3-Ingredient Slow Cooker Chicken & Stuffing

3-Ingredient Slow Cooker Chicken & Stuffing

This 3-ingredient slow cooker chicken and stuffing is one of those back-pocket recipes I lean on during extra busy weeks—think late work meetings, kids’ activities, or those days when you’re just done by 3 p.m. It’s cozy, comforting, and tastes like a shortcut version of a Sunday dinner without actually spending your Sunday in the kitchen.

The idea is super simple: tender chicken, a box of stuffing mix, and creamy soup all hang out in the slow cooker and transform into a hearty, no-fuss meal. It’s the kind of dish you throw together in the morning in under 10 minutes and come home to a house that smells like you’ve been cooking all day.

If you love classic Midwestern potluck flavors, this is absolutely one to keep in your regular rotation.

This slow cooker chicken and stuffing is pretty much begging for simple, cozy sides. I like to spoon it over steamed green beans or serve it alongside roasted broccoli to balance out the richness. Mashed potatoes or buttered egg noodles are great if you want to stretch the meal a bit further or feed a hungry crowd.

On really busy nights, a simple side salad works perfectly. Leftovers also reheat beautifully and make an easy comfort-food lunch when paired with microwave-steamed vegetables or quick coleslaw.

Servings

4 servings

Ingredients

• 1.5–2 pounds boneless, skinless chicken breasts (about 3–4 medium breasts)
• 1 (6-ounce) box dry stuffing mix (such as Stove Top or your favorite brand)
• 1 (10.5-ounce) can cream of chicken soup

Directions

1. Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup.
2. Place the chicken breasts in a single layer on the bottom of the slow cooker. If they are very thick, cut them in half horizontally so they cook more evenly.
3. In a medium bowl, stir together the dry stuffing mix and cream of chicken soup. Add 1/2 cup water and stir until evenly combined. The mixture will be thick.
4. Spoon the stuffing mixture evenly over the chicken, spreading it out to cover most of the surface.
5. Cover and cook on LOW for 4–6 hours or on HIGH for 2½–3½ hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
6. Serve the chicken breasts whole with stuffing on top, or shred the chicken directly in the slow cooker and stir everything together for a casserole-style dish.
7. Taste and season with salt and black pepper if needed before serving.

Variations & Tips

• Add a veggie boost: Stir 1–1½ cups frozen mixed vegetables or frozen green beans into the stuffing mixture before adding it to the slow cooker.
• Swap the soup: Cream of mushroom or cream of celery soup can be used instead of cream of chicken. Low-sodium varieties work well too.
• Use chicken thighs: Substitute 1.5–2 pounds boneless, skinless chicken thighs for extra juicy results.
• Extra creamy version: Mix 1/4–1/2 cup sour cream or plain Greek yogurt into the stuffing mixture before cooking.
• Herb and cheese twist: Add 1 teaspoon dried thyme or Italian seasoning, and sprinkle 1/2–1 cup shredded cheddar or mozzarella over the top during the last 15 minutes of cooking.
• Meal prep tip: Assemble everything in the slow cooker insert the night before, cover, and refrigerate. Start cooking the next morning.
• Storage: Leftovers can be refrigerated for 3–4 days and reheated in the microwave.
• Freezer-friendly shortcut: Freeze the raw chicken and stuffing mixture separately in a large freezer bag. Thaw overnight in the refrigerator before cooking as directed.