Crock Pot Chicken and Stuffing Recipe

I’m not sure where this recipe originated from because I have seen it in multiple places. This is a husband favorite. Another easy, hearty meal. He demands it be served with cranberry sauce from the can. The jellied kind.

Chicken And Stuffing Recipe

Prep Time: 10 min
Cook Time: 4 hr
Serves: 4-6

Crock Pot Chicken and Stuffing served with Cranberry Sauce and Spinach


• 5 – 6 Boneless Skinless Chicken Breasts, thawed
• Crockpot
• 6 Slices Swiss Cheese
• 2 Cans Cream of Mushroom Soup
• 1/4 cup Milk
• 1 box Stove Top Stuffing Mix {6 oz.} ~ I used Chicken flavor
• 1 Stick of Butter, melted

Preparation Steps

1. Lay chicken breasts in crockpot.
2. Top with slices of swiss cheese.
3. Combine soup and milk, and spoon over cheese.
4. Sprinkle dry stuffing mix on top.
5. Drizzle melted butter over stuffing mix.
6. Cover, and cook on high for 4 hours


Can be cooked on low for 8 hrs

my husband likes it served with cranberry sauce and a vegetable as pictured.

Keep an eye on your stuffing because sometimes it burns quickly. You can even wait to add it until an hour before serving if you experience this issue.

This recipe calls for 5-6 chicken breasts but if you have larger chicken breasts, you can cut it down to 2-3.

I will usually use 2 boxes of stuffing because my husband really likes stuffing. You will also need to increase the butter if you do this.

If you’d like it more creamy, use 2 cans of mushroom soup and double the milk.

If you don’t have Swiss cheese on hand, you can make without and it will still be good.

This is a recipe you may need to play around with a little to get it to your preference, but no matter what adjustments I have made, it always comes out delicious.

For more delicious recipes, click here.

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About Lisa Wingerter

I'm a 32 year old, married, stay-at-home-mom from the Metro Detroit area

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