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Slow Cooker Creamy Chicken and Stuffing

Slow cooker chicken and stuffing combines tender chicken breasts with a creamy soup and sour cream layer, topped with buttery seasoned stuffing. It cooks low and slow until the chicken reaches 165°F and the stuffing is hot and tender.
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Prep Time 15 minutes
Cook Time 3 hours
resting 10 minutes
Total Time 3 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 2 lb chicken breasts boneless skinless, thawed
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
For the stuffing
  • 1 box (6 oz) seasoned stuffing mix
  • 1 cup low-sodium chicken broth
  • 4 tbsp unsalted butter melted

Equipment

  • 1 6-quart slow cooker

Method
 

Prepare the chicken
  1. Arrange the chicken in a single layer in a 6-quart slow cooker.
  2. Season evenly with the salt and pepper.
  3. Stir the condensed soup and sour cream together in a medium bowl until smooth.
  4. Spread the mixture over the chicken.
Add the stuffing and cook
  1. In a medium bowl, toss the stuffing mix with the broth and melted butter until evenly moistened.
  2. Spread the stuffing over the chicken mixture.
  3. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, until the thickest part of the chicken reaches 165°F and the stuffing is hot and tender.
  4. Turn off the slow cooker and let the dish rest, uncovered, for 10 minutes before serving.

Notes

For best texture, check the thickest chicken breast for 165°F and avoid cooking longer than needed. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. Plain Greek yogurt can replace the sour cream if desired.