuck! The Bobby sounds amazing!
Joyce Lee says
I have been looking for a good chicken dressing recipe i cant wait to try this with cornbread stuffing cubes! Thank you so much!
Venieta McLeod says
A little bit of science: When people are talking about how dry/moist the recipe turns out, they need to know that chickens DO have different levels of water/fat! If you ever roast a whole chicken and look at the liquid, you may be able to tell how much is fat and how much is water. Chill the liquid, measure fat vs water, and then compare to what you see the next time you roast a chicken. No only are there differing amounts of these two liquids, but they are absorbed differently by the stuffing, sometimes resulting in different results. Recommend checking 2/3 of the way through the cooking, and if you notice things looking a bit dry, add a little broth – a VERY SMALL amount, perhaps a few tablespoons – to the stuffing.
Greta F. says
Hi. I made this today and followed everything, and my stuffing is a big soggy mess. Literally inedible. Not sure what happened. Is there anything I can do to fix this??
Karly says
Hi Greta! Not sure how you can fix it, unfortunately. Did you happen to add more chicken than called for or additional liquid/less stuffing? If you used frozen breasts, perhaps they released more liquid as they thawed and cooked? I’ve never had this issue before – the stuffing is definitely very moist, but I don’t think it’s super soggy…you can see the texture in the photos and video.
Kimberly says
I would love to try this recipe but I can’t find a 14 ounce bag dried seasoned stuffing mix. All I can find at the stores is Stove Top stuffing and Mr’s Cubbison’s stuffing (both in boxes) Can you suggest a brand to look for or a place to find it? I’m in central CA. Thanks for your help. I really want to try this recipe.
Karly says
I use Pepperidge Farms brand. It’s usually on the bottom shelf below the Stove Top. 🙂
Lindsay says
I made this with stovetop and frozen chicken breast. And 5 hours in and it’s mushy and the stuffing did not hold up well. Any suggestions to fix this so I don’t have to make a second dinner tonight?
Karly says
I would recommend using the bag of dried stuffing cubes rather than Stove Top as they’re bigger and will hold up better. Thawed chicken is probably best as well as it will cook a bit quicker so the stuffing holds up better. But this does get a bit mushy – stuffing is supposed to be wet though. 🙂
Greta says
Lindsay-same here. But my chicken breasts weren’t even frozen. I realize this is months later… lol. I’m going to put mine in the over to see if I can “dry out” the stuffing.
Michele Silva says
Can it be made without the chicken breasts? I want to make this for Thanksgiving so I won’t need the chicken since we are going to be having turkey. Thank you
Karly says
I haven’t tried this without the chicken. They release quite a bit of liquid that adds to the stuffing, so I’m not sure it would work that well.
Allison Dunn says
Could this be doubled? 2 bags of stuffing, 4 cans of soup, etc? more chicken maybe?
Karly says
I think it probably could be if you had a large enough crockpot, but I haven’t tried it myself.
Becky says
I’m trying it today, hope it works being doubled.
Allison Dunn says
Could this be doubled? 2 bags of stuffing, 4 cans of soup, etc?