Crock Pot Chicken & Stuffing

Food & Home, Rachel Maria's Recipes

Last week, I shared my top ten, favorite, fall recipes. Today, I’m sharing the easiest way to make one of them. In the crock pot! It’s a delicious chicken and stuffing dish. I made it, yesterday, during the Eagles game because I did not want to be standing over a stove and missing out on the game. I’m telling you, this is so easy and delicious that you may be adding this into rotation, for your fall and winter dinners. I especially love how Scott couldn’t tell the difference from my traditional stuffing. (In which I make with stuffing cubes.) Believe it or not, I used Stovetop stuffing mix! The trick is to add your favorite additions (such as sausage, onion, celery, cranberry, etc.). The bonus is that you can prepare this before you head to work, and come home to a warm, comforting meal that is ready to plate.

Feel free to add anything you like to the stuffing mix. I used Italian sausage, onion, and celery. You can add cranberries, pecans… Anything that will make you happy. Also, I used a cut-up roaster pack which included two chicken breasts on the bone. I personally prefer chicken on the bone because it is more tender. BUT, you can certainly use boneless chicken breasts, as well.

For yesterday’s dinner, I used sweet potatoes, because I had them on hand. I peeled them and cut them into large chunks, and placed them on top of the stuffing layer. However, they did not cook as fast as the chicken and stuffing. SO, next time, I’ll either cut them up smaller. Or, use fresh green beans, broccoli, or just cook the potatoes in the oven. (If you’re pressed for time, just seal them in plastic wrap and microwave them.) 

Last, but not least, it’s up to you if you want to serve this with gravy. The chicken and stuffing come out very moist, but I realize that serving this dish without gravy is like serving eggs without toast. (It’s just better!) So, what I did was this: After the chicken and stuffing was cooked, (using a turkey baster) I collected some of the chicken broth from the bottom of the crock pot. I heated it in a small saucepan and added a tablespoon of butter. After the butter melted, I added a little cornstarch, and whisked it together until it reached my desired consistency. (I didn’t want it too thick, so I only added a little corn starch. Yes! You can use flour, instead.)

Crock Pot Chicken & Stuffing

Crock Pot Chicken & Stuffing

Yield: 4-6

Crock Pot Chicken & Stuffing


  • 4 Chicken Breasts (boneless or with bone)
  • 1 tsp each salt & pepper
  • 1 T dried thyme
  • 10.5 oz. can of Cream of Mushroom (or chicken) soup
  • 1/2 Cup Mayonnaise
  • 1/2 Cup Sour Cream
  • 2 Cups of Stovetop Stuffing Mix
  • 1.5 Cups Italian Sausage (Cooked and crumbled, OR removed from casing and cut up into half-inch pieces)
  • 1/3 Cup Celery, chopped
  • 1/3 Cup Onion, chopped
  • 1 Cup Chicken Broth
  • Vegetable of choice: Fresh green beans or carrots work really well.


  1. Place chicken on bottom of crock pot. Season with salt, pepper, and thyme.
  2. In a large bowl, combine soup, mayo, sour cream, and half of the broth (1/2 cup)
  3. Fold in stuffing mix, sausage, onion, and celery.
  4. Layer the stuffing mix over the chicken.
  5. You may use foil to separate the stuffing from the vegetables, just poke some holes in it.
  6. Layer vegetables on top.
  7. Cover and cook on high for 3-4 hours. Or low 5-6 hours.

Rachel Scheyer


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