3-Ingredient Slow Cooker Chicken & Stuffing
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I make this 3-Ingredient Slow Cooker Chicken & Stuffing when I want dinner that practically makes itself and still feels comforting. It’s one of those recipes that’s both kid-friendly and low-effort: boneless chicken, a box of stuffing mix, and a can of cream of chicken soup turn into a tender, cozy meal with almost zero babysitting. If you like easy slow-cooker dinners, you might also appreciate this other slow-cooker chicken and stuffing recipe that swaps up the seasoning profile.
Why you’ll love this dish
This recipe wins on simplicity, budget, and family appeal. With only three pantry-friendly ingredients, you can feed a crowd without a long shopping list. The slow cooker turns plain chicken into juicy, shreddable meat while the stuffing soaks up the savory cream-of-chicken base for a casserole-like finish — perfect for busy weeknights, potlucks, or a no-fuss Sunday supper.
"We served this at a last-minute family dinner and everyone went back for seconds — no one guessed how little work it took."
Benefits at a glance:
- Minimal prep and ingredients.
- Kid-approved flavors.
- Hands-off cooking — set it and forget it.
- Easy to scale up for extra servings.
The cooking process explained
Short overview so you know what to expect:
- Prep the slow cooker and lay the chicken in a single layer.
- Mix the dry stuffing with cream of chicken soup and a little water to loosen it.
- Spoon the stuffing mixture over the chicken.
- Cook low-and-slow until the chicken reaches 165°F, then serve whole or shredded.
This gives you tender chicken and a moistened stuffing topping that meld together into a simple casserole-style dish.
What you’ll need
- 1.5–2 pounds boneless, skinless chicken breasts (about 3–4 medium breasts) — cut in half horizontally if very thick.
- 1 (6-ounce) box dry stuffing mix (Stove Top or your preferred brand).
- 1 (10.5-ounce) can cream of chicken soup.
- 1/2 cup water.
- Salt and black pepper to taste.
Notes and substitutions:
- Use boneless, skinless thighs for richer flavor and a slightly fattier texture.
- For gluten-free, choose a certified gluten-free stuffing mix.
- Swap cream of chicken for cream of celery or mushroom if you prefer a different flavor profile — for a cheesy twist see the cheesy chicken and stuffing version.
Step-by-step instructions
- Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup.
- Place the chicken breasts in a single layer on the bottom of the slow cooker. If any pieces are very thick, slice them horizontally so everything cooks evenly.
- In a medium bowl, stir together the dry stuffing mix and the can of cream of chicken soup. Add 1/2 cup of water and mix until the stuffing is moistened but not soupy.
- Spoon the stuffing mixture evenly over the chicken breasts, covering them completely.
- Cover the slow cooker and cook on LOW for 4–6 hours, or on HIGH for 2.5–3.5 hours. The chicken is done when it reaches an internal temperature of 165°F.
- Serve the chicken whole with stuffing on top, or break it apart and shred it in the slow cooker to create a casserole-style dish.
- Taste and season with salt and black pepper before serving.
Food-safety tip: always use a meat thermometer to confirm the chicken has reached 165°F (74°C) in the thickest part.
Serving suggestions
- Spoon the chicken and stuffing over mashed potatoes for a classic comfort-plate.
- Serve with steamed green beans or roasted Brussels sprouts for color and crunch.
- Turn leftovers into sandwiches: pile shredded chicken and stuffing on toasted rolls with a little cranberry sauce or mayo.
- For a lighter meal, serve the dish alongside a crisp green salad with lemon vinaigrette.
Storage and reheating tips
Cool leftovers quickly and refrigerate within two hours of cooking. Store in an airtight container for 3–4 days. To freeze: portion into freezer-safe containers and freeze for up to 2–3 months.
Reheating:
- Oven: place in a baking dish, cover with foil, and warm at 350°F until heated through (about 20–30 minutes depending on amount).
- Microwave: reheat individual portions on medium power, stirring occasionally to avoid hot spots.
- Stovetop: warm in a covered skillet over low heat with a splash of chicken broth to loosen the stuffing.
If you want more ideas for storing and handling slow-cooker leftovers, check out this alternate slow-cooker leftovers guide.
Helpful cooking tips
- Flatten chicken breasts slightly with a meat mallet so they cook evenly.
- Don’t overdo the water — you want the stuffing moist, not soupy. The stuffing will absorb juices from the chicken as it cooks.
- If your stuffing topping looks dry near the end, stir in a tablespoon or two of chicken broth and let it finish for another 15–30 minutes.
- For a crisped top, transfer the finished dish to a baking dish, sprinkle with a little extra butter or breadcrumbs, and broil for 2–4 minutes — watch closely so it doesn’t burn.
- Leftover shredding tip: use two forks to shred directly in the slow cooker so the stuffing and juices incorporate.
Creative twists
- Herb-forward: mix 1 teaspoon poultry seasoning or a tablespoon of chopped fresh thyme and parsley into the stuffing mix for brighter notes.
- Bacon boost: cook and crumble 4 strips of bacon and sprinkle over the finished dish for smoky richness.
- Veggie add-ins: stir frozen peas or diced carrots into the stuffing mix before cooking for added color and nutrition.
- Low-sodium: use low-sodium soup and stuffing, and adjust salt to taste at the end.
- Creamier finish: fold in 1/2 cup sour cream or cream cheese after cooking for a silkier texture.
Common questions
Q: Can I use frozen chicken breasts?
A: It’s safer to use thawed chicken in a slow cooker. Cooking frozen chicken in a slow cooker can keep it in the danger zone (40–140°F) too long. Thaw overnight in the fridge before using.
Q: How many servings does this make?
A: With 1.5–2 pounds of chicken, plan on about 4 adult servings, depending on appetite and side dishes.
Q: Can I double the recipe?
A: Yes — double the ingredients and use a larger slow cooker. Make sure the chicken still fits in a single layer when possible for even cooking.
Q: Will the stuffing get mushy?
A: The stuffing will be moist and soft because it absorbs chicken juices. If you prefer a firmer or crisper top, shred and transfer to a baking dish and bake or broil briefly to firm up.
Conclusion
If you want simple comfort food that’s almost effortless, this 3-Ingredient Slow Cooker Chicken & Stuffing delivers every time. For more slow-cooker variations and inspiration, you might like the Insanely Simple Slow Cooker Chicken Stuffing Bake, a different take on the same cozy combination. If you enjoy recipe roundups and step-by-step slow-cooker guides, check out Crockpot Chicken and Stuffing Recipe | Tastes of Lizzy T for extra ideas. For another easy family-friendly slow-cooker version, see the 5 Ingredient Slow Cooker Chicken and Stuffing Recipe.
3-Ingredient Slow Cooker Chicken & Stuffing
Ingredients
Method
- Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup.
- Place the chicken breasts in a single layer on the bottom of the slow cooker. If any pieces are very thick, slice them horizontally so everything cooks evenly.
- In a medium bowl, stir together the dry stuffing mix and the can of cream of chicken soup. Add 1/2 cup of water and mix until the stuffing is moistened but not soupy.
- Spoon the stuffing mixture evenly over the chicken breasts, covering them completely.
- Cover the slow cooker and cook on LOW for 4–6 hours, or on HIGH for 2.5–3.5 hours. The chicken is done when it reaches an internal temperature of 165°F.
- Serve the chicken whole with stuffing on top, or break it apart and shred it in the slow cooker to create a casserole-style dish.
- Taste and season with salt and black pepper before serving.
