Crockpot Chicken with Stuffing | Easy Slow Cooker Dinner
by Jenn
This Crockpot Chicken with Stuffing is an effortless one-pot meal that delivers comfort food flavours with minimal effort. Chicken breasts are layered with a creamy sauce made from sour cream and cream of chicken soup, then cooked low and slow until tender and infused with savoury stuffing mix. The result is a cohesive, flavourful dish that's perfect for families or anyone seeking a no-fuss dinner. You can easily customise it by adding your favourite vegetables. Serve straight from the slow cooker for maximum convenience
Watch: Crockpot Chicken with Stuffing | Easy Slow Cooker Dinner
Original recipe video — click to play
Ingredients
Main
- 4 breasts boneless, skinless chicken breasts
Approximately 175g each
- 1 box stuffing mix, dry
Add during final 1 hour of cooking to preserve texture
Your choice of flavour
Seasoning
- to taste salt
- to taste black pepper
Sauce
- 225 g sour cream
Add during final 30 minutes of cooking
Prevents curdling from heat
- 1 can (295g) cream of chicken soup, undiluted
- 125 ml reduced sodium chicken broth
Reduced from original 0.5 cup for slow cooker
Optional
- as desired mixed vegetables, chopped (carrots, peas, celery, etc.)(optional)
Add at the same time as chicken or after 2 hours for crispness
Method
- 1Optional step
Optional but recommended: Pat chicken breasts dry and season generously with salt and black pepper on both sides. Heat a large frying pan over medium-high heat. Lightly brown the chicken for 2–3 minutes per side until golden. This step adds depth of flavour.
~10 minsTip: Browning is recommended for better flavour but not essential for a dump-and-go meal
- 2
Pour the cream of chicken soup and chicken broth into the slow cooker bowl. Stir until well combined.
~5 mins - 3
Place the chicken breasts into the slow cooker, nestling them into the sauce. Add any optional vegetables at this point if using. Cover with the slow cooker lid.
~2 mins - 4
Cook on Low for 6 hours or High for 4 hours, until the chicken is tender and cooked through (internal temperature 74°C).
~6 hrsTip: Do not lift the lid during cooking to maintain heat and moisture
- 5
During the final hour of cooking, sprinkle the dry stuffing mix evenly over the chicken and sauce. Stir gently to combine and allow the stuffing to absorb the liquids.
~1 hrTip: This timing prevents the stuffing becoming mushy
- 6
In the final 30 minutes of cooking, stir in the sour cream until fully incorporated and heated through. Do not boil.
~30 minsTip: Adding sour cream late prevents it from separating or curdling
- 7
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot directly from the slow cooker.
~5 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can use frozen chicken breasts directly in the slow cooker. Add an extra 1–2 hours to your cooking time on Low (7–8 hours total). It's best to thaw them first if possible for more even cooking and to allow for browning before slow cooking
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