Crockpot Chicken and Stuffing Recipe

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Crockpot Chicken and Stuffing Recipe

Crockpot Chicken and Stuffing Recipe

I finally perfected my Crockpot Chicken and Stuffing Recipe!  I say this because there’s a special technique you must do in order to stop the stuffing from drying out.  I don’t like dry stuffing.  I like light, fluffy and moist stuffing.  This recipe is easy but there’s an order to the ingredients to make it come out just right.  This recipe has amazing flavor added to it also.  Finally, finally, FINALLY!

UPDATE:  We have converted this recipe for an Instant Pot too!  Grab the Instant Pot Chicken and Stuffing recipe here.  This will allow you to make this dinner in 18 minutes from FROZEN to DONE!

You might also be interested in this Keto Chicken Parmesan Recipe that we made in the crockpot!  It’s absolutely delicious and super easy to make!  Don’t let the “Keto” part fool you.  You would not know this recipe is low carb!  Even my non keto friends love it!

 

Crockpot Chicken and Stuffing Recipe

OH, and if you are looking for other amazing Crockpot recipes, you may want to bookmark this post.  We’ve rounded up the Top 50 Best Crockpot Recipes EVER!

Oh and it past the “kid approved” test too!  Melanie loves it!  She is a foodie to the max and is rarely picky but she is not afraid to tell me if something does not taste good.  I love her honestly.  (She’s only 9)

Now I need to tell you about the crockpot that I use.  You can see it in the photo below but I really need to tell you about it.  This is the Hamilton Beach Stay or Go 6-Quart Portable Crockpot that I purchased on Amazon almost 2 years ago.  I use it often!  I really like it because it’s a 6 quart that can cook lots of really big meals.  I also like it because it has a lid that seals tight.  This makes is awesome for taking meals on the go.  I know they won’t spill.  If, or when this crockpot goes out I already plan to buy another one just like it.  It’s one of the best crockpots I’ve owned.  I love it.

Since it’s almost Thanksgiving I would love to share our Turkey Brine Recipe.  Once I learned how to Brine a Turkey I have never made it any other way.  It’s the best technique I’ve tried on my turkey.  I have a friend that has all sorts of allergies to food.  She has to eat her turkey with no stuffing or no gravy.  She swears she was a bit depressed about it almost.  I made her my favorite brine turkey recipe and she says the turkey doesn’t need gravy or stuffing with it.  It’s loaded with flavor and she is happy to eat it all by itself!  I was most happy just to make her a bit happy!

Crockpot Chicken and Stuffing Recipe Ingredients

Here’s a printable version of the Crockpot Chicken and Stuffing Recipe:

Crockpot Chicken and Stuffing Recipe

Easy Chicken recipe made with stuffing in a crockpot!
4.08 from 126 votes
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Main Dish
Servings 6 to 8

Ingredients
  

Instructions
 

  • Spray the crockpot with non stick cooking spray
  • Place the defrosted chicken breasts in the bottom of the crockpot as your first bottom layer.
  • Next tear open two boxes of stuffing mix (we used the Stove Top Chicken flavor), pour the dry mix over the raw chicken.
  • In a separate bowl, mix together the soup and sour cream. Top this mixture over the dry stuffing mix.
  • The last layer will be the frozen green beans.
  • Now add about 1 cup of water to the top of this mix.
  • Cook on high for 4 hours or cook on low for about 7 to 8 hours.
  • Tip: About 1/2 way between the cooking time use a fork to fluff the stuffing mix. This will allow the water to drop through the soup mix and create a steam to cook the stuffing. Add less water if you prefer a dry stuffing or add more water if you like it really moist.

Nutrition facts are provided as a courtesy.

Tried this recipe? Mention @ISaveA2Z or tag #KetoFriendlyRecipes!

Crockpot Chicken and Stuffing Ingredients

 

Here’s an idea for leftovers!  You can warm it up in a waffle iron!  It comes out with a light crisp on the outside!  YUMMY!

We heated up some Chicken and Stuffing in a waffle iron and it came out amazing!

 

 

 

This is how you make Chicken and Stuffing in the crockpot!  You layer the ingredients just like this.

This photo has gone viral on Pinterest and lots of people have shared just how much they love this chicken recipe!  It’s super easy but most of the comments talk about how tasty it really is!

 

Crockpot Chicken and Stuffing Recipe

This recipe was absolutely delicious and approved by the whole family!  If you like this recipe, you should also check out our top 50 “really good” crockpot recipes post here.   These types of recipes are really good for busy lifestyles!

Here’s a quick Crockpot Chicken and Stuffing Video to show you how we layered the ingredients.

Crockpot Chicken and Stuffing Recipe

 

Did you know you can make a Chicken and Stuffing Casserole?!!  You can!!  It’s easy to put together and just as tasty as this crockpot dinner recipe!
This recipe can be made with day-old bread that you turn into stuffing or you can use the box stuffing mix too.  This recipe was made with bread that was left over and toasted in the oven with a blend of stuffing seasonings.
Someone asked me if I can make this recipe without cream soup.  Cream soup is what makes this recipe extra special.  The soup adds a level of flavor and moisture required to balance out this dish.  You can make your own cream soup but I would definitely include it!
Chicken Stuffing Casserole Bake Recipe
We’ve got an update to this recipe!  We’ve added a layer of swiss cheese to the top of this casserole recipe and it doesn’t disappoint!  It’s absolutely scrumptious!  Just add the slices of swiss cheese at the very end of the cooking time.  Be sure to give it about 10 minutes to the cheese has melted and browned slightly!  Of course, everything is better with cheese.  You can add different types of cheese too!  We prefer swiss personally.
This recipe also tastes pretty amazing when it’s served with a hot brown gravy!  It completes this meal.

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142 Comments

  1. wow, never seen anything like this with a waffle iron, very creative recipe! I’ve seen some creative waffle recipes before but nothing will all of this stuff inside, so thank you for this recipe!

  2. I made this for my husband and I and he loved it (so did I). I used one can of Cream of celery soup and added some sliced celery. It add to the flavor and made it taste more like Thanksgiving dinner. My husband said he wanted this at least once a week and that is big for him. Thanks

    1. Carolyn what size cans did you use for the soup? It calls for a lare can or 2 small ones. I have 10 1/2 oz. cans.

  3. 5 stars
    I made this for dinner tonight and it was a major hit. My six year old son had two servings. He gave it an 11 out 10. Thanks for sharing!

  4. 4 stars
    I have made this recipe several times, and we like the flavor a lot. There are only two of us so I just use two chicken breasts instead of four. I do not cut down on any of the other ingredients. I cook this in my 4 quart crock pot and every time I make this my stuffing sticks to the crockpot. I don’t know why because I always use cooking spray. Perhaps my crockpot s too small, or cooking too hot?? I also seem to have trouble with the liquid not being able to penetrate past the sour cream/soup layer. Anyone else having this problem?

    Otherwise, it’s a great recipe and probably just me.

    1. I’m not sure what the problem is. Are the vegetables frozen? Frozen veggies have more water and this recipe requires water for the stuffing. If you are not using frozen veggies I would up the water. Here’s another tip. Instead of layering the ingredients I would combine the soup, sour cream and stuffing together before you put it in your crockpot. This will allow the moisture from the soup in every bit of the stuffing. Lastly, have you heard of crockpot liners? They are AMAZING for recipes like this. I use them often and they make for easy cleanup. This would help the your issue. Here’s what they look like: http://amzn.to/2j9kRQ6

      Please, let me know how it goes for you.

  5. I really want to make this dish, but am curious if anyone has use Bone-In chicken breasts. Please let me know what you did if you have used this type of chicken versus boneless.

    1. I did not use chicken breasts, rather drumsticks. The only other difference was I used frozen corn instead of green beans. Since the chicken had bones, I upped the cook time to six hours. It turned out very delicious and moist. My husband, the pickiest man on the face of the earth, raved about it.

  6. 5 stars
    Wow, this is absolutely delicious! Put on at 9:36am, now 4:08pm and it’s ready to eat. Only too early for us so turning down to warm. Didn’t change a thing. Definitely a keeper.

  7. 5 stars
    I cut this in half and cooked it in a smaller crockpot and it made two meals for me. Love it. I bet you could use other frozen vegetables in it also.

  8. Your instructions mention stirring half way through the cooking time. I work full-time. Has anyone made this with the stirring and if so, how did it turn out? Otherwise, this looks like a no go for a weekday which is when crockpot meals are what I need.

    1. 5 stars
      I have made this many times on a week night after I get home from work – which for me is pretty late because I have a long commute to work. When you don’t stir half way through, the stuffing get’s pretty dry. But when I get home I stir it right away and by the time everyone is gathered and ready to serve, it’s usually just fine. Obviously, it is ideal to stir half way through for a moister stuffing, but I’ve had no complaints doing it the way I have been.

    2. I actually forgot to stir half way through. About an hour before dinner time, I stirred it, and it turned out just fine.

  9. Sounds delicious! Can I sub boneless chicken thighs for the breasts? Do I need to change the timing at all if I do?

    1. Yes but I would add a bit more water. Some of the moisture comes from the frozen beans. I’ve also found they keep their shape instead of get all mushy when you make it with the frozen ones instead of the canned beans. Both taste good though. I normally don’t like the frozen beans because they are too hard but they work perfectly in this recipe.

    2. 5 stars
      I made it using frozen peas. I would think that canned veggies would be pretty mushy since they tend to be more mushy than frozen right from the can.

  10. I love this recipe. I added chopped celery to the stuffing mix and a little chopped onion and used organic chicken broth in place of water. Turned out perfect!

  11. 4 stars
    I followed this recipe almost exact. I used savory herbs stuffing mix, a little extra water and pepper. It turned out delicious. I had biscuits on the side and it was a hit!

  12. 5 stars
    This is LITERALLY my favorite recipe ever. I can now have Thanksgiving dinner all year round and in less than 15 minutes (also making sweet potatoes for the side)! Thank you, thank you, thank you!

  13. 5 stars
    I only have a 3qt. crockpot, should I cut this recipe in half or will I be alright?

    This looks so good! I want to make it this week!

  14. 5 stars
    I made this the other night and it was fantastic! Will def be a staple in my cooking schedule! Going to try the yogurt next time for a lower calorie version. I did use one small can of cream of mushroom and one small can of cream of chicken. I also put McCorminck Montreal chicken seasoning on the chicken breasts before putting them in the crockpot for added flavor. Used fresh frozen Trader Jo’s green beans (don’t normally care for green beans) but with this dish it was so yummy!

  15. I had been taste – testing throughout. ..because this is new to me and I’m almost always skeptical. Half an hour before serving I added some French’s fried onions. It would have tasted ok before, but the after was amazing.

  16. I was just wondering if you have any tips for scaling down the recipe. I have a mini crock pot and my roommate is a vegetarian so I usually make mini crock pot meals but in not sure how to shrink this recipe. It looks so good though

  17. 5 stars
    I am making this as we speak. I just got to the halfway mark and it is looking fabulous. I did prepare this recipe as directed and, so far, have no regrets. Initially, I thought I should have doubled up on the veggies. We’ll see once it is done if we feel any tweaking is necessary to suit our family. Thank you so much for sharing!

  18. 2 stars
    Am I the only one who this turned out terrible for? The chicken was dry and burnt on the sides. This was practically inedible. I subbed the 1 cup water for 1/2 cup chicken stock 1/2 white wine. Other than that, followed to a “T”. Total bummer. It did smell great though.

    1. White wine typically evaporates faster then water so I’m sure with half your liquid evaporating faster then it’s “supposed” to (being as it was supposed to be water) that may have been what caused it to burn/dry out. Just a thought…maybe try the recipe as is…no tweaks…? It’s delicious!!

    2. Try placing a layer of frozen chopped onions and vegetables under the chicken and pour the cup of stock / water in before putting the soup / sour cream mixture.

  19. Was just wondering if I could substitute turkey breast instead of the chicken? I am thinking I could use this recipe for Thanksgiving!

    1. I would love to try this recipe with Turkey. I am trying the chicken recipe now and I can’t wait. This would be great around Thanksgiving time instead of leftovers.

  20. Made this on this first really cold day of fall. It was delicious! Hit with the whole house. I added a little cranberry sauce as a relish……awesome

  21. I make this all of the time in the oven! Its so yummy. I use cream of mushroom soup not cream of chicken and I add two packets of Lipton onion soup mix!! It makes it extra amazing!!! I am trying it now in the crock pot for the first time! Thanks for the idea!

    1. Kristy – what is your recipe for making this in the oven? What temperature and for how long. I will have something else in the crock pot on the day I want to make this so if it works well in the oven I will give it a try!

      Thanks

      1. I have made this in the oven as well. Not with chicken breasts though because I use the stock created after baking the seasoned chicken (wings) in a deeper dish with just a little chicken stock on the bottom (season your chicken breast to taste).. Bake the wings until they begin to brown. In a large bowl combine 1 can of soup, dry stuffing, and the stock from the chicken (plus any additional to get close to the amount suggested on the box). I spread The soup/stuffing mix on top of the chicken in the same dish and usually pour a little across the top. I bake it on 375 until the stuffing browns a little on top (about 30 -45minutes)..

        I haven’t tried to do it all in the crockpot but I thought you could and I was looking for a one pot way to skip so,e steps tomorrow. Can’t wait to try it and will update

  22. I made the recipe a followed it step by step. Then I read the comments and saw that you need to add bread crumbs. When do you add them and how much?

  23. 5 stars
    I JUST got done eating this. Used cream of mushroom instead and used canned green beans. I’m not one for casseroles or all in one meals but that was really good. Definitely a must have for a cold fall night 🙂

  24. If I double this recipe, should I keep layering the ingredients, or just double it, and put in like the original recipe?

  25. Can I cook this on low for 6 hours so the chicken doesn’t dry out? I just tried a chicken recipe in the crock pot the other day, it called to cook for 8 hours on low and the chicken was so dry we really didn’t want to eat it. I’d hate for that to happen again..

  26. 5 stars
    Oh goodness, I made this chicken crockpot dish tonight for dinner, and it is DELICIOUS-wow-didn’t change a thing in the recipe, bought everything the recipe called for. My only regret is that I didn’t double up! We finished dinner, and there’s no left overs for me to take tomorrow.

  27. Great recipe but I replaced the canned soups with my own cream sauce and cooked mushrooms to control the sodium level.

  28. Sorry, I missed the part about how much bread crumbs. Do you substitute them for the second box of stuffing or do you add the bread crumbs too? Thanks so much!

  29. I made this tonight for dinner. The only change I made was using boneless chicken thighs. I use them because they never dry out in the crockpot. Unlike other comments I did not feel it was to salty, I used healthy request cream of chicken soup so that may be why. This will definitely be in my crockpot recipe rotation!

  30. Just wanted to tell you that this recipe rocked our socks off!! We rely on crock pot recipes during the busy week, and this one is now on our repeat list. Thank you for sharing it…..we can’t wait to try more of your recipes!!
    p.s.–I only had one cream of chicken soup, so I used that plus a can of cream of mushroom, and it was fantastic!

  31. 5 stars
    I made this tonight and it was awesome! I just added some poultry seasoning on top of the chicken. And when I stirred it up, the chicken shredded on its own, and that’s when I knew it was gonna be great! Thanks for sharing this, will make again 🙂

  32. I saw this on pinterest. I made this tonight and followed the recipe and directions exactly. It was great! My husband and son loved it! Thank you!

  33. I am wondering if i cut the recipe in half do i also need to adjust the time it cooks. I was planning on using the low setting instructions.

    Thank you 🙂

  34. I am not fond of chicken breasts in the crockpot. I think I am going to try this in the oven, and maybe cut it in half as ot is only me. It really sounds good!

  35. 5 stars
    I loved it but instead of green beans I used peas, corn, carrots, potatos, broccoli and onions. I used low sodium cream of chicken and a cream of broccoli it was AMAZING!

  36. 5 stars
    Delicious! I didn’t have any sour cream on hand so I just added some milk with the condensed soup. Next time I will add some more veggies.

  37. Made this tonight but added a few items as we love our veggies in this family. Added a chopped onion below the chicken, frozen carrots and fresh sliced mushrooms on top. Plus a handful of seasonings (garlic/salt powder, pepper and parsley) and an extra 1/2 cup water. Tastes fantastic. Think next time I’ll get the low sodium stuffing or soup as it is borderline too salty, fortunately my wife is Cajun and likes her salt. Easier to add if you want. Also I’d go the 6 hour route, at 4 the chicken was just starting to be pull apart (might be because of everything I added) so I had to chop a little for my son. But have to say I’m real happy with the outcome. Tastey!

  38. 3 stars
    Tried this recipe this evening and we enjoyed it, however it was a little bit too salty. I cooked it for a little over three hours, the first hour on high and the remaining time on low and it was definitely over done. Chicken was dry and stuffing too mushy. Guess it depends on one’s crockpot.

  39. Jennifer, what are your thoughts on fresh green beans since it’s summer and they’re so plentiful. Thanks for putting this up, I can’t wait to make it!

    1. I would totally use fresh green beans. I would probably add a 1/4 cup water to compensate for the water in the canned beans though. Let me know how it comes out!

  40. When mixing the soup do you add water or milk to it or do you just mix the can with the sour cream ?

  41. Has anyone frozen the leftovers? Does it freeze well? I live by myself and love the convenience of a slow cooker but couldn’t possibly get through this much food without freezing it. Thanks! 🙂

    1. I’ve not tried this particular recipe but I’ve frozen similar crockpot chicken recipes. The stuffing might be mushy after freezing and thawing, but I think it would be fine. I also cook for just me and most recipes are not designed for one person use so I freeze a lot of things.

    1. 5 stars
      We made this last night for a dinner party and it was stunning, the stuffing mix over the bread crumbs was something that I had not thought of. We have been using chicken in our women’s group so this recipe was a real winner. Chicken is fantastic for the body.

      1. Are you subbing breadcrumbs for 1/2 the stuffing mix or as an addition? If addition, how much more? And finally, fresh breadcrumbs or dried? I like this idea since the mix I am using is for cornbread stuffing. When I make stuffing from scratch, it is half cornbread, half bread. Thank you!

  42. 5 stars
    This was so good! Our whole family loved it, I didn’t make any deviations. I can’t wait to make it again and again! Thank you for such a great, easy, simple, affordable crockpot recipe!

  43. I made this with plain nonfat greek yogurt instead of sour cream. It was delicious and I calculated it to be only 378 calories per serving

    1. I used Greek yogurt when I made this and it was very good. Has anyone figured out how to reduce the salt. I feel it’s a little too salty. Maybe if there is an ingredient that could be used instead of cream of soup. Just looking for suggestions.

      1. There are low sodium soups available. I used to love regular cream of chicken soup, but now-a-days it’s too salty for me, but I believe there’s a low sodium version and I think there was also a cream of chicken and mushroom version that was less salty.

  44. I made this for supper tonight and it was a big hit!! I did not have frozen green beans, but had box of frozen mixed vegetables, so used that instead!! The aroma filled my kitchen and my family couldn’t wait until it was done, so they could try it!! I suggest using a slow cooker liner (as did someone in a another person)….it makes clean up so easy, plus I put the liner in a bowl with leftovers (if any) and into the frig!! Thank you so much for this delicious recipe!!

  45. Pinned this from Pinterest and made it tonight. It was delicious. I followed the recipe and was able to fluff the stuffing an hour before it was supposed to be done. I also stirred in chicken broth because we like our stuffing more moist. A super easy recipe for a weeknight. Thank you!

  46. making this recipe right now. I did add celery and onions to this, as when I make homemade stuffing I add that to it. will let you know how it taste when done

  47. I couldn’t fit the green bean into my crock pot (I know! I need a bigger one!!) will the missing veg mess with the cook time/moisture level?

  48. I made this yesterday with the exception I did not use the green beans and I did not use sour cream. I mixed my soup with about 1 cup of milk. I seasoned my chicken breast with 1 pack of dry Italian Dressing and used 1 bag of Seasoned Stuffing and about 1/3 to 3/4 cup of water to combine with the stuffing and since I did not have cream of mushroom soup, I used cream of chicken and add 1 large can of mushrooms to it. It was delish and lots of praises.

  49. Could this be put together the night before, kept in the fridge, and then cook it in the morning? Or is that too much of a health/safety issue?

    1. I don’t think I would put raw chicken with the other ingredients for that long. It really only takes about 5 minutes to through it together and set it to cook.

  50. When it comes to the studying, do you just put in the dry breadcrumbs and leave out the seasoning pack that comes with it? Or do you add both?

  51. I am making this right now, but had a TOTAL PREGNANCY BRAIN moment and cooked my chicken in the stove and once they were done, I put it all together like the recipe says(On High) Should I cook for 2 hours or 4? Should I add water/chicken broth throughout the cooking process?

  52. 5 stars
    Made this tonight for supper. Fantastic!! The chicken was so moist it shredded itself as I took it out of the crockpot. Thank you for sharing!

  53. If you are not around to fluff the stuffing…how will that affect the end result? What do you recommend for someone who will not be home during the cook?

  54. This recipe is so good! I do not use sour cream…I add water or broth throughout as needed throughout the cooking and it turns out super moist!

  55. I typically use frozen chicken breast. I skip the defrosting process 😉 will it mess up the recipe if I use frozen chicken breast?

      1. 5 stars
        If I skip the defrosting process, how long does this need to cook? Does it add a couple of hours onto the cooking time?

  56. I would used cream of Mushroom to give an earthy flavor, and chicken stock instead of water! Sounds delicious can’t wait to try. Also lady with the sour cream issue, try mayo.

  57. This looks very good. What could I use instead of sour cream? My husband and son will not eat sour cream. Could I use frozen corn instead of the green beans?

  58. Do you think it would cook for the same amount of time if I used boneless chicken breast? I am looking to make this for 6 people, so that would be easier than trying to fit enough chicken on the bone in the bottom of the crock pot.

  59. Could I cut this recipe in half or do you think it would burn? I hope that doesn’t seem like a dumb question; I’m new to using a crockpot!

  60. This looks great. Just for a little clarity, how many ounces of soup are needed? The family sized cans aren’t sold at my grocery store. Also, how big were the chicken breasts?
    Thanks!

    1. You could use 2 of the small cans 10.5 oz or one of the big ones. I used 4 large sized chicken breasts for my recipe. They covered the whole bottom of the crockpot (the photo shows this so you can get a better idea).

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