Crockpot Chicken and Stuffing Recipe

If you’re craving a comforting, hands-off dinner that feels like a warm hug, then you’re in for a treat with this Crockpot Chicken and Stuffing Recipe. I absolutely love how simple it is to throw everything together and come home to a delicious, hearty meal that smells incredible. Whether you’re new to slow cooking or a seasoned pro, this recipe will quickly become one you turn to again and again.

this Recipe

Ingredients You’ll Need

These ingredients work harmoniously to create a simple yet satisfying meal. Don’t worry if you can’t find fresh parsley—the dried parsley flakes do a great job too! I always keep chicken stuffing mix stocked since it’s the secret to that homestyle flavor everyone loves.

• Boneless skinless chicken breasts: Using breasts keeps it lean and tender, but thighs can work if you prefer juicier meat.
• Cream of chicken soup: This creates the creamy base for the sauce—in my experience, at least two cans give it the perfect texture.
• Sour cream: Adds a subtle tang and creaminess that really elevates the dish.
• Diced white onion: Adds just the right bit of sharpness to balance the richness.
• Dried parsley flakes: Fresh parsley is great if you have it, but dried works just fine for the slow cooker.
• Chicken stuffing mix: The classic boxed variety brings that traditional stuffing flavor—don’t skip this!
• Salted butter: Melted and tossed with the stuffing mix to give it that buttery goodness.
• Fresh parsley: For garnishing and a pop of color at the end.

Variations

I love to tweak this Crockpot Chicken and Stuffing Recipe depending on what I have on hand or my mood that day. Feel free to make it your own and get creative with flavors and add-ins.

• Use chicken thighs instead of breasts: I tried this once when I wanted juicier meat, and it was incredibly flavorful—just adjust cooking times slightly.
• Add veggies: Tossing in frozen peas or chopped carrots adds color and nutrients without extra fuss.
• Spice it up: A pinch of garlic powder or smoked paprika gives it a lovely depth. I learned this when I wanted a bolder flavor profile.
• Make it dairy-free: Swap sour cream with a non-dairy alternative and use a dairy-free cream soup.

How to Make Crockpot Chicken and Stuffing Recipe

Step 1: Layer the Base

Start by placing the chicken breasts at the bottom of your 6-quart slow cooker. I like to use a slow cooker liner for an easy cleanup—trust me, it saves time and keeps things tidy.

Step 2: Mix the Creamy Sauce

Pour both cans of cream of chicken soup over the chicken. Then, add your sour cream. Use a rubber spatula to gently swirl it into the soup without disturbing the chicken too much. This ensures every bite will be creamy and delicious.

Step 3: Add Flavor Boosters

Sprinkle the diced onion and dried parsley flakes evenly over the top. These simple aromatics add a subtle brightness that makes all the difference.

Step 4: Topping Time

In a small bowl, melt the butter and toss it with the dry chicken stuffing mix. Spread this buttery mixture right over the sauce layer. This creates that classic stuffing texture you know and love.

Step 5: Slow Cook to Perfection

Cover and cook on low for 6-7 hours or on high for 3-4 hours. If you want, you can uncover the last 45 minutes to firm up the stuffing topping a bit — it won’t get crispy like in the oven, but it helps the texture. Honestly, I’ve made it both ways and it’s always fantastic.

Step 6: Finish and Serve

Once done, season with salt and pepper to taste, garnish with fresh parsley, and serve. I like pairing it with creamy mashed potatoes and fresh steamed vegetables to round out the meal.

How to Serve Crockpot Chicken and Stuffing Recipe

Garnishes

I always top my serving with a sprinkle of fresh parsley—it adds a fresh, vibrant color and a bit of brightness that contrasts nicely with the creamy sauce and stuffing. Sometimes I toss in a few cracked black peppercorns for a little pop.

Side Dishes

One of my favorite combos is mashed potatoes (because who doesn’t love extra comfort?) and a simple vegetable like steamed green beans or roasted carrots. The veggies add freshness and balance so the meal doesn’t feel too heavy.

Creative Ways to Present

For holiday dinners or special occasions, I’ve served this in shallow casserole dishes with extra buttered stuffing on top, then broiled for a couple of minutes to get a lightly golden crust—be sure to watch it carefully! It feels fancy but is so easy to pull off.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to airtight containers and store them in the fridge for up to 3 days. The flavors actually meld more as it sits, so the next-day meal is just as good—sometimes even better!

Freezing

I’ve frozen this recipe a couple of times with success. Make sure to cool completely, portion into freezer-safe containers or bags, and thaw overnight in the fridge before reheating. The texture stays great, especially if you gently reheat to avoid drying out the chicken.

Reheating

I usually reheat leftovers in the microwave on medium power to warm through evenly. If you’re reheating a larger portion, the oven works well—cover with foil and bake at 350°F (175°C) until warmed through, about 15-20 minutes.

FAQs

Final Thoughts

This Crockpot Chicken and Stuffing Recipe has been such a cozy go-to for me when life gets busy. I love that it feels like a home-cooked hug with minimal effort, and it’s a real crowd-pleaser in my family. If you want a dish that’s comforting, straightforward, and full of flavor, give this a try—I’m pretty sure it’ll become part of your weekly rotation like it did mine!

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