Name: Slow Cooker Chicken with Stuffing
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Ingredients: 3-4 pieces boneless, skinless chicken breasts; 1 box stuffing mix (cornbread or herb flavor) (Cornbread gives a sweeter crumb, herb mix keeps it savory.); 1 cup low-sodium chicken broth (Reserve some for thinning the soup if needed.); 1 medium onion, finely chopped; 2 stalks celery, diced; 1 can cream of mushroom soup (10-11 oz); 1 tsp dried thyme; 1 tsp dried rosemary (Adjust to 1/2 tsp each if a milder flavor is preferred.); Salt and freshly ground black pepper, to taste; 2 tablespoons melted butter

I remember the first time I put this slow cooker chicken with stuffing together — it smelled like a Sunday kitchen in minutes, and dinner practically made itself. This is comfort food simplified: juicy boneless chicken breasts slow-cooked beneath a seasoned stuffing layer and a creamy mushroom sauce. It’s ideal when you want hands-off, cozy food for a weeknight family meal or an easy dish to bring to a potluck. If you want another take on a similar comfort-cooker classic, see this slow cooker chicken with stuffing recipe for comparison.

Why you’ll love this dish

This recipe is designed for busy cooks who still want homey flavor. It’s:

Low-effort: assemble and forget for hours.
Budget-friendly: pantry staples and a boxed stuffing mix keep costs down.
Kid-approved: mild, creamy flavors that picky eaters usually accept.
Versatile: swap herbs, try cornbread or herb stuffing, or change the soup base.

“I doubled the veg and my family declared it a new weeknight favorite — the chicken stayed moist and the stuffing soaked up all the savory juices.” — a repeat home-cook review

Step-by-step overview

Before you dive in, here’s the quick flow so you know what to expect:

Prep aromatics (onion, celery) and melt butter.
Season and layer chicken in the slow cooker.
Mix stuffing with vegetables, herbs, and broth, then pile on top of the chicken.
Combine cream of mushroom soup with the remaining broth and pour over everything.
Cover and cook low and slow until the chicken is tender and the stuffing has absorbed the juices.

This sets expectations: minimal active time (15–20 minutes prep) and unattended cooking for 3–8 hours depending on heat setting.

What you’ll need

3–4 boneless, skinless chicken breasts
1 box stuffing mix (cornbread or herb flavor) — cornbread gives a sweeter crumb, herb mix keeps it savory
1 cup low-sodium chicken broth (reserve some for thinning the soup if needed)
1 medium onion, finely chopped
2 celery stalks, diced
1 (10–11 oz) can cream of mushroom soup
1 tsp dried thyme and 1 tsp dried rosemary (or 1/2 tsp each if you prefer milder herbs)
Salt and freshly ground black pepper, to taste
2 tablespoons melted butter

Notes/substitutions: Use reduced-sodium soup for lower salt. For gluten-free, choose a GF stuffing mix and GF cream soup. For a lighter version, swap the cream soup for plain Greek yogurt mixed with a little Dijon and lemon (add near the end of cooking to avoid curdling). For more ingredient ideas and a slightly different method, check this full ingredient breakdown.

Step-by-step instructions

Finely chop the onion and dice the celery. Sauté briefly in a tablespoon of butter if you want deeper flavor, or leave raw to cook in the slow cooker.
Layer the chicken breasts in a single layer on the bottom of the slow cooker. Season both sides generously with salt and pepper.
In a medium bowl, combine the stuffing mix, chopped onion, celery, dried thyme, dried rosemary, and the melted butter. Stir until the crumbs are evenly coated.
Pour about 1/2 cup of the chicken broth into the stuffing mix and stir until the mixture is moist but not soggy. Add more broth a tablespoon at a time if needed.
Spread the stuffing mixture evenly over the seasoned chicken breasts.
In the bowl you used for the stuffing, mix the cream of mushroom soup with the remaining chicken broth until smooth. Pour this sauce over the chicken and stuffing, covering the top.
Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours. The chicken is done when it reaches 165°F (74°C) and is tender. The stuffing should be fully hydrated and absorb some of the pan juices.
Let the dish rest 5–10 minutes before serving so the juices redistribute and the stuffing firms slightly.

Pro tip: If the stuffing looks too wet at the end, remove the lid for the last 20–30 minutes of cooking to let excess moisture evaporate.

Best ways to enjoy it

Serve spooned straight from the slow cooker into shallow bowls for a rustic presentation.
Plate with quick steamed green beans or a crisp salad to cut the richness.
For a holiday feel, add roasted carrots and a simple cranberry relish on the side.
Top with chopped fresh parsley or a squeeze of lemon to brighten the dish just before serving.

Pair with a medium-bodied white wine like unoaked Chardonnay or a light red like Pinot Noir, depending on whether you want to accentuate creaminess or the herb notes.

Storage and reheating tips

Refrigerator: Cool to room temperature within 2 hours and store in an airtight container for up to 3–4 days.
Freezing: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Gently reheat in a 350°F oven covered with foil for 15–20 minutes, or microwave in 1–2 minute bursts until piping hot (165°F). Add a splash of broth if it seems dry.
Food safety: Always ensure chicken reheats to 165°F and discard leftovers held at room temperature longer than 2 hours.

Helpful cooking tips

Even thickness: Pound thicker chicken breasts slightly so all pieces finish at the same time.
Avoid dry chicken: Don’t lift the lid frequently; slow cooker heat is trapped under the lid and interruptions lengthen cooking time and can dry out meat.
Texture control: If you prefer a crisper top on the stuffing, transfer the stuffing to a shallow baking dish and broil for 3–5 minutes before serving.
Herb swap: Fresh herbs (1 tablespoon chopped) can replace dried at a 3:1 ratio — add fresh near the end of cooking for brighter flavor.
Make-ahead shortcut: Mix the stuffing ingredients and refrigerate up to 24 hours; assemble the slow cooker right before cooking. For another creative make-ahead twist, see this slow cooker chicken with marinara and mozzarella which uses a similar hands-off technique.

Creative twists

Turkey & cranberry: Substitute turkey breasts and fold in a few tablespoons of cranberry sauce into the stuffing for holiday vibes.
Cheesy top: Stir 1 cup shredded cheddar or Gruyère into the stuffing before topping the chicken for a gooey finish.
Low-carb: Replace stuffing mix with cauliflower rice mixed with almond flour and herbs — adjust liquids downward.
Mushroom-forward: Add sliced fresh mushrooms sautéed with garlic for a more intense mushroom profile.
Spicy: Add a teaspoon of smoked paprika and a pinch of cayenne to the stuffing for warmth.

Common questions

Q: How long does this take to prep and cook?

A: Prep is about 15–20 minutes. Cook time is 6–8 hours on LOW or 3–4 hours on HIGH.

Q: Can I use bone-in chicken?

A: Yes, but bone-in pieces may need longer on HIGH (about 4–5 hours) or the same LOW time; always check that the internal temperature reaches 165°F. Bone-in chicken can add flavor but may change how the stuffing absorbs juices.

Q: My stuffing turned out soggy — how can I avoid that?

A: Use the recommended amount of broth and aim for “moist but not soggy” when you mix the stuffing. If your stuffing is soggy at the end, remove the lid for the last 20–30 minutes or scoop it into a baking dish and bake at 400°F for 10–15 minutes to crisp the top.

Q: Is this safe to make ahead for a crowd?

A: Yes. Assemble the components, refrigerate covered, and then cook on the day of serving. If you assemble and keep it cold, do not leave it at room temperature for more than 2 hours.

Q: Any vegetarian swap ideas?

A: Use large portobello caps or thick slices of cauliflower steak in place of chicken and swap the cream of mushroom soup for a vegetarian or dairy-free equivalent.

Conclusion

Slow Cooker Chicken with Stuffing is an easy, comforting meal that frees up your evening while delivering crowd-pleasing flavor. For extra inspiration and similar slow-cooker approaches, try the detailed Crockpot Chicken and Stuffing Recipe | Tastes of Lizzy T and this streamlined option from 6-Ingredient Slow Cooker Chicken and Stuffing | 12 Tomatoes.