If you are looking for some tasty comfort food, this recipe for Crock Pot Chicken and Stuffing is one you should try. Creamy chicken and veggies topped with flavorful stuffing will have everyone asking for seconds!
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This Chicken and Stuffing recipe cooks up in the crock pot or slow cooker and is completely hands-off. No chopping required!
It is not only insanely budget-friendly, you can also prep and freeze for easy meal prep. This dish reminds me of Thanksgiving dinner but it is easy enough to make all year round in your slow cooker!
The key ingredients here are the cream of chicken soup and stuffing. They add flavor to your chicken and keep money in your wallet! There are different flavors of stuffing, too. This is a recipe you can make in a couple of different ways to get a whole new dinner!
Chicken Breast: You can also use chicken thighs in this recipe as well. I recommend choosing boneless thighs as it is much easier to serve and eat. Depending on the size of the chicken thighs you are using, 3-5 should be plenty of chicken.
Cream of Chicken Soup: The cream of chicken acts as a flavorful “gravy” for the chicken and vegetables. I also suggest swapping it out for cream of mushroom soup for a new flavor.
Chicken Broth: This is to add to the stuffing. I do not suggest using bouillon because it needs to be cooked in hot water. Chicken broth or stock is easier and faster without being more costly.
Frozen Vegetables: A small bag of frozen peas and carrots works perfectly for this chicken and stuffing recipe. If you want some more veggies, use mixed vegetables instead. There is no need to defrost them either. Just pour it right into the crockpot straight from the freezer.
Stuffing Mix: You can use turkey or chicken stuffing. I typically just use a box of Stovetop stuffing for this recipe. There are also cornbread and herb stuffing varieties with other brands which you can also substitute.
- Crock Pot (6-8 quart size)
- Medium Mixing Bowl
- Large Spoon
- Measuring Cups
How to Make Crockpot Chicken Stuffing
- First, place your chicken breasts in the bottom of the pot.
- Then, pour in the cream of chicken soup and spread it evenly over the chicken.
- Top the soup and chicken breasts with the frozen peas and carrots.
- Next, you will prepare the stuffing. In a medium mixing bowl, combine chicken broth and the boxed stuffing. Let it sit for about 2-3 minutes so the broth soaks into the stuffing.
- Once that is ready, spread it over the veggies in the Crockpot. Put the lid on it and cook on high for about 4 hours or low for 8 hours.
- The chicken should be cooked through and nice and tender when it’s done. Serve as is or with biscuits!
Frequently Asked Questions
To safely consume poultry, it needs to be cooked to an internal temperature of at least 165 degrees F.
If you are unsure, cut into the chicken to make sure there is no pink, or check the temperature with a thermometer. This ThermoWorks Instant Read Thermometer is what I use in my kitchen. The nice part about cooking in the slow cooker or crock pot is that you can let it go on low for 8 hours and let it sit on warm until you get home!
Yes! Follow the same preparation steps and instead, layer the ingredients in a greased 8×8 baking dish. Bake at 400 degrees Fahrenheit for about 30-40 minutes or until the chicken is thoroughly cooked and the stuffing is golden brown. Use a thermometer and check the chicken for doneness the same way if you are unsure if is thoroughly cooked.
More Slow Cooker Dinner Recipes
- Easy Slow Cooker Pork Loin
- Slow Cooker Irish Chili
- Crockpot Mississippi Roast
- Crockpot Ham and Bean Soup
Crock Pot Chicken and Stuffing Recipe
- 3 large chicken breast, about 2 pounds
- 1 (10 ounce) can cream of chicken
- 1 ¼ cup chicken broth
- 1 (12-16 ounce) package frozen peas & carrots
- 1 (6 ounce) box stuffing mix, any variety
- Place chicken breasts in your crock pot.
- Spread the cream of chicken condensed soup over the chicken.
- Top with frozen peas & carrots.
- In a bowl, combine stuffing mix and chicken broth. Let sit for 2-3 minutes.
- Pour the stuffing mix over the frozen vegetables.
- Cook on High for 4 hours or Low for 8 hours.
Cook on high for 4 hours or low for 8 hours, or until the chicken reaches at least 165 degrees Fahrenheit. The best part about the crock pot is that it cooks low and slow and you wind up with tender meat that can cook all day.
Variations: Feel free to use other flavors of "cream of" soup - mushroom, celery, etc, and your favorite frozen vegetable mix. Peas and carrots can stand up to long cooking, and so can mixed vegetables.
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Amount Per Serving: Calories: 360Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 54mgSodium: 473mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 20g