For a meal that tastes like it's been simmering all day with little effort on your part, slow cooker chicken and stuffing is the answer. I take classic Southern comfort food and simplifying it, this recipe transforms pantry staples into a creamy, flavorful dinner.
Whether serving a weeknight dinner or a weekend gathering, this recipe blends home-cooked warmth with the convenience of slow cooking. I serve this with a simple side of steamed broccoli and treat everyone to a piece of eclair cake for dessert.
Ingredients:
Recipe Card?
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Substitutions
Feel free to swap in frozen onions if that's what you have, or use chicken thighs instead of breasts for extra richness.
For a twist, try cornbread stuffing mix or add veggies like green beans or mushrooms. You can easily customize this crockpot chicken and stuffing recipe to suit your taste.
Sarah's recommendation
7 qt. Crock-Pot
Perfect for Chicken, Roasts and Meals for 8+ people.
Instructions
Enjoy the taste of traditional Sunday dinner with none of the prep stress, perfect for both busy evenings and laid-back weekends. With these straightforward steps,I will walk you through how I get this meal on the table in no time.
Prepare the Chicken Layer
Place chicken breasts into an 8-quart crockpot. Sprinkle with dried parsley and onion powder.
Add the soup
Spoon the sour cream and cream of chicken soup evenly over the chicken. Stir gently to combine.
Mix & Add the Stuffing
Add diced onions (fresh or frozen) on top.
Moisten Stuffing
In a medium bowl, stir together melted butter and stuffing mix until fully moistened.
Add Stuffing
Layer stuffing mixture over the chicken and soup mixture.
Slow Cook
Cover the crockpot and cook on low for 6 hours, or on high for 3-4 hours if you're short on time.
Serve
Sprinkle chopped parsley for a pop of color before serving.
Make-Ahead Tip
I would encourage you to assemble everything in the crockpot insert the night before, cover, and refrigerate.
In the morning, set your slow cooker to low and let it cook while you tackle your day.
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Storage Tips
Leftovers keep well in an airtight container in the fridge for 2-3 days. To reheat, scoop into a microwave-safe dish and warm until steamy, or gently heat single portions in the oven.
Frequently asked questions, answers and tips:
While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.
Absolutely, use a larger crockpot and add an extra hour if needed.
Ingredients
- 4 Large Chicken Breasts boneless, skinless
- 1 teaspoon dried parsley
- 1 teaspoon Onion Powder
- 1 teaspoon garlic salt
- ½ cup Sour Cream
- 2 10.5 ounce can cream of chicken soup
- ½ cup onions Diced
- ¼ cup Butter salted, melted
- 1 6 oz Box Stuffing Mix
Instructions
- Add the chicken breast to an 8 quart crock pot. Add the dried parsley, onion powder and garlic powder.4 Large Chicken Breasts, 1 tsp dried parsley, 1 tsp Onion Powder, 1 tsp garlic salt
- Add the sour cream and cream of chicken soup. Stir and spread all around. Sprinkle the diced onions.½ cup Sour Cream, 2 10.5 ounce can cream of chicken soup, ½ cup onions
- Add the melted butter and stuffing mix to a medium size bowl and stir until the stuffing is combined with the butter.¼ cup Butter, 1 6 oz Box Stuffing Mix
- Pour the stuffing all over top of the creamy mixture.
- Set to low and cook for 6 hours. Sprinkle fresh chopped parsley on top and serve with a vegetable and mashed potatoes and enjoy!
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