4-Ingredient Slow Cooker Chicken with Stuffing is tender, juicy chicken breasts cooked under a savory layer of stuffing moistened with creamy mushroom soup. It tastes like a holiday dinner, but it is an easy crockpot meal for any busy weeknight.
How to make crockpot chicken and stuffing: Season chicken breasts and lay them in the slow cooker, pour broth over them, then spread a mix of cream of mushroom soup, stuffing mix and water on top. Cook on HIGH for 4 hours or LOW for 6 to 7 hours until the chicken reaches 165°F.
Why You’ll Love It
- Four main ingredients: chicken breasts, broth, cream of mushroom soup and a box of stuffing mix.
- Five minutes of prep: season, layer and walk away.
- Holiday flavor any day: herby stuffing and tender chicken without roasting a turkey.
- Serves 4: one chicken breast and a generous scoop of stuffing each.
Ingredient Notes
Chicken breasts: Four boneless, skinless breasts. They sit on the bottom in the broth, which keeps them moist over the long cook.
No-sodium chicken broth: Half a cup is enough to keep the chicken from sticking. No-sodium broth matters here, because the soup and stuffing mix are already salty.
Cream of mushroom soup: One 10.75-ounce can, mixed straight into the dry stuffing. Cream of chicken works too if you prefer.
Stuffing mix: A 6-ounce box, stirred with the soup and a quarter cup of water until evenly moistened. I use a chicken-flavored stuffing mix for the most savory result.
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Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup no-sodium chicken broth
- 1 can (10.75 oz) cream of mushroom soup
- 1 box (6 oz) stuffing mix
- 1/4 cup water
How to Make Slow Cooker Chicken and Stuffing
1. Add the chicken. Season the chicken breasts with salt and pepper and place them in the bottom of the slow cooker.
2. Add the broth. Pour the chicken broth over the chicken.
3. Mix the stuffing. In a bowl, combine the cream of mushroom soup, stuffing mix and water, stirring until the stuffing is evenly moistened.
4. Cook. Spread the stuffing mixture over the chicken. Cover and cook on HIGH for 4 hours or LOW for 6–7 hours, until the thickest part of each breast reaches 165°F (74°C).
5. Serve. Serve the chicken and stuffing hot with steamed vegetables or a salad.
How to Keep the Stuffing From Getting Mushy
The stuffing sits on top of the chicken, not in the broth, and that is on purpose. The broth steams up around the chicken while the stuffing layer stays moist but not soggy.
Use only the quarter cup of water in the stuffing mix. It looks a little dry when you spread it, but it absorbs moisture from the steam as it cooks.
For a slightly crisper top, I take the lid off for the last part of the cooking time on HIGH. The steam escapes and the top of the stuffing firms up, closer to oven-baked dressing.
Tips for Success
Why is the chicken dry?
It cooked too long. Check the thickest breast at the early end of the time and stop as soon as it reaches 165°F.
Why is the stuffing soggy?
Too much liquid went in, or the stuffing sat in the broth. Keep it layered on top of the chicken and use only the water the recipe calls for.
Why is it too salty?
Regular broth was used. Stick with no-sodium broth, since the soup and stuffing mix carry plenty of salt.
Why is the top of the stuffing dry?
A few crisp, dry pieces on top are normal and add texture. If the whole layer is dry, the stuffing was not moistened evenly; stir the soup, water and mix together until every crumb is damp before spreading it, and keep the lid on until the last stretch.
Can You Make It Ahead?
Yes, partly. Season the chicken and mix the stuffing with the soup and water the night before, and keep them covered in separate containers in the refrigerator. In the morning, layer everything in the slow cooker and start it; do not assemble it in the crock overnight, so the stuffing stays fluffy.
Variations
- Fresh herbs: add a little chopped rosemary or thyme to the stuffing mix.
- Add vegetables: tuck green beans or mixed vegetables around the chicken.
- Cream of chicken: use it in place of cream of mushroom for a milder flavor.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat until the chicken reaches 165°F. Never reheat leftovers in the slow cooker; use the oven or microwave.
What to Serve With It
Serve it with cranberry sauce and steamed green beans for a Thanksgiving-style plate. For more chicken and stuffing dinners, try the oven-baked Swiss chicken casserole or Southern cornbread dressing on the side. For more easy crockpot chicken, there is creamy ranch chicken, 3-ingredient cream cheese chicken and retro cream chicken, and for a holiday main, slow cooker turkey breast.
Frequently Asked Questions
How do you make easy chicken stuffing?
Mix a box of stuffing with a can of cream soup and a little water, spread it over seasoned chicken breasts in the slow cooker, and cook until the chicken reaches 165°F.
What are the ingredients in a 4-ingredient crockpot chicken and stuffing?
Chicken breasts, chicken broth, cream of mushroom soup and a box of stuffing mix, plus salt, pepper and a little water.
Can I use cornbread stuffing?
Yes. Cornbread stuffing mix works the same way and gives a slightly sweeter, more crumbly topping. Use the same amount of soup and water.
Can I use frozen chicken?
No. Thaw it first in the refrigerator. USDA FSIS advises against slow cooking frozen meat, because it stays too long at unsafe temperatures.
Final Notes
Keep the stuffing on top of the chicken and use no-sodium broth. If you have a question or make it, tell me how it turned out in the comments.
4-Ingredient Slow Cooker Chicken with Stuffing
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Ingredients
- 4 boneless, skinless chicken breasts
- salt and pepper to taste
- 1/2 cup no-sodium chicken broth
- 10.75 oz can cream of mushroom soup
- 6 oz box stuffing mix
- 1/4 cup water
Instructions
- Season chicken breasts with salt and pepper, then place them in the bottom of the slow cooker to form the base layer.
- Pour chicken broth over the chicken breasts, adding moisture for even cooking.
- In a mixing bowl, combine cream of mushroom soup, stuffing mix, and water. Stir until the stuffing is evenly moistened.
- Spread the stuffing mixture over the chicken in the slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6–7 hours, until the thickest part of each chicken breast reaches 165°F (74°C).
- Once done, serve the hot chicken and stuffing with a side of steamed vegetables or a salad for a complete meal.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
