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Slow Cooker Chicken with Stuffing

A comforting, low-effort meal featuring juicy chicken breasts slow-cooked under a seasoned stuffing and creamy mushroom sauce, perfect for weeknight dinners or potlucks.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. 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.
  2. Layer the chicken breasts in a single layer on the bottom of the slow cooker. Season both sides generously with salt and pepper.
  3. 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.
  4. 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.
  5. Spread the stuffing mixture evenly over the seasoned chicken breasts.
  6. 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.
Cooking
  1. 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.
Serving
  1. Let the dish rest 5–10 minutes before serving so the juices redistribute and the stuffing firms slightly.

Notes

Use reduced-sodium soup for lower salt. For gluten-free, choose a GF stuffing mix and GF cream soup. For lighter, swap the cream soup for plain Greek yogurt mixed with Dijon and lemon, added near the end. If the stuffing looks too wet, remove the lid for the last 20–30 minutes of cooking.