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