This easy Crockpot Chicken and Stuffing Casserole is the perfect comfort food! Made with tender chicken breasts, cream of chicken soup, and savory stuffing for a simple, delicious slow cooker meal.

Dump and Go Comfort Meal

When your husband’s favorite side dish is Stove Top Stuffing, it’s only a matter of time before you find a way to turn it into a whole meal. This Crockpot Chicken and Stuffing Casserole is made with simple ingredients, creating a creamy sauce, tender chicken breasts, and savory stuffing that soaks up every bit of flavor. It’s the ultimate comfort food and one of my go-to crockpot recipes for a busy night.

Why You’ll Love This Slow Cooker Meal:

Dump-and-go easy – just minutes of prep!
Perfect for a weeknight dinner or Thanksgiving dinner alternative
Made with pantry staples like cream of chicken soup and Stove Top
A complete meal in one pot – just add a side of green beans or cranberry sauce

Ingredients for Crockpot Chicken and Stuffing Casserole

3-4 boneless skinless chicken breasts (or chicken tenderloins)
Salt and black pepper, to taste
1 tsp garlic powder
1 tsp onion powder
1/2 cup onion, diced
10.5 oz cream of chicken soup
10.5 oz cream of mushroom soup (or cream of celery soup if preferred)
1 tsp poultry seasoning
1 tsp Better Than Bouillon Chicken
1 cup chicken broth, divided (or chicken stock)
6 oz box dry stuffing mix (like Stove Top)
4 tbsp butter

How to Make Crockpot Chicken and Stuffing

Spray your crockpot with nonstick cooking spray.
Season chicken breasts with salt, black pepper, garlic powder, and onion powder. Place in a single layer at the bottom of the crockpot.
Sprinkle diced onions evenly on top of the chicken.

In a small bowl, combine the cream soup mixture: cream of chicken soup, cream of mushroom soup, poultry seasoning, Better Than Bouillon, and 1/2 cup of chicken broth. Mix well.
Pour the soup mixture over the seasoned chicken.

Sprinkle the dry stuffing mix over the top. Then drizzle with the remaining 1/2 cup of chicken broth.
Slice the butter and place evenly across the top of the stuffing mixture.
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken reaches an internal temperature of 165°F.

Pro Tip: To firm up the stuffing, remove the cover for the last 30 minutes of cooking, or place a paper towel under the lid to soak up excess moisture.

Instant Pot Instructions

Want to speed things up? Here’s how to make this recipe in the Instant Pot:

Spray the Instant Pot insert with nonstick cooking spray.
Season chicken breasts and place them in the bottom of the pot.
Add the diced onions over the chicken.
In a small bowl, combine the cream of chicken soup, cream of mushroom soup, poultry seasoning, bouillon, and 1/2 cup of chicken broth. Pour this over the chicken.
Sprinkle dry stuffing mix over the top and drizzle with the remaining 1/2 cup of broth. Do not stir.
Place the lid on, set the valve to Sealing, and pressure cook on HIGH for 10 minutes.
Let the pressure naturally release for 5 minutes, then quick release the remaining pressure.
Open the lid carefully. Let the casserole sit for 5–10 minutes before serving to allow the stuffing to absorb remaining liquid.

Baked Casserole Dish Instructions

No slow cooker? No problem!

Preheat your oven to 375°F and spray a 9×13 casserole dish with nonstick cooking spray.
Place seasoned chicken breasts in the dish and top with diced onions.
In a small bowl, mix together both cream soups, 1/2 cup chicken broth, poultry seasoning, and bouillon. Pour evenly over the chicken.
Sprinkle dry stuffing mix across the top, then drizzle with the remaining broth. Dot with butter.
Cover tightly with aluminum foil and bake for 45–50 minutes.
Remove foil and bake an additional 10–15 minutes to lightly brown the top. Make sure the chicken is cooked through to 165°F.

Watch-Outs & Mistakes to Avoid

Don’t overcook the chicken – Use a meat thermometer to ensure your chicken reaches 165°F. Anything much higher, and you’ll end up with dry, stringy meat.
Go easy on the salt – Boxed stuffing and Better Than Bouillon both add a lot of flavor, so opt for low-sodium chicken broth or skip additional salt.
Don’t stir while it cooks – Lifting the lid releases heat and steam, and stirring mid-cook can ruin the layers and texture.
Too dry or too wet? – If your stuffing comes out dry, add a splash of broth before serving. If it’s too wet, uncover for the last 30 minutes to let excess moisture cook off.

Pro Tips for the Best Casserole

Prefer shredded chicken? Use two forks to shred before serving and mix it all together.
Want a firmer stuffing? Leave the lid off for the last 20 minutes or transfer to a casserole dish and pop it under the broiler.
Swap in skinless chicken thighs or even leftover chicken or turkey for a quick variation.
Need a lower-fat option? Use low-fat Greek yogurt or sour cream in place of cream soup.

Easy Variations to Try Next Time

Add a layer of frozen green beans or mixed veggies to bulk it up.
In addition to diced onion, add in some chopped celery, sliced carrots, and mushrooms.
Stir in mozzarella cheese or top the chicken breasts with slices of Swiss cheese for extra gooeyness.
Substitute cream of celery soup or use low-sodium versions of creamy soups.
Sprinkle some craisins on top of the stuffing to add bursts of tartness.
Try it in the Instant Pot using the pressure cook setting (make sure the pressure valve is sealed and reduce liquid slightly).
Make it a true Thanksgiving dinner with a side of mashed potatoes and cranberry sauce.

Storing & Reheating Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave with a splash of chicken broth to loosen up the stuffing.
Want to freeze? Wrap tightly in aluminum foil and freeze up to 3 months.

What to Serve With Crockpot Chicken and Stuffing Casserole

Green beans or green bean casserole
Mashed potatoes
Cranberry sauce
A crisp salad or roasted veggies
Dinner rolls or crusty bread

FAQs about Crockpot Chicken and Stuffing

Too much liquid, overcooking, or stirring during cook time. Use just enough broth and resist lifting the lid.

Absolutely. Just adjust the cooking time slightly for smaller cuts like chicken tenderloins.

No problem. Substitute with cream of celery soup, sour cream, or even a little Greek yogurt for a lighter version.

Easy Crockpot Chicken Casserole

Whether it’s your first time making a slow cooker chicken recipe or you’re looking for an easy weeknight meal the whole family will love, this Crockpot Chicken Stuffing Casserole is a great recipe to keep in your rotation. It’s the easy chicken dinner that never disappoints and is perfect for cozy fall nights or a Thanksgiving shortcut.

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