Crockpot Chicken Stuffing

There’s nothing like waking up to the aroma of Crockpot Chicken Stuffing filling the house—this slow cooker recipe combines tender chicken, savory herbs, and fluffy stuffing for an easy, hands-off dinner that feels like a warm hug.

Why You’ll Love This Recipe

• No oven needed—just set your Crockpot and stroll away.
• One-pot cleanup—perfect for busy weeknights or Sunday meal prep.
• Family-friendly flavors—kids and grown-ups both ask for seconds.
• Feeds a crowd—ideal for potlucks, holiday sides, or game-day gatherings.
• Reheats beautifully—leftovers stay moist thanks to low-and-slow cooking.
• Customizable—swap in gluten-free or dairy-free options with ease.
• Cost-effective—budget-friendly ingredients stretch to six hearty servings.
• Seasonal twist—add pumpkin or cranberries for fall flair.

Ingredients

• 1½ pounds boneless, skinless chicken breasts (about 3 medium pieces)
• 2 (6-ounce) packages seasoned stuffing mix (classic herb; gluten-free option available)
• 2 cups low-sodium chicken broth (homemade or store-bought Swanson)
• 1 cup milk or half-and-half (for extra creaminess)
• 1 medium yellow onion, finely diced
• 2 stalks celery, thinly sliced
• 2 medium carrots, peeled and diced
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter, cut into small pats
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon kosher salt (adjust to taste)

Directions

1. Prep the veggies and herbs
   Chop onion, celery, carrots, and garlic. Mix dried sage, thyme, salt, and pepper in a small bowl—this blend brings out cozy, autumn-style flavors.
2. Layer the chicken
   Place chicken breasts in the bottom of your slow cooker. Pro tip: pat them dry so seasoning sticks better.
3. Add the veggies
   Scatter onions, carrots, celery, and garlic over the chicken—this bed of veggies infuses flavor and keeps meat tender.
4. Pour in liquids
   Gently pour chicken broth and milk around the edges (so you don’t wash off herbs). Those dairy notes make the stuffing extra moist.
5. Sprinkle the stuffing mix
   Evenly distribute the stuffing mix on top, but don’t stir—letting the liquid absorb naturally gives you fluffier results.
6. Dot with butter
   Tuck small pats of butter into the stuffing—this little trick yields a golden crust on top, almost like a homemade casserole.
7. Cook on low
   Cover and set Crockpot to low for 4 hours (or high for 2½ hours). Halfway through, lift the lid just enough to peek—avoid over-stirring to keep that light texture.
8. Shred and fold
   Once chicken registers 165°F on a meat thermometer, remove breasts, shred with two forks, then stir shredded meat back into the stuffing. It’s okay if things look a little sloppy—that’s part of the charm.
9. Let it rest
   Turn off the slow cooker and let the dish sit, covered, for 10 minutes. This resting phase lets the stuffing soak up any remaining juices.

Servings & Timing

Makes 6 generous servings
Prep Time: 15 minutes of chopping and layering
Cook Time: 4 hours on low (2½ hours on high)
Total Time: about 4 hours 15 minutes

Variations

• Turkey Swap: Use 4 cups shredded leftover turkey instead of chicken for a post-holiday twist.
• Veggie-Boost: Omit meat and add sautéed mushrooms, spinach, and zucchini for a vegetarian feast.
• Cheesy Upgrade: Stir in 1 cup shredded cheddar or Gruyère during the last 15 minutes of cooking.
• Gluten-Free: Choose certified GF stuffing mix and broth to make this entirely wheat-free.
• Pumpkin Spice: Blend in ½ cup pumpkin puree and a pinch of cinnamon for a seasonal nod.
• Southwest Style: Replace sage and thyme with taco seasoning, add black beans and corn—hold the veggies if you like it extra simple.

Storage & Reheating

• Fridge: Transfer leftovers to an airtight container; keep up to 4 days.
• Freezer: Freeze in meal-prep bags or freezer-safe tubs for up to 3 months—thaw overnight in fridge before reheating.
• Reheat: Microwave single servings for 2 minutes, stirring halfway. Or bake at 350°F for 15–20 minutes (cover with foil to retain moisture). Add a splash of broth if it seems dry.

FAQs

Q: Can I use bone-in chicken?
A: Absolutely—just increase cook time by 30 minutes and remove bones before shredding.
Q: My stuffing got soggy—what happened?
A: Next time, reduce broth by ¼ cup or cook uncovered the last 10 minutes to evaporate extra moisture.
Q: Is dairy required?
A: No—swap milk for extra broth or coconut milk for a dairy-free version.
Q: Can I prep the night before?
A: Yes, layer everything in the Crockpot insert, cover, and refrigerate up to 24 hours—cook as directed.
Q: What’s the best way to shred chicken?
A: Two forks work great, or toss chicken in a stand mixer on low for 30 seconds—so easy!
Q: How can I boost nutrition?
A: Stir in a couple handfuls of fresh spinach at the end or top with chopped parsley for color and vitamins.

Conclusion

This Crockpot Chicken Stuffing recipe brings classic holiday comfort to any busy weeknight, marrying tender chicken, rich herbs, and fluffy stuffing in one easy slow cooker meal. Give it a try, leave a comment to let me know how it turned out, and explore more Slow Cooker favorites like my Ultimate Beef Stew or Creamy Crockpot Mac ’n’ Cheese for extra inspiration!

Crockpot Chicken Stuffing

This Crockpot Chicken Stuffing is an easy, hands-off slow cooker recipe blending tender chicken, savory herbs, and fluffy stuffing into one cozy, all-in-one meal.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 350 kcal

Ingredients

  

1x2x3x

• 1.5 pounds boneless skinless chicken breasts about 3 medium pieces
• 2 packages seasoned stuffing mix 6 oz each, classic herb or GF
• 2 cups low-sodium chicken broth homemade or store-bought
• 1 cup milk or half-and-half optional for creaminess
• 1 medium yellow onion finely diced
• 2 stalks celery thinly sliced
• 2 medium carrots peeled and diced
• 2 cloves garlic minced
• 2 tablespoons unsalted butter cut into small pats
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper freshly ground
• 0.25 teaspoon kosher salt adjust to taste

Instructions

 

• Chop onion, celery, carrots, and garlic. Mix dried sage, thyme, salt, and pepper in a small bowl.
• Place chicken breasts in the bottom of the slow cooker and pat dry so seasoning sticks.
• Scatter onion, carrots, celery, and garlic over the chicken for flavor and moisture.
• Pour chicken broth and milk around the edges to keep herbs in place and ensure even cooking.
• Sprinkle stuffing mix evenly on top without stirring to allow natural absorption.
• Tuck butter pats into the stuffing for a golden, rich finish.
• Cover and cook on low for 4 hours (or high for 2½ hours), lifting the lid once to peek at 2-hour mark.
• Remove chicken when it hits 165°F, shred with forks, then fold back into the stuffing mix.
• Turn off the slow cooker and let the dish rest, covered, for 10 minutes so flavors meld.

Notes

Leftovers keep well in the fridge for up to 4 days or in the freezer for 3 months—thaw overnight before reheating.

Nutrition

Calories: 350kcal

Keyword Comfort Food, Crockpot Chicken Stuffing, Easy Weeknight Dinner, one -pot meal, slow cooker

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