Slow Cooker Chicken And Stuffing
5-ingredient slow cooker chicken and stuffing combines comforting flavors with tender chicken for a perfect meal year-round. With only five minutes of prep time, you can start the dinner recipe quickly.
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours and 5 minutes
Servings: 4-6 servings
Preparation Level: Beginner +
Ingredients
- Boneless skinless chicken breasts
- Swiss cheese
- A package of chicken-flavored stuffing mix
- Condensed cream of chicken soup
- Chicken broth
A full printable recipe with the measurements and instructions are listed at the bottom of the post in the recipe card.
How To Make The Slow Cooker Chicken Recipe
Start by adding the chicken breasts to the bottom of a slow cooker. Place the Swiss cheese on top of the chicken.
You can use cheddar or mozzarella if you don’t have Swiss cheese. If you only have frozen chicken breasts, you can still use those–I do it all the time.
Next, add the chicken-flavored stuffing on top of the cheese.
Spread the condensed soups on top of the stuffing, then pour the chicken broth over the ingredients. Place the lid on top and cook on the low temperature for eight hours.
After eight hours, it’s ready to eat. You can either shred the chicken or take out the whole breast. I like to serve it with mashed potatoes or rice.
Some people like to add canned or fresh green beans or peas at the beginning of the cooking process. If not, you can add the vegetables on the side when you eat.
What To Serve With The Slow Cooker Recipe
How To Store And Reheat The Chicken Dinner
Store any chicken and stuffing leftovers in a container covered with plastic wrap or in an airtight container. To reheat the food, place it on a microwave-safe plate and heat for two to three minutes or until hot.
More Slow Cooker Recipes
- Crock Pot Mississippi turkey breast from The Country Cook
- Crock Pot Beef and Gravy
- Slow Cooker apricot chicken
- 4-ingredient slow cooker sour cream chicken
- Slow cooker pork chops and gravy
Slow Cooker Chicken and Stuffing
Ingredients
- 4 chicken breasts boneless skinless
- 4 slices Swiss cheese
- 6 ounces chicken-flavored stuffing mix
- 2 – 10.5 ounce cans of condesned cream of chicken soup
- 1 cup chicken broth
Instructions
- Add the chicken to the slow cooker and place the Swiss cheese slices on top.
- Sprinkle the stuffing mix over the cheese.
- Spread the cream of chicken soup over the stuffing mix.
- Pour the chicken broth over the top.
- Place the lid on the slow cooker and cook on the low temperature for eight hours or on the high temperature for four hours.
Notes
- It will be more tender if you cook the chicken for eight hours.
- You can use frozen chicken if you cook for the full eight hours.
- Nutrition is approximate.
The taste was fantastic and I’ll definitely make it again, however, it was very ‘liquidy’ and the stuffing was unidentifiable. I’m thinking of using 2 pkgs of the stuffing mix next time.
You could definitely add another package of stuffing. It’s more for flavor with one pack. So glad you liked it! It was a hit here!
How easy and how delicious!
Thanks so much, Jenna!
This was simple, quick, and delicious. Got rave reviews from the family! Oh yeah, there is a 19 yo that hates chicken and stuffing. He had 3 helpings! Thank you so very much for your recipes. They are a God send!s
Oh wow! That’s awesome!! I am so glad to hear they loved it. Three helpings, yay!
I made this following the recipe exactly. It was delicious, however, I think next time I will combine the cream of chicken soup and the chicken broth and pour it over the stuffing. I had a couple of spots where the stuffing wasn’t moistened.
Glad you liked it! You can definitely do that. Thanks for the tip!
I’m going 2 do the challenge
#blessyourheart
It’s a great dish!
My family loved it! So easy to do. I had another recipe for chicken and stuffing but this one is better and much easier to prepare. #blessyourheart
Thanks so much, Cathy! I am so glad to hear this!
#blessyourheart
Hi Julie, I am not a big fan of stuffing, but decided to make your chicken and stuffing. It was delicious. The chicken was so pull apart tender, melt in your mouth good! I did change the cheese from Swiss to provolone since my family likes it better. Thanks so much for a new fav.#blessyourheart
I am so glad you liked it! I feel the same way about stuffing and it is so good on this chicken! Thanks for the tip on the provolone, too!
Made this last night for dinner and it was so good! Parents and kids loved it. I love your quick and easy dinners. #BLESSYOURHEART
I am so glad you all loved it! Thank you!!
I read thru the requirements for entering the contest, so, I thought I’d give it a go. I love using my crock pot, especially in the Summer in Florida, (I just have to get going on it early before the thunder storms come in and possibly knock the electric out in the afternoon) It seems to the the norm lately.
I made this recipe, almost like it said, but I used a “Jiffy Mix” cornbread I tricked out and froze. I added to the jiffy mix, creamed corn, olives, jalapeno, bacon bits and cheese. Yes, it took a lot longer to bake, but it was sure good with a smoked pork shoulder. #blessyourheart #contest #blessingmytable
Hi Ethel,
Such a great idea to use the “Jiffy Mix” for the recipe. I am so glad you loved it. Thanks for sharing!
This was so delicious and easy! My family loved the taste.
Thanks, Linda! I am so glad to hear it!
We chose to make this recipe because it was easy and we love stuffing. I wanted my kiddos to read through your recipe and follow your directions. Your pictures are helpful to them. They made it and we all enjoyed it. Thank you Julie. #blessyourheart
Thank you so much, Carl! I love that your kids went through the step-by-step pictures. What a great way to learn!
#BLESSYOURHEART
This is really good! I have it with cranberry sauce. It reminds me Thanksgiving.
Thank you, Tish! And what a great idea to add some cranberry sauce with it!
hi Julie,
no slow cooker, so could this be made in the oven? so look forward to making it if I can cook in the oven, love chicken and stuffing. yum yum
Christine
Hi Christine,
I haven’t made it in the oven, but you definitely can. I would follow the recipe and then cover with aluminum foil and bake for 30 minutes at 350 degrees. Then, take the foil off and bake another 30 minutes. You can broil it at the end for a couple minutes if you want it a little crispy. Be sure to check the temp of the chicken to make sure it’s done. It should be 165 degrees at the thickest part. I hope you love it!
This supper was very tasty and the family loved it.
#blessyourheart. (I forgot to put that down before😊)
Thanks so much, Linda!
Awesome recipe the flavors are really good what’s awesome u can either use 4 hours or 8 hrs.
The chicken has so much flavor. I’ll add this 2 my recipes
Thank u Julie
Coffee Lady
Thank you so much! I sure appreciate it!
# bless your heart 🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
This recipe is amazing and I’ll continue to make this
Coffee Lady
I am so glad you liked it! Thanks, Coffee Lady!
Really liked it! Easy to prepare. I subbed one can creme of mushroom for one can of creme of chicken. Also, used chicken stock instead of broth. Will definitely make again.
I am so glad to hear you liked it! That’s a great sub, too!
We all liked this recipe. my daughter who seems not to like much of anything told me how good it was. I’ll definitely be making again. Thank you.
Hi Tanya, I love to hear that! It’s funny that a lot of people are picky about stuffing really like this recipe!