Slow Cooker Chicken and Stuffing Casserole: Cozy Family Dinner

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This is the easiest Slow Cooker Chicken and Stuffing recipe! Cozy, creamy, and so easy. Tender chicken cooks under a buttery stuffing topping — hello comfort food! Serve with a simple veggie and dinner’s done.

Two white plates hold servings of slow cooker chicken and stuffing casserole with vegetables and a side of green beans. The plates are on a red napkin and a wooden surface, with a blue slow cooker in the background.

👩‍🍳 This is the epitome of easy slow cooker recipes! Simply layer your ingredients, press a button, and let your crockpot work its magic. No constant stirring, no complicated techniques – just pure convenience that fits perfectly into busy schedules!

My 2 Best Tips For Making Slow Cooker Chicken and Stuffing
Slow Cooker Chicken and Stuffing Casserole Recipe
How To Make Slow Cooker Chicken and Stuffing Casserole
Recipe FAQs
More Yummy Chicken Recipes To Try

My 2 Best Tips For Making Slow Cooker Chicken and Stuffing

Don’t Skip the Butter-Stuffing Step: Tossing your dry stuffing mix with melted butter before adding it to the pot is crucial. This step helps the stuffing maintain some texture and prevents it from becoming completely mushy during the long cooking process.

Stuffing Cooking Tip: If you’d like the stuffing a bit firmer, uncover for the last 45 minutes. It won’t get crispy like oven stuffing, but it will set up a little.

🩷 Melissa

Even the pickiest eaters will dive into this comforting combination. The creamy chicken soup base creates a rich, mild flavor that appeals to all ages, while the stuffing adds that familiar, homey taste everyone craves.

The slow cooking process ensures your chicken breasts stay incredibly moist and tender, while the stuffing absorbs all those delicious flavors. It’s practically impossible to overcook, making it perfect for busy home cooks!

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Slow Cooker Chicken and Stuffing Casserole

By: Melissa Griffiths

Prep: 10

Cook: 3

Total: 3 10

Servings:

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Ingredients

▢ 4 boneless skinless chicken breasts, (about 2.5 pounds)
▢ 2 cans cream of chicken soup, 10.5 ounces each
▢ ½ cup sour cream
▢ 10 ounces frozen peas and carrots
▢ ½ cup diced white onion
▢ 1 box chicken stuffing mix, 6 ounces
▢ ¼ cup salted butter, melted
▢ salt and pepper, to taste

Instructions

Place the chicken breasts in a 6-quart slow cooker.
Pour the condensed soup over the chicken. Add the sour cream and gently swirl it together with the soup (no need to fully mix).
Sprinkle the frozen peas and carrots over the top.
Sprinkle the diced onion over the top.
In a small bowl, toss the dry stuffing mix with the melted butter. Sprinkle evenly over everything.
Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is cooked through and tender.
If you’d like the stuffing a bit firmer, uncover for the last 45 minutes. It won’t get crispy like oven stuffing, but it will set up a little.
Season to taste with salt and pepper. Garnish with fresh parsley and serve.

Notes

Slow Cooker Size: 6-quart

Recipe Variations & Substitutions:

Prefer thighs? Use 2 to 2 1/2 pounds boneless, skinless chicken thighs—same cook time.
If you’d like the sauce to be a little looser, stir in 1/4 to 1/2 cup chicken broth with the soup.
You can switch up the veggies for other things that you liked. I feel like the peas and carrots make it feel a bit like chicken pot pie and I really like those but lots of things like corn, a variety of mixed vegetables, or green beans would all be great.
You can use a variety of stuffing mixes. I just used chicken but you can use what you like or have on hand.

Complete Meal: I didn’t serve this over anything; I feel like the stuffing is the carb and it cooks right with it!

Nutrition

Serving: 1of 6 servings, Calories: 308kcal, Carbohydrates: 14g, Protein: 20g, Fat: 19g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 88mg, Sodium: 1000mg, Potassium: 526mg, Fiber: 2g, Sugar: 4g, Vitamin A: 8457IU, Vitamin C: 5mg, Calcium: 59mg, Iron: 2mg

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How To Make Slow Cooker Chicken and Stuffing Casserole

Ingredients on a white surface: raw chicken breasts in trays, a bowl of cream soup, boxed stuffing mix, a bag of frozen peas and carrots, a bowl of sour cream, a bowl of melted butter, and a bowl of chopped onions.

Step 1: Place the chicken breasts in a 6-quart slow cooker.

A slow cooker containing a mixture of chopped onions, carrots, and green peas. The vegetables are uncooked and evenly spread at the bottom of the slow cooker.

Step 2: Pour the condensed soup over the chicken. Add the sour cream and gently swirl it together with the soup (no need to fully mix). *I did it backwards obviously! 🤣

A white slow cooker filled with vegetables and topped with a thick layer of creamy yellow sauce, sitting on a white countertop. A partial box with the word Soup is visible in the corner.

Step 3: Now sprinkle the frozen veggies and onions over the top. *Refer to the previous comment about backwards! lol

A white slow cooker filled with a crumbly mixture of stuffing or bread crumbs sits on a white countertop, next to a power cord and part of a food package.

Step 4: In a small bowl, toss the dry stuffing mix with the melted butter. Sprinkle evenly over everything.

A slow cooker filled with a partially served casserole containing rice, peas, carrots, and a crispy topping, with a metal serving spoon resting inside.

Step 5: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is cooked through and tender.

Step 6: Season to taste with salt and pepper. Garnish with fresh parsley and serve.

Recipe FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work beautifully in this recipe. Use 2 to 2½ pounds and follow the same cooking time. Thighs actually stay even more tender and add extra flavor to the dish.

How can I make the stuffing less mushy?

For firmer stuffing, uncover your slow cooker for the last 45 minutes of cooking. While it won’t get crispy like oven stuffing, this allows some moisture to evaporate and helps the stuffing set up nicely.

Can I add different vegetables?

For sure! This recipe is wonderfully flexible. Try corn, green beans, or mixed vegetables instead of peas and carrots. The cooking time remains the same, and frozen vegetables work best to prevent overcooking.