Stove Top Stuffing Slow Cooker

Long collage image of Crockpot Chicken and Stuffing

When you're craving comfort food, nothing beats the classic combination of Crockpot Chicken and Stuffing for an easy dinner. With carrots, broccoli, chicken, and stuffing all cooked in a creamy sauce, it's a true one pot meal that warms our bodies, nourishes our souls, and takes the chill off of these cold nights!

Close up shot of Crock Pot Chicken and Stuffing with Vegetables in a serving bowl

Crockpot Chicken and Stuffing with Vegetables

One of the most popular posts on this blog continues to be a recipe for Chicken and Stuffing Casserole that I shared back in 2013! I received the recipe on an index card at my bridal shower from one of my mother-in-law's friends, and it's very similar to a dish that my mom made regularly when I was growing up. I'm happy to report that it's now one of my kids' favorite dinners, too!

While the original is still a keeper, sometimes we just need a dump-and-go slow cooker chicken recipe that doesn't require our attention...at all. The kind of meal where you can toss the ingredients into a pot, set the timer, and then forget about it for the rest of the day. When you don't want to dwell on dinner, stress about what to serve, or spend hours slaving over a hot stove, set-it-and-forget-it is definitely the way to go!

A fork picking up a bite of slow cooker chicken and stuffing from a bowl

Ingredients for Slow Cooker Chicken and Stuffing

This is a quick overview of the ingredients that you'll need for this easy chicken and dressing dinner. As always, the exact measurements and the specific instructions are included in the printable recipe card at the bottom of this post.

Carrots: a great vegetable for the slow cooker because they stand up well to the long cooking time and don't get too mushy.
Broccoli: use a bag of frozen florets for ease, or substitute with fresh broccoli. The broccoli does get quite soft over the longer cooking time, so omit this ingredient if you don't care for super-tender broccoli.
Chicken Thighs or Chicken Breasts: either the white meat or the dark meat will work; however, I find that chicken thighs hold up better and stay more moist during the low-and-slow cooking process.
Cream of Mushroom Soup and Cream of Chicken Soup: these form the "gravy" or creamy base for the chicken mixture. You can use any flavors of condensed soup that you prefer.
Water: just a small amount to thin the sauce slightly. The sauce will also get thinner as it cooks, thanks to the condensation from the pot and the cooking liquids from the vegetables and chicken.
Dry Stuffing Mix: I like Pepperidge Farm Herb-Seasoned Stuffing Mix, but you can substitute with any similar brand. Stove Top Stuffing will also work well here -- just make sure that you use the same amount.
Melted Butter: adds flavor and moisture to the stuffing mix, without making it too soggy since the stuffing will also absorb some liquid while it's in the slow cooker.

How to Make Crock Pot Chicken and Stuffing

I adapted our original Chicken and Stuffing Casserole recipe to make use of the Crock Pot, and added some veggies so that it would be a complete dinner -- no sides necessary! This Slow Cooker Chicken and Stuffing Casserole is comfort food at its finest, and an easy weeknight dinner that every home cook should have in her repertoire.

Place vegetables in the bottom of a slow cooker.
Season chicken with salt and pepper, then arrange the meat on top of the vegetables.
Whisk together condensed soups and water. Pour the sauce over the chicken.
Sprinkle the dry stuffing mix on top of the chicken, then drizzle with melted butter.
Cover the Crock Pot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

An overhead shot of crockpot chicken and stuffing in a bowl with fresh parsley

Serving Suggestions

This crockpot chicken and stuffing is an entire meal in one pot, so you don't really need anything else on the side. If you'd like to round out the meal with additional options, here are some easy ideas:

A simple green salad dressed in Buttermilk Dressing or Pepper Jelly Vinaigrette
Corn Muffins or Cranberry Muffins
Applesauce Pumpkin Muffins
Homemade Applesauce
Braised Red Cabbage
Roasted Cabbage
Buttermilk Biscuits or Sweet Potato Biscuits
Perfect Oven Roasted Asparagus
Brown Sugar Roasted Acorn Squash
5-Ingredient Easy Cranberry Salad
3-Ingredient Cranberry Sauce
Arkansas Green Beans with Bacon

Storage Tips

Store leftover chicken and dressing in an airtight container in the refrigerator for 3-4 days. Alternatively, you can freeze the leftovers for up to 3 months.

Reheat individual portions in the microwave just until warmed through (about 2 minutes), or transfer leftovers to a casserole dish, cover, and reheat in a 350° F oven until warm, about 15-30 minutes.

Recipe Variations

Add herbs (fresh or dried) to the creamy sauce for extra flavor. Try parsley, basil, rosemary, thyme or oregano. Garlic would also be delicious!
Switch up the vegetables and add anything to the bottom of the pot that you prefer. Peeled, diced potatoes, green beans, sliced onions, and sliced fresh mushrooms are all good options.
Any brand of dry stuffing mix will work here. I prefer the flavor and texture of Pepperidge Farm brand, but Stove Top Stuffing is another good option. If substituting with Stove Top brand, make sure that you use about 3 ½ cups of the dry mix.
Any flavor of condensed soups will work, so feel free to mix and match your favorites (for example, use Cream of Celery instead of Cream of Mushroom).

Tips for the Best Chicken and Stuffing Crockpot Recipe

While chicken breasts or chicken thighs will both work in this recipe, I find that the thigh meat stays more tender and juicy in the slow cooker.
Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 3 hours or on LOW for about 6 hours. Just get familiar with your pot and adjust accordingly.
The broccoli gets quite soft over the long cooking time, so feel free to omit that ingredient or replace it with a different vegetable if you don't care for super-tender broccoli florets.
Do not prepare the stuffing mix according to the package instructions. The liquid condensation from the pot will mix with the stuffing and melted butter as it cooks to create a moist, buttery stuffing in the end.

Close up shot of a blue bowl full of chicken and stuffing casserole

More Super Easy Chicken Crockpot Recipes

Crock Pot Chicken and Gravy
Crock Pot Chicken and Noodles
Slow Cooker Chicken and Rice
Easy Chicken Tortilla Soup
Crock Pot Chicken Pot Pie

Crockpot Chicken and Stuffing

Creamy and comforting chicken and stuffing that's made in the slow cooker!

Course Main Course

Cuisine American

Keyword Crockpot Chicken and Stuffing, Slow Cooker Chicken and Stuffing

Prep Time 10 minutes

Cook Time 6 hours

0 minutes

Total Time 6 hours 10 minutes

Servings 6 - 8 servings

Calories 348 kcal

3 large carrots, peeled and sliced
1 (12 ounce) bag frozen broccoli florets (or sub with about 4 cups of fresh broccoli florets)
1 ½ - 2 lbs. boneless, skinless chicken thighs or breasts
1 (10.75 oz) can condensed cream of mushroom soup, NOT diluted
1 (10.75 oz) can condensed cream of chicken soup, NOT diluted
¼ cup water
3 ½ cups (about 7.5 ounces) dry Pepperidge Farm Herb-Seasoned Stuffing Mix
⅓ cup butter, melted

Spray inside of a slow cooker with cooking spray.
Place carrots and broccoli at the bottom of the prepared slow cooker.
Season chicken with salt and pepper and place on top of the vegetables.
In a medium bowl, whisk together condensed mushroom soup, condensed chicken soup, and water. Pour sauce over the chicken.
Sprinkle dry stuffing mix over top of the chicken. Drizzle with melted butter.
Put a lid on the slow cooker and cook on LOW heat for 6-8 hours (or on HIGH for 3-4 hours).

Add herbs (fresh or dried) to the creamy sauce for extra flavor. Try parsley, basil, rosemary, thyme or oregano. Garlic would also be delicious!
Switch up the vegetables and add anything to the bottom of the pot that you prefer. Peeled, diced potatoes, green beans, sliced onions, and sliced fresh mushrooms are all good options.
Any brand of dry stuffing mix will work here. I prefer the flavor and texture of Pepperidge Farm brand, but Stove Top Stuffing is another good option. If substituting with Stove Top brand, make sure that you use about 3 ½ cups of the dry mix.
Any flavor of condensed soups will work, so feel free to mix and match your favorites (for example, use Cream of Celery instead of Cream of Mushroom).
While chicken breasts or chicken thighs will both work in this recipe, I find that the thigh meat stays more tender and juicy in the slow cooker.
Every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 3 hours or on LOW for about 6 hours. Just get familiar with your pot and adjust accordingly.
The broccoli gets quite soft over the long cooking time, so feel free to omit that ingredient or replace it with a different vegetable if you don't care for super-tender broccoli florets.
Do not prepare the stuffing mix according to the package instructions. The liquid condensation from the pot will mix with the stuffing and melted butter as it cooks to create a moist, buttery stuffing in the end.

This post was originally published in February, 2017. It was updated in January, 2021.

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