I’ve been making this slow cooker chicken with stuffing for years whenever I want a hands-off, comforting meal that still tastes like I spent the afternoon in the kitchen. Tender chicken, savory stuffing, and a creamy mushroom sauce all cook together in one pot — perfect for busy weeknights or a fuss-free Sunday dinner.

Why you’ll love this dish

This recipe is the kind of comfort food that’s both simple and satisfying. It’s essentially a full meal in one slow cooker: protein, seasoned bread crumbs, vegetables, and sauce. Families love it because it’s kid-friendly and forgiving; busy cooks love it because you can set it and forget it. It’s also budget-friendly, uses pantry staples, and scales easily when you need to feed a crowd.

"Perfect for rainy nights — juicy chicken, cozy stuffing, and no last-minute prep." — a regular at my dinner table

How this recipe comes together

Overview: You layer seasoned chicken in the slow cooker, mix the stuffing components separately so the texture stays right, then pour a creamy broth mixture over everything. As it cooks, the stuffing soaks up juices and flavors from the chicken and soup, finishing tender but not mushy. Expect minimal hands-on time and a comforting aroma filling your kitchen.

Prep: Chop onion and celery; measure the stuffing mix and herbs.
Assemble: Layer the chicken, mix and add the stuffing layer, and pour the cream-soup mixture on top.
Cook: Low 6–8 hours or high 3–4 hours until the chicken reaches 165°F and is tender.
Rest & serve: Let sit 10 minutes before scooping — it helps the stuffing set.

What you’ll need

3–4 boneless, skinless chicken breasts (about 1.5–2 lb). Substitute thighs for more richness.
1 box stuffing mix (cornbread or herb flavor). Gluten-free stuffing can be used if needed.
1 cup low-sodium chicken broth (plus a bit more if your stuffing mix is very dry).
1 medium onion, finely chopped.
2 celery stalks, diced.
1 (10.5 oz) can cream of mushroom soup. Swap cream of chicken or a homemade roux + milk for a fresher taste.
1/2–1 teaspoon dried thyme and 1/2–1 teaspoon dried rosemary (or 1 tsp mixed poultry seasoning).
Salt and pepper to taste.
2 tablespoons melted butter (or olive oil for dairy-free).

Notes: If your stuffing mix calls for additional butter or liquid on the box, account for that when adding broth to avoid over-wetting. Fresh herbs can replace dried at a 3:1 ratio (three times fresh for dried).

Directions to follow

Finely chop the onion and dice the celery.
Place the chicken breasts in an even layer at the bottom of the slow cooker. Season both sides generously with salt and pepper.
In a medium bowl, combine the stuffing mix, chopped onion, diced celery, dried thyme, and rosemary. Stir in the melted butter.
Pour about ¾ cup of the chicken broth into the stuffing mixture and stir until it’s moist but not soggy. Add a splash more if your stuffing looks too dry — it should hold together but not be soupy.
Pack the stuffing mixture over the chicken in an even layer.
In the same measuring cup, mix the cream of mushroom soup with the remaining broth until smooth. Pour this mixture evenly over the top of the stuffing and chicken.
Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chicken is done when it reaches an internal temperature of 165°F and pulls apart easily.
Uncover and let the dish rest 10 minutes before serving to let the stuffing set slightly.

Best ways to enjoy it

Plate a scoop of chicken and stuffing with a drizzle of the cooking juices. Add a bright side like roasted green beans or a simple mixed salad to cut the richness.
For a classic pairing, serve with steamed broccoli and cranberry sauce at a holiday-style dinner.
Turn leftovers into a hearty lunch: shred the chicken, fold into the stuffing, and top with a fried egg or a scoop of warmed gravy.
Wine pairing: a medium-bodied Chardonnay or a soft Merlot complements the creamy mushroom notes.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container and refrigerate within two hours of cooking. Use within 3–4 days.
Freeze: Cool completely, portion into freezer-safe containers, and freeze for up to 2–3 months. Label with the date.
Reheat: Thaw overnight in the fridge if frozen. Reheat gently in a 350°F oven covered (about 20–30 minutes), or microwave in 1–2 minute bursts until the center reaches 165°F. Add a splash of broth if the dish seems dry when reheating.
Food safety: Always heat to an internal temperature of 165°F. Don’t reheat more than once.

Helpful cooking tips

Don’t over-moisten the stuffing before adding it — it should be damp but still hold some structure so it doesn’t turn to mush.
If you like a browned top, transfer the cooked stuffing to a baking dish and broil for 3–5 minutes before serving.
For extra flavor, season each chicken breast well and sprinkle a little poultry seasoning over the stuffing before cooking.
Use bone-in chicken for deeper flavor, but increase cook time and ensure temperature reaches 165°F near the bone.
If using frozen chicken breasts, thaw first. Cooking frozen poultry in a slow cooker can leave it in a danger zone too long.

Creative twists

Cheesy version: Stir 1 cup grated cheddar into the stuffing mixture before cooking for a gooey finish.
Gluten-free: Replace boxed stuffing with a gluten-free alternative or use cooked quinoa mixed with dried herbs and breadcrumbs.
Low-sodium / lighter: Use low-sodium broth and a light cream-of-mushroom soup, or make a simple roux with low-fat milk to control salt.
Herb-forward: Add fresh sage and parsley at the end for a brighter herbal note.
Turkey swap: Use turkey breasts or leftover roast turkey for a Thanksgiving-style reheated meal.

Common questions

Q: Can I use frozen chicken breasts in the slow cooker?
A: It’s best to thaw chicken first. Cooking frozen poultry in a slow cooker can keep it in the bacterial “danger zone” too long before reaching a safe temperature. Thaw overnight in the fridge for best results.

Q: How can I make this gluten-free?
A: Use a certified gluten-free stuffing mix or substitute with cooked quinoa + gluten-free breadcrumbs. Check canned soup for gluten — some brands contain wheat; use a gluten-free cream soup or make a quick roux with gluten-free flour.

Q: Will the stuffing be soggy?
A: If you follow the guideline to keep the stuffing “moist but not soggy” when adding broth, it will soak up chicken juices and remain tender. Avoid pouring extra broth directly onto the stuffing before cooking.

Q: Can I double the recipe?
A: Yes. Use a larger slow cooker and increase cooking time slightly if the pot is very full. Ensure the chicken pieces are not stacked too deeply so heat circulates evenly.

Q: How do I know the chicken is done?
A: Use an instant-read thermometer — the internal temperature should be 165°F (74°C). The chicken should also pull apart easily with a fork.

Conclusion

If you’d like to compare a classic take on this one-pot comfort dish, check this Slow Cooker Chicken with Stuffing Recipe for a similar method and reader notes. For a slightly different spin and serving ideas, see Slow Cooker Chicken and Stuffing – Emily Bites.