Prep Time: 15 minutes
Cook Time: 5–6 hours on LOW or 3–4 hours on HIGH
Total Time: Approximately 5–6 hours
Servings: 6
Ingredients
For the Chicken
– 2 lbs (900 g) boneless, skinless chicken breasts
– 1 can (10.5 oz / 298 g) condensed cream of chicken soup
– ½ cup (120 ml) chicken broth
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– ½ teaspoon black pepper
– ¼ teaspoon salt, or to taste
– ½ teaspoon dried parsley
For the Stuffing Mixture
– 1 box (6 oz / 170 g) chicken-flavored Stove Top stuffing mix
– 1 cup diced celery
– ½ cup diced onion
– ½ cup chicken broth
– 2 tablespoons melted butter
– ½ teaspoon dried thyme
– ½ teaspoon dried parsley
Instructions
1. Prepare the Chicken
1. Trim any excess fat from the chicken breasts.
2. Pat the chicken dry with paper towels.
3. Season both sides with garlic powder, onion powder, black pepper, salt, and dried parsley.
4. Set aside.
2. Prepare the Vegetables
1. Wash and finely dice the celery.
2. Peel and dice the onion.
3. Keep the vegetables evenly sized so they cook properly.
3. Make the Creamy Chicken Sauce
1. In a medium mixing bowl, add condensed cream of chicken soup.
2. Pour in ½ cup chicken broth.
3. Add dried thyme and parsley.
4. Whisk until smooth and creamy.
4. Prepare the Stuffing
1. Place the dry stuffing mix in a large mixing bowl.
2. Add diced celery and onion.
3. Pour in ½ cup chicken broth.
4. Add melted butter.
5. Sprinkle in dried thyme and parsley.
6. Stir gently until the stuffing is evenly moistened.
The mixture should be moist but not overly wet.
5. Assemble the Slow Cooker
1. Lightly grease the inside of your CrockPot.
2. Arrange seasoned chicken breasts in a single layer at the bottom.
3. Pour the creamy chicken soup mixture over the chicken.
4. Spread it evenly to cover the chicken.
5. Spoon the prepared stuffing mixture over the top.
6. Spread gently without pressing it down too firmly.
6. Slow Cook
1. Cover the CrockPot with its lid.
2. Cook on LOW for approximately 5–6 hours or HIGH for 3–4 hours.
3. Check that the chicken reaches an internal temperature of 165°F (74°C).
4. Make sure the stuffing is hot throughout and the vegetables are tender.
7. Shred the Chicken
1. Carefully remove the cooked chicken breasts.
2. Shred them using two forks.
3. Return the shredded chicken to the slow cooker.
4. Gently mix some of the creamy sauce through the chicken.
5. Leave the stuffing on top as much as possible.
8. Serve
Spoon the creamy shredded chicken and stuffing into serving bowls.
Garnish with fresh parsley and serve warm with green beans, roasted carrots, or a fresh garden salad.
Nutrition Information
Estimated per serving, based on 6 servings.
Nutrient Amount
Calories 380–440 kcal
Protein 38–43 g
Carbohydrates 30–36 g
Total Fat 11–15 g
Saturated Fat 4–6 g
Fiber 2–3 g
Sugar 3–5 g
Sodium 850–1,100 mg
Nutrition values are estimates and depend on the stuffing mix, soup, broth, and portion sizes.
Nut & Allergen Information
No nuts intentionally included
– Peanuts: Not included in the basic recipe.
– Tree Nuts: Not included in the basic recipe.
– Dairy: Contains butter; condensed soup and stuffing may also contain dairy.
– Gluten/Wheat: Regular stuffing mix and condensed soup commonly contain wheat.
– Soy: Some packaged stuffing mixes and soups may contain soy.
– Other Allergens: Check all packaged ingredients for egg, milk, soy, and cross-contact warnings.
Nut-Free Note: This recipe does not require peanuts or tree nuts. Always check product labels, especially the stuffing mix and condensed soup, if preparing food for someone with a serious allergy.
Q/S – Questions & Suggestions
Q: Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work beautifully. They are naturally juicier and add extra flavor.
Q: Do I need to cook the stuffing before adding it to the CrockPot?
No. Prepare the stuffing mixture according to the recipe and add it over the raw chicken. The stuffing cooks inside the slow cooker.
Q: Can I use homemade stuffing instead of Stove Top?
Absolutely! Homemade seasoned bread cubes work perfectly. Use approximately 6 cups of prepared bread cubes with the seasonings and broth.
Q: Can I add vegetables to this recipe?
Yes! Frozen peas, carrots, green beans, mushrooms, and corn are excellent additions.
Q: Can I use cream of mushroom soup instead of cream of chicken soup?
Yes. Cream of mushroom or cream of celery soup makes a delicious substitute.
Q: How do I keep the stuffing from becoming too soggy?
Avoid adding too much broth. Keep the stuffing mixture moist rather than soaking wet, and spread it gently over the chicken.
Q: Can I make this recipe in the oven?
Yes! Place the chicken and creamy sauce in a covered baking dish and bake at 375°F (190°C) until the chicken is nearly cooked. Add the prepared stuffing and continue baking until the chicken reaches 165°F (74°C) and the stuffing is hot throughout.
Q: How do I store leftovers?
Transfer leftovers to an airtight container and refrigerate within 2 hours. Store for 3–4 days.
Q: Can I freeze chicken and stuffing casserole?
Yes. Freeze in airtight portions for up to 2–3 months. The stuffing texture may soften slightly after thawing.
Q: What should I serve with chicken and stuffing?
This casserole pairs wonderfully with steamed broccoli, green beans, mashed potatoes, roasted carrots, cranberry sauce, or a fresh garden salad.
Chef’s Tips
– Use evenly sized chicken breasts for more consistent cooking.
– Do not add too much liquid to the stuffing.
– Use low-sodium chicken broth to control saltiness.
– Shred the chicken before serving so it absorbs the creamy sauce.
– Check the chicken temperature with a food thermometer.
– Let the casserole rest for 5 minutes before serving.
Final Result: Tender, juicy shredded chicken covered in a creamy savory sauce with flavorful celery, onions, and soft seasoned stuffing. A warm, satisfying CrockPot dinner your whole family will love!