This One-Pot Crockpot Chicken and Stuffing Casserole is pure cozy comfort in a bowl. Tender shredded chicken, creamy sauce, herby stuffing, and colorful veggies all cook together right in the slow cooker with almost no effort. It’s the perfect weeknight dinner when you want something warm, satisfying, and family-friendly with minimal dishes to wash.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of chicken soup
- 1 cup chicken broth
- 1/2 cup milk
- 1 (6 oz) package stuffing mix
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Place the chicken breasts in an even layer on the bottom of the crockpot. Season both sides with garlic powder, onion powder, salt, and pepper.
- In a medium bowl, whisk together the cream of chicken soup, chicken broth, and milk until smooth and well combined.
- Pour the soup mixture evenly over the seasoned chicken in the crockpot, making sure all of the chicken is covered.
- Sprinkle the dry stuffing mix evenly over the top of the chicken and sauce. Do not stir; let the stuffing sit on top so it steams and absorbs the liquid as it cooks.
- Scatter the frozen mixed vegetables evenly over the stuffing layer. Again, do not stir.
- Cover the crockpot with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and tender (internal temperature reaches 165°F / 74°C).
- Once cooked, use two forks to shred the chicken directly in the crockpot. Gently stir everything together—chicken, stuffing, veggies, and sauce—until well combined and creamy.
- Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley before serving, if desired.
Variation
- Swap the protein: Use boneless, skinless chicken thighs or a mix of white and dark meat for extra richness and flavor.
- Cheesy twist: Stir in 1–1½ cups shredded cheddar or mozzarella during the last 15 minutes of cooking, then cover again to melt.
- Thanksgiving-style: Use turkey breast instead of chicken and add a handful of dried cranberries to the stuffing for holiday flavor.
Cooking Notes
- Every slow cooker runs a bit differently; start checking for doneness at the earlier time mark, especially on HIGH.
- Keep the lid on as much as possible. Frequent peeking releases heat and can significantly extend the cooking time.
- If your chicken breasts are very large or very thick, cut them in half horizontally for more even cooking and easier shredding.
Serving Suggestions
- Serve in shallow bowls with a side of steamed green beans, roasted broccoli, or a simple green salad for freshness.
- Pair with cranberry sauce or a tangy coleslaw to cut through the richness and add a pop of brightness.
- Top individual servings with a sprinkle of extra parsley, cracked black pepper, or a small dollop of sour cream for added creaminess.
Tips
- Spray the crockpot lightly with nonstick cooking spray for easier cleanup and to prevent sticking around the edges.
- Pre-mix the seasonings with the soup mixture if you want even more consistent flavor throughout the dish.
- Double the recipe in a larger slow cooker for a crowd, or portion leftovers into containers for easy meal prep lunches.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (or 3–4 hours on HIGH)
- Total Time: 6–7 hours
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 25 g
- Sodium: 850 mg
Frequently Asked Questions
- Can I use fresh vegetables instead of frozen?
Yes. Use about 1–1½ cups of small-cut fresh veggies (like diced carrots, peas, or corn) and add them just as you would the frozen mix. Make sure they’re cut small so they become tender in the slow cooker. - Can I assemble this ahead of time?
You can layer everything in the crock insert (except the broth/milk mixture) and refrigerate up to 12 hours. When ready to cook, pour the liquid mixture over the top, place the insert in the base, and cook as directed. Add 30–45 minutes to the cook time if starting from cold. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop with a splash of broth or milk to loosen if needed. - Can I cook this on the stovetop or in the oven instead?
For the oven, layer everything in a greased 9×13-inch baking dish, cover tightly with foil, and bake at 350°F (175°C) for 45–60 minutes, or until the chicken is cooked through and shreds easily.
Conclusion
This One-Pot Crockpot Chicken and Stuffing Casserole is everything you want in a cozy, low-effort dinner: creamy, comforting, and loaded with flavor. With just a few quick prep steps, your slow cooker does all the heavy lifting, delivering a family-friendly meal that tastes like you spent hours in the kitchen—without the work or the dishes.
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One-Pot Crockpot Chicken and Stuffing Casserole
- Total Time: 6–7 hours
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This One-Pot Crockpot Chicken and Stuffing Casserole is pure cozy comfort in a bowl. Tender shredded chicken, creamy sauce, herby stuffing, and colorful veggies all cook together right in the slow cooker with almost no effort. It’s the perfect weeknight dinner when you want something warm, satisfying, and family-friendly with minimal dishes to wash.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 (10.5 oz) can cream of chicken soup
- 1 cup chicken broth
- 1/2 cup milk
- 1 (6 oz) package stuffing mix
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Place the chicken breasts in an even layer on the bottom of the crockpot. Season both sides with garlic powder, onion powder, salt, and pepper.
- In a medium bowl, whisk together the cream of chicken soup, chicken broth, and milk until smooth and well combined.
- Pour the soup mixture evenly over the seasoned chicken in the crockpot, making sure all of the chicken is covered.
- Sprinkle the dry stuffing mix evenly over the top of the chicken and sauce. Do not stir; let the stuffing sit on top so it steams and absorbs the liquid as it cooks.
- Scatter the frozen mixed vegetables evenly over the stuffing layer. Again, do not stir.
- Cover the crockpot with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and tender (internal temperature reaches 165°F / 74°C).
- Once cooked, use two forks to shred the chicken directly in the crockpot. Gently stir everything together—chicken, stuffing, veggies, and sauce—until well combined and creamy.
- Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley before serving, if desired.
Notes
- Use low-sodium cream soup and broth if you’d like better control over the salt level.
- If your stuffing looks too dry at the end of cooking, stir in a splash of warm broth or milk until it reaches your preferred texture.
- For a thicker, more casserole-like consistency, leave the lid off for the last 20–30 minutes on HIGH to let some excess liquid evaporate.
- Chicken thighs can be used instead of breasts; they stay extra juicy and shred beautifully.
- Frozen vegetables don’t need to be thawed first—just add them straight from the freezer.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (or 3–4 hours on HIGH)
- Category: Main Course, Casserole
- Method: Slow Cooker, One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1/6 of recipe)
- Calories: 350 kcal (approx.)
- Sugar: 3 g (approx.)
- Sodium: 850 mg (approx., varies by broth and soup)
- Fat: 14 g (approx.)
- Saturated Fat: 5 g (approx.)
- Unsaturated Fat: 8 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 30 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 25 g (approx.)
- Cholesterol: 85 mg (approx.)
Keywords: crockpot chicken and stuffing, slow cooker chicken casserole, one pot chicken and stuffing, creamy chicken stuffing bake, easy family dinner