Introduction
Imagine coming home to the gentle scent of herbs and butter simmering all day in your slow cooker — warm, homey, and deeply comforting. This Crockpot Chicken and Stuffing recipe layers juicy chicken breasts with buttery stuffing, sweet-tart cranberries, and crisp green beans, turning your crockpot into a cozy, one-pot holiday-style dinner.
It’s the kind of dish that feels nostalgic, like Thanksgiving in a bowl, but without the stress of hours of prep or side dishes. Everything simmers together, creating a hearty, complete meal that’s deeply satisfying: tender chicken, herb-infused stuffing soaking up savory juices, and the sweet pop of dried cranberries.
Best of all, you can set it early in the day and let it work its magic while you go about your afternoon. When dinner time rolls around, you get to fluff the stuffing, shred the chicken, and serve up a beautifully layered, soul-warming meal that tastes like tradition — but feels effortlessly modern.
Why You’ll Love This Recipe
- All-in-one comfort: protein, starch, and vegetables in one pot
- Minimal active time: just layer and let the crockpot do the work
- Nostalgic, holiday-inspired flavors (without the turkey)
- Customizable texture: stuffing can be drier or saucier, depending on your preference
- Great for leftovers — makes a warm, hearty next-day meal
- Family-pleasing: creamy, buttery, slightly sweet, with a veggie boost
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1½–2 lb)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 box herb-seasoned stuffing mix (about 6 ounces)
- ¼ cup dried cranberries (optional, but highly recommended)
- 12 oz (approx. 1 bag) frozen green beans
- 1–2 cans condensed cream of chicken soup (10.5 oz each) — depending on how saucy you like your stuffing
- 1 cup chicken broth (plus more if needed)
- ½ cup sour cream
- ¼ cup unsalted butter, divided
Instructions
- Prepare the crockpot & season the chicken
- Grease a 6-quart slow cooker lightly.
- Place the chicken breasts in a single layer at the bottom.
- In a small bowl, mix together the salt, pepper, Italian seasoning, garlic powder, and onion powder. Sprinkle this seasoning mix over the chicken, rubbing it in gently.
- Layer the stuffing and add cranberries + green beans
- Sprinkle the stuffing mix evenly over the seasoned chicken.
- Scatter the dried cranberries on top of the stuffing (if using).
- Gently add the frozen green beans, spreading them on one side of the crock so they cook evenly.
- Make the creamy sauce
- In a medium bowl, whisk together cream of chicken soup, chicken broth, sour cream, and half the butter (⅛ cup). Stir until smooth and well combined.
- Pour this creamy mixture evenly over the stuffing — do not stir it in, just cover gently.
- Add butter
- Melt the remaining butter and drizzle it gently over the top of the stuffing layer. This butter helps give richness and moisture as everything cooks.
- Cook
- Cover the slow cooker with its lid.
- Cook on high for 3–4 hours, or on low for 5–6 hours, until the chicken is fully cooked (use a thermometer to check: it should reach 165°F / 74°C).
- Finish & fluff the stuffing
- Once the chicken is done, remove it carefully using tongs. Let it rest on a plate.
- Fluff the stuffing with a fork while leaving the lid off and cook for an extra 15 minutes to let excess moisture evaporate.
- If the stuffing feels too dry, stir in a little extra chicken broth until it reaches your preferred consistency.
- Serve
- Shred or slice the chicken and return it to the crockpot, or serve it on top of the stuffing.
- Scoop out generous portions of stuffing and green beans alongside the chicken. Serve warm.
You Must Know (Helpful Tips)
- Check internal temp: Use an instant-read thermometer to ensure chicken hits 165°F — don’t overcook, or it’ll dry out.
- Control texture: Use 1 can of cream soup for fluffier stuffing; use 2 cans if you prefer a more saucy, “dressing-with-gravy” feel.
- Finish uncovered: Fluffing stuffing uncovered at the end helps evaporate extra moisture and keeps the texture just right.
- Adjust moisture: If your stuffing turns out too dry, add chicken broth a few tablespoons at a time.
- Layer, don’t stir: When you add the stuffing and sauce, avoid stirring so the stuffing stays light and layered, not mashed.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm gently in a saucepan on the stove, adding a splash of chicken broth if the stuffing has thickened. Alternatively, microwave portions with a little broth to keep moisture.
- Freeze: You can freeze leftover chicken separately from the stuffing for better texture. Stuffing may become soggier when frozen and thawed.
Ingredient Substitutions
- Chicken: Swap in thighs (boneless) for richer flavor, or use turkey breast for a holiday twist.
- Stuffing mix: Use cornbread-style or gluten-free stuffing mix depending on preferences.
- Dried fruit: Swap cranberries for chopped dried apricots or cherries for a different sweet note.
- Cream of chicken soup: Use cream of mushroom or cream of celery if you like a different cream base.
- Sour cream: Use Greek yogurt for tang and a protein boost, or a dairy-free alternative to make it lactose-free.
- Butter: Use ghee or a plant-based butter substitute if needed.
Serving Suggestions
- Serve this hearty crockpot dish with a simple green salad (mixed greens, vinaigrette) to lighten things up.
- A side of crusty bread or rolls works beautifully to soak up the creamy stuffing juices.
- For a vegetables boost, pair with roasted brussels sprouts, mashed sweet potatoes, or steamed carrots.
- Garnish with fresh parsley or fresh thyme before serving for a burst of color and herbal brightness.
Pro Tips
- Use a liner: Crockpot liners make clean-up super easy and prevent sticking.
- Make it ahead: Prep all the layers the night before (just don’t cook). In the morning, assemble and start the slow cooker.
- Crispier topping: After fluffing, broil the stuffing in an oven-safe dish for a few minutes to get a crunchy top.
- Flavor boost: Add a teaspoon of poultry seasoning or a few fresh sage leaves for extra holiday-style depth.
Frequently Asked Questions (FAQ)
Q: Can I use frozen chicken breasts?
A: Yes — but you’ll need to increase the cooking time by about 1–2 hours (depending on your slow cooker). Use a thermometer to ensure they reach 165°F.
Q: My stuffing turned out too wet — what can I do?
A: Fluff the stuffing and cook uncovered for 15 extra minutes to let moisture evaporate. If it’s still too wet, stir in a few tablespoons of chicken broth to adjust.
Q: Can I skip the cranberries? My family doesn’t like them.
A: Absolutely. The cranberries add a sweet-tart pop, but omitting them still leaves you with a rich, savory comfort meal.
Q: How do I make this gluten-free?
A: Use a gluten-free stuffing mix and make sure your cream of soup is gluten-free. You can also use gluten-free chicken broth.
Q: Is there a way to make this lighter / lower in calories?
A: Use reduced-fat sour cream or Greek yogurt, skip the second can of soup, or reduce the butter slightly. You can also use lower-sodium broth.
Q: Can I double this for a crowd?
A: Yes — most 6-quart slow cookers can handle doubling, but make sure ingredients are layered properly and the stuffing isn’t too crowded, which can affect cooking time.
This Crockpot Chicken and Stuffing recipe truly feels like a warm, nostalgic hug in a bowl — effortless to make, yet deeply satisfying. I hope it becomes a comfort-food favorite for your cozy dinners. Enjoy!
