Crockpot Chicken & Stuffing Casserole

This is one of those recipes that feels like it’s been around forever, even if you’ve never actually made it before.

I think it’s because chicken and stuffing together just makes sense. It feels familiar in a quiet way. Like something you’d expect to smell at someone else’s house when you walk in and immediately feel a little more relaxed. Cozy without trying too hard.

I started making this crockpot chicken & stuffing casserole during a stretch where everything felt busy and heavy, and I needed dinner to take care of itself. I wanted something warm and filling, but I didn’t want to babysit the stove or dirty every pan I owned.

This ended up being exactly that kind of meal.

You layer it, turn the slow cooker on, and walk away. Later, you come back to tender chicken, creamy sauce, soft vegetables, and that buttery stuffing on top that somehow feels like the whole point of the dish. It’s simple. It’s comforting. And it feels like real food made for real nights.

Why You’ll Love This Recipe

First, this is a true crockpot meal. Not one of those recipes where you still have to sauté, bake, or assemble three things separately. Everything important happens right in the slow cooker.

Second, it’s forgiving. The chicken stays tender even if it cooks a little longer than planned. The sauce stays creamy. The stuffing doesn’t dry out as long as it’s moistened properly. That matters on days when timing is fuzzy.

I also love how balanced it feels without being complicated. You’ve got protein, vegetables, something creamy, something soft, something slightly textured on top. It’s filling, but not heavy in a way that makes you regret it later.

And honestly, this is just one of those meals that people quietly enjoy. No one picks at it. No one asks what else there is. Plates come back empty, and that’s usually all the feedback you need.

Ingredients You’ll Need

You’ll start with 2 lbs boneless, skinless chicken breasts. I lay them right in the bottom of the crockpot. No cutting ahead of time. They shred easily later once they’re tender.

For seasoning, I use 1½ teaspoons Kinder’s Buttery Garlic & Herb seasoning and ½ teaspoon black pepper. It’s not overpowering, just enough to give the chicken some flavor before everything else goes in.

Next is 1 bag frozen mixed vegetables, somewhere between 12 and 16 ounces. I don’t thaw them. They go straight from the freezer into the crockpot.

For the creamy part, you’ll need 1 (10.5 oz) can cream of chicken soup and 1 cup sour cream. This is what creates that rich, comforting base once everything cooks down.

There’s also 2 cups chicken broth, divided. One cup goes in early to help everything cook and stay moist. The other cup gets poured over the stuffing later.

Stuffing is a big part of this dish, obviously. You’ll need 1 (6 oz) box chicken stuffing mix. I use it dry straight from the box.

For the topping, there’s 1 cup shredded cheddar cheese. I like a medium or sharp cheddar here. It melts nicely and adds just enough richness.

That’s it. Simple, pantry-friendly ingredients that all know how to get along.

How to Make This Recipe

I start by placing the chicken breasts directly into the bottom of the crockpot. I try to spread them out a bit so they’re in an even layer, but I don’t stress about it.

I sprinkle the Kinder’s seasoning and black pepper over the chicken. I don’t flip them or rub it in too much. As it cooks, the seasoning works its way into everything.

Next, I spread the frozen mixed vegetables evenly over the chicken. They look like a lot at first, but they soften and blend right into the dish as it cooks.

Then I add the creamy ingredients. I spoon the cream of chicken soup over the vegetables, add the sour cream, and pour in one cup of the chicken broth. I don’t mix it yet. I just let everything sit in layers.

I put the lid on and let it cook. On LOW, it goes for about six to seven hours. On HIGH, three to four hours works. I usually choose LOW if I can. The chicken turns out extra tender that way.

Once the chicken is cooked through and very tender, I shred it right in the crockpot using two forks. It should pull apart easily. As I shred, everything starts mixing together naturally, turning into this creamy, chunky mixture.

I give it a good stir at this point to make sure the chicken, vegetables, and sauce are evenly combined. It should look thick, creamy, and comforting.

Now comes the stuffing.

I sprinkle the dry stuffing mix evenly over the top of the chicken mixture. I try to cover the surface without pressing it down.

Then I pour the remaining one cup of chicken broth over the stuffing. I do this slowly so it gets moistened evenly. Using a spoon, I gently nudge it around just enough to make sure all the stuffing is damp, but I don’t mix it into the chicken layer. It should stay on top.

I spread it into an even layer and then sprinkle the shredded cheddar cheese over the stuffing.

The lid goes back on, and it cooks on LOW for another 25 to 30 minutes. This gives the stuffing time to soften and the cheese time to melt.

Once it’s done, I let it rest for about five to ten minutes before serving. This helps everything thicken up and makes it easier to scoop.

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Helpful Tips

If your chicken breasts are very thick, placing them in a single layer helps them cook more evenly.

Don’t skip the resting time at the end. It really does help the casserole set up instead of being too loose.

When adding the stuffing, resist the urge to stir it all the way in. Keeping it layered gives you that soft, slightly textured topping.

If you like extra creamy casseroles, you can add an extra couple tablespoons of sour cream when shredding the chicken.

This reheats really well, especially if you add a small splash of broth before warming it up.

Frequently Asked Questions

Final Thoughts

This crockpot chicken and stuffing casserole is one of those meals that feels steady and reliable.

It doesn’t try to surprise you. It doesn’t ask for extra steps or fancy ingredients. It just shows up, cooks slowly, and turns into something warm and comforting that feels right at the end of the day.

I like recipes like this because they give you a little breathing room. You set it up, walk away, and come back to dinner that’s ready when you are.

Sometimes that’s all you need. And honestly, this does it really well.