I keep this classic chicken and stuffing on repeat because the chicken stays impossibly juicy and the stuffing becomes golden, gravy-soaked pillows that somehow taste like a homemade casserole without the fuss.

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And yes, I am obsessed with this Crockpot Chicken and Stuffing because it tastes like a cheat code for dinner. I love the way the seasoned stuffing mix soaks up juices until it’s pillowy and the cream of chicken soup makes everything swoon with savory richness.

The chicken stays tender, not dry or boring. I dig meals that feel effortless but actually hit hard on flavor.

Comfort without the sappiness. Messy plates, satisfied faces, leftovers that get fought over.

Worth every minute of waiting. I want to eat it on repeat until I can’t stand another forkful.

No regrets, ever.

Ingredients

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Chicken breasts, the protein, juicy and comforting.
Basically stuffing mix brings herby breadiness and cozy texture.
Cream of chicken, it’s rich and adds creamy body.
Cream of mushroom, earthy depth and extra creaminess.
Butter brings silky mouthfeel and golden flavor.
Milk loosens the stuffing, makes it pillowy soft.
Chicken broth adds savory depth without being salty.
Poultry seasoning, that warm herby backbone you crave.
Garlic powder sneaks in mellow garlicky warmth.
Onion powder adds sweet savory depth, quietly.
Salt and pepper, simple seasoners that wake everything.
Plus peas and carrots for color and little bites.
Chopped carrots, sweet crunch if you prefer fresh.
Plus parsley, bright herby finish and fresh color.

Ingredient Quantities

3 to 4 boneless skinless chicken breasts (about 2 to 2 1/2 lb), thawed or fresh

1 (6 oz) box seasoned stuffing mix (herb flavored)

1 (10.5 oz) can condensed cream of chicken soup

1 (10.5 oz) can condensed cream of mushroom soup

1/2 cup unsalted butter, melted

1/2 to 3/4 cup milk

1 to 1 1/3 cups low sodium chicken broth

1 tsp poultry seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and black pepper, to taste

1 cup frozen mixed vegetables (peas and carrots) or 1 cup chopped carrots, optional

2 tbsp chopped fresh parsley, optional for garnish

How to Make this

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1. Spray the crockpot with nonstick spray or rub lightly with oil, then place the 3 to 4 boneless skinless chicken breasts in a single layer.

2. In a medium bowl whisk together the 1 can condensed cream of chicken soup, 1 can condensed cream of mushroom soup, 1/2 cup melted butter, 1/2 to 3/4 cup milk, and 1 to 1 1/3 cups low sodium chicken broth until smooth.

3. Stir in 1 tsp poultry seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, and salt and black pepper to taste. Taste the sauce now, it should be a little salty since the stuffing will soak up flavor.

4. Pour about half of the soup mixture over the chicken so the breasts are partially covered, reserving the rest for the stuffing.

5. Sprinkle the 6 oz box seasoned stuffing mix evenly over the top of the chicken, then pour the remaining soup mixture over the stuffing so it starts to moisten the mix.

6. If using, scatter 1 cup frozen mixed vegetables or 1 cup chopped carrots over the top. They can go on before cooking or add them for the last 45 to 60 minutes so they stay firmer.

7. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165 F and the stuffing is tender and fully soaked with the sauce.

8. About 10 minutes before serving, shred or cut the chicken into bite sized pieces and stir gently into the stuffing to combine. If the mixture seems too dry add a splash more chicken broth or milk.

9. Taste and adjust seasoning with salt and pepper. Sprinkle 2 tbsp chopped fresh parsley over the top for color, if you like.

10. Serve warm straight from the crockpot with extra gravy spooned on top. Leftovers keep well in the fridge 3 to 4 days.

Equipment Needed

1. Crockpot/slow cooker (4 to 6 quart)
2. Nonstick spray or small pastry brush for oiling
3. Medium mixing bowl
4. Measuring cups and measuring spoons
5. Whisk
6. Rubber spatula or wooden spoon
7. Can opener
8. Tongs or a pair of forks for shredding chicken
9. Instant read thermometer (for 165 F)
10. Large serving spoon or ladle

FAQ

Q: Can I use frozen chicken breasts or do they need to be thawed first?

A: You can use frozen, but I really recommend thawing them first so the stuffing cooks evenly and you dont end up with cold spots in the middle. If you do use frozen, add an extra 30 to 60 minutes to the cooking time on low and check the internal temp is 165°F.

Q: My family hates mushrooms, can I skip the cream of mushroom soup?

A: Yep, swap it for another can of cream of chicken or cream of celery, whatever you like. The dish still stays creamy and flavorful, just adjust salt cause some canned soups are saltier than others.

Q: How do I get the stuffing on top to be less soggy?

A: Use the lower amount of broth, about 1 cup, and pour the melted butter over the stuffing so it soaks in. Cook uncovered for the last 15 to 20 minutes if you can, that helps dry the top a bit, but careful so the chicken does not dry out.

Q: Can I make this ahead and reheat it later?

A: Sure, make it, cool it, then refrigerate for up to 3 days. Reheat covered in a 350°F oven until warmed through, about 25 to 30 minutes, or microwave individual portions. If the stuffing looks dry add a splash of broth or milk before reheating.

Q: Do I have to add the vegetables, or will it change the cooking time?

A: Vegetables are optional, they dont change the cooking time much if theyre frozen. If you add raw chopped carrots, they might need a bit longer to get tender, so cut them small or add them in the first half of cooking.

Q: How do I know when the chicken is done without a thermometer?

A: The safest way is a thermometer but if you dont have one, cut into the thickest breast to check theres no pink and juices run clear. The meat should be firm but still juicy, not rubbery. Still, try to get a thermometer, theyre cheap and make life easier.

Crockpot Chicken And Stuffing Recipe Substitutions and Variations

Chicken breasts: use boneless skinless chicken thighs for more flavor and moisture, or swap in a 3 lb rotisserie chicken shredded if you want a shortcut.
Seasoned stuffing mix: try 6 cups cubed day old bread or a cornbread stuffing mix if you like a sweeter, crumblier texture, or cooked rice for a gluten free option.
Condensed soups (cream of chicken / mushroom): make a quick white sauce by whisking 1 cup chicken broth with 2 tbsp butter and 2 tbsp flour until thick, or use 1 cup plain Greek yogurt thinned with a little broth for tang and creaminess.
Unsalted butter / milk: replace butter with equal olive oil for a lighter fat, and swap milk for half and half or unsweetened almond milk if you need dairy-free.

Pro Tips

1. Lightly season the chicken under the skinless breasts before they go in, even if the soup is salty; a little extra salt and pepper or a sprinkle of poultry seasoning makes the meat taste less bland after it cooks. Too much at first wont ruin it, you can always fix later, but too little is hard to recover from.

2. Dont dump all the liquid in at once if your stuffing seems super soggy. Start with the lower end of the milk and broth amounts and add more near the end only if it looks dry. Stuffing soaks up way more than you expect, and its easy to end up with mush if youre not careful.

3. For better texture, add the frozen veggies in the last 45 to 60 minutes so they stay bright and a bit firm. If you throw them in at the start they turn into a sad mush. Same thing with carrots if you want a little bite.

4. Shred the chicken toward the end and fold it in gently so the stuffing soaks up the juices but the meat still has some texture. If you stir too early the chicken falls apart and the whole thing gets gluey. If it seems dry after mixing, splash a little hot broth or milk and stir, dont drown it.

Crockpot Chicken And Stuffing Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

622

kcal

Equipment: 1. Crockpot/slow cooker (4 to 6 quart)
2. Nonstick spray or small pastry brush for oiling
3. Medium mixing bowl
4. Measuring cups and measuring spoons
5. Whisk
6. Rubber spatula or wooden spoon
7. Can opener
8. Tongs or a pair of forks for shredding chicken
9. Instant read thermometer (for 165 F)
10. Large serving spoon or ladle

Ingredients

3 to 4 boneless skinless chicken breasts (about 2 to 2 1/2 lb), thawed or fresh
1 (6 oz) box seasoned stuffing mix (herb flavored)
1 (10.5 oz) can condensed cream of chicken soup
1 (10.5 oz) can condensed cream of mushroom soup
1/2 cup unsalted butter, melted
1/2 to 3/4 cup milk
1 to 1 1/3 cups low sodium chicken broth
1 tsp poultry seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper, to taste
1 cup frozen mixed vegetables (peas and carrots) or 1 cup chopped carrots, optional
2 tbsp chopped fresh parsley, optional for garnish

Directions

Spray the crockpot with nonstick spray or rub lightly with oil, then place the 3 to 4 boneless skinless chicken breasts in a single layer.
In a medium bowl whisk together the 1 can condensed cream of chicken soup, 1 can condensed cream of mushroom soup, 1/2 cup melted butter, 1/2 to 3/4 cup milk, and 1 to 1 1/3 cups low sodium chicken broth until smooth.
Stir in 1 tsp poultry seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, and salt and black pepper to taste. Taste the sauce now, it should be a little salty since the stuffing will soak up flavor.
Pour about half of the soup mixture over the chicken so the breasts are partially covered, reserving the rest for the stuffing.
Sprinkle the 6 oz box seasoned stuffing mix evenly over the top of the chicken, then pour the remaining soup mixture over the stuffing so it starts to moisten the mix.
If using, scatter 1 cup frozen mixed vegetables or 1 cup chopped carrots over the top. They can go on before cooking or add them for the last 45 to 60 minutes so they stay firmer.
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165 F and the stuffing is tender and fully soaked with the sauce.
About 10 minutes before serving, shred or cut the chicken into bite sized pieces and stir gently into the stuffing to combine. If the mixture seems too dry add a splash more chicken broth or milk.
Taste and adjust seasoning with salt and pepper. Sprinkle 2 tbsp chopped fresh parsley over the top for color, if you like.
Serve warm straight from the crockpot with extra gravy spooned on top. Leftovers keep well in the fridge 3 to 4 days.

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.