Easiest Crockpot Chicken and Stuffing

The Easiest Cozy Dinner: Crockpot Chicken and Stuffing Recipe

A Hug in a Bowl

There’s a specific kind of magic that happens when you come home on a chilly evening to the warm, buttery scent of chicken and herbs wafting through the house. It’s the smell of comfort, of a dinner that cooked itself while you were busy living your life. This Crockpot Chicken and Stuffing recipe is my ultimate weeknight hero. It came into my life during a particularly hectic season, a desperate attempt to get a wholesome meal on the table without any fuss. What emerged from the slow cooker was nothing short of a miracle—incredibly tender chicken swimming in a rich, creamy sauce, all topped with a soft, savory blanket of stuffing. It was an instant classic, the kind of dish that asks for so little and gives back so much.

Why You’ll Love This

• It’s the Ultimate Set-and-Forget Meal. Your future self will thank you for the ten minutes of prep you do in the morning. The slow cooker does the rest, gifting you with a stress-free evening.

• Pure, Unadulterated Comfort. This dish is the culinary equivalent of your favorite cozy sweater. It’s warm, satisfying, and wraps you in a sense of well-being.

• Uses Simple, Pantry-Friendly Staples. No fancy ingredients or complicated techniques here. It’s built on the backbone of easy-to-find cans, boxes, and freezer basics.

• The Flavor is Deeply Savory and Rich. The cream of chicken soup and sour cream meld together into a luxuriously creamy gravy, while the stuffing mix soaks up all the delicious juices from the chicken.

An Unexpected Fan

I’ll never forget the first time I served this to my friend’s son, a renowned picky eater whose diet seemed to consist solely of beige foods. He eyed the Crockpot with suspicion. But after one bite of the impossibly tender chicken and the soft, buttery stuffing, he looked up at his mom and simply said, “This is good.” He asked for seconds. In my book, any recipe that can win over a skeptical child is a certified winner.

What Makes It Special

• Cream of Chicken Soup & Sour Cream: This dynamic duo is the secret to the dreamy, creamy sauce that forms the base of the dish. The sour cream adds a subtle tang that keeps the richness from feeling too heavy.

• The Stuffing Mix Topping: The dry stuffing mix is the star of the show. It doesn’t get crispy, but instead transforms into a soft, savory, herb-infused layer that soaks up all the delicious flavors from the chicken and sauce below.

• The Long, Slow Cook: Time is the most important ingredient. The low, gentle heat of the Crockpot coaxes the chicken breasts to a state of perfect tenderness, ensuring they are moist and flavorful throughout.

Making It Happen

Start by placing your boneless, skinless chicken breasts in the bottom of your slow cooker—this is your foundation. Pour the two cans of cream of chicken soup directly over the top. Don’t worry about mixing it yet. Next, dollop the sour cream over the soup and use a spatula to gently swirl everything together. It won’t be perfectly smooth, and that’s perfectly fine.

Now, sprinkle the finely diced white onion and the dried parsley flakes evenly over the creamy layer. This adds little pops of flavor and a touch of color. In a separate small bowl, toss the dry stuffing mix with the melted butter until every piece is lightly coated. This buttery step is what gives the stuffing its incredible flavor and helps it form that beautiful topping. Sprinkle this buttery stuffing mixture evenly over everything in the Crockpot.

Pop the lid on, set it to low for 6-7 hours or high for 3-4 hours, and walk away. Let the magic happen. If you prefer a slightly less soft stuffing topping, you can remove the lid for the last 45 minutes of cooking to let some steam escape. When it’s done, the chicken will be fall-apart tender, and your home will smell incredible.

You Must Know

• Don’t Stir! The golden rule of this recipe is to never stir the ingredients once they’re in the Crockpot. Layering is key to the final texture.

• Butter is Best. Using salted butter in the stuffing mix provides the perfect amount of seasoning. If you only have unsalted, consider adding a tiny pinch of salt to the mix.

• Chicken Thickness Matters. For the most consistent results, try to use chicken breasts that are similar in size so they cook evenly.

Serving It Up

This is a complete meal in a pot, but it’s wonderful served over a bed of fluffy mashed potatoes or alongside buttery egg noodles to soak up every drop of the creamy sauce. A simple steamed green vegetable, like green beans or broccoli, provides a fresh, crisp contrast. For a drink pairing, a crisp, cold Chardonnay or a simple glass of apple cider complements the savory notes beautifully.

Make It Different

• Protein Swap: Substitute the chicken breasts with boneless, skinless chicken thighs for an even richer, more forgiving result.

• Creamy Alternatives: Swap the cream of chicken soup for cream of mushroom or celery for a different flavor profile.

• Add Some Veggies: Feel free to add a cup of frozen peas and carrots or chopped celery into the layers for extra nutrition and color.

• From Scratch Stuffing: For a homemade touch, use 4 cups of dried bread cubes, 1 teaspoon of poultry seasoning, and ¼ cup of melted butter instead of the boxed mix.

Storing Your Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, the microwave works best for single servings to maintain moisture. For larger portions, reheat gently in a covered saucepan over low heat, adding a tablespoon or two of chicken broth or water to loosen the sauce back up.

Success Tips

For the most flavorful results, don’t skip the step of tossing the dry stuffing mix with melted butter. It makes a significant difference in the final taste. If you find your sauce is a little thinner than you’d like after cooking, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the hot sauce. Let it cook on high for an additional 15-20 minutes, uncovered, to thicken.

Frequently Asked Questions

1. Can I use frozen chicken breasts?
It’s not recommended. Using frozen chicken can bring the temperature of the Crockpot down into an unsafe zone for too long and can also cause the chicken to release too much water, making the sauce thin.

2. My stuffing is still soft, is that right?
Yes! The stuffing in this recipe is meant to be soft and moist, almost like a savory bread pudding. It soaks up the delicious juices from the chicken and sauce. It will not be a dry, crispy stuffing.

3. Can I make this in the oven instead?
Absolutely. You can assemble the layers in a 9×13 inch baking dish. Cover it tightly with foil and bake at 350°F (175°C) for about 45-55 minutes, or until the chicken is cooked through.

4. What can I use instead of sour cream?
Plain, full-fat Greek yogurt is an excellent 1:1 substitute and will provide a similar tangy creaminess.

5. Why is my chicken a little dry?
Chicken breasts can vary in size. If yours were on the smaller side, they may have overcooked. Check for doneness a little earlier than the recipe states—the chicken is done when it reaches 165°F (74°C) internally. Using chicken thighs can also prevent this issue.

Crockpot Chicken and Stuffing Recipe

Ingredients

• 4 boneless, skinless chicken breasts (about 2 ½ pounds)

• 2 cans (10.5 ounces each) cream of chicken soup

• ½ cup (122 grams) sour cream

• ¼ cup diced white onion

• 1 tablespoon dried parsley flakes

• 1 box (6 ounces) chicken stuffing mix

• ¼ cup salted butter, melted

• Fresh parsley, for garnish

Instructions

1. Place the chicken breasts in a 6-quart slow cooker, arranging them in a single layer.

2. Pour the condensed cream of chicken soup directly over the chicken.

3. Add the sour cream and use a rubber spatula to gently swirl it with the soup. It does not need to be perfectly combined.

4. Sprinkle the diced onion and dried parsley evenly over the creamy layer.

5. In a small bowl, combine the dry stuffing mix with the melted butter, tossing until all the crumbs are coated. Sprinkle this buttery stuffing mixture evenly over the top of everything in the slow cooker.

6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.

7. For a slightly firmer stuffing texture, you can remove the lid for the last 45 minutes of cooking.

8. Garnish with fresh parsley before serving. Season with salt and pepper to taste at the table.

Notes

The nutritional information is an estimate and can vary based on the specific brands of ingredients used. For precise dietary needs, please calculate using your preferred nutrition calculator.