Crock Pot Chicken and Stuffing

This crockpot chicken and stuffing tastes like a Thanksgiving dinner in one bite. Serve it alongside some sweet potatoes and green bean casserole for a real feast!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 4 30

Total Time 4 35

Servings

Calories 695kcal

Author Karly Campbell

Ingredients

14 ounces dried seasoned stuffing cubes not Stove Top
1 medium sweet onion finely diced
1/2 cup finely diced celery
21 ounces cream of chicken soup
1/2 cup chicken broth
1/2 teaspoon ground sage
1 1/2 pounds boneless, skinless chicken breasts
1/2 teaspoon salt more to taste
1/2 teaspoon pepper more to taste

Instructions

Spray a slow cooker with non-stick spray.
Add the stuffing mix, onion, celery, cream of chicken soup, and chicken broth to the slow cooker and stir to combine.
Sprinkle the sage over the top.
Season both sides of the chicken with the salt and pepper. Place the chicken directly on top of the stuffing.
Cover and cook on low for 4 hours 30 minutes or until chicken cooks through and easily shreds.
Shred the chicken with two forks or remove to a cutting board and slice into small pieces.
Stir everything together and serve.

Video

Notes

We use Pepperidge Farms bags of stuffing mix, not Stove Top in this recipe. Stove Top turns to mush pretty quickly because the pieces are so small.

It's tempting to put the chicken on the bottom of the slow cooker and the stuffing over the top, but we've found this results in mushy stuffing at the bottom and dry stuffing at the top. Highly recommend placing the chicken on top as directed.

There are a few commenters mentioning that this was too mushy for them. It is soft and moist for sure, but I don't find it too much myself. (In fact, I just seriously love this one and the texture of it!) That said, if you use more chicken, it will release more liquid which will make things more wet/mushy. If you like a dryer stuffing, add in an extra cup or so of stuffing mix.

Nutrition