Boneless chicken, cream of chicken soup, stuffing mix, and sour cream—this easy slow cooker dinner is like comfort food in pajama form.
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< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Let me set the scene. It’s 4:27 p.m. I’ve got approximately zero energy left, the house smells like forgotten laundry, and my brain? Fried. I opened the fridge hoping dinner would magically appear. Spoiler: it didn’t.
All I saw were chicken breasts (still clinging to each other like besties), half a tub of sour cream that may or may not have been from last taco night, and a box of stuffing I think I bought last Thanksgiving. That’s when it hit me—this old-school, slow cooker chicken and stuffing thing my mom used to make. You know the one. The kind of recipe you’d never admit you liked as a teenager but secretly loved when no one was looking?
So I threw everything in the slow cooker, slammed the lid shut, and hoped for the best. What came out five hours later? A warm, creamy, chicken-y, stuffing-y masterpiece that basically tasted like a nap in a bowl. It didn’t just save dinner. It saved me. I’m not being dramatic. Okay, maybe a little.
Why You’ll Love This Quick Slow Cooker Chicken with Stuffing Recipe?
Look, this isn’t the kind of meal you whip up to impress your in-laws. It’s not “date night” food. But when you’re hungry, over it, and craving something real? This is the one.
There’s just something weirdly nostalgic about the combo of creamy soup, juicy chicken, and fluffy stuffing. It reminds me of the after-church dinners my grandma used to throw together when everyone just wanted something warm and familiar. No pretense. Just cozy, satisfying food.
Plus, you can literally toss it together in five minutes and then forget about it. Go fold laundry, help with homework, cry into your tea—whatever your evening demands. Dinner will be ready when you are.
Ingredient Notes:
This recipe is flexible. Like, “it’s 2020 and I’m out of half the pantry” flexible. Here’s what goes into it:
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2 lbs boneless, skinless chicken breasts – You can use thighs too. I’ve even used leftover rotisserie chicken in desperation. Still great.
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1 can cream of chicken soup – Yep, the classic. I’ve used cream of mushroom when that’s all I had. No one noticed.
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1 box stuffing mix (about 6 oz) – Cornbread, herb, whatever’s lurking in your pantry. Just make sure it’s dry mix, not pre-made.
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1 cup sour cream – Adds a bit of tang and creaminess. I once subbed Greek yogurt and honestly? It was fine.
Stuffing mix with a seasoning packet? Just mix it in with the crumbs before you sprinkle it on. And no, you don’t need to add broth or water—unless you’re into soggy stuffing. I’m not judging. Okay, maybe a little.
How To Make Quick Slow Cooker Chicken with Stuffing?
Step 1: Don’t panic.
Grease your slow cooker. Lightly. Or forget and just hope for the best. I’ve done both.
Step 2: Throw in the chicken.
Seriously, just place the breasts in. No chopping. No searing. You’re not auditioning for Top Chef—you’re trying to feed people.
Step 3: Mix the sauce.
In a bowl, stir together the cream of chicken soup and sour cream. Should look thick and creamy. Kinda like dip. Now spread it over the chicken like you’re frosting a weird meat cake. It’s fine.
Step 4: Add the stuffing.
Sprinkle the dry mix right on top. Gently press it down into the sauce a little so it sticks. Don’t stir it. That’s the only real rule here.
Step 5: Set it and walk away.
Put the lid on. Cook on high for 4 hours or low for 6 to 8. Then go live your life. Take a nap. Watch one episode of something that turns into five. Just don’t forget it’s cooking like I did once. Charred stuffing is… not the move.
Step 6: Let it sit. Then serve.
When it’s done, let it rest for about 5 minutes. That gives the stuffing time to soak up some sauce and not just collapse into mush when you serve it. Unless, of course, you like it mushy. Respect.
Storage Options:
Stick the rest in the fridge. It keeps well for 3–4 days in an airtight container. The stuffing softens up even more, but somehow gets better? It’s like soup that improves overnight. Weird, but welcome.
Want To Save This Recipe?
Reheat in the microwave or oven. Add a splash of broth or cream if it seems a little dry. Or just slather some gravy on top like the hero you are.
Freezing it? You can, but the stuffing won’t be as crisp. Still tasty. Just different.
Variations and Substitutions:
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No sour cream? Try plain Greek yogurt. Or mayo thinned with a splash of milk. I’ve done it. It’s not wild—it’s survival.
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Only got cooked chicken? Layer it under the sauce and cut the cook time in half.
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Want to sneak in veggies? Toss in some frozen peas, chopped mushrooms, or even a bag of mixed veggies between the chicken and sauce.
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Gluten-free? Use a GF cream soup and stuffing. They exist! Promise.
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Feeling spicy? A little hot sauce in the sour cream mix adds a fun twist.
What to Serve with Quick Slow Cooker Chicken with Stuffing?
I usually throw together whatever’s in reach, but if you want some pairing ideas, here you go:
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Steamed broccoli – Just feels right.
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Canned cranberry sauce – Seriously. It adds a little sweetness and nostalgia.
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Simple salad – To balance the creamy richness (or make yourself feel better).
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Dinner rolls – Because more carbs are always the answer.
Frequently Asked Questions:
Can I use frozen chicken?
I mean… technically yes. But I don’t love it. It messes with the timing and could cook unevenly. Thaw it if you can.
Can I prep this the night before?
Absolutely. Layer it all up in the insert, pop it in the fridge overnight, then start it the next day. Just don’t forget to plug it in. (Looking at you, Monday morning me.)
Is this recipe fancy?
Nope. And that’s why it’s awesome. It’s the meal equivalent of sweatpants. Comfortable, dependable, and exactly what you need sometimes.
If you’re looking for something quick, cozy, and so low-stress it practically cooks itself, this Quick Slow Cooker Chicken with Stuffing is your new best friend. It’s warm, it’s filling, and it somehow manages to taste like a throwback to simpler times.
Make it once and see. Maybe it becomes your fallback dinner too. Or maybe it just gets you through a Wednesday. Either way, I’d love to hear how it turned out. Did you love it? Hate it? Add cheese? Burn it a little but still ate it anyway?
Tell me everything. Let’s talk slow cooker wins.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Quick Slow Cooker Chicken with Stuffing
Ingredients
- 2 pounds chicken breasts boneless skinless
- 1 can 10.5 oz cream of chicken
- 1 box 6 oz stuffing mix, regular or cornbread
- 1 c sour cream
Instructions
- Prepare the Slow Cooker: Lightly grease a 9x13-inch baking dish. And set your slow cooker to preheat.
- Layer the Chicken: Place the chicken breasts in the bottom of the slow cooker.
- Mix the Sauce: In a medium bowl. Whisk together the cream of chicken soup and sour cream. Until smooth and creamy.
- Apply the Sauce: Spread the soup and sour cream mixture evenly over the chicken in the slow cooker.
- Add the Stuffing: Sprinkle the dry stuffing mix over the sauce-covered chicken. If the stuffing mix includes a separate seasoning packet. Mix it into the dry bread crumbs before adding. Gently pat the stuffing down to integrate it slightly with the sauce. But do not stir.
- Set and Cook: Cover the slow cooker. Cook on high for 4 hours. Or on low for 6 to 8 hours. Until the chicken is cooked through and tender.
- Serve: Once cooked. Let the dish sit for a few minutes before serving. To allow the stuffing to absorb some of the sauce. Enhancing the flavors. Enjoy warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
