Introduction

This Crock Pot Chicken and Stuffing Dinner is a comforting, all-in-one meal that’s perfect for busy weeknights. With tender chicken, creamy soup, and a crispy stuffing topping, it’s an easy dish that the whole family will love.

A close-up view of a black round dish filled with a layered stuffing made of toasted bread cubes that are golden brown with crispy edges, mixed with small bits of cooked onions and peppers in orange and red tones. The stuffing is sprinkled with fresh green chopped parsley all over, adding a fresh touch to the warm, textured surface. The dish shows a mix of soft and crunchy textures with a warm, inviting color palette. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 box (6 oz) stuffing mix
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1 cup low-sodium chicken broth
2 cups frozen mixed vegetables
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
Salt and pepper to taste

Instructions

Step 1: Spray the inside of the crock pot with non-stick cooking spray. Place the chicken breasts in a single layer at the bottom.
Step 2: Season the chicken with garlic powder, dried thyme, salt, and pepper.
Step 3: In a medium bowl, mix together the cream of chicken soup, sour cream, and chicken broth until well combined.
Step 4: Spread the soup mixture evenly over the chicken. Top with frozen mixed vegetables.
Step 5: Sprinkle the stuffing mix evenly over the vegetables. Gently press down with a spoon.
Step 6: Cover and cook on low for 6 hours, or until the chicken is cooked through and the stuffing is tender. Serve warm.

Tips & Variations

For extra flavor, add a tablespoon of chopped fresh herbs like parsley or rosemary to the soup mixture.
Use a different blend of frozen vegetables based on your preference, such as carrots and peas or broccoli and cauliflower.
If you prefer crispier stuffing, remove the lid during the last 15 minutes of cooking.
Substitute Greek yogurt for sour cream to add protein and a tangy flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Avoid overcooking when reheating to keep the chicken tender.

How to Serve

A close-up view of a white bowl filled with a textured bread stuffing, showing multiple layers of golden-brown toasted bread cubes mixed with soft, cooked onions and celery pieces. Small bright orange carrot chunks are scattered through the dish, adding color contrast. The stuffing is dotted with finely chopped green herbs on top, contributing a fresh look. The bread pieces have a crunchy, slightly rough texture with varied shades of brown and beige, while the cooked vegetables appear tender and glossy. The whole dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts instead of fresh?

Yes, you can use frozen chicken breasts, but cook time may need to be extended by about 1 to 2 hours on low to ensure the chicken is fully cooked.

Can I prepare this meal ahead of time?

You can assemble all ingredients in the crock pot insert the night before and refrigerate. Cook on low for 6 hours the next day, but add extra cooking time if starting with cold ingredients.

Crock Pot Chicken and Stuffing Dinner Recipe

Print Recipe

★★★★★

4.6 from 82 reviews

A comforting and easy one-pot meal featuring tender chicken breasts cooked in a creamy sauce with mixed vegetables and topped with a golden stuffing mix, all prepared effortlessly in a crock pot for a hearty dinner.

Author: Marco
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts

Stuffing

1 box (6 oz) stuffing mix

Sauce

1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1 cup low-sodium chicken broth

Vegetables and Seasoning

2 cups frozen mixed vegetables
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
Salt and pepper to taste

Instructions

Prepare crock pot: Spray the inside of the crock pot with non-stick cooking spray to prevent sticking and make cleanup easier.
Layer chicken: Place the chicken breasts in a single layer at the bottom of the crock pot, ensuring even cooking.
Season chicken: Season the chicken breasts evenly with garlic powder, dried thyme, salt, and pepper for flavor.
Make sauce: In a medium bowl, combine the cream of chicken soup, sour cream, and chicken broth until smooth and well mixed.
Add sauce and vegetables: Spread the soup mixture evenly over the chicken breasts, then top with the frozen mixed vegetables.
Add stuffing: Sprinkle the stuffing mix evenly over the vegetables, gently pressing it down with a spoon to create a compact layer.
Cook: Cover the crock pot and cook on low for 6 hours, or until the chicken is fully cooked through and the stuffing is tender and golden.
Serve: Once done, serve the dish warm as a comforting and complete dinner meal.

Notes

You can substitute frozen mixed vegetables with fresh vegetables, but adjust cooking time accordingly.
For a lower fat version, use reduced-fat sour cream or Greek yogurt.
Seasonings can be adjusted to taste; add more herbs for extra flavor.
Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
If you prefer a crispier stuffing topping, remove the crock pot lid during the last 30 minutes of cooking.

Keywords: crock pot chicken, stuffing dinner, slow cooker chicken recipe, creamy chicken casserole, easy crock pot meals