This easy Slow Cooker Chicken with Stuffing uses only 4 ingredients. This meal checks the Sunday Dinner box but it is simple enough for any day of the week!
There’s no need to pre cook any of the ingredients, simply layer them according to the instructions, set the temperature and timer (if your slow cooker has one) and walk away.
Ingredients for Easy Crock Pot Chicken and Stuffing
Technically this is Chicken breast with Stuffing in the Slow Cooker – here’s how to make it:
Just 4 ingredients –
- Chicken: I used chicken breast.
- Mushrooms: fresh white button or crimini mushrooms.
- Soup: Condensed. I used 2 types – cream of bacon and cream of mushroom.
- Stuffing mix.
How to Make Chicken and Stuffing in a Slow Cooker
Add the chicken to the slow cooker, crockpot or Instant Pot insert.
Ensure the chicken is positioned evenly at the bottom of the slow cooker.
Add 1 can of condensed soup into the pot.
Pour over half a can’s worth of hot water.
Brush any loose dirt off the mushrooms and slice into quarters.
Sprinkle mushrooms over the top of the chicken and soup.
Place the stuffing mix, the other can of soup and a full can of hot water in a bowl.
Mix thoroughly.
Spoon the stuffing mixture onto the mushrooms and chicken.
Spread the stuffing mixture to create an even surface. Slow cook at low for 6-8 hours or high for 3-4 hours.
Flexibility with this Slow Cooker Chicken and Dressing Recipe
Technically, this recipe is a dressing rather than a stuffing because the chicken is not stuffed with the breading mixture.
So when making this Chicken and Stuffing recipe in the Slow Cooker, does the chicken have to be covered in liquid? No, the chicken does not need to be covered in liquid BUT it does need liquid or at the very least moisture in order to cook it. In this recipe the soup is added on top of the chicken followed by mushrooms which release a lot of juice. This keeps the Chicken from drying out.
This is one of those easy chicken recipes that’s great for dinner and only uses a few ingredients. In addition to being easy, this recipe offers great flexibility not only with ingredients but also equipment used.
Flexibility with Ingredients:
Chicken thighs or other dark meat are the perfect substitute for chicken breasts. Using darker cuts of chicken meat will introduce more natural meat fat, which in turn will retain moisture and prevent drying out. I used chicken breast because I knew they would be covered with the mushrooms (which give out juice) and again in stuffing mix.
For a completely different approach, consider using turkey meat (breast, leg or thighs) instead of chicken. Follow the instructions for Slow Cooker Chicken with Stuffing, maintain the 4 ingredient allowance except use turkey instead of chicken. Your turkey and stuffing slow cooker meal should reach the same internal temperature as the chicken version.
Soup, use any type of condensed soup to add a sauciness to the recipe. I used two different flavors – bacon and mushroom. Other great choices are chicken, French onion, vegetable, celery, beefy mushroom, cheese and broccoli, asparagus and potato. You need two cans, so you can mix and match, one can could be soup and the other can chicken or vegetable stock.
Replace traditional Stuffing mix with frozen hash brown potatoes, fresh potatoes (peeled and cubed or thinly sliced), cauliflower hash browns, fresh cubed root vegetables or sweet potatoes.
I used mushrooms in this recipe for some freshness as both the stuffing mix and soup are processed foods. Other vegetables to use are fresh root vegetables, broccoli, asparagus and cauliflower. Also consider using frozen vegetables such as peas and carrots, green beans or mixed vegetables.
Flexibility with Equipment
This recipe is for Slow Cooker Chicken and Stuffing, but it can easily be made in an Instant Pot on the ‘Slow Cook’ mode. Cook this dish stove top in a heavy bottomed pot on a low heat for about 2-3 hours, or layer the ingredients into an oven proof dish and place in the oven at 250 degrees F / 120 degrees C for 2-3 hours.
Regardless of how this dish is cooked, the chicken must reach an internal temperature of 165 degrees F / 75 degrees C (according to the FDA) and this is easily achieved after the chicken is cooked on low for 3 hours.
Once the chicken reaches an internal temperature of 165 degrees F / 75 degrees C, you can serve the meal at any time, or lower the slow cooker to warm until ready to eat.
Serving 4 Ingredient Slow Cooker Chicken and Stuffing
When ready to serve this dish, there are two ways to present it:
Either dismantle the layers of stuffing, mushrooms and chicken. Place the whole chicken breast onto a plate and spoon some sauce over it. Serve the mushrooms and stuffing beside the chicken. Consider serving some fresh vegetables too.
Or blend the ingredients together. Save some shredded chicken to use as a garnish along with fresh herbs such as thyme.
Storage of Crock Pot Easy Chicken and Stuffing
Store leftovers in an airtight container for up to 3 days. Reheat in the microwave, stove top or oven. Just ensure the chicken heats up to 165 degrees F / 75 degrees C. The USDA does not recommend reheating in a Slow Cooker.
Got Questions?
I’ve got answers – hopefully!
Good question, so what is the best way to stop chicken drying out? Place moisture near the chicken. In this recipe, soup is layered on top of the chicken, followed by mushrooms which will release juice. Mushrooms are about 92% water. So moisture from the soup and mushrooms, plus keeping the lid on while the dish cooks, will prevent the chicken from drying out.
As long as the internal temperature of the chicken reads at least 165 degrees and stays out of the Danger Zone for food (40 – 140 degrees F.) chicken can be held for up to 4 hours in a slow cooker. While it is safe to hold it at 165 degrees F., you may not want to, as the texture of the chicken will become stringy and possibly dry out as the liquid will evaporate.
Chicken naturally releases juices and water. When cooking in a pan or oven, the temperature is higher, and the chicken juices evaporate quickly. In a slow cooker, the chicken seems to be more watery but it isn’t, it’s all perspective. The liquid will evaporate from the crockpot over time, although some may remain. When stirred this juice incorporates into the sauce, adding flavor as it does.
I find that if you keep the chicken in whole pieces, like chicken breast or thighs, it will not fall apart.
Other Recipes You Might Like
Chicken and Peas, easy to make in a skillet.
Chinese Shredded Pork prepared slow cooker style.
4 Ingredient Slow Cooker Chicken With Stuffing
Ingredients
- 24 oz boneless, skinless chicken about 4 breasts or 8 thighs.
- 2 cans condensed soup Choose bacon, cream of chicken, mushroom, celery, asparagus, potato etc.
- 6 oz dried stuffing mix 1 standard box
- 8 oz mushrooms any type of fresh mushrooms
Instructions
- Add the chicken to the slow cooker, crockpot or Instant Pot insert, and ensure it is positioned evenly and fills the bottom.
- Add 1 can of condensed soup into the pot, and half a can's worth of hot water.
- Brush any loose dirt of the mushrooms and slice into quarters.
- Sprinkle mushrooms over the top of the chicken and soup.
- Place the stuffing mix, the other can of soup and a full can of hot water in a bowl. Mix thoroughly.
- Spoon the stuffing mixture onto the mushrooms and chicken.
- Spread the stuffing mixture to create an even surface. Slow cook at low for 6-8 hours or high for 3-4 hours.
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