My first time making slow cooker chicken with stuffing, I remember the whole house smelling like Sunday dinner by dinnertime. It’s one of those set-and-forget recipes that feels special but doesn’t demand babysitting — perfect for busy weeknights, potlucks, or a simple holiday side-dinner. The stuffing soaks up chicken juices and aromatics while the meat stays tender, delivering comfort-food vibes with minimal effort.

Why you’ll love this dish

This recipe gives you a cozy, hands-off meal that feeds a family with almost no fuss. It’s budget-friendly, uses pantry-ready ingredients (boxed stuffing mix is the hero), and is kid-approved for its familiar flavors. Because it cooks low and slow, the chicken stays moist and the stuffing becomes richly flavored without you standing over the stove.

“We served this on a snowy evening — everyone asked for seconds. Simple, comforting, and zero stress.” — family-tested review

Beyond comfort, it’s an ideal make-ahead dinner: prep in the morning, come home to a complete meal. It’s also flexible — swap herbs or use breasts vs thighs depending on what you have on hand.

Step-by-step overview

Prep time: 10–15 minutes. Hands-on work is just chopping and a quick sauté.
Cook time: 6–8 hours on low or 4 hours on high.
Serves: 4 (with 3–4 chicken breasts).
Big picture: sauté aromatics, mix stuffing with broth and butter, layer over seasoned chicken in the slow cooker, and let the cooker do the work.

This upfront snapshot helps you know the commitment and timing before you start.

What you’ll need

3–4 boneless, skinless chicken breasts (about 1.5–2 lb) — substitute thighs for richer flavor and slightly longer cook time.
1 cup low-sodium chicken broth — can use vegetable broth for a lighter flavor or reduce to 3/4 cup if you prefer a firmer stuffing.
1 package instant stuffing mix (about 6 oz) — herb-flavored or plain both work.
1 medium onion, finely chopped.
1 cup diced celery.
4 tablespoons unsalted butter (melted) — can use olive oil for a dairy-free option.
Dried thyme and dried rosemary, to taste (start with 1/2 tsp each). Fresh herbs are great if you have them.
Freshly cracked black pepper and salt (season the chicken generously).

Notes: low-sodium broth helps control salt; adjust final seasoning after cooking. If you want a crunchier top, briefly broil the finished dish (see Serving suggestions).

Step-by-step instructions

Gather all ingredients. Finely chop the onion and celery so they soften quickly.
Heat a skillet over medium heat and melt the butter. Add the chopped onion and celery. Sauté until softened, about 4–6 minutes. This softens raw flavor and adds depth.
Place the chicken breasts in the slow cooker in a single layer. Season both sides liberally with salt and freshly cracked pepper.
In a mixing bowl, combine the stuffing mix, warmed chicken broth, the sautéed onion and celery (with any remaining butter), and the dried herbs. Stir until the stuffing is moistened but not soupy — it should hold together easily.
Spoon the stuffing mixture evenly over the top of the chicken in the slow cooker. Do not stir; leave the stuffing layered on top.
Cover and cook on low for 6–8 hours, or on high for 4 hours. Chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.
Optional: for a drier or crisp-topped stuffing, remove the stuffing and chicken to a baking dish and broil 2–4 minutes until golden. Check frequently to avoid burning.

Best ways to enjoy it

Serve spoonfuls of stuffing over a chicken breast, and add bright, acidic sides to balance the richness. Pairing ideas:

Steamed green beans or roasted Brussels sprouts for texture contrast.
A crisp salad (arugula with lemon vinaigrette) to cut the richness.
Mashed potatoes or buttery egg noodles if you want more comfort-food appeal.
Cranberry sauce or a dollop of apple chutney for a slightly sweet, tart counterpoint.

For a family-style platter, transfer the chicken to a serving board and pile stuffing around it. Finish with a sprinkle of fresh parsley or chopped rosemary for color.

Keeping leftovers fresh

Refrigerator: Store leftovers in airtight containers within 2 hours of cooking. Keeps 3–4 days.
Freezer: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Oven reheats best — cover with foil and bake at 325°F (160°C) until warmed through (about 20–30 minutes). For a crisp top, remove foil and broil 2–4 minutes. Microwaving is fine for single servings; use 1–2 minutes on medium heat, stirring if needed.
Food safety note: always reheat to 165°F (74°C) before serving.

Pro chef tips

Don’t over-wet the stuffing: too much broth makes the texture gummy. Aim for moist but not runny.
Sear for flavor: if you want more depth, quickly brown chicken breasts in the skillet before adding to the slow cooker. It’s optional but adds nice color and flavor.
Herb balance: dried herbs are more concentrated than fresh. If using fresh, add extra (about 1 tbsp of fresh per 1 tsp dried).
Timing note: if you use chicken thighs, they handle low-and-slow even better and may need the same time, but check for doneness.
Layering matters: keep stuffing on top rather than mixed through so the chicken cooks evenly and juices rise into the stuffing.

Creative twists

Mushroom & sage: add sautéed mushrooms and swap rosemary for fresh sage for a savory autumnal version.
Cranberry-pecan: fold dried cranberries and chopped toasted pecans into the stuffing mix for a sweet-crunch contrast.
Gluten-free: use a gluten-free stuffing mix or make a rice-based stuffing alternative.
Dairy-free: replace butter with olive oil or vegan butter and choose a dairy-free stuffing.
Low-carb: use riced cauliflower mixed with herbs in place of the stuffing mix for a lighter take.

Helpful answers

Q: Will the stuffing get soggy in the slow cooker?
A: It can if too much broth is used. Mix stuffing to be moist but not soupy, and avoid stirring during cooking. For a crisp finish, transfer to a baking dish and broil briefly.

Q: Can I use frozen chicken breasts?
A: It’s best to thaw chicken first for even cooking and food safety. If you must use frozen, increase cook time and verify the internal temperature reaches 165°F (74°C) in the thickest part.

Q: Can I prepare this ahead and refrigerate before cooking?
A: Yes. Assemble the dish in the slow cooker insert, cover, and refrigerate up to 24 hours. Bring to room temperature for 15–30 minutes before starting the slow cooker and add an extra 30–60 minutes of cook time if needed.

Q: Is low-sodium broth necessary?
A: It’s recommended so you can control final seasoning. If using regular broth, taste before adding extra salt.

Q: How do I scale this up for a crowd?
A: Use a larger slow cooker and increase ingredients proportionally. Two 6–8 qt slow cookers work well for big gatherings.

Conclusion

If you want a simple, comforting dinner that practically cooks itself, this slow cooker chicken with stuffing fits the bill. For a classic reference and variations, check the original Slow Cooker Chicken with Stuffing recipe on Allrecipes and a thoughtful home-cook version at Emily Bites that offers extra tips and step photos: Slow Cooker Chicken with Stuffing Recipe and Slow Cooker Chicken and Stuffing – Emily Bites.