Chicken and Stuffing Casserole in the Crockpot
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My easy recipe for Chicken and Stuffing Casserole is the ultimate comfort meal, with tender chicken and perfectly seasoned, fluffy stuffing. Since it cooks entirely in the slow cooker, there’s no standing in the kitchen for hours. With just a few simple steps, you get a cozy, family-friendly dinner you can count on every time.
Easy Chicken and Stuffing Casserole
My version of Chicken and Stuffing Casserole is comforting, delicious, and tastes like you spent hours preparing it, even though it comes together in just minutes.
I came up with this recipe when I was craving something hearty and homey but didn’t have a lot of time to spend in the kitchen. I perfected the balance of flavors and textures so the stuffing stays soft and fluffy while the chicken turns out perfectly tender and flavorful. It’s simple, dependable, and one of those meals that just makes weeknights easier.
Why My Chicken and Stuffing is the Best
- Simple ingredients – It takes a few basic ingredients, keeping it simple without sacrificing flavor or texture.
- Dump and go – This a true dump-and-go recipe with no extra prep or steps to babysit.
- Use frozen or fresh chicken – Works with frozen or fresh chicken and still turns out perfectly tender every time.
Ingredients to Make My Chicken and Stuffing Recipe
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Chicken– You can use fresh or frozen. For frozen, add about an hour to the cook time.
- Salt and pepper – Just enough to enhance the the flavor of the chicken.
- Poultry seasoning – Gives the dish that classic, savory stuffing flavor.
- Frozen vegetables – Green beans or a mixed veggie blend both work great.
- Cream of chicken soup – Forms the base of the sauce and adds rich flavor.
- Sour cream – Helps make everything extra smooth and flavorful.
- Chicken broth or water – Softens the stuffing while keeping it from drying out.
- Butter – Melted butter adds richness and helps everything meld together.
- Stuffing mix – The shortcut that brings it all together with that signature seasoned flavor.
Substitutions or Variations
- Frozen chicken – Forgot to thaw? No problem — just cook longer and ensure the internal temperature reaches 165° F.
- No chicken broth – Use water instead.
- No sour cream – Swap in Greek yogurt.
- Vegetables – Use any frozen mix you like, or canned (just drain first).
- No canned soup – Mix 1 cup broth + 1 tbsp cornstarch + seasonings + a splash of milk.
- Leftover turkey or rotisserie chicken – Skip the first 2 hours and reduce the total cook time.
- Add cheese – Sprinkle shredded cheese during the last 10 minutes for an extra-rich dish.
Instructions to Make My Chicken and Stuffing Casserole
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- Spray your crockpot with nonstick spray or use a liner for quick cleanup.
- Place the chicken in the bottom of the crockpot. Sprinkle with poultry seasoning, salt, and pepper.
- Pour the frozen vegetables over the top.
- Add the dry stuffing mix evenly over the vegetables.
- In a small bowl, stir together the cream of chicken soup, sour cream, chicken broth, and melted butter. Pour it over the stuffing.
- Cover and cook on LOW for 4-6 hours or until the chicken is fully cooked and fork-tender.
- Fluff the stuffing gently with a fork before serving.
- Want it creamier? Add an extra dollop of sour cream or a slice of butter before cooking.
- No peeking – don’t lift the crockpot lid, this releases heat and slows things down.
- Use frozen chicken if needed – plan for about an hour of extra cook time.
- Stir it up – if your stuffing looks too wet at first, give it a gentle stir and let it rest uncovered for a few minutes.
- Check the internal temperature of the chicken – it should reach 165° F for safety.
- Add a pat of butter on top before serving – if you want even more richness.
FAQs
Use the right amount of liquid and don’t overcook. Let it sit for a few minutes before serving to help it firm up.
Yes, layer everything in the crockpot insert, cover, and refrigerate. In the morning, pop it into the base and start cooking.
A 6-quart crockpot is perfect. If you’re doubling the recipe, go for a 7-quart or larger.
Storage Instructions
- Refrigerate – Store in an airtight container for up to 3 days.
- Freeze – Freeze individual portions for up to 2 months.
- Reheat – Warm in the microwave or a skillet with a splash of broth or water to loosen it up.
More Slow Cooker Recipes
- Slow Cooker Minestrone Soup
- Crockpot Smokies
- Slow Cooker Chicken Teriyaki
- Crockpot Beef Stew
- Simple Slow Cooker Chili
- Crockpot Meatballs
- Slow Cooker Southwest Chicken
- Crockpot Chicken Cacciatore
Pin this recipe to find it later
Chicken and Stuffing Casserole
Equipment
- Crockpot
Ingredients
- 2 pounds bonelessskinless chicken breasts (or thighs)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon poultry seasoning
- 12 ounces frozen green beans or mixed vegetables
- 10.5 ounces cream of chicken soup 1 can
- ½ cup sour cream
- ½ cup chicken broth or water
- ¼ cup unsalted butter melted
- 6 ounces stuffing mix like Stove Top
Instructions
- Spray your crockpot with nonstick cooking spray or use a liner for easy cleanup.
- Layer the chicken in the bottom of the slow cooker. sprinkle with poultry seasoning, salt and pepper.2 pounds bonelessskinless chicken breasts, ½ teaspoon salt, 1 teaspoon poultry seasoning, ½ teaspoon pepper
- Add frozen vegetables over the chicken.12 ounces frozen green beans or mixed vegetables
- Sprinkle dry stuffing on top of vegetables.6 ounces stuffing mix
- In a separate bowl, mix cream of chicken soup, sour cream, chicken broth, and melted butter until combined and pour over stuffing.10.5 ounces cream of chicken soup, ½ cup sour cream, ½ cup chicken broth or water, ¼ cup unsalted butter
- Cover and cook on LOW for 4–6 hours or until chicken is fully cooked and tender. Be careful to not overcook.
- Fluff the stuffing with a fork and serve warm.
Notes
Nutrition
Did You Make This Recipe?
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