Crockpot Chicken and Stuffing doubles as an easy weeknight dinner and a holiday favorite! This comfort food recipe is incredibly easy to make in a slow cooker with simple steps and inexpensive ingredients. Tender bites of chicken are cooked with a box of stuffing mix that’s all dressed up with seasonings, cream of chicken soup, and more.
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What’s in this Chicken and Stuffing Crockpot Recipe?
These ingredients are frills-free, just the way we like it! You’ll probably have a lot of these in the pantry already, so just throw them in the slow cooker.
- Butter: You can use neutral oil, such as canola, avocado, or vegetable, in place of the butter.
- Onion: White or yellow onions both work well.
- Celery: Adds a nice texture.
- Chicken Breasts: I cook the chicken breasts whole in the Crockpot, then shred. If you want to use cooked, diced chicken, reduce the cooking time.
- Italian Seasoning: For the very best flavor, consider using homemade Italian seasoning!
- Garlic Powder: Feel free to add a little extra for a more pronounced, garlicky flavor.
- Salt: To taste. Feel free to omit entirely for a low-sodium dinner.
- Black Pepper: Freshly cracked black pepper creates the best flavor.
- Chicken Stuffing Mix: Just one box will do the trick. Any brand works!
- Cream of Chicken Soup: You can swap the cream of chicken soup for cream of mushroom, onion, or celery.
- Sour Cream: For the thickest consistency, use sour cream with the full fat content. Low fat sour cream may not deliver the same results.
- Chicken Broth: Use my favorite homemade chicken broth for the best flavor!
Pro Tip: If you like your stuffing crispy, remove the lid for the last 30 minutes of cooking; or transfer the stuffing to an oven-safe dish and bake at 400°F for 10-15 minutes.
What else can I add?
Feel free to add up to 2 cups of vegetables, such as green beans, corn, carrots, broccoli, or baby potatoes. You can also add an extra box of stuffing for more intact, firm stuffing.
I do not recommend cooking chicken from frozen in the Crockpot, as it spends too much time in the “temperature danger zone”, which could cause food poisoning.
Unfortunately, this recipe is not naturally gluten-free. To make it gluten-free, use certified gluten-free stuffing mix and cream of chicken soup.
If you don’t have any sour cream (or you’re not a fan), you can use an equal amount of plain Greek yogurt or mayonnaise instead!
How to Store and Reheat
Store leftover Crockpot chicken and stuffing in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave. For crispy stuffing, place in an oven-safe dish and broil for 1-2 minutes, until crisp.
How to Freeze
Freeze leftovers in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Make this chicken and stuffing crockpot recipe as a Thanksigivng side dish, as a simple way to switch up traditional turkey and stuffing. It pairs well with other holiday dishes such as maple sweet potatoes, cranberry sauce, or green bean corn casserole.
Crockpot Chicken and Stuffing Recipe
Equipment
Ingredients
- 2 tablespoons unsalted butter (¼ stick)
- ½ cup diced onion
- ½ cup diced celery
- 1½-2 pounds boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning store-bought or homemade
- 2 teaspoons garlic powder
- Kosher salt to taste
- Freshly ground black pepper to taste
- 6 ounces chicken stuffing mix (1 box)
- 10.5 ounces cream of chicken soup (1 can)
- 8 ounces sour cream (1 small container)
- ½ cup low-sodium chicken broth store-bought or homemade
Instructions
- Spray the crock of a 6-quart slow cooker with nonstick spray. Set aside.
- Heat the butter in a skillet set over medium heat.2 tablespoons unsalted butter
- Sauté onion and celery for 5 minutes, until softened and translucent, then transfer to a large bowl to cool.½ cup diced onion, ½ cup diced celery
- Meanwhile, season the chicken with Italian seasoning, garlic powder, salt, and pepper, and place it in the bottom of the slow cooker.1½-2 pounds boneless, skinless chicken breasts, 1 tablespoon Italian seasoning, 2 teaspoons garlic powder, Kosher salt, Freshly ground black pepper
- Sprinkle the stuffing mix over top of the chicken.6 ounces chicken stuffing mix
- To the bowl of vegetables, add the soup, sour cream, and chicken broth. Stir well to combine, then pour the mixture over the chicken and stuffing.10.5 ounces cream of chicken soup, 8 ounces sour cream, ½ cup low-sodium chicken broth
- Cook on high for 4 hours, or low for 6-7 hours.
Video
Becky’s Tips
- You can use neutral oil, such as canola, avocado, or vegetable, in place of the butter.
- You can use boneless, skinless chicken thighs instead of breasts.
- For gluten-free crockpot chicken and stuffing, use certified gluten-free stuffing mix and cream of chicken soup.
- You can swap the cream of chicken soup for cream of mushroom, onion, or celery!
- You can use plain Greek yogurt or mayonnaise in place of the sour cream.
- You can use vegetable broth or water in place of the chicken broth.
- Feel free to add in up to 2 cups of vegetables, such as green beans, corn, carrots, broccoli, or baby potatoes.
- Feel free to add an extra box of stuffing for more intact, firm stuffing.
- Take care not to overcook the chicken; it is done when it reaches 165°F in the thickest part.
- If using diced chicken, you will need to reduce the cooking time!
- If you like your stuffing crispy, remove the lid for the last 30 minutes of cooking or transfer the stuffing to an oven-safe dish and bake at 400°F for 10-15 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
