crockpot recipe chicken and stuffing
The Best crockpot recipe chicken and stuffing
Oh, this Crockpot chicken and stuffing recipe is one of my all-time favorites—simple, hearty, and always a crowd-pleaser. I love it because it’s the kind of dish that feels like a cozy hug on a chilly evening. The tender chicken slow-cooks in a savory broth while the stuffing gets all crispy and golden on the outside, perfectly moist inside. It’s the kind of meal that makes you feel like you’ve put in effort without actually feeling like you’ve spent hours in the kitchen. My kids—especially my picky little one—always ask for seconds, and honestly, I don’t blame them. It’s just that good.
This recipe is perfect for so many reasons. It’s great for a Sunday dinner when you want something easy but still special, or for a holiday gathering where you need a dish that feels festive but doesn’t require last-minute stress. And the best part? It’s actually pretty healthy in its own way—lean protein from the chicken, fiber from the stuffing ingredients, and all the nutrients you get from a balanced meal without feeling like you’re sacrificing flavor. Plus, it’s foolproof. Even if you’ve never used a Crockpot before, this recipe is forgiving. You can prep the stuffing ahead of time, and the chicken just sits there until it’s ready, so you can focus on other things while it works its magic. My family loves it because it’s comforting, filling, and always a hit with guests. It’s that kind of dish that makes you feel like you’re doing something meaningful with your time, even if it’s just cooking.
Slow Cooker Chicken and Stuffing
A comforting, one-pot meal featuring tender chicken and flavorful stuffing, perfect for a cozy dinner. The dish is easy to prepare and serves well for family gatherings.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 cup bread cubes (white or whole wheat)
- 1 cup chicken broth
- ½ cup diced celery
- ½ cup diced onion
- 1 cup chopped green onions
- 2 tbsp butter
- 1 tsp dried sage
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cooked chicken (from the chicken breasts)
- 1 tbsp Dijon mustard
- 1 cup chicken broth
- ½ cup heavy cream (or half-and-half)
- 1 tbsp cornstarch mixed with 2 tbsp water
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp nutmeg
👨🍳Directions
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1 In a slow cooker, combine chicken breasts with olive oil, thyme, rosemary, garlic powder, salt, and black pepper. Cover and cook on LOW for 4 hours or HIGH for 3 hours, until chicken is fully cooked (165°F internal temp).
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2 While chicken cooks, in a separate bowl, mix bread cubes, chicken broth, celery, onion, green onions, butter, sage, salt, and pepper. Transfer to the slow cooker with the chicken.
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3 Shred the cooked chicken and stir it into the stuffing mixture. Add shredded chicken and Dijon mustard. Cook on LOW for another 30 minutes.
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4 In a small saucepan, heat chicken broth, heavy cream, garlic powder, onion powder, and nutmeg. Stir in cornstarch slurry and simmer for 2-3 minutes until thickened. Pour sauce over the stuffing in the slow cooker.
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5 Cover and cook on LOW for an additional 15 minutes. Serve hot, optionally transferring to a baking dish for a more traditional presentation.
🔧Equipment
- Slow cooker
- Mixing bowls
- Knife and cutting board
- Measuring cups
- Wooden spoon
- Baking dish (optional, for serving)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Chicken and Stuffing Works
This Crockpot chicken and stuffing combo is always a lifesaver for me when hosting family gatherings—it’s foolproof, tastes amazing, and takes almost no hands-on effort. The slow-cooked chicken stays juicy and tender, while the stuffing gets perfectly moist and flavorful, making it a reliable go-to for busy weeknights or when you need a hearty meal without stressing over timing. It’s simple enough for kids to help with, and it always fills the house with that cozy, comforting aroma that makes everyone feel welcome.
❓ Frequently Asked Questions About Slow Cooker Chicken and Stuffing
What is the best way to prepare the crockpot chicken for stuffing to ensure it’s tender and flavorful?
The best way is to first cook the chicken breasts in a pan with olive oil, salt, pepper, and garlic powder until just cooked through (about 5-7 minutes). Remove them, then add the crockpot with broth, herbs (like thyme, rosemary, or bay leaves), and the chicken back in. This ensures even cooking and maximum tenderness. If using bone-in chicken, let it simmer longer for juicier results.
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How long should I cook the crockpot chicken and stuffing mixture, and what temperature setting should I use?
For a Low setting, cook for 6-7 hours, and for a High setting, cook for 3-4 hours. The stuffing should be fully cooked (internal temp of 165°F/74°C) and moist but not soggy. Stir occasionally if using a slow cooker with a lid to prevent drying out.
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Can I make the crockpot chicken and stuffing ahead of time, and how do I store it?
Yes! Assemble the crockpot mixture, cover, and refrigerate for up to 2 days before cooking. When reheating, cook on Low for 2-3 hours or High for 1-2 hours until hot and bubbly. Avoid reheating in the crockpot if it’s not sealed properly to prevent steam buildup.
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What ingredients can I substitute in the recipe if I don’t have a specific one?
– Broth: Use chicken or vegetable broth instead of water. – Herbs: Swap fresh herbs (like sage or parsley) for dried (use half the amount). – Butter: Substitute with olive oil or margarine. – Sausage: Use smoked turkey sausage or Italian sausage if preferred. – Stuffing mix: Use a boxed stuffing mix (add extra liquid to keep it moist) or make a simple version with bread cubes, herbs, and broth.
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How do I know when the stuffing is fully cooked and safe to eat?
The stuffing is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. It should be warm through, not cold or lukewarm. If using a crockpot with no thermometer, check by cutting into the center—it should be fully cooked with no pink meat and moist but firm texture.
