I love how this Crock Pot Chicken and Stuffing turns simple ingredients into a creamy, savory family dinner that always disappears fast. One bite and you’ll see why it’s a weeknight favorite.

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I’m obsessed with Crock Pot Chicken and Stuffing because it tastes like the best part of a chicken dinner without the drama. The chicken gets tender, the stuffing turns savory and rich, and every bite has that creamy, satisfying thing I always want when I’m starving and tired.

I love tossing in frozen mixed vegetables because they make it feel like a full meal, not just a pile of comfort carbs. But honestly?

The stuffing is the reason I keep coming back. Soft in some spots, a little textured in others, loaded with chicken flavor.

And yes, I absolutely go back for seconds.

Ingredients

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Chicken breasts make it hearty, filling, and easy to shred if you’re into that.
Stuffing mix brings cozy holiday vibes, plus that soft-crispy texture everyone sneaks extra bites of.
Cream of chicken soup keeps everything creamy, rich, and honestly kind of nostalgic.
Chicken broth helps the stuffing soak up flavor without turning dry or sad.
Melted butter adds that comforting richness, because stuffing without butter just feels wrong.
Frozen mixed vegetables sneak in color, sweetness, and a tiny “look, veggies!” moment.
Onion gives the whole dish a savory base that tastes more homemade.
Garlic makes it smell amazing and adds a little extra depth.
Thyme or poultry seasoning brings classic chicken dinner flavor.
Basically, cozy in a pinch.
Salt and pepper keep the flavors balanced, simple, and not bland.
Parsley adds freshness and makes the plate look less beige.

Ingredient Quantities

4 boneless skinless chicken breasts (about 1 1/2 to 2 pounds)

1 (6 ounce) box chicken stuffing mix

1 (10.5 ounce) can condensed cream of chicken soup

1 cup low sodium chicken broth

1/2 cup unsalted butter, melted

1 cup frozen mixed vegetables (peas, carrots, corn)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon dried thyme or 1 teaspoon poultry seasoning

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 tablespoons chopped fresh parsley (optional)

How to Make this

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1. Season chicken breasts with salt and pepper and place them in the bottom of the crock pot in a single layer.

2. In a mixing bowl combine chicken stuffing mix, condensed cream of chicken soup, chicken broth, melted butter, diced onion, minced garlic, dried thyme or poultry seasoning, and frozen mixed vegetables; stir until evenly combined.

3. Spoon the stuffing mixture evenly over the chicken in the crock pot, covering the chicken as much as possible.

4. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until chicken registers 165°F and stuffing is cooked through and tender.

5. If the stuffing seems too wet at the end of cooking uncover and cook on high for 10 to 15 minutes until it reaches desired consistency.

6. Sprinkle chopped fresh parsley over the finished dish before serving, if using, and shred or slice the chicken into the stuffing when plating.

7. Instant Pot option step 1: Set the Instant Pot to Sauté, add a little oil, and soften the diced onion and garlic for 2 to 3 minutes, then cancel Sauté.

8. Instant Pot option step 2: Place seasoned chicken breasts in the pot. In a separate bowl combine stuffing mix, cream of chicken soup, chicken broth, melted butter, frozen mixed vegetables, and seasonings; pour this mixture over the chicken.

9. Instant Pot option step 3: Close the lid, set the valve to sealing, and pressure cook on High for 10 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.

10. Open the lid, stir to combine chicken with stuffing, adjust salt and pepper if needed, and garnish with chopped fresh parsley before serving.

Equipment Needed

1. Crock pot or slow cooker (or Instant Pot for the pressure cooker option)
2. Large mixing bowl
3. Measuring cups and spoons
4. Liquid measuring cup
5. Whisk and silicone spatula or wooden spoon
6. Chef knife and cutting board
7. Can opener
8. Tongs or fork for shredding/slicing chicken
9. Instant read meat thermometer
10. Small bowl for melting butter and combining wet ingredients

FAQ

Can I use frozen chicken breasts? Yes. Add 30 to 60 minutes to the crock pot cooking time and ensure the internal temperature reaches 165°F before serving.

Can I make this recipe in an Instant Pot? Yes. Use the sauté function to soften onion and garlic, then add remaining ingredients, seal, and cook on high pressure for 10 minutes with a 10 minute natural release.

How do I prevent the stuffing from getting soggy? Use the specified amount of broth and melted butter, and stir the stuffing mix in just before the last 30 minutes of crock pot cooking if you prefer a firmer texture.

Can I swap the vegetables or add more? Yes. Fresh or frozen vegetables like green beans, broccoli florets, or mixed vegetables work well. If adding a lot more, increase liquid slightly and check doneness.

How long does this keep in the fridge and how do I reheat it? Store leftovers in an airtight container for up to 3 to 4 days. Reheat in the microwave or in a covered oven-safe dish at 350°F until heated through.

Can I use turkey or bone in chicken instead? Yes. Turkey breasts or thighs can be used. For bone in chicken increase crock pot time by 30 to 60 minutes and confirm the meat reaches 165°F.

Crock Pot Chicken And Stuffing (Also Instant Pot Friendly!) Recipe Substitutions and Variations

Chicken breasts: use boneless skinless chicken thighs for more flavor and moisture, or use an equal weight of turkey cutlets for a leaner, slightly firmer result.
Chicken stuffing mix: substitute 6 ounces seasoned breadcrumbs plus 1 teaspoon poultry seasoning, or use 6 ounces cornbread stuffing mix for a sweeter, crumblier texture.
Condensed cream of chicken soup: replace with 1 cup homemade or storebought cream sauce made from 1 cup milk thickened with 1 tablespoon flour and 2 tablespoons butter, plus 1 teaspoon chicken base or bouillon.
Frozen mixed vegetables: swap with 1 cup fresh diced carrots and peas, or use 1 cup frozen green beans or a broccoli and cauliflower blend for different texture and flavor.

Pro Tips

1. Let the chicken come to room temperature for 15 to 20 minutes before cooking so it cooks more evenly and stays juicier.

2. Reduce added salt and taste at the end. The stuffing mix and condensed soup can be salty, so season lightly up front and finish with more salt only if needed.

3. For a creamier, less soggy stuffing texture, reserve about 1/4 cup of the cooking liquid and stir it in at the end rather than pouring all liquid over the stuffing at the start. If it looks too wet after cooking, remove the lid for 10 to 15 minutes to tighten it up.

4. Add a little brightness to cut richness: stir in a teaspoon of lemon juice or a tablespoon of Dijon mustard when you fluff the stuffing, and finish with fresh parsley or chives for color and freshness.

Crock Pot Chicken And Stuffing (Also Instant Pot Friendly!) Recipe

Recipe by Bob Jones

0.0 from 0 votes

I love how this Crock Pot Chicken and Stuffing turns simple ingredients into a creamy, savory family dinner that always disappears fast. One bite and you’ll see why it’s a weeknight favorite.

Servings

servings

Calories

785

kcal

Equipment: 1. Crock pot or slow cooker (or Instant Pot for the pressure cooker option)
2. Large mixing bowl
3. Measuring cups and spoons
4. Liquid measuring cup
5. Whisk and silicone spatula or wooden spoon
6. Chef knife and cutting board
7. Can opener
8. Tongs or fork for shredding/slicing chicken
9. Instant read meat thermometer
10. Small bowl for melting butter and combining wet ingredients

Ingredients

4 boneless skinless chicken breasts (about 1 1/2 to 2 pounds)
1 (6 ounce) box chicken stuffing mix
1 (10.5 ounce) can condensed cream of chicken soup
1 cup low sodium chicken broth
1/2 cup unsalted butter, melted
1 cup frozen mixed vegetables (peas, carrots, corn)
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme or 1 teaspoon poultry seasoning
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley (optional)

Directions

Season chicken breasts with salt and pepper and place them in the bottom of the crock pot in a single layer.
In a mixing bowl combine chicken stuffing mix, condensed cream of chicken soup, chicken broth, melted butter, diced onion, minced garlic, dried thyme or poultry seasoning, and frozen mixed vegetables; stir until evenly combined.
Spoon the stuffing mixture evenly over the chicken in the crock pot, covering the chicken as much as possible.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until chicken registers 165°F and stuffing is cooked through and tender.
If the stuffing seems too wet at the end of cooking uncover and cook on high for 10 to 15 minutes until it reaches desired consistency.
Sprinkle chopped fresh parsley over the finished dish before serving, if using, and shred or slice the chicken into the stuffing when plating.
Instant Pot option step 1: Set the Instant Pot to Sauté, add a little oil, and soften the diced onion and garlic for 2 to 3 minutes, then cancel Sauté.
Instant Pot option step 2: Place seasoned chicken breasts in the pot. In a separate bowl combine stuffing mix, cream of chicken soup, chicken broth, melted butter, frozen mixed vegetables, and seasonings; pour this mixture over the chicken.
Instant Pot option step 3: Close the lid, set the valve to sealing, and pressure cook on High for 10 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
Open the lid, stir to combine chicken with stuffing, adjust salt and pepper if needed, and garnish with chopped fresh parsley before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.