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Tasty juicy chicken breasts slow cooked with savory stuffing makes this 4 Ingredient Slow Cooker Chicken with Stuffing casserole perfect for any night of the week. Add some cranberry sauce and now it’s a super festive dish!
Why I Love this 4 Ingredient Slow Cooker Chicken with Stuffing Recipe
This recipe is insanely easy to make and like all of your favorite slow cooker recipes, you can set it and forget it.
With only 4 ingredients and a few spices from your pantry, you can make this filling meal for your family with very little prep work.
I like to make this when I’m craving those Thanksgiving flavors, just like my 4 Ingredient Turkey Meatloaf recipe, without having to make the dressing from scratch and cook an entire turkey!
- Chicken breasts – Use skinless, boneless breasts so you don’t have to bother with the bones. You can buy breasts with the skin on them and remove it yourself; it’s often cheaper.
- Stovetop stuffing – I used chicken stuffing because that’s what I had on hand. If you have turkey stovetop stuffing, that will work too.
- Cream of Chicken soup – Adding the soup adds moisture and a lot of flavor to the entire dish. Use low sodium if you can find it.
- Chicken broth – Low sodium is best here. If you want to make a super easy homemade chicken stock, I highly recommend it! If not, commercially prepared is totally fine.
**EAZYTIP: Salt, Pepper, Garlic powder, and Oil are not counted in the ingredient list because most home kitchens have these ingredients in their cupboards.
How to Make this Crock Pot Chicken Recipe
This slow cooker chicken and stuffing is extremely easy to make and will help you skip the drive-through line.
Begin by seasoning the chicken. Season both the top and bottom of the breasts.
In your Crockpot, layer the chicken and add the broth. This addition will help to make the stuffing fluffy and flavorful while maintaining the juicy texture of your chicken.
In a large bowl mix together your stuffing mix and the soup. Spread this mixture over top of your chicken and cook on low for 5-6 hours. Alternatively, you can cook this for about 4 hours on high.
By the time it is done cooking the chicken should be fully cooked through and have reached a minimum of 165 degrees. If you’re not sure, it’s always handy to use a thermometer. This digital thermometer is inexpensive and the one I always count on.
Ideas for Putting a Twist on It
This recipe is so versatile and easy to make your own.
- Try adding in some chopped vegetables like celery, corn, diced onions, or fresh mushrooms for more flavor. You can give the veggies a quick saute and then add them to the stuffing when you’re mixing it with the soup.
- If you don’t want to saute them, then I suggest cutting back on the broth by about 1/4 cup when adding vegetables so your stuffing doesn’t get too watery.
- If you are a fan of mushrooms you can swap out the can of chicken soup for a can of cream of mushroom soup.
- Try adding a light sprinkling of fried onions on top of the stuffing when serving for some extra flavor and crunch.
- This is also a great use for turkey breasts when they go on sale around the holidays! You can use turkey in almost anything you would use chicken in but this makes particularly good use for a boneless turkey breast.
What can I serve this with?
Serve this chicken with stuffing casserole with a side of lightly steamed green beans or broccoli.
Making some mashed potatoes and gravy would give the meal a traditional holiday vibe, especially with a side of cranberry sauce!
Also, this makes a great main dish to go with things like potato salad or homemade mac and cheese.
Storing the Leftovers
This recipe stores well in an air-tight container in the refrigerator for 3-4 days. The stuffing is the pickiest ingredient of this recipe and can be fluffed with a fork after you reheat.
Freezing this recipe is a breeze. I recommend freezing it in single servings using freezer-friendly meal prep containers. This is a fantastic way to turn your leftovers into grab-and-go meals for quick lunches or simply make your life easier at the end of a long day.
- 3 Chicken breasts, skinless, boneless
- 1 box Chicken Stove Top Stuffing
- 1 can Cream of Chicken Soup
- 1 cup Chicken Broth, low sodium
- 1 teaspoon each of salt, pepper and garlic powder.
- Season the chicken breasts both top and bottom. Place them in the slow cooker.
- Add the chicken broth.
- In a medium bowl, mix the soup and the stuffing together. Mix well and then spread over top the chicken breasts.
- Cover and cook on high for 4 hours or low for 6-7.
- Remove the lid and spoon out over mashed potatoes or green veggies.
1. The internal temperature of the chicken when finished cooking should be 165 degrees Fahrenheit.
2. If you want to add extra vegetables (see the body of the post for which would be great additions), then cut back on the added broth by 1/4 cup.
3. Swapping out the cream of chicken soup for cream of mushroom soup is a great way to make the recipe your own (along with adding extra veggies if you want).
4. Serve some cranberry sauce on the side for more of a festive dinner.
Serving Size1 1/2 cups
Amount Per Serving Calories 305Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 103mgSodium 1262mgCarbohydrates 12gFiber 0gSugar 1gProtein 37g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.