4 Ingredient Crockpot Chicken and Stuffing is one of those easy slow cooker dinners I like to pull out when we have a group of hungry teens coming over or when our whole family gathers around the table, and yes, that can mean 18 grands ready to eat. It gives you that creamy, comforting Sunday dinner feeling without making you spend all day in the kitchen.
With about 10 minutes of prep, you just toss everything in the crock pot and call it good. That gives you time to chat, straighten up a bit, pour some drinks, or just breathe for a minute before everyone starts wandering into the kitchen asking what smells so good and when it’s ready. It’s super budget-friendly, uses things you probably already have on hand, and still feels like a real sit-down dinner.
I was not expecting for this to taste as good as it did! So easy, and so good!!!
—Mary S.
Ingredients for Crock Pot Chicken and Stuffing
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Chicken breasts: Boneless, skinless chicken breasts are my first choice for this recipe because they turn out tender and shred easily with a fork. If yours are frozen, thaw them overnight first in the refrigerator or use your microwave’s defrost setting before cooking.
- Cream of chicken soup: I usually give the can a good stir before measuring since it can separate a bit while sitting on the shelf.
- Sour cream: Full-fat sour cream gives the creamiest texture, but whatever you have in the refrigerator will work. Mix it well with the soup until smooth so the sauce spreads evenly.
- Stuffing mix: Any boxed chicken or cornbread stuffing mix will do. For gluten-free, swap in a GF stuffing mix.
How to Make Crock Pot Chicken and Stuffing
Steps 1 and 2: Place the chicken breasts in a single layer in the bottom of your slow cooker.
In a medium bowl, whisk together the cream of chicken soup and sour cream until smooth.
Steps 3 and 4: Spread the mixture over the chicken, making sure every piece is covered, then sprinkle the dry stuffing mix evenly over the top. If your stuffing mix comes with a seasoning packet, stir that into the bread cubes first. Gently press the stuffing into the creamy sauce so it sticks, but don’t stir everything together. As it cooks, the stuffing will soak up all that flavor on its own.
Cover and cook on Low for 6 hours or High for 4 hours, until the chicken is fork-tender and reaches 165°F in the thickest part. Fluff the stuffing gently with a fork before serving.
Do I need to cook the stuffing first?
No, just sprinkle the dry mix on top. It will absorb flavor and moisture as it cooks.
Tip: It can be tempting to peek, but try to leave the lid on while the slow cooker is doing its job. Each peek releases heat and can extend the cooking time. Also, I always check the chicken with a meat thermometer instead of guessing, so I know it’s perfectly cooked and ready for dinner.
Variations
- Try cornbread stuffing for a different twist: If your family loves Southern-style dressing, cornbread stuffing is a delicious choice. I like adding a little poultry seasoning too when I’m going that route.
- Use chicken thighs: If your family prefers dark meat, chicken thighs are a great swap and stay extra tender in the slow cooker.
- Swap the sour cream: Plain Greek yogurt works well if that’s what you have on hand. The sauce will have a slightly tangier flavor, but it will still be creamy and delicious.
- Change up the soup: Cream of mushroom or cream of celery soup can be used instead of cream of chicken soup. The flavor will be a little different, but the recipe will still turn out rich and comforting.
- Like your stuffing extra soft? Stir in ¼ cup of chicken broth before cooking. If you like the stuffing to stay a little fluffier, I’d leave the broth out.
- Add vegetables without extra work: Frozen green beans or peas can be stirred in during the last hour of cooking. It’s an easy way to make this feel like a complete meal.
- Top it with cheese: Sprinkle a handful of shredded cheddar or mozzarella during the last 15 minutes for a cheesy finish.
Make Ahead Tips
- If you want to get a head start, whisk the cream of chicken soup and sour cream together the night before and keep it covered in the refrigerator until you’re ready to cook.
- I also like to gather the chicken and stuffing mix ahead of time, so all that’s left to do in the morning is layer everything into the slow cooker and turn it on.
- Using a slow cooker liner makes cleanup quick, too, which is always a blessing after hosting family or friends. If you’re making this for a church supper or community gathering, be sure to check out my other 50+ easy crockpot recipes for potluck dinners that travel well and feed a crowd.
🦃 Make A Thanksgiving Version
Use this simple recipe to make an easy, pared-down Thanksgiving dinner. Slice a large turkey breast into four pieces instead of a chicken breast. When done cooking in the slow cooker, top with a few dollops of cranberry sauce and a sprinkle of dried cranberries.
If you are a stuffing or dressing lover, be sure to check out my Make Ahead Dressing Recipes.
My Favorite Slow Cooker Tools
Easy Follow Recipe Printable
I recently received a heartfelt message from a reader who thanked me for making this recipe so simple. She shared that while she faces memory challenges, she still loves cooking for others. That really touched me and got me thinking, this 4 Ingredient Crockpot Chicken and Stuffing recipe could be perfect for anyone learning to cook or for those who face a few challenges in the kitchen.
Another great thing about this recipe is that you don’t need a stovetop or oven! With a crock pot, cooking becomes easier and more forgiving if time management can be challenging.
To make this recipe even simpler, I’ve added a step-by-step guide with images to easily follow along. It’s perfect for young kids, beginner cooks, or older family members who enjoy making meals for their loved ones.
You can print your copy by tapping the download button. May it bless and encourage someone you love.
Chicken Stuffing Crockpot Recipe
Ingredients
- 2 pounds chicken breasts, boneless, skinless If frozen, defrost overnight in the refrigerator or use the microwave’s defrost setting.
- 10.5 ounces cream of chicken soup, canned
- 1 cup sour cream
- 6 ounces stuffing mix, boxed, regular flavor or cornbread
Instructions
Add Chicken to Slow Cooker
- Place the chicken breasts in a single layer at the bottom of the slow cooker.2 pounds chicken breasts
Mix the Sauce
- In a medium bowl, whisk together the cream of chicken soup and sour cream until smooth and well combined.10.5 ounces cream of chicken soup, 1 cup sour cream
Layer Ingredients
- Spread the sauce mixture evenly over the chicken.
- Sprinkle the dry stuffing mix on top of the sauce. Lightly press it down so it sticks to the sauce, but do not stir. Note: If your stuffing mix has a separate seasoning packet, mix it with the bread cubes before sprinkling.6 ounces stuffing mix
Cook
- Cover with the lid and cook on Low for 6 hours or on High for 4 hours, until the chicken is fork-tender and fully cooked through.
Serve
- Fluff the stuffing gently with a fork. Serve warm with a side of green beans or a simple salad.
Gina’s Notes and Tips
- Store: If you have leftovers, let them cool before transferring them to an airtight container. They’ll keep well in the refrigerator for up to 3 days.
- Freeze: Freeze individual portions for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator.
- Reheat: Warm it in the microwave in 1-minute intervals until heated through, or cover and bake at 325°F until hot. If the stuffing has dried out, stir in a splash of chicken broth before reheating to bring back some of its creamy texture.
Tried this recipe?
Please consider Leaving a Review!Easy Hospitality With 4 Ingredients Chicken and Stuffing Recipe
Invite a few friends over for a Comfort Food Potluck Party and ask everyone to bring a favorite dish that reminds them of home. You’ll end up with a table full of recipes that have been shared at family gatherings for years, whether it’s creamy macaroni and cheese, homemade rolls, a fresh salad, or a family dessert recipe. I like to set the slow cooker right on the buffet and let everyone serve themselves. It keeps the evening relaxed and gives everyone a chance to gather around the food, swap recipes, and share stories that might not have come up otherwise.
I like to remember Romans 12:10: “Love one another with brotherly affection. Outdo one another in showing honor.” A warm meal, an open seat, and a welcoming spirit are simple ways to honor the people God brings into our lives. You never know how much encouragement someone may find around an ordinary dinner table.
I was not expecting for this to taste as good as it did! So easy, and so good!!!
Thank you for sharing Mary! Sometimes we just need easy when life gets busy.
Frozen or defrosted chicken?
Josh, I would suggest defrosted. If it is frozen the chicken will take longer to reach 165 degree internally and the other items will get over done. I am going to add this to the recipe card. Thanks for asking.
Can leftovers be frozen and then reheated?
Marie, I believe you could freeze leftovers and reheat. However, I would do a few things. I would cut the chicken into even size pieces instead of whole. This would make it easier to defrost evenly so it doesn’t dry out. Also, when reheating check if it seems dry and if so add a little chicken broth or chicken bullion to add some moisture.
I have been diagnosed with dementia. I lost my sister, 3 years back. I started looking at your recipes, because I can’t remember, by memory anymore, and I have made several of them, that are not too difficult and gives me a great sense of a compliment! My family actually enjoyed them!! Smile, thank you for making simple things easier for me.
Strawberry short cake is a tremendous favorite!
Beth Nystrom
Beth, thank you for your kind words. You have me thinking, I’m sure there are a lot of other people that would benefit from and easy recipe like this crockpot chicken. So, I created easy step-by-step printable recipe sheets with pictures for this 4 Ingredient Crockpot Chicken and Dressing. I also wrote about you in my post and made a button for others to download this easy to follow printable recipe sheet. If you would like, I can do the same thing using my strawberry angel food cake. It’s so good and requires no cooking. Tap to print: Beth’s Step-by-Step Recipe For 4 Ingredient Crockpot Chicken and Dressing.
This was great and too easy. Family loved it. I used cream of chicken soup with herbs.
Terri, thanks for letting me know you enjoyed it. I’m going to use a turkey breast cut into pieces around Thanksgiving and serve my cranberry salsa drizzled on top.
What size slow cooker?
I use a 4 quart for this recipe, however, many time I hit the 2x on the recipe card and double the ingredients. Then I use my 6 quart crock pot.
Made this yesterday. I added ~1/3 cup of chicken broth at the bottom of the crockpot. Added 1C of frozen mixed veggies to the “sauce”. Prepped the dried breasts by rubbing w/evoo, then s&p, garlic powder, onion powder & paprika. At end of cook, I found the top stuffing to be crunchy, so removed the chicken, mixed the stuffing and let it remain in the crockpot for anther 10mins. All good after that. It definitely was easy and yummy. Served with cranberry sauce. Hubby was happy
I like this idea. I love soft stuffing so I will keep this in mind next time I make it. I’m thinking this would be good with turkey instead of chicken in November.
This is so good, easy. You’ve got to try it!
Thanks for sharing Jenny! It’s also great if you substitute the chicken for a turkey.
Hello. I am cooking this recipe right now. It is simple which I need. I will let you know how it works out. I do plan to add peas and corn to it near the end. I did not add chicken broth or other seasonings except for some lite salt. And will serve it with a salad tonight. Thank you.
I tried this recipe today. Yummy. Had 2 leftover containers to eat more later. Thanks.
Bettie, So glad you enjoyed it. I had a granddaughter ask me to make this just today. It’s a winner, even with my grandkids. Thanks for your review.
Don’t let the simplicity of ingredients or the ease of preparing this fool ya….this recipe is full of flavor and comfort! I’m a 60 year old southern woman who loves to cook and mostly from scratch, but recently I’ve had trouble standing for long periods of time due to an old sports injury to my knee and also, just being 60. My husband has had some dental surgeries that requires him to eat mostly soft foods….so, I can’t stand long and he can’t chew hard foods, what to do?? I found this recipe and to be honest, I wasn’t expecting much…ya know, it is what it is. But man, it was so good and satisfying and most certainly hit the spot because for about 2 weeks, we were just getting by with takeout and whatever I could rummage together, so this was a game changer! Thank you so much!
Thanks for sharing Patti, As someone in her 60s I get the changes in our “stamina” And, now that we are empty nesters take out is easier but I get tired of that too. Your right this is a great recipe for and easy dinner.