Name: Slow Cooker Chicken and Stuffing Bake Recipe
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: American
Ingredients: 3 large carrots, peeled and sliced; 1 (12 ounce) bag frozen broccoli florets or 4 cups fresh broccoli florets; 1 ½ - 2 lbs boneless, skinless chicken thighs or chicken breasts; 1 (10.75 oz) can condensed cream of mushroom soup; 1 (10.75 oz) can condensed cream of chicken soup; ¼ cup water or low-sodium chicken broth; 3 ½ cups (about 7.5 ounces) dry Pepperidge Farm Herb-Seasoned Stuffing Mix; ⅓ cup butter, melted; Kosher salt, to taste; Ground black pepper, to taste

There’s something incredibly satisfying about a one-pot meal that slowly cooks while you go about your day. This Slow Cooker Chicken and Stuffing Bake Recipe is one of those cozy, comforting dishes that fills your kitchen with inviting aromas and never fails to impress with its tender chicken and buttery, herb-infused stuffing topping.

A round shiny copper bowl filled with a layered casserole dish, showing three main layers: the bottom layer has a creamy white sauce base mixed with soft chunks of light brown meat and orange carrot slices, the middle layer has a thick mix of cooked vegetables with green broccoli pieces, and the top layer is golden brown, crumbly, and crispy with small bits sprinkled unevenly. Fresh green herbs are scattered over the top for color. A gold fork is lifting a piece of white meat from the bowl. The bowl sits on a white marbled surface with a blue and white striped cloth nearby and some green leaves in the lower left corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Chicken and Stuffing Bake Recipe
Top Tip
How to Serve Slow Cooker Chicken and Stuffing Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Chicken and Stuffing Bake Recipe

Why You'll Love This Recipe

This recipe is like a warm hug in dinner form. I love how simple and hands-off it is; yet every time I serve it, friends and family rave about how flavorful and satisfying it is. The best part? You just toss everything in the slow cooker and let the magic happen.

Effortless Comfort: You can have a hearty, flavorful meal with minimal prep and almost no fuss.
Perfect Balance: Tender chicken paired with vibrant veggies and rich, buttery stuffing creates a satisfying combination of textures and tastes.
Customizable: Whether you swap veggies or try different soups, this recipe lets you make it your own without losing its cozy essence.
Great for Busy Days: Throw it all in before work or errands and come home to a ready-to-eat, comforting dinner.

Two copper bowls filled with a layered chicken pot pie dish sit on a white marbled surface. Each bowl shows a bottom layer of creamy, lightly browned chicken and vegetable filling with visible chunks of white chicken pieces and bright orange carrot slices. On top is a thick, crumbly, golden brown topping scattered with fresh green parsley bits. One bowl has a gold spoon resting inside, lifting a portion of the creamy filling under the topping. Around the bowls are pieces of light yellow cornbread, some placed on a wooden tray and others directly on the surface. A white and blue striped cloth with fringed edges lies next to the bowls, adding texture to the scene. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this slow cooker chicken and stuffing bake recipe come together beautifully to create a homey and flavorful meal. Each component plays a role, from juicy chicken thighs to the creamy soups that blend into a luscious, savory sauce, while the stuffing absorbs every drop, turning crispy and golden on top.

Flat lay of peeled and sliced large orange carrots, fresh bright green broccoli florets, raw boneless skinless chicken thighs with a slight sheen, a small white bowl with creamy beige mushroom soup, a small white bowl with creamy pale yellow chicken soup, a small white bowl of clear water, a simple mound of dry herb-seasoned stuffing mix with visible herbs, a small white bowl of melted golden butter, scattered coarse kosher salt crystals, and whole uncracked brown eggs, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Carrots: They add a subtle sweetness and texture contrast that brightens the dish.
Broccoli florets: Fresh or frozen, they give you a nice pop of green and a slight crunch under the soft chicken.
Chicken thighs or breasts: I prefer thighs for juiciness, but breasts work well if you want leaner meat.
Condensed cream of mushroom soup: Brings earthiness and creaminess to the sauce.
Condensed cream of chicken soup: Adds richness and layers of savory depth.
Water or chicken broth: Keeps everything moist and helps the soups meld into a silky sauce.
Herb-seasoned stuffing mix: The star topping that crisps up beautifully and infuses the whole bake with herby flavor.
Butter (melted): Drizzled over the stuffing for that irresistible golden crust and extra richness.
Salt and black pepper: Essential seasonings to boost all the natural flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on what’s in season or what I’m in the mood for. You can easily swap veggies or soup flavors to keep it fresh each time you make it.

Variation: I once added some chopped celery and swapped broccoli for green beans, which gave a great crunch and brightened up the dish. It’s a fun way to switch things up without losing that classic feel.
Diet-friendly adjustment: Using low-sodium soups and broth lets you control the saltiness better, and you can always add fresh herbs for extra flavor.
Protein swaps: While chicken thighs are my go-to, chicken breasts or even turkey cutlets work well if you want a milder taste.

Step-by-Step: How I Make Slow Cooker Chicken and Stuffing Bake Recipe

Step 1: Prep the Vegetables and Slow Cooker

First, I spray the slow cooker pot with nonstick cooking spray—this little step helps everything come out easily later. Then, I peel and slice the carrots and spread them along with broccoli florets evenly on the bottom. The veggies act as a tasty bed for the chicken and soak up some delicious juices.

Step 2: Season and Layer the Chicken

I season my chicken thighs generously with kosher salt and black pepper. Then I place them in a single layer right on top of the veggies. Seasoning the meat well at this early stage ensures every bite is flavorful.

Step 3: Mix Creamy Soup Sauce and Pour

In a separate bowl, I whisk together the condensed cream of mushroom soup, cream of chicken soup, and water (or chicken broth). This mixture forms the silky sauce that keeps the chicken juicy and adds rich flavor to the dish. Pour it evenly over the chicken, making sure you cover all the pieces.

Step 4: Add the Stuffing and Butter

Next comes my favorite part—the dry herb-seasoned stuffing mix. I sprinkle it evenly over the top, covering the chicken and sauce. Then, I drizzle melted butter over the stuffing to help it crisp up beautifully during cooking.

Step 5: Cook Low and Slow or Fast and Easy

I seal the slow cooker with its lid and set it on LOW for about 4 to 6 hours, which gives the best flavor and tender chicken. If I’m short on time, I go for HIGH heat and cook for 2 to 3 hours. Either way, you’ll have a bubbling, fragrant meal ready to enjoy.

Top Tip

Through many slow cooker dinners, I've learned a few things that make my Slow Cooker Chicken and Stuffing Bake Recipe shine even more. These tips will save you time and help avoid the common pitfalls I’ve faced.

Use thighs for juiciness: Chicken thighs stay tender and juicy better than breasts, especially in slow cooking.
Don’t skip the butter on stuffing: This creates that irresistible golden crust on top, adding texture and rich flavor.
Layer vegetables first: It helps prevent sogginess and ensures the chicken cooks evenly.
Season well upfront: Salt and pepper the chicken before adding the sauce to enhance every bite.

How to Serve Slow Cooker Chicken and Stuffing Bake Recipe

chicken and stuffing - Serving Suggestion

Garnishes

I love finishing this dish with a sprinkle of fresh chopped parsley or thyme. It adds a pop of color and a fresh herbal note that brightens the rich flavors. A little cracked black pepper on top right before serving is also a nice touch.

Side Dishes

I usually pair this bake with a crisp green salad or steamed green beans to add freshness and balance. Roasted Brussels sprouts or a simple cucumber and tomato salad work beautifully, too, especially when you want to keep things light.

Creative Ways to Present

For special family dinners, I’ve plated this bake in rustic individual skillets to serve directly from oven to table. It’s a charming presentation and keeps the stuffing crispier longer. Another fun idea is to add a drizzle of warm gravy over the top for an extra indulgent touch.

Make Ahead and Storage

Storing Leftovers

I let the leftover chicken and stuffing cool completely before transferring to an airtight container. It keeps well in the fridge for 3 to 4 days, and I find the flavors actually deepen overnight, making the next meal even better!

Freezing

This recipe freezes well in portions. Just pack cooled leftovers into freezer-safe containers or bags, leaving some headspace. When thawed, the texture of the stuffing softens a bit but reheats nicely with a crisp topping when finished under the broiler.

Reheating

I gently reheat leftovers in the oven at 350°F (175°C) to keep the stuffing crisp. Cover loosely with foil for the first 10 minutes, then uncover to let the topping brown again. Microwave works in a pinch, but you lose some of the lovely texture that way.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work well, especially if you prefer leaner meat. Just watch your cooking time to avoid drying them out. Thighs tend to be more forgiving and stay juicy during slow cooking.

What if I don’t have cream of mushroom soup?

You can substitute cream of mushroom soup with cream of celery or cream of chicken soup, or make a quick homemade white sauce with butter, flour, and milk seasoned with herbs. This will still give you the creamy texture needed for the dish.

Can I prepare this recipe in advance?

Absolutely! You can assemble everything in the slow cooker insert the night before, then refrigerate. When you’re ready, just set the cooker on LOW or HIGH and adjust the cooking time as needed. This is a great time-saver for busy days.

How do I keep the stuffing from getting soggy?

Make sure to spray your slow cooker well with nonstick spray and layer the veggies first to keep moisture away from the stuffing. Drizzling melted butter over the dry stuffing helps it crisp nicely instead of becoming mushy. Also, avoid removing the lid too often during cooking.

Final Thoughts

This Slow Cooker Chicken and Stuffing Bake Recipe always reminds me of those easy, lazy weekends when I just want something filling without standing at the stove. It’s trustworthy comfort that brings everyone around the table with empty plates and happy smiles. I can’t recommend it enough for busy days or anytime you need a little homecooked warmth. Give it a try—I’m sure you’ll love how simple, delicious, and fuss-free it is!