Crock Pot Chicken And Stuffing Recipe

I’m sharing my spin on classic Crock Pot Chicken and Stuffing as one of my Easy Crockpot Dinners that hides a simple twist to keep everyone guessing.

Sometimes a simple title sells this one short. Crock Pot Chicken and Stuffing sounds like every other weekday meal, but with boneless skinless chicken breasts and a box of seasoned stuffing mix it sneaks up on you.

I keep telling people it’s one of my go to Easy Crockpot Dinners, and honestly I can’t hide how often it pops in my Chicken Crockpot Recipes folder. There’s a curious mix of nostalgia and surprise in the flavors that makes me want to test tweaks, even tho I know I’ll come back to the original.

Try it and see which part catches you off guard.

Ingredients

• Chicken breasts: lean protein, keeps dish hearty, theyre easy to overcook and dry out.
• Seasoned stuffing mix: adds carbs, savory herbs, soaks up juices for comfort food.
• Cream of chicken soup: creamy binder, adds sodium and richness, its not healthy.
• Chicken broth: boosts savory depth, low calories if you pick low sodium, hydrates.
• Unsalted butter: gives richness and mouthfeel, adds saturated fat and flavor.
• Frozen mixed veggies: add fiber, color, vitamins, quick way to bulk up meal.
• Onion: brings sweetness and umami when cooked, helps overall savory balance.
• Garlic: little goes far, adds pungent aroma and depth, not sweet or bitter.
• Poultry seasoning and thyme: classic herbs, add warmth and subtle earthiness.

Ingredient Quantities

• 4 boneless skinless chicken breasts, about 2 lb
• 1 box (6 oz) seasoned stuffing mix
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup chicken broth
• 1/2 cup milk
• 4 tablespoons (1/4 cup) unsalted butter, melted
• 1 cup frozen mixed vegetables (peas carrots corn)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon poultry seasoning
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste

How to Make this

1. Pat the chicken breasts dry and season both sides with salt, pepper, poultry seasoning and dried thyme; for more flavor you can sear them 1 to 2 minutes per side in a hot skillet, but it isnt required.

2. In a medium bowl whisk together the cream of chicken soup, chicken broth, milk and melted butter until smooth; stir in the minced garlic and chopped onion and a little extra salt and pepper to taste.

3. Place the seasoned (or seared) chicken breasts in the bottom of the slow cooker in a single layer.

4. Pour the soup and broth mixture over the chicken, making sure the liquid runs around the pieces.

5. Scatter the frozen mixed vegetables over the top, then evenly sprinkle the entire box of seasoned stuffing mix over everything; press down lightly so the stuffing contacts the liquid but dont pack it tight.

6. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the chicken reaches 165 degrees F and the stuffing has absorbed the liquid and set.

7. Remove the chicken to a cutting board, shred or slice it, then return it to the slow cooker and gently stir to combine chicken with the stuffing and veggies.

8. Let the casserole sit in the cooker with the lid off for about 10 minutes to thicken; taste and adjust salt and pepper before serving.

Equipment Needed

1. Slow cooker (6 to 7 quart)
2. Large skillet or frying pan (optional for searing the chicken if you want)
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Medium mixing bowl and a whisk or fork
7. Can opener and a wooden spoon or rubber spatula
8. Instant read meat thermometer and tongs

FAQ

Crock Pot Chicken And Stuffing Recipe Substitutions and Variations

• Boneless skinless chicken breasts, about 2 lb
  • Boneless skinless chicken thighs, theyre juicier and more forgiving, cook about the same or a bit longer
  • Turkey cutlets or boneless turkey breast, similar in texture but can dry faster so watch time
  • Bone-in chicken pieces (thighs or drumsticks), more flavor but add 30 to 45 minutes cooking time
  • Firm tofu or seitan for a vegetarian swap, use vegetable broth and boost seasoning
• Boxed seasoned stuffing mix (6 oz)
  • Homemade dry bread stuffing: 4 cups cubed stale bread plus 1 tsp poultry seasoning and a bit of melted butter
  • Gluten-free stuffing mix or cooked quinoa/wild rice as a gluten free base
  • Cornbread crumbs or crumbled cornbread for a slightly sweeter, rustic option
  • Store bought herb breadcrumbs plus extra sage/thyme if you want the seasoned flavor
• Condensed cream of chicken soup (10.5 oz)
  • Condensed cream of mushroom or cream of celery soup, same consistency different flavor
  • Quick homemade roux: 1/4 cup butter + 1/4 cup flour, slowly whisk in 1 cup broth and 1/2 cup milk until thick
  • Greek yogurt thinned with a little chicken broth for tang, add near the end to avoid curdling
  • Low sodium canned cream soup version if you need less salt
• Chicken broth, 1 cup
  • Low sodium chicken broth or chicken stock, same use but less salt
  • Vegetable broth, good for a milder or vegetarian leaning dish
  • Water plus 1 tsp bouillon paste or 1/2 bouillon cube, handy if you ran out
  • Small splash of white wine diluted with water for extra depth, use sparingly

Pro Tips

1. Sear the chicken quick in a hot pan if you can, it adds real flavor, dont worry about perfect browning just a minute or two per side. Use a meat thermometer to make sure its done, youll avoid dry meat that way.

2. Bloom the stuffing a bit first instead of dumping the whole box dry, put a cup of the hot soup mixture into a bowl with the crumbs, stir, let it sit a few minutes so it soaks evenly. That stops weird dry pockets and keeps the top from getting gluey.

3. Dont add frozen veggies straight from the bag if you want better texture, either thaw them or toss them in the pan with the onion for a minute to take off the icy edge. Also sauteing the onion and garlic first brings out way more flavor than raw.

4. If the casserole is too loose at the end, make a quick slurry with a teaspoon of cornstarch and some cold water, stir it into a cup of the hot liquid then mix back in and cook a few minutes until thickened. For a crunchy top transfer to the oven and broil for 3 to 5 minutes but watch it, things go from perfect to burnt fast.