Why You’ll Love This Recipe
CrockPot Chicken and Stuffing is the ultimate comfort food made easy. With tender chicken breasts, savory stuffing, and a creamy, flavorful sauce, this one-pot slow cooker meal is perfect for busy nights or cozy weekends. It’s rich, satisfying, and requires minimal prep—just set it and forget it!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breastsboxed stuffing mixcream of chicken soupchicken brothsour creamgarlic powderonion powderblack pepperdried parsleybutter (optional)
directions
Lightly grease the inside of your CrockPot with nonstick spray.
Lay the chicken breasts in the bottom of the slow cooker.
Sprinkle the dry stuffing mix evenly over the chicken.
In a mixing bowl, whisk together the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, black pepper, and parsley until smooth.
Pour the sauce mixture over the chicken and stuffing, spreading evenly.
Optional: Top with small cubes of butter for added richness.
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is cooked through and tender.
Shred the chicken if desired and mix well before serving.
Servings and timing
This recipe serves 4-6 people.Preparation time: 10 minutesCooking time: 6-7 hours (LOW) or 3-4 hours (HIGH)Total time: 6-8 hours
Variations
Swap chicken breasts for boneless thighs for extra juiciness.
Add frozen vegetables like peas, carrots, or green beans during the last hour of cooking.
Use cream of mushroom or cream of celery soup for a different flavor twist.
Substitute Greek yogurt for sour cream to lighten it up.
Top with shredded cheese before serving for a cheesy finish.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or on the stovetop, adding a splash of broth to loosen if needed.Freeze portions for up to 2 months and thaw overnight before reheating.
FAQs
Can I use frozen chicken?
No, thaw the chicken first to ensure safe and even cooking.
Can I prepare this ahead of time?
Yes, assemble everything in the CrockPot insert and refrigerate overnight. Cook the next day.
Will the stuffing get too soggy?
No, it becomes moist and flavorful from the sauce, not soggy.
Can I cook it on HIGH?
Yes, 3-4 hours on HIGH works, but LOW gives the most tender result.
What kind of stuffing mix works best?
Seasoned boxed stuffing works perfectly—choose your favorite flavor.
Can I double the recipe?
Yes, just make sure your slow cooker is large enough and adjust cooking time slightly.
Can I use rotisserie chicken?
Yes, but reduce cook time to 2-3 hours since the chicken is already cooked.
What should I serve with it?
It pairs well with a simple salad, steamed veggies, or cranberry sauce.
Can I make it dairy-free?
Use a dairy-free sour cream alternative and check your soup ingredients for dairy content.
Do I need to stir it while it cooks?
No stirring is needed—just let it cook undisturbed.
Conclusion
CrockPot Chicken and Stuffing is a cozy, no-fail dinner that brings all the flavors of a hearty homemade meal with barely any effort. Whether you’re feeding your family or meal prepping for the week, this recipe delivers satisfying, savory goodness every time.
Print
CrockPot Chicken and Stuffing
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Description
This Chicken Tortilla Casserole is packed with layers of shredded chicken, tortillas, cheese, and a creamy, zesty sauce. It’s like a Tex-Mex lasagna that’s quick to throw together and always a crowd-pleaser. Perfect for weeknights, potlucks, or when you’re craving comfort food with a kick.
Ingredients
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3 cups cooked, shredded chicken
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8 corn tortillas, cut into quarters
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1 (10 oz) can cream of chicken soup
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1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
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1/2 cup sour cream
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1 cup shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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1 small onion, diced
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1 teaspoon chili powder
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1/2 teaspoon garlic powder
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1/2 teaspoon cumin
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Salt and pepper, to taste
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Optional toppings: chopped cilantro, sliced jalapeños, avocado, or a squeeze of lime
Instructions
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Preheat your oven to 375°F (190°C).
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In a large skillet over medium heat, sauté the diced onion until soft (about 3–4 minutes).
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In a mixing bowl, combine the cream of chicken soup, sour cream, Rotel, chili powder, garlic powder, cumin, salt, and pepper. Stir in the cooked onion and shredded chicken.
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Lightly grease a 9×13 inch baking dish.
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Layer half the tortilla pieces on the bottom of the dish.
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Spoon half the chicken mixture over the tortillas and spread evenly.
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Sprinkle half of each cheese over the top.
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Repeat with the remaining tortillas, chicken mixture, and cheeses.
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Cover with foil and bake for 25 minutes.
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Remove foil and bake an additional 10 minutes, or until the cheese is bubbly and lightly golden.
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Let it rest for 5 minutes before serving. Top with your favorite garnishes.
Notes
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Great way to use up leftover rotisserie chicken.
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Swap in flour tortillas if preferred.
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Add black beans or corn for extra texture and flavor.
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Can be made ahead and refrigerated before baking.
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