Chicken and Stuffing

Name: Slow Cooker Chicken and Stuffing
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 (10.5 oz) cans cream of chicken soup; 1/2 cup sour cream; 1/4 cup white onion, diced; 1 tbsp dried parsley flakes; 1 (6 oz) box stuffing mix; 1/2 cup butter, melted; fresh parsley, for garnish

This slow cooker chicken and stuffing is a one-dish comfort meal that layers tender chicken breasts in a creamy sauce base with a savory stuffing topping, delivering classic Thanksgiving flavors with minimal hands-on effort.

⚡Slow Cooker

🌍American 🏷️Chicken and stuffing 🏷️Slow cooker 🏷️Chicken 🏷️Casserole Comfort food

🏷️

🏷️Easy recipe

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TikTok

Total

6h 10m

Servings

4

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

4 boneless, skinless chicken breasts
2 (10.5 oz) cans cream of chicken soup
1/2 cup sour cream
1/4 cup white onion, diced
1 tbsp dried parsley flakes
1 (6 oz) box stuffing mix
1/2 cup butter, melted
fresh parsley, for garnishoptional

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Instructions

1
Place four chicken breasts in the bottom of a slow cooker.
2
Pour two cans of cream of chicken soup over the chicken, followed by the sour cream.
3
Gently blend the soup and sour cream together over the chicken.
4
Sprinkle the diced white onion and dried parsley flakes over the sauce.
5
In a separate bowl, combine the box of stuffing mix with the melted butter and stir to moisten the breadcrumbs.
6
Sprinkle the stuffing mixture evenly over the top of the chicken and sauce in the slow cooker.
7
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
8
Garnish with fresh parsley and serve.

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Tips & Notes

Pro tips

Pat chicken breasts dry and arrange in a single layer to ensure even cooking; avoid stacking.
Add stuffing in the last 30–45 minutes of cooking to prevent it from becoming mushy—layer it on top or stir it in gently.
Stir in sour cream in the last 15 minutes of cooking to prevent curdling from prolonged heat exposure.
Use low heat for 6–8 hours rather than high (3–4 hours) for more tender chicken and better sauce integration.

Substitutions

Cream of mushroom soup → cream of celery soup (lighter flavor, maintains richness)
Sour cream → Greek yogurt or cream cheese thinned with broth (same creaminess, different tanginess level)
Dried parsley → 2 tbsp fresh thyme or sage (more herbaceous, suits fall flavors better)

Storage & make-ahead

Refrigerate in an airtight container for up to 3 days; reheat gently in a 325°F oven or microwave until warmed through. Assemble uncooked and refrigerate overnight before cooking for make-ahead convenience.

Equipment

slow cooker (4–6 quart capacity)

Common Questions

Can I use bone-in chicken for this recipe?

Yes, but increase cooking time to 6–8 hours on low. Bone-in thighs work well and add deeper flavor.

Do I need to cook the stuffing separately?

No. Mix the dry stuffing with melted butter and add it directly to the slow cooker near the end of cooking, or layer it on top for the last 30 minutes to keep it crispy.

How long does this keep in the refrigerator?

Store in an airtight container for up to 3 days. Reheat gently in a 325°F oven or microwave until warmed through.

Can I prepare this the night before?

Yes. Assemble the chicken and sauce in the slow cooker insert, cover, and refrigerate overnight. Add 30 minutes to cooking time since the insert starts cold.