There’s something incredibly cozy about a meal that practically makes itself while you go about your day. This Crockpot Chicken and Stuffing Recipe effortlessly delivers tender chicken, flavorful veggies, and perfectly seasoned stuffing all in one pot—comfort food at its finest!

A copper bowl filled with two main layers: the bottom layer shows cooked chicken pieces and slices of orange carrots mixed in a creamy sauce, while the top layer is a crumbly golden-brown topping sprinkled with chopped green herbs. A golden fork is lifting a piece of tender white chicken from the dish. The bowl is set on a white marbled surface, next to a striped cloth and some fresh green herbs with pieces of light yellow cornbread nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crockpot Chicken and Stuffing Recipe
Top Tip
How to Serve Crockpot Chicken and Stuffing Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crockpot Chicken and Stuffing Recipe

Why You'll Love This Recipe

This recipe has quickly become one of my go-to comfort dinners, especially on busy days when I still want a hearty meal waiting for me. The mix of creamy soups and seasoning from the stuffing mix makes every bite bursting with flavor—and the slow cooker method couldn’t be simpler.

Hands-Off Cooking: You just set it and forget it—perfect for when you want a home-cooked meal without hovering over the stove.
All-in-One Meal: Chicken, veggies, and stuffing come together in one pot, so fewer dishes and maximum comfort.
Flavor Packed: The blend of cream of mushroom and chicken soups creates a rich and creamy base that keeps everything juicy and tender.
Customizable: You can easily swap veggies or add your favorite herbs to make it truly your own.

Two shiny copper bowls with handles sit on a white marbled surface; each bowl holds a warm baked dish with visible layers: the bottom layer has creamy sauce with chunks of white meat and bright orange carrot pieces, topped with a golden brown crumbly crust sprinkled with green parsley bits. One bowl has a gold spoon inside, showing the soft texture of the food. In the background, there are pieces of cornbread on a wooden tray and a striped cloth napkin beside the bowls. A woman's hand is gently holding the handle of the bowl with the spoon. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Crockpot Chicken and Stuffing Recipe lies in its simple ingredient list that somehow comes together to create a casserole-like miracle. Each element plays a role in building deep flavor and perfect texture.

Flat lay of peeled and sliced orange carrots, fresh green broccoli florets, raw boneless skinless chicken thighs, a small white ceramic bowl of creamy mushroom soup, a small white ceramic bowl of creamy chicken soup, a small white ceramic bowl of clear water, a simple mound of dry herb-seasoned stuffing mix, a small white ceramic bowl of melted butter, salt crystals, and whole black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Carrots: They add a subtle sweetness and soften beautifully during the slow cooking, balancing the savory flavors.
Broccoli Florets: Fresh or frozen both work great here. They keep the dish bright and add texture contrast.
Chicken Thighs or Breasts: I prefer thighs for juiciness, but breasts are leaner and still tasty. Either will absorb the soup mixture gorgeously.
Cream of Mushroom Soup: This adds an earthy richness that deepens the flavor profile without overpowering.
Cream of Chicken Soup: Smooths out the sauce, giving it that cozy creamy texture.
Water or Low-Sodium Chicken Broth: Just enough liquid to keep everything moist and meld the flavors.
Dry Pepperidge Farm Herb-Seasoned Stuffing Mix: This is the flavor star with its herbs and buttery seasoning; it crisps up nicely on top during cooking.
Butter: Wrapping the stuffing layer in melted butter seals in the flavor and helps it brown slightly.
Kosher Salt and Black Pepper: To season the chicken and adjust the dish to your taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Crockpot Chicken and Stuffing Recipe is how flexible it is. Once you have the basics down, it’s a breeze to tweak it depending on what’s in your fridge or your cravings for the week.

Variation: I sometimes add diced celery or onion at the bottom with the carrots to sneak in extra veggie goodness and flavor layers.
Vegetarian Adaptation: Swap chicken for hearty mushrooms and use vegetable broth to make a vegetarian-friendly version that’s still filling.
Seasonal Twist: Adding fresh herbs like thyme or rosemary can elevate the dish, especially during cooler months.
Cheesy Flair: If you’re a cheese fan, sprinkle some shredded cheddar or Parmesan on top of the stuffing during the last 30 minutes for a golden crust.

Step-by-Step: How I Make Crockpot Chicken and Stuffing Recipe

Step 1: Prep Your Veggies and Layer the Base

I start by spritzing my slow cooker insert with some nonstick spray—trust me, it saves cleanup time later. Then I peel and slice the carrots, placing them in an even layer at the bottom, followed by a generous handful of broccoli florets. This veggie base not only adds nutrients but also creates a flavorful bed that keeps the chicken elevated and juicy.

Step 2: Season and Add the Chicken

Next, I salt and pepper the chicken to boost the flavor. Whether I use thighs or breasts, seasoning first really helps during slow cooking. I then lay the chicken right on top of the veggies so that the juices can mingle all around.

Step 3: Mix the Sauce and Pour It Over

In a bowl, I whisk together my two creamy soups with a bit of water or broth to loosen it up. Pouring this over the chicken seals in moisture and creates that luscious sauce that brings the whole dish together.

Step 4: Add the Stuffing and Butter

This is my favorite part because the dry herb-seasoned stuffing mix gets sprinkled generously on top of everything. Drizzle the melted butter over the stuffing—it’s what gives the topping that golden color and rich flavor.

Step 5: Cook and Let the Magic Happen

Put the lid on and set your crockpot on LOW for about 4 to 6 hours, or if you’re short on time, HIGH for 2 to 3 hours works too. You’ll know it’s done when the chicken is tender, veggies are soft, and the stuffing on top has soaked up flavors but stays nicely textured.

Top Tip

After cooking this dish several times, I’ve gathered a few tricks to make sure your Crockpot Chicken and Stuffing Recipe comes out perfectly every time. These tiny details truly make a difference.

Don’t Skip the Butter: It might seem simple, but drizzling melted butter on the stuffing mix is what gives it that beautiful, golden crust and incredible flavor.
Choose Thighs for Moisture: I’ve found chicken thighs hold up better to the slow cooking process and stay juicy, unlike breasts which can dry out faster.
Layer Veggies at the Bottom: It keeps the chicken raised from the base, preventing it from sticking and infuses the dish with subtle veggie sweetness.
Resist Lifting the Lid: Opening your crockpot during cooking lets heat escape and can increase cooking time.

How to Serve Crockpot Chicken and Stuffing Recipe

Crockpot Chicken and Stuffing - Serving Suggestion

Garnishes

I love finishing this dish with a sprinkle of fresh chopped parsley or chives—just enough green to brighten up the plate and add a fresh note. Sometimes a squeeze of fresh lemon juice over the top just before serving cuts through the richness spectacularly.

Side Dishes

This crockpot meal is pretty complete on its own but pairs beautifully with a light green salad or steamed green beans tossed with a little garlic and olive oil. A crisp apple slaw on the side adds a great fresh crunch and balances the creamy comfort of the main dish.

Creative Ways to Present

For special occasions, I like to spoon this hearty dish into individual mini casserole dishes for a charming personalized touch. It’s also wonderful served family-style in a rustic baking dish, letting everyone dig in and share the warm comfort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they stay delicious for about 3-4 days. Sometimes the stuffing soaks up all the juices overnight, so I like to add a splash of broth or water when reheating to keep it moist.

Freezing

Freezing works well if you portion the leftovers into single-serving containers. Just thaw overnight in the fridge before reheating. The texture stays pretty good, although the stuffing might lose a bit of its crispness—still tasty though!

Reheating

I prefer reheating in the oven at 350°F (175°C) for about 20 minutes or until warmed through to help restore some of that buttery crisp on the stuffing. Microwaving is fine for a quick fix but can make the stuffing a bit soggy.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but keep in mind they tend to dry out a bit faster in the slow cooker. To help with juiciness, consider adding a little extra broth or shortening the cooking time slightly.

What’s the best way to keep the stuffing crispy?

The butter drizzle helps create a nice crust on the stuffing. To keep it crispy after cooking, you can finish the dish under a broiler briefly or reheat leftovers in the oven to revive the texture. Avoid lifting the crockpot lid too often during cooking to retain heat and crispiness.

Can I add more vegetables to this recipe?

Definitely! This recipe is very flexible. Adding celery, onion, or bell peppers at the bottom with the carrots is a great way to boost flavor and nutrition. Just avoid overcrowding the slow cooker to ensure everything cooks evenly.

Is it okay to use fresh broccoli instead of frozen?

Yes! Fresh broccoli works just as well as frozen. I often use fresh when it’s in season for that extra crispness and vibrant color. Just be sure to cut the florets into bite-sized pieces so they cook evenly in the crockpot.

Final Thoughts

This Crockpot Chicken and Stuffing Recipe has earned a special spot in my meal rotation—it’s that comforting, crowd-pleasing dish that’s surprisingly easy to get just right every time. Give it a try on your next busy day; I promise it will feel like a warm hug on a plate and might just become one of your favorites too.