Slow Cooker Chicken and Stuffing
This Slow Cooker Chicken and Stuffing is easy 5-ingredient comfort food you can prep in minutes. All you’ll do is place some chicken breasts in your slow cooker, stir together a few other ingredients to layer on top and then turn on your crockpot. That’s it! At dinner time you’ll have a warm, savory meal of chicken and stuffing with a creamy sauce with almost no effort at all. If you love the flavors of my Cheesy Chicken and Stuffing Bake, then I think you’ll love this slow cooker variety as the ingredients are pretty similar! If you miss the cheese you can even add a layer of swiss or shredded mozzarella in between the creamy layer and the stuffing on top (this will change the nutrition and points, of course). There are definitely days where I just don’t feel like cooking but still want something hot and homemade, and this Slow Cooker Chicken and Stuffing is the perfect solution. Add a side of veggies or a side salad and you’re good to go. Plus, a 1 cup serving (it’s slightly over a cup, so fill ‘er up!) of this chicken and stuffing is just 315 calories or 5 WW (Weight Watchers) Points! To view your current WW Points for this recipe and track it in the WW app or site, click here!
Now, admittedly this dish probably isn’t going to win any beauty contests. When it’s done cooking I stir it all together and the chicken gets shredded into chunks and mixed in with the sauce and stuffing. You will basically end up with a pile of chicken and stuffing all mushed together. Is it pretty? Nope. Is is tasty and comforting and super easy to make? YES. Oh, and easy to clean up after too since you only have to wash one mixing bowl. So, you know, pick your priorities. This may not be a recipe you make for company (though ironically I often call my similar Cheesy Chicken and Stuffing Bake “Company Chicken”…it’s prettier), but I’m sure you and your family won’t mind a bit!
Looking for more tasty comfort food recipes to warm up to in the colder weather months ahead? Check out my Meatloaf with Gravy, Creamy Chicken Stew, One-Pot Cheesy Chili Mac, One-Pot Creamy Tomato Pasta with Chicken and Spinach, Sheet Pan Meatloaves with Roasted Potatoes and Green Beans, One-Pot Buffalo Chicken Mac & Cheese, Swedish Turkey Meatballs, Chicken and Dumplings Casserole, One-Pot Creamy Garlic Chicken Pasta, Chicken Divan, Bubble Up Cheesy Chicken and Broccoli Bake, Stuffed Turkey Bundles with Gravy, One-Pot Dirty Spicy Rice with Chicken and Sausage, Crispy Cheddar Chicken with Cream Sauce, Chicken Pot Pasta, Beef Enchilada Pasta Skillet, Meat and Potatoes Bake, Rustic Sausage and Potatoes Skillet, Beef Stroganoff, Beefy American Goulash, and so many more in the Comfort Food category of my recipe index!
Slow Cooker Chicken and Stuffing
Ingredients
- 1 ¾ lbs (28 ounces) boneless, skinless chicken breasts , this for me was 3 large breasts
- 1 (10.75 oz) can of Healthy Request Cream of Chicken Soup
- ½ cup fat free sour cream
- 1 (6 oz) box of dry stuffing mix , such as Stove-Top, or you can use 6 ounces by weight of a bagged type like Pepperidge Farm
- 1 cup reduced sodium chicken broth
Instructions
- Place the chicken breasts in a single layer at the bottom of your slow cooker. In a mixing bowl, stir together the Cream of Chicken soup and sour cream until combined and then spread the mixture over the top of the chicken breasts in an even layer.
- Rinse out your mixing bowl and then add in the dry stuffing mix and chicken broth. Stir together to combine and then spread the stuffing evenly over the top of the cream of chicken soup layer in your slow cooker. Place the cover on the slow cooker and cook on low for 6-8 hours. Stir together (chicken will fall apart into shreds/chunks) before serving.
Notes
315 calories, 27 g carbs, 3 g sugars, 6 g fat, 1 g saturated fat, 36 g protein, 0 g fiber (from myfitnesspal.com) MYWW SMARTPOINTS PER (1 cup) SERVING: (SP calculated using the recipe builder on weightwatchers.com) Green: 7 SmartPoints/ Blue: 5 SmartPoints/ Purple: 5 SmartPoints Weight Watchers Points Plus:
8 per (1 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below
Do you think that the cooking directions for your company chicken could be followed or adapted to bake this recipe in the oven (using thin breasts) to make it more a “company” looking dish?
My Cheesy Chicken and Stuffing Bake is the oven version and is linked in the first paragraph of the post! You can omit the cheese to make it more like this version if you prefer and the butter in that recipe makes the stuffing crunchy, but you can use broth instead if you don’t want that.
Can this be made in an instant pot?
I’m sorry, I have never made this in an Instant Pot so I do not have directions for that!
Came here to ask! But I looked up another recipe and will use as a base – basically layer it all and 25 min high pressure, I will do NPR for 10.
I too, would like to know how this recipe can be adapted for the oven, so that the meat won’t come apart. We here prefer to have our meat intact, not in pieces or shreds. This sounds tasty & super easy to put together on a busy day, so I’m excited to try it.
I made this yesterday in the oven I just cut up the raw chicken in bite size pieces and put in a 9×13 pan. Mixed the soup and sour cream together (I also added a cup on mixed vegs to this) spread on chicken heated the broth and made the dressing spread that on top and baked at 400 for 35 minutes. It was yummy and looked pretty
My Cheesy Chicken and Stuffing recipe is the oven version of this recipe and is linked in the first paragraph of this post :). You can omit the cheese if you prefer.
Could I use something instead of sour cream?
I have only used sour cream, so I can’t speak from experience on any alternatives!
I have used plain nonfat Greek Yogurt in place of sour cream and it works great.
Could you use plain Greek yogurt instead of the FF sour cream and save a few points?
The sour cream only contributes 2 points to the entire recipe. I have not tried an alternative as I prefer the taste of sour cream in this recipe, but feel free to experiment!
Could you sub Greek yogurt for sour cream?
I haven’t tried that, I’m sorry!
I used nonfat Fage yogurt instead of sour cream and it turned out great.
Once cooked can leftovers be frozen?
I have not tried freezing this! If you try it let me know how it goes!
Hi, Your dish looks delicious and I Would like to make it.
As I am from the Netherlands 2 Products are inkomen to me
-healthy request cream of chicken soep
-dry stuffing mix or StoveTop
Could you detective for me please what this is?
Thanks in advance
pre made it boxed Stuffing mix ( Stove Top) is small cubes of dry bread and seasoning, usually salt, sage etc, that are dryer, but become reconstituted with liquid.. homemade stuffing or often. it’s called dressing, can be made with toasted and cubed dried bread, stock and seasonings..
Hi Marga,
You can probably make your own substitutes for those packaged ingredients, but it will definitely turn this quick and easy recipe into a more involved one! Both of the things you asked about are products widely available in the US. Cream of Chicken soup is a condensed canned soup, most famously produced by Campbell’s. I don’t specifically have a recipe for a substitute, but there are a ton of them online if you google “cream of chicken soup substitute.” Stuffing mix is a mix of dried bread cubes and seasoning and Stovetop is a popular brand of it in the United States. If you google “homemade stuffing mix” you should find some recipes available. Hope that helps! Thanks for commenting!
Made this last night for dinner. The recipe is a winner for the way it made the house smell like Thanksgiving all day. Very tasty; I added sauteed celery and onion to the dressing layer. Mine ended up being a bit more runny than the picture shown, but as it cooled it was more like an entree.
So glad you liked it!
Can chicken thighs be used instead? Chicken breast tend to dry out in the slow cooker.
I do not find that the chicken breast dries out at all in this recipe, but if you prefer to use thighs you can go ahead! I’m guessing you’d want to cook it for less time. I have not tried it with thighs personally.
I made a pork chop and stuffing recipe once that was similar, but not waistline friendly ;-). I’ll be sure to try this sometime, though I might tweak it with some of my families favorite things in stuffing. I wondered if you’ve ever tried using plain greek yogurt in place of sour cream. I saw the idea many years ago on a healthly eating segment on the news and have been using that ever since. I haven’t bought sour cream in years and any recipe of yours or anyone else’s I’ve made (even baked goods or as a topping) that’s what I’ve used, so I can solidly vouch for it. The nutrition is better, the calories are lower and it tastes identical to me. Win/win/win. My guy says he can tell the difference but he doesn’t care (I think he’s just being obstinate). Many of your recipes have been favorites of mine for years. My version of your deep dish pizza casserole tonight! nom nom
I frequently use greek yogurt as a sub for sour cream in recipes, but I personally prefer the flavor of sour cream in this recipe. You’re welcome to make that substitution if you like, of course!
I’m so glad you’ve been loving the recipes! Thanks for commenting 🙂
I made this today and it was a total hit with the 10 year old. He said the only downside was having to smell it all day until dinner bc he was starving. Total WIN. We will be making again. Thank you for this recipe.
Haha, that’s the best downside! Thanks so much for taking the time to let me know this was a hit with your family. I’m so glad!
I made this tonight with breast tenderloins and cooked on high in the crockpot for 3 hours. It turned out moist and delicious. The whole family loved it. Thanks!!
So glad to hear that! 🙂
I am no longer able to find ff sour cream in any of my local stores. What brand sour cream still carries it in a fat free? Also, do you use defrosted or frozen chicken breasts? Thank you! Your recipes are the best!
I’ve used several different brands of FF sour cream, sometimes my store brand. I’m getting all my groceries curbside pickup right now, and the brand Wegmans currently has in their app is Breakstone’s, but sometimes it’s other brands.
I always use regular refrigerated chicken breasts unless otherwise stated! So if yours are frozen you’ll want to defrost them.
I hope you love this one!
I’ve tried to slow cook in an instant pot, with not much luck. It makes things very soupy.
I just checked mine and the stuffing is dissolving….
I’m honestly not sure what you mean by that? I’ve definitely never had that issue!
Made this today…. rave reviews from my husband! Delicious! Made like recipe…. was not watery. It was great!
My wife made this and was upset that the stuffing pretty much dissolved.. the flavor was great, but it all ended up kind of “gloopy.”
Have you run into this problem? Since stuffing is pretty much just bread, and bread tends to get soggy quick, would it not make sense to make the stuffing portion and mix it in towards the end of the slow cooking process?
I think I suffered from equipment or user error on this one. I cooked it as directed, on low for 6 hours. I probably should have checked on it at around 5 hours. At 6 hours, the stuffing was all burnt around the sides of the Crock-Pot, which affected the flavor of the dish. I love all the ingredients, so I think it would have been good if the edges hadn’t burnt. So my recommendation is to check on the dish before the 6 hour mark to make sure your stuffing isn’t burning. (I love your site and have enjoyed every recipe I’ve tried, so I’ll be sure to try this one again!)
Making this today. Do you have any idea how many hours I could put it on high for to shorten the time?
Could you make this starting with frozen chicken breasts?
I did 3 hours low and 1.5 on high turned out great!
This recipe looks great. I need to get a new slow cooker. What size do you recommend for most of your slow cooker recipes?
Mine is a 6 QT!
Easy and good. Enough for two people for three meals. Added sage and doubled soup. Chicken didnt shread, had whole breast at the bottom.
Made this today…yummy and easy!!! Thanks for the recipe Emily 🙂
I learned of a very similar recipe years ago, but it did not call for mixing chicken broth with the stuffing mix before topping. This was a game changer to make a super non-dry dish! I did use chicken thighs because that’s all I had on hand but will be equally delicious chicken breast. I need to read through the comments to get more tips but this dish is a WINNER! So, so good!
Made this tonight! Delicious comfort food!!
This was delicious! I only had tenders so I used those. I didn’t cook it as long. Yummy!
Do you use the seasoning packet from the stuffing, or just toss it?
If your stuffing comes with a separated seasoning packet then definitely use it!
Absolutely loved this! Totally recommend!
Tasted fine but was way too watery, mushy, and looked unappetizing. Really disappointed in the texture. Will reduce broth by half next time.
I’m on WW green and made this for my family last night with a side of green beans and cornbread. It was delicious and hit the spot!!!!!!
How many servings? I’m not seeing it?
Made for Thanksgiving…doubled the recipe…it was DELICIOUS…got rave reviews from all! Will definitely do again
Had a little mishap putting this together but it still came out great.
I checked that my crock pot worked. Went to the store and came home. Put everything in plus some carrots and cut up celery. Turned the crock pot on and started to do other stuff. Came back 30 minutes or so later. Not much going on…..I waited. NO heat….Ahhhhh. So I put everything in the Instant pot for about 20 minutes then added a few more. Cooked most of it well except the stuffing burned a bit a the bottom. Chicken was moist and tasty. Yum.
Well I tried using the Instant Pot again for this recipe and it did not turn out well. Instant pot read “burning” across the screen. it was right. But, good news, found a second Crockpot in my kitchen. Will be using that for this recipe in the future.
I just made this today and it’s delish! I used half full fat sour cream and half non fat greek yogurt…..I think the little bit of fat from the sour cream was just perfect! Will be making this again…..thanks for the great recipe!
This was fantastic. It tasted like Thanksgiving and Christmas put together. I will definitely be making this again and again.
Hi! I’m new to your blog–came across it a few days ago and just had to try this recipe. It caught my eye because my mom used to make a very similar dish when I was a kid but I was so excited to see a WW friendly version. I made this last night and it was delicious! Super easy to prep which is a big plus. My husband liked it too, he said ‘it tastes like thanksgiving’. Haha. Thank you! I’m so happy I found your site and can’t wait to try more of your recipes!
How many servings does this make?
Hi Sandy,
The serving information is located directly above the ingredients in the recipe section of the post. In this instance it makes 6 servings. Enjoy!
This meal was so easy and tasty! Definitely going to be a regular meal at our house from now on. Thanks!
I was planning on making this tomorrow but realized I only had cream of mushroom and not cream of chicken, would that still work?
That should work just fine!
This recipe was amazing! I made it tonight and it did not disappoint!! I already had crock pot chicken ready to go, so I followed the rest of your directions, but cooked it in the oven as noted by another commenter. I also did not have enough sour cream, so I made up the difference with non fat Greek yogurt. Delicious!!! Keep these great recipes coming!
Soooo, yummy. The definition of comfort food! Emily is correct. It isn’t pretty, but it is definitely good.
Anyone try putting on high for 4 hours?
I’m wondering if I could add some frozen mixed veggies to this? Any idea how that would work out?
Made this today for dinner-super delicious!! I steamed some green beans and mixed them in once the chicken was done.
I had the same problem as some others, everything became a mushy mess. Not sure if this is what is meant by it not being pretty?
I think next time I’ll use less chicken broth, or none at all.
Winner winner chicken dinner! Five ingredients, five minutes to prep and my house smelled like Thanksgiving all afternoon. Great size portion for five points on blue. Thanks for another great recipe Emily!
Had this for dinner tonight and it was good! Really quick and easy to throw together before work this morning and came home to a great dinner. Served with salad and veggies – super filling too! Thanks for another great receipe.
Amazing! Cooked up some broccoli and mixed it in when done. I would have no problem serving this to guests! Absolutely delicious, filling and so so easy! A big win in my book!!
This is a delicious, hearty winter meal. I subbed turkey tenderloin instead of chicken, and added mirepoix vegetables in with the stuffing layer. Yum!
So easy, so yummy and is the best substitute for my mama’s chicken & dressing since I don’t have her recipe!
This was very tasty! Loved that the chicken was so tender I could just smush it with one fork and it turned into beautiful shredded chicken.
Made patties out of 1/2 cup of the mix with leftovers, dipped in some flour, then pan fried in a couple teaspoons of canola over medium heat until golden and crispy on the outside and heated through the middle. Turned out kind of like salmon patties but much easier to make!
I saw many positive posts about this recipe so I added it to my meal plan. Didn’t even think about how we aren’t a big stuffing fans. Well that didn’t matter we LOVED this recipe!! It was flavorful and a super easy meal to make when I needed a meal to put in the slow cooker before work.
Hello – is the recommended stuffing mix for this recipe the kind that’s little cubes of bread? Or the kind that’s more bread crumbs? Wanted to see what Emily used since I’m wondering if that’s why people might have had a mushy outcome.
I’ve tried both now and I do think the cube kind works better than the crumb kind. The crumb kind still tastes great but doesn’t stay firm at all. I used the cube kind when developing the recipe!
You can put leftover servings into a waffle iron and wow, will you be happy with the results. Breakfast for dinner has never been so good.
I made this for dinner tonight and we loved it! Thanks for a great recipe!
I love this recipe! So quick and easy to put together. Taste just like Thanksgiving! Yumm.
This was so easy and so flavorful! My chicken was fully cooked in 3 hours. I will be making this again very soon!
So good!! Crock pot was amazing in this California heat. My 19 year old daughter wanted to make me dinner and decided of this with Emily’s mash potatoes. Excellent
Always good!
I made this tonight and it was delicious. I added some frozen peas at the end and I felt like It really brought it together. I’d definitely make it again.
Do you have to use sour cream? Is the cream of chicken soup enough to make it moist? Have some picky family members who don’t like sour cream or Greek yogurt .
I came here to ask the same thing. I never buy sour cream or Greek yogurt as we don’t eat it. I’m anxious to try this recipe though!
When I make this I usually don’t have sour cream or greek yogurt on hand. I also usually have more chicken than called for. I add extra soup and it is very creamy and delicious.
Very good, easy, and budget friendly. The recipe does make a lot, but I’ll be freezing the leftovers. Thanks for sharing!
Could I prep this the night before and keep in my fridge overnight until the morning? Do you think it would change the consistency at all?
Very good! Entire family loved it. I did add a bit more broth to the crockpot. I used 4 large breasts so the added broth worked. Next time I would add more stuffing. This time I made more stuffing on the side and broccoli.
Will definitely make again
The page says this recipe makes six 1 cup servings, but I only got four 1 cup servings out of it. Did anyone else have this problem? I used the right quantities of ingredients!
So tasty and easy! It’s like chicken pot pie crossed with Thanksgiving stuffing!! Very good!!!
YUMMY!!!!! So delicious and easy to make. Added sliced cremini mushrooms and green beans so I wouldn’t need a side. Will be making this often.
My family loves it and it’s so easy!!!
Definitely going to be added to the rotation. My family loved it!
Delicious. I’ll double the recipe to have leftovers!
The whole family loves it. This is in the regular rotation now.
This recipe was so delicious and easy to make. I put it together quickly the night before and put it in the crockpot in the morning before work. This filled my stuffing craving that I get throughout the year. This is going in my favorites folder!
Emily Bites for the win! A meal everyone in my house ate at the same meal! Leftover quotes “this is so good I might eat it all!” “Have some chicken for breakfast I think you’ll really like it – oh I already had some it is so good!”
Hello, this looks delicious and I’ve got it in the crockpot now. Would cooking 3-4 hours on high work rather than 6-8 on low? Thank you! 🙂
This recipe has been in my rotation for a year now. Everything about it screams comfort without guilt! I make it in all 4 seasons. Thanks Emily!
Why is this so good?! I went full thanksgiving with steamed green beans, corn, cranberry sauce, & biscuits.
Perfect as is. We really enjoyed this!
What size slow cooker would you recommend using?
Definitely check at 5 hours!
I really loved the concept of this. Toss it all in the crockpot and ta-da some lunches for the week. But it didn’t really work out that way. I found it incredibly salty and this only made 4 cups not 6 cups. So it now a 7pt meal- not 5pts.
Love it! So easy and the flavors work together well. This will be on repeat moving forward.
Delicious! Made it with a little more chicken then called for, but kept everything else the same. So good!! Will be making again!