Slow Cooker Chicken and Stuffing

This Slow Cooker Chicken and Stuffing is one of those cozy, hands-off dinners that feels like a big warm hug after a long day. It’s creamy, savory, and full of nostalgic flavor that reminds me of Sunday suppers at Grandma’s house.

The stuffing bakes up golden and buttery right on top of tender chicken smothered in a creamy, oniony sauce. It’s the perfect balance of old-fashioned comfort and weeknight ease. Grandma would’ve made this with homemade stuffing, but she wouldn’t mind one bit that we’re using a shortcut.

What You Need to Know

• The top gets golden and a little crisp, while the chicken stays juicy underneath
• Best served warm with mashed potatoes, green beans, or even cranberry sauce
• Can be made ahead and reheated for easy leftovers
• Try using reduced-fat soup or light sour cream if you want to lighten things up a bit

Ingredients Overview

• Chicken breasts: Boneless and skinless makes prep simple
• Sour cream and cream of chicken soup: Create a creamy base that keeps the chicken moist
• Stuffing mix: Use your favorite boxed mix, like Stove Top, for that classic flavor
• Butter: Helps crisp the stuffing topping
• Diced onions: Adds texture and savory flavor
• Seasonings: Parsley, onion powder, and garlic salt give it a little boost

How to Make Slow Cooker Chicken and Stuffing

Step 1: Place the chicken breasts into the bottom of your slow cooker. Sprinkle them with dried parsley and onion powder for flavor.

Step 2: In a small bowl, stir together the sour cream and cream of chicken soup. Spread this creamy mixture evenly over the chicken.

Step 3: Sprinkle the diced onions over the creamy layer. This adds a little extra texture and depth of flavor.

Step 4: In another bowl, stir together the melted butter and stuffing mix until everything is nicely coated. Spread the stuffing mixture over the top.

Step 5: Cover and cook on low for 6 hours or high for 3-4 hours, until the chicken is tender and the stuffing is golden.

Step 6: Serve with mashed potatoes or veggies, and garnish with fresh parsley if you like.

Grandma’s Tips

• Thick slices of onion give the dish a little more texture, just how Grandma used to make it
• Don’t skip the butter in the stuffing because it helps create that crispy, golden top we all love

Modern Updates

• Use reduced-fat cream of chicken soup and sour cream to make it a little lighter
• Add chopped celery or frozen peas for a veggie boost

More Easy Slow Cooker Dinner Recipes

• Crockpot Beef and Noodles
• Grandma's Slow Cooker Chicken and Wild Rice Soup
• Slow Cooker Salisbury Steak with Mushroom Gravy

FAQs

Can I use frozen chicken breasts in the crockpot?

Yes, but for food safety, it’s best to thaw them first so they cook evenly and fully in the slow cooker.

Can I substitute turkey for the chicken?

Absolutely. This is a great way to use up leftover turkey after the holidays.

Can I make this in the oven instead?

Yes. Layer everything in a baking dish and bake at 350°F for about 40-45 minutes, until hot and bubbly.

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven with a splash of broth to keep it creamy.