Easy slow cooker dinner
Slow Cooker Creamy Chicken and Stuffing Casserole
Tender, juicy shredded chicken smothered in a rich, creamy garlic sauce and topped with buttery, golden chicken stuffing—this Slow Cooker Creamy Chicken and Stuffing Casserole is the ultimate comfort food!
Made with simple ingredients like boneless chicken breasts, cream of chicken soup, sour cream, butter, onions, garlic, and classic chicken stuffing mix, this easy crockpot dinner is perfect for busy weeknights.
Simply add the chicken and creamy ingredients to your slow cooker, let everything cook until tender, and finish with deliciously seasoned stuffing. It’s an easy, hearty meal the whole family will love!
Why You’ll Love This Recipe
- Easy slow cooker meal: Let your crockpot do most of the work.
- Creamy and delicious: Sour cream and cream of chicken soup create a rich, comforting sauce.
- Tender chicken: Slow cooking makes the chicken easy to shred.
- Buttery stuffing topping: Classic chicken stuffing adds wonderful texture and flavor.
- Simple ingredients: Everything is easy to find at your local grocery store.
- Perfect for family dinners: A filling meal that everyone will enjoy.
Preparation and Cooking Time
- Prep Time: 10 minutes
- Cook Time: 4–6 hours on LOW or 2½–3½ hours on HIGH
- Total Time: Approximately 4 hours 10 minutes to 6 hours 10 minutes
- Servings: 6
- Course: Main Course
- Cuisine: American
- Cooking Method: Slow Cooker
Ingredients
For the Creamy Chicken
- 4 boneless, skinless chicken breasts (approximately 2 pounds)
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- 4 tablespoons unsalted butter, cut into pieces
- ½ medium onion, finely diced
- 3 cloves garlic, minced
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt, or to taste
- ¼ cup chicken broth, if needed for a thinner sauce
For the Chicken Stuffing
- 1 box (6 ounces) chicken-flavored stuffing mix, such as Stove Top
- 1¼ cups chicken broth or water, according to package directions
- 2 tablespoons butter, according to package directions
- 1 tablespoon fresh parsley, chopped (optional)
Step-by-Step Instructions
Step 1: Prepare the Chicken
Place the boneless, skinless chicken breasts in an even layer at the bottom of your slow cooker.
Pat the chicken dry with paper towels before adding it. Season lightly with black pepper, garlic powder, onion powder, and dried thyme.
Step 2: Make the Creamy Mixture
In a medium mixing bowl, combine the cream of chicken soup and sour cream.
Add the minced garlic, diced onion, dried parsley, and remaining seasonings. Stir until everything is well combined.
The mixture should be thick, creamy, and evenly seasoned.
Step 3: Add Everything to the Slow Cooker
Pour the creamy soup mixture over the chicken breasts, making sure they are well covered.
Add the butter pieces over the top.
Cover the slow cooker with its lid.
Step 4: Slow Cook Until Tender
Cook on LOW for 4–6 hours or HIGH for approximately 2½–3½ hours.
Cooking time depends on the thickness of your chicken breasts and your slow cooker.
The chicken is ready when the thickest part reaches an internal temperature of 165°F (74°C).
Avoid overcooking because chicken breasts can become dry.
Step 5: Shred the Chicken
Remove the cooked chicken breasts from the slow cooker and place them on a cutting board or large plate.
Using two forks, shred the chicken into bite-sized pieces.
Return the shredded chicken to the slow cooker and stir gently so every piece is coated in the creamy garlic sauce.
If the sauce is too thick, stir in a little chicken broth until it reaches your preferred consistency.
Step 6: Prepare the Chicken Stuffing
About 10 minutes before serving, prepare the chicken stuffing according to the package instructions.
Bring the chicken broth or water and butter to a boil, stir in the stuffing mix, cover, and remove from the heat.
Allow it to stand for approximately 5 minutes, then fluff gently with a fork.
For a crispier topping, spread the prepared stuffing in a baking dish and bake at 375°F (190°C) for 10–15 minutes until lightly golden.
Step 7: Assemble and Serve
Spoon the creamy shredded chicken into a large serving dish.
Spread the prepared chicken stuffing generously over the top.
Garnish with freshly chopped parsley and a little black pepper.
Serve immediately while warm and creamy!
Tips for the Best Results
- Don’t overcook the chicken: Check the internal temperature to keep the chicken moist and tender.
- Use full-fat sour cream: It gives the sauce a richer, creamier texture.
- Shred while warm: Warm chicken is much easier to shred with two forks.
- Prepare stuffing separately: This keeps the stuffing fluffy instead of overly wet or mushy.
- Adjust the consistency: Add chicken broth a little at a time if the sauce is too thick.
- Add fresh herbs: Fresh parsley or thyme makes the finished dish even more flavorful.
Easy Recipe Variations
Use Chicken Thighs: Boneless, skinless chicken thighs are an excellent alternative and stay especially juicy.
Add Vegetables: Stir in frozen peas, carrots, corn, or green beans during the final 30–45 minutes of cooking.
Add Cheese: Sprinkle shredded cheddar or mozzarella over the chicken just before adding the stuffing.
Make It Extra Garlicky: Add another clove or two of minced garlic for a stronger garlic flavor.
Add Mushrooms: Sauté sliced mushrooms and stir them into the creamy chicken mixture.
What to Serve with Chicken and Stuffing
This recipe is already a hearty meal, but it tastes wonderful with:
- Steamed green beans
- Roasted broccoli
- Garlic green salad
- Buttered corn
- Mashed potatoes
- Roasted carrots
- Dinner rolls
Storage and Reheating
Refrigerator: Store leftover chicken and stuffing in an airtight container in the refrigerator for 3–4 days.
Reheating: Reheat in the microwave in short intervals or in a covered oven-safe dish at 325°F (165°C) until heated through. Add a splash of chicken broth if the sauce becomes too thick.
Freezing: Freeze the creamy chicken mixture separately from the stuffing for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating. Prepare fresh stuffing when serving.
Frequently Asked Questions
Can I use frozen chicken breasts?
For food safety, thaw chicken breasts in the refrigerator before adding them to the slow cooker. This allows the chicken to heat evenly and safely.
Can I use cream of mushroom soup?
Yes! Cream of mushroom soup is a delicious substitute for cream of chicken soup and gives the sauce a slightly different flavor.
Can I put the stuffing directly into the slow cooker?
You can, but the stuffing will absorb moisture and become soft rather than golden and crisp. For the texture shown in the finished photo, prepare it separately and add it just before serving.
Can I make this recipe ahead of time?
Yes! You can prepare the creamy chicken mixture ahead of time and refrigerate it. Reheat thoroughly before serving and make fresh stuffing for the best texture.
How do I know when the chicken is done?
Use a food thermometer to check the thickest part of each chicken breast. It should reach 165°F (74°C).
Can I make this recipe with rotisserie chicken?
Yes! Use approximately 4 cups of shredded cooked rotisserie chicken. Prepare the creamy sauce in the slow cooker and heat until hot throughout, then top with freshly prepared stuffing.
Final Thoughts
This Slow Cooker Creamy Chicken and Stuffing Casserole is everything a comforting homemade dinner should be: creamy, buttery, flavorful, and incredibly satisfying.
The tender shredded chicken, rich garlic cream sauce, and fluffy golden stuffing make a delicious combination that is perfect for family meals, chilly evenings, and busy days when you want something easy and comforting.
Make this simple crockpot chicken recipe once, and it might just become a regular favorite at your dinner table!
If you try it, leave a comment and let us know how your family enjoyed it!
Printable Recipe Card
Recipe: Slow Cooker Creamy Chicken and Stuffing Casserole
Prep Time: 10 minutes
Cook Time: 4–6 hours on LOW
Total Time: Approximately 4 hours 10 minutes to 6 hours 10 minutes
Servings: 6
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 can cream of chicken soup
- 1 cup sour cream
- 4 tablespoons butter
- ½ onion, diced
- 3 garlic cloves, minced
- Dried parsley, thyme, garlic powder, onion powder, salt, and pepper
- 1 box (6 ounces) chicken stuffing mix
- Chicken broth or water as directed on stuffing package
Instructions:
- Place chicken breasts in the slow cooker.
- Mix cream of chicken soup, sour cream, onion, garlic, and seasonings.
- Pour the creamy mixture over the chicken and add butter.
- Cover and cook on LOW for 4–6 hours or HIGH for 2½–3½ hours, until chicken reaches 165°F (74°C).
- Remove and shred the chicken.
- Return chicken to the creamy sauce and stir.
- Prepare stuffing according to package directions.
- Spoon creamy chicken into a serving dish and top with prepared stuffing.
- Garnish with fresh parsley and serve warm.
Estimated Nutrition Per Serving:
- Calories: 490 kcal
- Protein: 38 g
- Carbohydrates: 31 g
- Fat: 23 g
- Fiber: 1 g
- Sugar: 4 g
- Sodium: 1,050 mg
Nutrition information is an estimate and varies by brand, ingredient choice, and portion size.
