I’m excited to share my Creamy Crockpot Chicken and stuffing recipe that turns pantry staples and chicken breasts into a simple, healthy, budget-friendly fall dinner my family begs for on chilly nights.

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I made this Crock Pot Chicken last weekend because I needed something that didn’t need babysitting. Using simple boneless skinless chicken breasts and a box of Stove Top stuffing mix it turned into a weirdly satisfying fall dinner.

It’s part Creamy Crockpot Chicken mood, part lazy-weeknight stretch-your-grocery-budget trick. It smelled different than I expected and the kids liked it, which made me suspicious.

If you like shortcuts that actually taste like effort, this will make you curious. Also it doubles for leftovers, and yes, I once served it at a tiny Thanksgiving when oven space ran out.

Ingredients

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Chicken breasts: lean protein, builds muscle, low fat, mild flavor that soaks up seasoning
Stuffing mix: adds carbs and sodium, lots of flavor, makes dish hearty and comfy
Condensed soup: creamy fat and sodium, gives richness and binds ingredients together
Chicken broth: low calorie, adds savory depth, extra salt if you use low sodium
Milk: adds creaminess, provides calcium and a little protein, not overly sweet
Butter: gives richness and browning, mostly fat so use sparingly unless you want indulgent
Onion and celery: fiber and flavor, mild sweetness from onion, balances savory notes

Ingredient Quantities

4 boneless skinless chicken breasts (about 1 1/2 to 2 lb), or 5 to 6 small ones

1 box (6 oz) Stove Top or other seasoned stovetop stuffing mix, any flavor you like

1 can (10.5 oz) condensed cream of chicken soup, not the diluted kind

1 cup low sodium chicken broth

1/2 cup milk (whole or 2% works fine)

2 tablespoons unsalted butter, cut into small pieces

1 small yellow onion, finely chopped (about 3/4 to 1 cup)

2 stalks celery, finely chopped (about 1/2 cup)

2 cloves garlic, minced (or 1 teaspoon jarred)

1 teaspoon poultry seasoning

1/2 teaspoon dried thyme

1 teaspoon kosher salt (use 1/2 teaspoon if using table salt)

1/2 teaspoon freshly ground black pepper

1 cup frozen peas and carrots mix, optional but nice for color and veg

2 tablespoons fresh parsley, chopped for garnish (optional)

How to Make this

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1. Trim and pat dry 4 boneless skinless chicken breasts (about 1 1/2 to 2 lb) or 5–6 small ones, then rub with 1 teaspoon kosher salt (or 1/2 teaspoon table salt), 1/2 teaspoon black pepper, 1 teaspoon poultry seasoning and 1/2 teaspoon dried thyme. Place chicken in the bottom of a lightly sprayed 4 to 6 quart crockpot.

2. Heat 1 tablespoon of the 2 tablespoons unsalted butter in a skillet over medium heat, add 1 small finely chopped yellow onion and 2 finely chopped celery stalks and cook until soft, about 4–5 minutes. Add 2 cloves minced garlic last 30 seconds, stir, then remove from heat.

3. In a bowl whisk together 1 can (
10.5 oz) condensed cream of chicken soup, 1 cup low sodium chicken broth and 1/2 cup milk until smooth. Stir in the sautéed onion, celery and garlic.

4. Pour the soup mixture evenly over the chicken in the crockpot.

5. Sprinkle 1 box (6 oz) Stove Top or other seasoned stuffing mix evenly over the top of the liquid. Dot the top with the remaining 1 tablespoon of butter, cut into small pieces.

6. Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 2 1/2 hours, until the chicken reaches 165°F and the stuffing has absorbed most of the liquid. Every crockpot cooks a bit different so check at the lower end of the time to avoid overcooking.

7. If you’re using 1 cup frozen peas and carrots, add them in the last 20–30 minutes so they stay bright and not mushy. If the stuffing seems too wet at the end, remove the lid and cook on HIGH for 10–15 minutes to thicken.

8. Remove the chicken, shred or slice it, then stir it back into the stuffing to combine. Taste and adjust seasoning if needed.

9. Garnish with 2 tablespoons chopped fresh parsley and serve hot. Leftovers reheat great, and this is perfect for stretching into a budget friendly Thanksgiving-ish meal.

Equipment Needed

1. Crockpot (4 to 6 quart), for slow cooking the chicken and stuffing
2. Large skillet or sauté pan, to soften the onion, celery and garlic
3. Cutting board and a sharp chef’s knife, for trimming breasts and chopping veggies
4. Measuring cups and spoons, for broth, milk, soup can and seasonings
5. Medium mixing bowl and a whisk, to blend the condensed soup and broth smooth
6. Wooden spoon or heatproof spatula, for stirring the skillet and the crockpot
7. Tongs or two forks, to remove then shred or slice the cooked chicken
8. Can opener and a ladle or large measuring cup, to open the soup and pour it over the chicken

FAQ

Q: How long do I cook this in the crockpot and how do I know it is done? A: Cook on high for about 3 to 4 hours or on low for 6 to 7 hours. The safe way to tell is use an instant read thermometer in the thickest part of a breast it should read 165 F. Don’t overcook or the chicken gets dry, so check around the earlier time if your crockpot runs hot.

Q: My stuffing turned out too dry or too soggy. How do I fix it? A: If it’s dry add 1/4 cup chicken broth or milk at a time and stir till it loosens. If it’s too runny mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the crockpot, and let it cook another 15 to 20 minutes to thicken. Also remember stuffing mix soaks up liquid as it sits, so you can add a splash more broth right before serving.

Q: Can I use chicken thighs instead of breasts or freeze this? A: Yes, bone-in or boneless thighs work great and are more forgiving, they also give extra flavor. The cooked dish freezes well for up to 3 months in an airtight container. Thaw overnight in the fridge and reheat in the oven at 350 F or in the crockpot on low till warmed through.

Q: Do I need to brown the chicken first? Is that necessary? A: No it’s not necessary, but searing the breasts briefly in a hot skillet before adding to the crockpot adds nice flavor and better looking color. If you skip searing you’ll save time and it still tastes great.

Q: When should I add the peas and carrots or other veggies? A: Add frozen peas and carrots in the last 20 to 30 minutes so they stay bright and not mushy. Harder veggies like carrots or potatoes should be cut small and added near the start so they get tender.

Q: Any tips on seasoning and making this less salty? A: Use low sodium chicken broth and taste before adding the full salt called for, you can always add more at the end. Different stuffing mix flavors change salt and seasoning too so pick one you like and cut back on extra salt if it’s a strongly seasoned mix. A squeeze of lemon or a splash of cream at the end brightens the dish without more salt.

Crockpot Chicken And Stuffing Recipe Substitutions and Variations

Chicken breasts -> boneless skinless chicken thighs (use the same weight, about 1 1/2 to 2 lb). Thighs stay juicier and you can use the same crockpot time, just check they reach 165°F.
Stove Top stuffing mix (6 oz) -> 3 cups cubed day old bread, toasted and crumbled or 6 oz seasoned breadcrumbs. If you go plain crumbs add about 1 tsp poultry seasoning and a pinch more salt.
Condensed cream of chicken soup (10.5 oz) -> 1 cup full fat Greek yogurt or sour cream plus 1/2 cup chicken broth and 1 tbsp flour to thicken; stir it in near the end so it doesnt split.
1 cup low sodium chicken broth -> 1 cup vegetable broth or 1 cup water plus 1 tsp chicken bouillon/stock concentrate, then taste and adjust salt.

Pro Tips

– Quick brine before you cook keeps breasts from drying out, do 15 to 20 minutes in a bowl with a tablespoon of salt and a pinch of sugar, rinse and pat dry. It seems like extra work but it really makes the meat juicier so it’s worth it.

– Sear the chicken fast in a hot skillet if you can, even 1 minute per side adds a browned flavor you wont get from the crockpot alone. If youre short on time or forget, a splash of soy sauce or Worcestershire in the sauce gives a similar umami boost.

– If the stuffing ends up soggy, stir in a few tablespoons of instant mashed potato flakes or a slurry of cornstarch and cold water to thicken, then let it sit uncovered for 10 minutes so it firms up. Also taste for salt at the end cause boxed stuffing and canned soup vary a lot, you might not need more.

– For better texture and presentation, transfer to an ovenproof dish near the end and bake or broil a few minutes to get a golden top, or just remove the lid and cook on high for 10 minutes to tighten things up. It makes it look less like straight-from-the-crockpot and more like a homey casserole.

Crockpot Chicken And Stuffing Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

677

kcal

Equipment: 1. Crockpot (4 to 6 quart), for slow cooking the chicken and stuffing
2. Large skillet or sauté pan, to soften the onion, celery and garlic
3. Cutting board and a sharp chef’s knife, for trimming breasts and chopping veggies
4. Measuring cups and spoons, for broth, milk, soup can and seasonings
5. Medium mixing bowl and a whisk, to blend the condensed soup and broth smooth
6. Wooden spoon or heatproof spatula, for stirring the skillet and the crockpot
7. Tongs or two forks, to remove then shred or slice the cooked chicken
8. Can opener and a ladle or large measuring cup, to open the soup and pour it over the chicken

Ingredients

4 boneless skinless chicken breasts (about 1 1/2 to 2 lb), or 5 to 6 small ones
1 box (6 oz) Stove Top or other seasoned stovetop stuffing mix, any flavor you like
1 can (10.5 oz) condensed cream of chicken soup, not the diluted kind
1 cup low sodium chicken broth
1/2 cup milk (whole or 2% works fine)
2 tablespoons unsalted butter, cut into small pieces
1 small yellow onion, finely chopped (about 3/4 to 1 cup)
2 stalks celery, finely chopped (about 1/2 cup)
2 cloves garlic, minced (or 1 teaspoon jarred)
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1 teaspoon kosher salt (use 1/2 teaspoon if using table salt)
1/2 teaspoon freshly ground black pepper
1 cup frozen peas and carrots mix, optional but nice for color and veg
2 tablespoons fresh parsley, chopped for garnish (optional)

Directions

Trim and pat dry 4 boneless skinless chicken breasts (about 1 1/2 to 2 lb) or 5–6 small ones, then rub with 1 teaspoon kosher salt (or 1/2 teaspoon table salt), 1/2 teaspoon black pepper, 1 teaspoon poultry seasoning and 1/2 teaspoon dried thyme. Place chicken in the bottom of a lightly sprayed 4 to 6 quart crockpot.
Heat 1 tablespoon of the 2 tablespoons unsalted butter in a skillet over medium heat, add 1 small finely chopped yellow onion and 2 finely chopped celery stalks and cook until soft, about 4–5 minutes. Add 2 cloves minced garlic last 30 seconds, stir, then remove from heat.
In a bowl whisk together 1 can (
5 oz) condensed cream of chicken soup, 1 cup low sodium chicken broth and 1/2 cup milk until smooth. Stir in the sautéed onion, celery and garlic.
Pour the soup mixture evenly over the chicken in the crockpot.
Sprinkle 1 box (6 oz) Stove Top or other seasoned stuffing mix evenly over the top of the liquid. Dot the top with the remaining 1 tablespoon of butter, cut into small pieces.
Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 2 1/2 hours, until the chicken reaches 165°F and the stuffing has absorbed most of the liquid. Every crockpot cooks a bit different so check at the lower end of the time to avoid overcooking.
If you’re using 1 cup frozen peas and carrots, add them in the last 20–30 minutes so they stay bright and not mushy. If the stuffing seems too wet at the end, remove the lid and cook on HIGH for 10–15 minutes to thicken.
Remove the chicken, shred or slice it, then stir it back into the stuffing to combine. Taste and adjust seasoning if needed.
Garnish with 2 tablespoons chopped fresh parsley and serve hot. Leftovers reheat great, and this is perfect for stretching into a budget friendly Thanksgiving-ish meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.