This Crockpot Chicken and Stuffing Recipe provides the family with mega comfort food feels and gets you a round of applause at the dinner table with so little effort. After making this easy homemade stuffing just once, you'll never buy Stove Top stuffing again! Goodbye, ultra-processed wannabes!
We will be using all real, fresh, and wholesome ingredients for this recipe. None of that canned condensed soup in this kitchen. And trust us when we say that this is going to be so much better than anything pre-packaged. It's also a super balanced meal of protein, vegetables, and carbs all in one!
The chicken cooks up nice and juicy and full of flavor, thanks to the fresh herbs and savory spices and the stuffing is Thanksgiving vibes for sure but totally welcomed at the table any time of year. Serve it with some mashed potatoes and brown gravy for a hardy and heart-warming family dinner.
HOW TO MAKE CROCKPOT CHICKEN AND STUFFING
The first thing you'll do to kick off your Crockpot Chicken and Stuffing is prep the chicken breasts.
For this recipe, you will be using boneless skinless chicken breasts. Make sure your chicken breasts are completely thawed; it is not safe to put frozen chicken in your slow cooker.
Pat the chicken breasts dry with a paper towel and place them in the slow cooker. Patting the chicken breasts dry will help the oil and seasoning to stick.
Love a slow cooker meal as much as we do? Bookmark our Crockpot Chicken and Gravy for next time!
For the seasoning, we will be using a combination of fresh herbs, dry seasoning, and oil. In a small bowl, combine fresh minced sage, fresh minced thyme, salt, pepper, garlic powder, and olive oil.
Stir the ingredients together and pour them over the chicken breasts. Use your hands to rub the chicken breasts with the oil and herbs, and make your way over to the stovetop!
In a large sauté pan, melt some butter over medium-high heat. Watch closely, and do not allow the butter to burn! Now, you'll add your onion and celery and sauté for about 6 to 8 minutes or until the vegetables have softened. These veggies will add so much flavor to your Crockpot Chicken and Stuffing!
While you're waiting on your vegetables to soften, remove the crust from a semi-stale loaf of white bread and either cut it into cubes or tear it into bite-sized pieces.
It may seem strange for a recipe to call for stale or day-old bread, but in the case of stuffing, stale bread is actually ideal. If the bread is too fresh, retaining a high amount of moisture, it won't be able to absorb the chicken broth. Therefore, you need stale bread to soak in the savory flavors of the broth. I typically just buy my bread from the bakery about 2-3 days in advance and leave it packaged on the counter until ready to use.
Once your veggies and bread are ready, transfer them to a large mixing bowl, and add in the eggs, unsalted chicken broth, fresh chopped parsley, sage, thyme, salt, and pepper. Mix together until the bread is moistened and the ingredients are evenly distributed. If this Crockpot Chicken and Stuffing is sounding like your kind of recipe, be sure you check out our Crockpot Chicken Legs as well!
One thing to note about the ingredient list above is that the chicken broth is unsalted. If you do not use unsalted chicken broth, you'll want to omit the salt from the stuffing portion of the recipe, and rather season to taste at the very end.
Now, you'll scoop your stuffing over your chicken breasts in the slow cooker and cover it with the lid. The cooking time is dependent on whether or not you want to cook your chicken on the high or low setting. If you're in a bit of a hurry to get dinner on the table, cook on high for two hours. Otherwise, cook the Crockpot Chicken and Stuffing on low for four hours. (Pst! For more major comfort food vibes you should definitely try our Creamy Chicken and Dumplings!)
If you prefer firmer stuffing, high heat is the answer. Remove your crockpot container from the slow cooker's outer casing, set the lid aside, and place the insert in preheated 400°F oven to cook for about 10 to 15 minutes.
Serve right away and enjoy!
HOW TO STORE AND REHEAT LEFTOVERS
You can store Crockpot Chicken and Stuffing in the refrigerator in an airtight container for up to 3 days. If you'd like to keep it for longer or prep it ahead of time, freeze it!
Everything about this dish is freezer friendly and will reheat beautifully. You're Crock Pot Chicken and Stuffing will keep for up to 3 months if stored in an airtight container. We also recommend dividing it up into serving sizes before freezing for easy reheating.
To reheat, simply microwave at 30-45 second intervals until warm to your liking. Enjoy!
6 MORE CROCKPOT RECIPES YOU’LL LOVE
- Slow Cooker Chicken Taco Soup
- Slow Cooker Rump Roast
- Slow Cooker Pulled Chicken
- Crockpot Chicken Noodle Soup
- Crockpot Chicken and Rice
- Crockpot Chicken and Dumplings
Crockpot Chicken and Stuffing is here for all your comfort food cravings! It's quick, easy, and super wholesome.
- 2 pounds (about 3-4) boneless, skinless chicken breasts
- 1 tablespoon, plus 2 teaspoons fresh, minced sage, separated
- 3 teaspoons fresh, minced thyme, separated
- 1 ½ + ½ teaspoon Kosher salt, separated
- ¾ + Scant ½ teaspoon black pepper, separated
- ¾ teaspoon garlic powder
- 2 tablespoons olive oil
- ¼ cup unsalted butter
- ½ yellow onion, finely diced
- 2 stalks of celery, finely diced
- 1 (1 pound) loaf day-old white bakery bread, crust removed and cut or shredded into bite-sized pieces
- 2 large eggs, slightly beaten
- ¾ cup low-sodium chicken broth
- 2 tablespoons chopped parsley
Pat the chicken breasts dry with a paper towel and place in the slow cooker.
In a small bowl, combine 2 teaspoons minced sage, 1 teaspoon minced thyme, 1 ½ teaspoons Kosher salt, ¾ teaspoon black pepper, and ¾ teaspoon garlic powder. Add the oil and mix with a small spoon until moistened. Pour the mixture over the top of the chicken and rub all over to coat.
To make the stuffing, add the butter to a large saute pan over medium-high heat. Do not allow the butter to burn. Add the onion and celery. Cook, stirring often until softened, about 6-8 minutes.
Transfer the onion and celery to a medium-sized mixing bowl. Add in the bread, eggs, broth, parsley, 1 tablespoon sage, 2 teaspoons thyme, ½ teaspoon salt, and a scant ½ teaspoon pepper. Mix until the bread is moistened and the ingredients are evenly mixed.
Scoop the stuffing over the chicken and cover with the lid. Cook on high for 2 hours or on low for 4 hours.
For firmer stuffing, preheat your oven to 400°F. Once preheated, remove the inner container from the electric outer casing of your crockpot and place the container (uncovered) in the oven for about 10-15 minutes. Note, do not place a plastic crockpot liner in the oven.