this 4-Ingredient Slow Cooker Chicken with Stuffing is a lifesaver. Just chicken, stuffing mix, a can of cream of mushroom soup, and a little broth. You toss it all in the slow cooker and watch the magic happen. That’s it. I was honestly surprised how soft the chicken came out. The stuffing soaks up everything—the broth, the soup—it gets kind of messy, but wow, the flavor’s there. Real cozy, real simple. I usually throw together a quick veggie on the side if I’m feeling ambitious, but honestly, we’ve eaten it just like this plenty of times. It’s simple, filling, and takes no effort, which is exactly what I need most nights.

Why I Keep Coming Back to This One

There’s something magical about slow cooker meals. You toss a few things together in the morning, go about your business, and by dinnertime your house smells like someone’s grandma has been in the kitchen all day. And this one? It’s as close to magic as a weekday gets.

Only 4 Ingredients – That’s it. No long grocery list, no fancy steps—just toss a few things together and you’re set.
The Slow Cooker Does the Work – Once everything’s in the pot, you can forget about it. It cooks low and slow, and the house smells amazing by dinner.
It’s Super Flexible – Serve it over rice, with a veggie on the side, or just scoop it into a bowl and dig in. It’s hearty enough to stand on its own.
Leftovers Are Just as Good – I always make extra because it reheats so well. Perfect for lunch the next day or an easy dinner later in the week.

Gather Your Ingredients (It’s Not a Long List)

This recipe is about simplicity, but that doesn’t mean it skimps on flavor. Each ingredient plays a role—no fillers here, just the essentials that show up and do their job.

Here’s what you’ll need:

Boneless, skinless chicken breasts – Classic, lean, and perfect for soaking up flavor.
Cream of mushroom soup – Thick, creamy, and a little earthy. You could swap in cream of chicken or celery, but mushroom gives it that cozy edge.
Stuffing mix – Use a pre-seasoned box (like Stove Top). The herbs and spices in the mix add a lot of flavor with zero effort.
Chicken broth (low-sodium) – Adds moisture and helps tie everything together.

You’ll also need a little water to help the stuffing hydrate and a dash of salt and pepper. That’s it.

And if you’re someone who likes to get fancy? Don’t worry—we’ve got some twists coming later that’ll help you jazz it up.

Full list of ingredients with quantities and instructions located in the recipe card at the bottom of the page.

How to Make It (Without Breaking a Sweat)

This recipe comes together in layers—literally. Think of it like assembling a lasagna, only with less cheese and way less pressure.

Step 1: Season Your Chicken

Grab those chicken breasts and sprinkle them with salt and pepper. Don’t overthink it. Just enough to wake up the flavor.

Lay them flat in the bottom of your slow cooker. No oil, no searing, no fuss.

Step 2: Add Broth

Pour your chicken broth right over the seasoned chicken. It’ll keep the chicken juicy as it cooks and start flavoring the whole dish from the bottom up.

Step 3: Mix the Stuffing

Grab a separate bowl and toss in the stuffing mix, a can of cream of mushroom soup, and some water. Stir it all together until it’s soft and everything’s mixed well. It’ll be a bit on the mushy side, and that’s exactly what you want—it should smell like something comforting straight from Grandma’s kitchen

Step 4: Let the Slow Cooker Do Its Thing

Put the lid on and set your cooker:

High for 4 hours if you’re short on time
Low for 6–7 hours if you’re letting it simmer all day

By the time it’s done, your kitchen will smell like Thanksgiving met Sunday dinner.

Serving Ideas

This dish is pretty filling on its own, but here’s what I usually throw on the table with it:

Steamed green beans or broccoli—super simple, just enough to add something fresh to the plate.
Mashed potatoes if we’re in full comfort food mode. They soak up the stuffing and any sauce perfectly.
A quick salad—whatever greens I’ve got in the fridge, usually with cucumbers and a vinaigrette.
And dinner rolls if I have them! They’re great for grabbing those last bits of stuffing.

Honestly, it works for anything—busy weeknights, Sunday dinner, even a low-key holiday meal.

Leftovers + Reheating

We usually have some leftovers, and they heat up pretty well:

I just keep the extra in a sealed container in the fridge. It’s good for a couple of days.
If I’m reheating a bigger portion, I’ll toss it in the oven at 350°F for maybe 15–20 minutes. Cover it with foil so it doesn’t dry out.
You can microwave it if you’re short on time—it still tastes good, though the stuffing gets a little soft.
I’ve frozen it too—just make sure it’s cooled down first. Wrap it tight, and it’ll keep a couple of months. Thaw overnight in the fridge before reheating.

Want to Mix It Up? Try These Variations

Let’s say you’ve made this a few times (because it’s just that good) and want to try something new. Here are a few twists that’ll keep it fresh.

Cheesy Chicken and Stuffing

Add shredded cheddar or mozzarella to the stuffing mix.
Top with extra cheese during the last 15 minutes of cooking for that gooey melt factor.

Herbed Chicken Version

Use herb-seasoned stuffing.
Add chopped fresh thyme, rosemary, or sage over the chicken.

Veggie-Packed Version

Toss in 1 cup of frozen peas, carrots, or even mushrooms.
Layer them over the chicken before adding the stuffing mixture.

Bacon & Swiss Style

Top each chicken breast with a slice of Swiss and a strip or two of cooked bacon.
Adds a smoky kick and serious richness.

Garlic Lovers’ Twist

Use cream of garlic soup if you can find it.
Sprinkle garlic powder over the chicken for even more depth.

Final Thoughts: It’s Comfort Food, Plain and Simple

This is one of those dinners I keep coming back to. It’s easy, fills everyone up, and there’s just something about that creamy stuffing with the tender chicken that always hits the spot. Nothing fancy—just simple, good food that does the job.

I usually throw it together in the morning, and by dinner, it smells like I’ve been cooking all day (which I absolutely haven’t). It’s great for leftovers too—if there are any. Definitely a keeper.