20 Delicious Chicken and Stuffing Crockpot Comfort Recipes

Get ready to transform your weeknight dinners with the ultimate comfort food combination! These 20 delicious chicken and stuffing crockpot recipes bring cozy, satisfying meals to your table with minimal effort. From creamy classics to seasonal favorites, you’ll find the perfect hands-off dinner solution that will have your family asking for seconds. Let’s dive into these mouthwatering recipes that make comfort cooking effortless!

Creamy Chicken and Herb Stuffing Crockpot Casserole

Aren’t we all secretly hoping for a dinner that basically cooks itself while we pretend to be domestic goddesses? This creamy chicken and herb stuffing crockpot casserole is here to make your weeknight dreams come true, delivering cozy comfort with minimal effort and maximum flavor payoff. Get ready to impress your family (and yourself) with this ridiculously easy yet utterly delicious one-pot wonder.

Ingredients

– 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
– 1 (6-ounce) box savory herb stuffing mix
– 1 (10.5-ounce) can creamy condensed cream of chicken soup
– 1 cup rich chicken broth
– 1/2 cup full-fat sour cream
– 1/2 cup finely diced sweet yellow onion
– 1/2 cup finely chopped crisp celery
– 4 tablespoons melted salted butter
– 1 teaspoon aromatic dried thyme
– 1/2 teaspoon fragrant dried sage
– 1/4 teaspoon freshly ground black pepper

Instructions

1. Lightly grease the inside of your 6-quart crockpot with cooking spray to prevent sticking.
2. Place 2 pounds of cubed chicken breasts evenly across the bottom of the crockpot.
3. In a medium mixing bowl, combine 1 box of herb stuffing mix, 1/2 cup diced onion, and 1/2 cup chopped celery.
4. Pour 4 tablespoons of melted butter over the stuffing mixture and toss until evenly coated.
5. In a separate bowl, whisk together 1 can of cream of chicken soup, 1 cup chicken broth, 1/2 cup sour cream, 1 teaspoon thyme, 1/2 teaspoon sage, and 1/4 teaspoon black pepper until smooth.
6. Spread the stuffing mixture evenly over the chicken layer in the crockpot.
7. Pour the creamy soup mixture evenly over the stuffing layer, ensuring complete coverage.
8. Cover the crockpot with its lid and cook on LOW heat for 6 hours or HIGH heat for 3 hours until chicken reaches 165°F internally.
9. Let the casserole rest for 10 minutes before serving to allow the sauce to thicken slightly.

Oh my goodness, the texture is pure magic—tender chicken swimming in a velvety sauce with herb-infused stuffing that’s perfectly moist without being mushy. Serve this beauty straight from the crockpot with a simple green salad for the ultimate comfort food experience that’ll have everyone asking for seconds.

Slow Cooker Chicken and Cornbread Stuffing Bake

Who says comfort food can’t be ridiculously easy? This magical slow cooker creation combines juicy chicken with cornbread stuffing in a one-pot wonder that practically cooks itself while you binge-watch your favorite shows. Welcome to the ultimate lazy chef’s dream dinner that delivers all the cozy vibes with minimal effort!

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 package (14 oz) cornbread stuffing mix
• 1 can (10.5 oz) creamy condensed mushroom soup
• 1 cup low-sodium chicken broth
• 1 cup frozen sweet corn kernels
• 1/2 cup finely diced yellow onion
• 2 cloves fresh garlic, minced
• 2 tbsp rich unsalted butter
• 1 tsp aromatic poultry seasoning
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. Spray your 6-quart slow cooker generously with non-stick cooking spray to prevent sticking.
2. Place 2 lbs boneless, skinless chicken thighs evenly across the bottom of the slow cooker.
3. Sprinkle 1/2 cup finely diced yellow onion and 2 cloves minced fresh garlic over the chicken.
4. In a medium bowl, whisk together 1 can creamy condensed mushroom soup, 1 cup low-sodium chicken broth, 1 tsp aromatic poultry seasoning, 1/2 tsp freshly ground black pepper, and 1/4 tsp smoked paprika until smooth.
5. Pour the creamy mixture evenly over the chicken and vegetables in the slow cooker.
6. Scatter 1 cup frozen sweet corn kernels across the top of the liquid.
7. Sprinkle the entire 14 oz package of cornbread stuffing mix evenly over everything, creating a uniform layer.
8. Thinly slice 2 tbsp rich unsalted butter and distribute the pats across the top of the stuffing mix.
9. Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours until the chicken reaches 165°F internally and the stuffing is golden and set.
10. Let the bake rest uncovered for 15 minutes before serving to allow the stuffing to firm up slightly.

Nothing beats that moment when you lift the lid to reveal golden cornbread topping soaking up all those savory juices below. The chicken becomes fall-apart tender while the stuffing develops a delightful contrast between crispy top and moist bottom layers. Try serving scoops in shallow bowls with extra gravy or alongside roasted Brussels sprouts for a complete comfort meal that tastes like Thanksgiving any day of the week!

Savory Chicken and Mushroom Stuffing Crockpot Dinner

Oh, the glorious magic of coming home to a meal that basically cooked itself while you were adulting! This savory chicken and mushroom stuffing crockpot dinner is your new best friend for those days when your energy reserves are running on empty but your taste buds demand a feast. It’s comfort food that hugs you from the inside out, with minimal effort required—because who has time for complicated?

Ingredients

– 1.5 pounds of boneless, skinless chicken thighs
– 8 ounces of cremini mushrooms, sliced
– 1 large yellow onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of low-sodium chicken broth
– 1/2 cup of heavy cream
– 1/4 cup of unsalted butter, melted
– 1 tablespoon of fresh thyme leaves
– 1 teaspoon of kosher salt
– 1/2 teaspoon of freshly ground black pepper
– 6 cups of cubed day-old rustic bread

Instructions

1. Place 1.5 pounds of boneless, skinless chicken thighs in the bottom of a 6-quart slow cooker.
2. Top the chicken with 8 ounces of sliced cremini mushrooms and 1 finely chopped large yellow onion.
3. Sprinkle 2 minced cloves of garlic and 1 tablespoon of fresh thyme leaves evenly over the vegetables.
4. Pour 1 cup of low-sodium chicken broth and 1/2 cup of heavy cream over the ingredients in the slow cooker.
5. Drizzle 1/4 cup of melted unsalted butter over the mixture.
6. Season everything with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.
7. Gently stir the contents to combine, ensuring the chicken is partially submerged in the liquid.
8. Cover the slow cooker and cook on low heat for 6 hours, or until the chicken is tender and easily shreds with a fork.
9. Carefully remove the chicken thighs from the slow cooker and shred them using two forks.
10. Return the shredded chicken to the slow cooker and stir to incorporate it back into the sauce.
11. Add 6 cups of cubed day-old rustic bread to the slow cooker, pressing it down gently to absorb the liquid.
12. Cover and cook on high heat for an additional 30 minutes, or until the bread is softened and has a stuffing-like texture.
13. Give everything a final stir to evenly distribute the ingredients before serving. Zesty, savory, and utterly satisfying, this dish boasts a creamy texture with tender chicken and earthy mushrooms that meld perfectly with the herb-infused bread. Serve it straight from the crockpot for a cozy family dinner, or pair it with a crisp green salad to balance the richness—either way, it’s a winner that’ll have everyone asking for seconds!

Cheesy Chicken and Stuffing Crockpot Delight

Unbelievably easy and ridiculously delicious, this cheesy chicken and stuffing crockpot delight is the ultimate comfort food hack for busy weeknights when you want maximum flavor with minimal effort. Seriously, it’s so simple you’ll wonder why you ever bothered with complicated recipes before!

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 (10.5 oz) can creamy condensed cream of chicken soup
• 1 (6 oz) box savory herb-seasoned stuffing mix
• 1 cup shredded sharp cheddar cheese
• 1/2 cup rich chicken broth
• 1/2 cup sour cream
• 1/4 cup melted salted butter
• 1 tsp garlic powder
• 1/2 tsp freshly ground black pepper

Instructions

1. Spray your 6-quart crockpot with non-stick cooking spray to prevent sticking.
2. Place 1.5 lbs boneless, skinless chicken breasts in a single layer at the bottom of the crockpot.
3. Sprinkle 1 tsp garlic powder and 1/2 tsp freshly ground black pepper evenly over the chicken.
4. In a medium bowl, whisk together 1 (10.5 oz) can creamy condensed cream of chicken soup, 1/2 cup rich chicken broth, and 1/2 cup sour cream until smooth.
5. Pour the creamy mixture over the chicken, ensuring it’s completely covered.
6. In a separate bowl, combine 1 (6 oz) box savory herb-seasoned stuffing mix with 1/4 cup melted salted butter, stirring until the stuffing is evenly coated.
7. Sprinkle the buttered stuffing mixture evenly over the chicken and sauce layer.
8. Cover and cook on LOW heat for 6 hours or on HIGH heat for 3 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
9. Carefully remove the lid and sprinkle 1 cup shredded sharp cheddar cheese over the hot stuffing layer.
10. Replace the lid and let it sit for 5-10 minutes until the cheese is fully melted and bubbly.
11. Use two forks to shred the chicken directly in the crockpot, mixing it with the creamy sauce and cheesy stuffing.

Seriously, the creamy, saucy chicken pairs perfectly with that crispy-on-top, soft-underneath stuffing blanket. Serve this beauty over fluffy mashed potatoes or with roasted green beans for a complete comfort meal that’ll have everyone begging for seconds!

Garlic Butter Chicken and Stuffing Slow Cooker Meal

Unbelievably easy and ridiculously delicious—this garlic butter chicken and stuffing slow cooker meal is basically a hug in a bowl that cooks itself while you Netflix and chill. Using your slow cooker means maximum flavor with minimal effort, transforming simple ingredients into a cozy masterpiece that’ll make you feel like a kitchen wizard without the wand-waving.

Ingredients

• 4 boneless, skinless chicken breasts (plump and juicy)
• 1 package (6 oz) savory herb stuffing mix
• 1 cup low-sodium chicken broth (rich and golden)
• 1/2 cup unsalted butter (creamy and luxurious)
• 4 cloves garlic (freshly minced for pungent kick)
• 1/2 cup heavy cream (velvety and decadent)
• 1/4 cup grated Parmesan cheese (sharp and nutty)
• 1 tsp dried parsley (earthy and vibrant)
• 1/2 tsp black pepper (coarsely ground for bold heat)

Instructions

1. Place 4 boneless, skinless chicken breasts in the bottom of a 6-quart slow cooker, arranging them in a single layer.
2. In a medium microwave-safe bowl, melt 1/2 cup unsalted butter in 20-second bursts until fully liquid and fragrant.
3. Stir 4 cloves of freshly minced garlic into the melted butter until well combined, releasing its aromatic oils.
4. Pour the garlic butter mixture evenly over the chicken breasts, coating each piece thoroughly for maximum flavor infusion.
5. Sprinkle 1 package of savory herb stuffing mix over the chicken, creating an even layer that will crisp as it cooks.
6. Slowly pour 1 cup of rich, golden low-sodium chicken broth over the stuffing mix, moistening it without stirring to maintain texture.
7. Cover the slow cooker and cook on LOW for 6 hours or until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
8. Carefully remove the lid and stir in 1/2 cup of velvety heavy cream, 1/4 cup of sharp grated Parmesan cheese, 1 tsp dried parsley, and 1/2 tsp coarsely ground black pepper until the sauce is creamy and unified.
9. Let the mixture sit for 5 minutes uncovered to allow the sauce to thicken slightly before serving.

When you dig in, expect tender chicken that falls apart at the slightest nudge, nestled in a savory, herb-infused stuffing that’s soaked up all that garlicky butter goodness. Serve it over fluffy mashed potatoes for ultimate comfort, or scoop it straight into a bowl and watch it disappear faster than your weekend plans.

Herbed Chicken and Wild Rice Stuffing Crockpot Dish

Just when you thought your crockpot couldn’t get any more magical, this herbed chicken and wild rice stuffing dish swoops in to prove you deliciously wrong. Picture your kitchen smelling like Thanksgiving decided to have a cozy fall fling with weeknight dinner—that’s the aromatic masterpiece we’re creating today.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup uncooked wild rice blend
• 2 cups rich chicken broth
• 1 cup finely diced sweet yellow onion
• 3/4 cup chopped celery with leafy tops
• 1/2 cup dried cranberries
• 1/3 cup chopped fresh parsley
• 2 tbsp fresh chopped sage
• 1 tbsp fresh thyme leaves
• 3 cloves garlic, minced
• 4 tbsp unsalted butter, cubed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Rinse 1 cup of uncooked wild rice blend under cold water until the water runs clear to remove excess starch.
2. Place the rinsed rice in the bottom of your 6-quart slow cooker.
3. Arrange 1.5 lbs of boneless, skinless chicken thighs evenly over the rice layer.
4. Scatter 1 cup of finely diced sweet yellow onion and 3/4 cup of chopped celery with leafy tops around the chicken.
5. Sprinkle 1/2 cup of dried cranberries, 1/3 cup of chopped fresh parsley, 2 tbsp of fresh chopped sage, and 1 tbsp of fresh thyme leaves over everything.
6. Add 3 cloves of minced garlic, 1 tsp of kosher salt, and 1/2 tsp of freshly ground black pepper across the ingredients.
7. Pour 2 cups of rich chicken broth evenly over the entire mixture.
8. Dot the surface with 4 tbsp of cubed unsalted butter for rich flavor infusion.
9. Cover and cook on LOW for 6 hours until the chicken shreds easily with a fork and the rice is tender.
10. Remove the chicken thighs and shred them using two forks, then return the shredded chicken to the crockpot.
11. Stir everything together gently to combine all ingredients thoroughly.
12. Let the dish rest for 15 minutes with the lid off to allow the stuffing to absorb any remaining liquid and thicken slightly.

Perfectly balanced between hearty and elegant, this dish delivers tender chicken mingling with nutty wild rice and pops of sweet cranberry. The herb-infused butter creates a luxurious sauce that coats every bite, while the celery leaves add just enough fresh crunch. Serve it straight from the crockpot for maximum cozy vibes, or fancy it up by plating it alongside roasted Brussels sprouts for a complete autumnal feast.

Bacon-Wrapped Chicken and Stuffing Crockpot Feast

Huddle up, hungry heroes! This glorious slow-cooked marvel turns ordinary weeknight dinners into a celebration worthy of a victory dance. Imagine tender chicken swaddled in crispy bacon blankets, nestled in savory stuffing that’s been soaking up all those delicious juices for hours—it’s basically a hug for your taste buds.

Ingredients

– 1.5 pounds of plump, boneless chicken breasts
– 12 slices of thick-cut, smoky bacon
– 2 cups of herb-seasoned stuffing mix
– 1 cup of rich, low-sodium chicken broth
– 1/2 cup of finely diced sweet yellow onion
– 1/2 cup of crisp, chopped celery
– 1/4 cup of melted, creamy unsalted butter
– 2 tablespoons of tangy Dijon mustard
– 1 teaspoon of aromatic garlic powder
– 1/2 teaspoon of freshly cracked black pepper
– 1/4 teaspoon of coarse kosher salt

Instructions

1. Pat the plump, boneless chicken breasts completely dry with paper towels to ensure the bacon adheres properly.
2. Rub each chicken breast evenly with the tangy Dijon mustard, coating all sides for a flavor boost.
3. Sprinkle the aromatic garlic powder, freshly cracked black pepper, and coarse kosher salt evenly over the chicken.
4. Wrap each seasoned chicken breast snugly with 3 slices of the thick-cut, smoky bacon, overlapping slightly to cover the surface.
5. In a medium bowl, combine the herb-seasoned stuffing mix, finely diced sweet yellow onion, and crisp, chopped celery.
6. Pour the rich, low-sodium chicken broth and melted, creamy unsalted butter over the stuffing mixture, stirring until just moistened.
7. Spread half of the moistened stuffing mixture evenly across the bottom of a 6-quart crockpot.
8. Arrange the bacon-wrapped chicken breasts in a single layer over the stuffing base.
9. Top the chicken with the remaining stuffing mixture, spreading it evenly.
10. Cover the crockpot and cook on LOW heat for 6 hours until the chicken reaches an internal temperature of 165°F and the bacon is crispy.
11. Let the dish rest, uncovered, for 10 minutes before serving to allow the stuffing to set slightly.

What emerges is a textural triumph—the chicken stays impossibly moist while the bacon crisps into salty perfection. That stuffing? It’s absorbed every drop of savory magic, creating a pillow-soft base with just enough crunch from the veggies. Serve this beauty straight from the crockpot with a simple green salad to cut through the richness, or spoon it over mashed potatoes for the ultimate comfort food plate.

Maple Glazed Chicken and Stuffing Crockpot Recipe

Picture this: your slow cooker doing all the heavy lifting while you pretend to be a culinary genius. This maple-glazed chicken and stuffing situation is basically a warm hug in a crockpot—perfect for when you want maximum flavor with minimal effort.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup pure maple syrup
• 1/2 cup low-sodium chicken broth
• 1/4 cup Dijon mustard
• 2 tbsp apple cider vinegar
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 6 cups cubed day-old bread
• 1/2 cup unsalted butter, melted
• 1/2 cup finely diced celery
• 1/2 cup finely diced yellow onion
• 1/4 cup fresh parsley, chopped
• 1 tsp dried sage

Instructions

1. Place 4 boneless, skinless chicken breasts in the bottom of a 6-quart slow cooker.
2. Whisk together 1 cup pure maple syrup, 1/2 cup low-sodium chicken broth, 1/4 cup Dijon mustard, 2 tbsp apple cider vinegar, 3 cloves minced garlic, 1 tsp smoked paprika, and 1/2 tsp freshly ground black pepper in a medium bowl.
3. Pour the maple glaze mixture evenly over the chicken breasts.
4. Cover the slow cooker and cook on LOW heat for 3 hours.
5. While the chicken cooks, combine 6 cups cubed day-old bread, 1/2 cup melted unsalted butter, 1/2 cup finely diced celery, 1/2 cup finely diced yellow onion, 1/4 cup fresh chopped parsley, and 1 tsp dried sage in a large mixing bowl.
6. Pro tip: Use sturdy bread like sourdough or French bread for stuffing that holds its texture without turning mushy.
7. After 3 hours, carefully remove the slow cooker lid and arrange the prepared stuffing mixture around the chicken.
8. Chef’s secret: Press the stuffing down lightly with a spoon to help it absorb the glorious cooking juices.
9. Re-cover the slow cooker and continue cooking on LOW for another 2 hours.
10. Check the chicken’s internal temperature reaches 165°F using an instant-read thermometer.
11. Smart move: If the glaze seems too thin, transfer it to a saucepan and simmer for 5-7 minutes until it thickens to a syrupy consistency.
12. Serve the maple-glazed chicken hot alongside the savory stuffing.

The chicken emerges fall-apart tender with a sticky-sweet crust, while the stuffing soaks up all those incredible pan juices. Try serving it over creamy mashed potatoes or with roasted Brussels sprouts for the ultimate comfort food plate—your taste buds will throw a party and everyone’s invited.

Spicy Buffalo Chicken and Stuffing Crockpot Bowl

Brace yourselves, spice lovers—this is the cozy, chaotic comfort food mashup your crockpot dreams are made of. Imagine all the fiery, tangy glory of buffalo chicken meeting the fluffy, savory hug of Thanksgiving stuffing, all simmering together in one glorious, low-effort bowl. It’s basically a party in a pot, and your taste buds are definitely invited.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup Frank’s RedHot Buffalo Sauce
• 1/2 cup unsalted butter, melted
• 1 (6 oz) box savory herb-seasoned stuffing mix
• 1 cup low-sodium chicken broth
• 1/2 cup finely diced celery
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Place 1.5 lbs boneless, skinless chicken breasts in the bottom of a 6-quart crockpot.
2. In a medium bowl, whisk together 1 cup Frank’s RedHot Buffalo Sauce and 1/2 cup melted unsalted butter until fully combined.
3. Pour the buffalo sauce mixture evenly over the chicken in the crockpot.
4. Cover and cook on LOW for 4 hours, or until the chicken shreds easily with a fork. (Tip: Resist peeking—keeping the lid on ensures even heat and juicier chicken.)
5. Use two forks to shred the chicken directly in the crockpot.
6. Add 1 (6 oz) box savory herb-seasoned stuffing mix, 1 cup low-sodium chicken broth, and 1/2 cup finely diced celery to the crockpot.
7. Stir gently to combine all ingredients, ensuring the stuffing mix is moistened.
8. Cover and cook on HIGH for 45 minutes, or until the stuffing is tender and has absorbed most of the liquid. (Tip: If the stuffing looks dry, add another 1/4 cup broth for extra fluffiness.)
9. Turn off the crockpot and stir in 1/2 cup crumbled blue cheese and 1/4 cup chopped fresh parsley.
10. Let stand for 5 minutes before serving to allow the cheese to soften slightly. (Tip: For extra crispiness, broil individual servings in oven-safe bowls for 2–3 minutes.)

Kick back and dig into a bowl that’s all about contrasts—tender, saucy chicken mingles with pillowy stuffing, while the blue cheese adds a cool, tangy punch. Serve it straight from the crockpot for maximum cozy vibes, or pile it into hollowed-out bread bowls for a carb-lover’s dream come true.

Lemon Pepper Chicken and Stuffing Crockpot Creation

Venture into the world of slow-cooked comfort where your crockpot becomes the hero of dinner time! This lemon pepper chicken and stuffing creation is basically a warm hug for your taste buds, transforming simple ingredients into a spectacular one-pot wonder that practically cooks itself while you conquer the world (or just binge-watch your favorite show).

Ingredients

– 2 lbs boneless, skinless chicken breasts
– 1 box (6 oz) savory herb stuffing mix
– 1 cup rich chicken broth
– ½ cup tangy lemon juice
– ¼ cup creamy unsalted butter
– 2 tbsp zesty lemon pepper seasoning
– 1 tsp aromatic garlic powder
– ½ tsp coarse sea salt
– ¼ cup fresh chopped parsley

Instructions

1. Place 2 lbs boneless, skinless chicken breasts in the bottom of your crockpot.
2. Sprinkle 2 tbsp zesty lemon pepper seasoning evenly over the chicken breasts.
3. Add 1 tsp aromatic garlic powder and ½ tsp coarse sea salt across the chicken surfaces.
4. Pour 1 cup rich chicken broth and ½ cup tangy lemon juice around the chicken, not directly over the seasoning.
5. Dot the chicken with ¼ cup creamy unsalted butter cut into small pieces.
6. Cover and cook on LOW heat for 5 hours until chicken reaches 165°F internally and shreds easily with forks.
7. Tip: Resist peeking during cooking—each lift of the lid adds 15-20 minutes to your cooking time!
8. Carefully shred the chicken directly in the crockpot using two forks.
9. Sprinkle 1 box (6 oz) savory herb stuffing mix evenly over the shredded chicken mixture.
10. Gently stir the stuffing mix into the chicken and liquid until just combined.
11. Cover and cook on HIGH for 30 minutes until stuffing has absorbed most liquid but remains moist.
12. Tip: For extra crispy topping, transfer to oven-safe dish and broil for 2-3 minutes before serving.
13. Stir in ¼ cup fresh chopped parsley just before serving.
14. Tip: Let rest 10 minutes after cooking—this allows the stuffing to fully absorb flavors without becoming mushy.

Now behold your masterpiece! The chicken becomes incredibly tender and juicy while the stuffing soaks up all those bright lemon pepper flavors, creating a texture that’s both comforting and exciting. Nothing beats serving this golden creation over creamy mashed potatoes or stuffing it into warm dinner rolls for the ultimate comfort food sandwich that’ll have everyone begging for seconds.

BBQ Chicken and Stuffing Crockpot Comfort Food

Zesty, cozy, and utterly irresistible—this BBQ chicken and stuffing crockpot creation is the culinary equivalent of your favorite worn-in sweatshirt. When life gets chaotic and your energy reserves hit empty, this hearty dish swoops in to save dinner with minimal effort and maximum comfort.

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 ½ cups tangy, smoky BBQ sauce
• 1 (6-ounce) box savory herb stuffing mix
• 1 cup rich chicken broth
• ½ cup melted salted butter
• 1 small sweet yellow onion, finely diced
• 2 stalks crisp celery, finely chopped

Instructions

1. Place 2 pounds boneless, skinless chicken breasts in the bottom of a 6-quart slow cooker.
2. Pour 1 ½ cups tangy, smoky BBQ sauce evenly over the chicken, coating each piece thoroughly.
3. In a medium mixing bowl, combine 1 (6-ounce) box savory herb stuffing mix, 1 cup rich chicken broth, ½ cup melted salted butter, 1 small sweet yellow onion (finely diced), and 2 stalks crisp celery (finely chopped).
4. Gently stir the stuffing mixture until all ingredients are moistened and evenly distributed.
5. Spoon the stuffing mixture over the BBQ sauce-covered chicken in the slow cooker, spreading it into an even layer.
6. Cover the slow cooker with its lid and cook on LOW heat for 6 hours, or until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
7. Carefully remove the lid and use two forks to shred the chicken directly in the slow cooker, mixing it gently with the stuffing and sauce.
8. Let the shredded mixture rest for 10 minutes uncovered to allow the flavors to meld and the stuffing to absorb any excess liquid.

Lusciously tender chicken mingles with savory, herb-infused stuffing in every forkful, creating a texture that’s both hearty and comforting. The tangy BBQ sauce adds a smoky sweetness that cuts through the richness, making this dish perfect for piling onto toasted buns or scooping over a bed of creamy mashed potatoes. Leftovers? They’re even better the next day—if you’re lucky enough to have any!

Apple Cider Chicken and Stuffing Slow Cooker Delight

My slow cooker has been begging for something more exciting than the usual soups, and this apple cider chicken and stuffing situation is the cozy hug your autumn cravings desperately need—no fancy chef skills required, just pure comfort magic.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 2 cups crisp, unfiltered apple cider
• 1 cup rich chicken broth
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon aromatic dried sage
• 1/2 teaspoon fragrant dried thyme
• 1/4 teaspoon freshly ground black pepper
• 6 cups cubed day-old crusty bread
• 1/4 cup melted salted butter
• 1/4 cup chopped fresh parsley

Instructions

1. Place 1.5 pounds boneless, skinless chicken thighs in the bottom of a 6-quart slow cooker.
2. Pour 2 cups crisp, unfiltered apple cider and 1 cup rich chicken broth over the chicken.
3. Add 1 small finely diced yellow onion, 2 cloves minced garlic, 1 teaspoon aromatic dried sage, 1/2 teaspoon fragrant dried thyme, and 1/4 teaspoon freshly ground black pepper to the slow cooker.
4. Cover and cook on LOW for 5 hours, until chicken shreds easily with a fork. (Tip: Resist lifting the lid—it releases heat and adds cooking time!)
5. Use two forks to shred chicken directly in the slow cooker.
6. In a large bowl, toss 6 cups cubed day-old crusty bread with 1/4 cup melted salted butter until evenly coated.
7. Gently fold buttered bread cubes and 1/4 cup chopped fresh parsley into the slow cooker mixture. (Tip: Day-old bread absorbs liquid better without turning mushy.)
8. Cover and cook on HIGH for 45 minutes, until stuffing is heated through and lightly golden on top. (Tip: For extra crispiness, broil in an oven-safe dish for 3–4 minutes after slow cooking.)

Fork-tender chicken mingles with savory, cider-kissed stuffing in every bite—the bread soaks up all that autumnal goodness while staying wonderfully textured. Serve this heaping bowl of cozy alongside roasted Brussels sprouts or scoop it over mashed potatoes for the ultimate comfort food mashup your weeknights deserve.

Parmesan Crusted Chicken and Stuffing Crockpot Bake

Finally, a recipe that does all the heavy lifting while you kick back and pretend you slaved over a hot stove all day! This Parmesan Crusted Chicken and Stuffing Crockpot Bake is the ultimate comfort food hack that transforms simple ingredients into a show-stopping dinner with minimal effort. Get ready for your slow cooker to become the MVP of your kitchen lineup.

Ingredients

• 4 boneless, skinless chicken breasts (plump and juicy)
• 1 cup freshly grated Parmesan cheese (the good stuff that doesn’t come in a green can)
• 1/2 cup panko breadcrumbs (extra crispy for that perfect crunch)
• 1 box (6 oz) savory herb stuffing mix
• 1 can (10.5 oz) creamy condensed mushroom soup
• 1/2 cup sour cream (rich and tangy)
• 1/2 cup chicken broth (flavorful and golden)
• 2 tbsp melted butter (luscious and golden)
• 1 tsp garlic powder (aromatic and pungent)
• 1/2 tsp smoked paprika (for that subtle smoky kiss)
• 1/4 tsp black pepper (freshly cracked for maximum flavor)
• 2 tbsp chopped fresh parsley (bright and herbaceous)

Instructions

1. Spray your 6-quart slow cooker with non-stick cooking spray to prevent any cheesy tragedies.
2. In a medium bowl, combine the savory herb stuffing mix, creamy condensed mushroom soup, rich sour cream, and golden chicken broth until fully incorporated.
3. Spread half of the stuffing mixture evenly across the bottom of your prepared slow cooker.
4. Pat the plump chicken breasts completely dry with paper towels—this is crucial for achieving that perfect crust!
5. In a shallow dish, mix the freshly grated Parmesan cheese, extra crispy panko breadcrumbs, aromatic garlic powder, subtle smoked paprika, and freshly cracked black pepper.
6. Brush both sides of each chicken breast with the luscious melted butter, then press firmly into the Parmesan mixture to create a thick, even coating.
7. Arrange the coated chicken breasts in a single layer over the stuffing mixture in your slow cooker.
8. Spread the remaining stuffing mixture evenly over the chicken breasts, covering them completely.
9. Cover and cook on LOW for 6 hours or on HIGH for 3 hours—the chicken should reach 165°F internally and the topping should be golden and bubbly.
10. Sprinkle with bright chopped fresh parsley just before serving for that fresh pop of color and flavor.

Your kitchen will smell like a cozy Italian grandmother’s dream house! The chicken emerges impossibly tender beneath that crispy Parmesan crust, while the stuffing transforms into a savory, creamy pillow that soaks up all the glorious juices. Try serving this beauty over egg noodles or with roasted asparagus for a meal that looks far more impressive than the effort required.

Cranberry Chicken and Stuffing Crockpot Holiday Special

Holiday cooking just got a whole lot easier, my friends! This magical crockpot creation transforms humble ingredients into a festive feast that’ll have your guests convinced you slaved for hours—when really, you just pressed “start” and walked away. Let’s dive into this cozy, flavor-packed wonder that’s basically a holiday hug in a bowl.

Ingredients

– 2 lbs boneless, skinless chicken thighs
– 1 (6 oz) box savory herb-seasoned stuffing mix
– 1 (14 oz) can jellied cranberry sauce
– 1 cup rich chicken broth
– 1/2 cup finely diced sweet yellow onion
– 2 tbsp melted salted butter
– 1 tsp aromatic dried thyme
– 1/2 tsp freshly cracked black pepper
– 1/4 tsp coarse kosher salt

Instructions

1. Lightly spray your 6-quart crockpot with non-stick cooking spray to prevent sticking.
2. Arrange 2 lbs boneless, skinless chicken thighs in a single layer across the bottom of the crockpot.
3. Sprinkle 1/2 cup finely diced sweet yellow onion evenly over the chicken.
4. In a medium bowl, whisk together 1 (14 oz) can jellied cranberry sauce and 1 cup rich chicken broth until smooth.
5. Pour the cranberry-broth mixture over the chicken and onions, covering them completely.
6. Sprinkle 1 tsp aromatic dried thyme, 1/2 tsp freshly cracked black pepper, and 1/4 tsp coarse kosher salt evenly over the liquid.
7. In a separate bowl, combine 1 (6 oz) box savory herb-seasoned stuffing mix with 2 tbsp melted salted butter, tossing until the crumbs are lightly coated.
8. Spread the buttered stuffing mixture evenly over the chicken and sauce in the crockpot.
9. Place the lid securely on the crockpot and cook on LOW heat for 5–6 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
10. Carefully remove the lid away from your face to avoid steam burns.
11. Use two forks to shred the chicken directly in the crockpot, mixing it gently with the stuffing and sauce.
12. Let the mixture rest for 10 minutes to allow the stuffing to absorb excess liquid and thicken the sauce.

Now for the grand finale: you’ll be greeted with tender, juicy chicken nestled in a sweet-tart cranberry glaze and herby stuffing that’s perfectly moist without being soggy. Serve it spooned over creamy mashed potatoes or tucked into buttery dinner rolls for the ultimate cozy holiday sandwich—either way, it’s comfort food that tastes like celebration.

Rosemary Garlic Chicken and Stuffing Crockpot Classic

Tired of dinner decisions draining your brainpower faster than a toddler’s attention span? This rosemary garlic chicken and stuffing crockpot classic is here to rescue your weeknights with minimal effort and maximum cozy vibes. Just toss everything in and let your slow cooker work its magic while you reclaim your evening.

Ingredients

– 2 lbs bone-in chicken thighs with crispy golden skin
– 1 cup rich chicken broth
– ½ cup dry white wine with crisp acidity
– 4 cloves fresh garlic, finely minced
– 2 tbsp fresh rosemary leaves, fragrant and finely chopped
– 1 box (6 oz) savory herb stuffing mix
– ½ cup unsalted butter, creamy and melted
– 1 large yellow onion, diced into perfect little cubes
– 2 stalks celery, finely chopped with satisfying crunch

Instructions

1. Place 2 lbs bone-in chicken thighs skin-side up in your crockpot insert.
2. Pour 1 cup rich chicken broth and ½ cup dry white wine around the chicken, avoiding the skin.
3. Sprinkle 4 cloves fresh minced garlic and 2 tbsp chopped fresh rosemary evenly over the chicken.
4. In a separate bowl, combine 1 box savory herb stuffing mix, ½ cup melted unsalted butter, 1 diced yellow onion, and 2 chopped celery stalks until fully incorporated.
5. Spoon the stuffing mixture around the chicken in the crockpot, creating a fluffy bed.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken reaches 165°F internally.
7. Carefully remove the chicken thighs using tongs, keeping the stuffing intact beneath.
8. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
9. Fluff the stuffing with a fork to incorporate any accumulated juices from cooking.
10. Serve the chicken over the stuffing immediately while hot. You’ll love how the chicken becomes fall-off-the-bone tender while the stuffing soaks up all those glorious garlic and rosemary flavors. Try serving it alongside roasted Brussels sprouts for contrasting crunch, or pile everything into a crusty bread bowl for the ultimate comfort food experience.

Honey Mustard Chicken and Stuffing Slow Cooker Meal

Ready to transform your slow cooker from that dusty countertop ornament into the MVP of your kitchen? This honey mustard chicken and stuffing situation is about to become your new weeknight hero—savory, sweet, and so ridiculously easy you’ll want to high-five yourself when that first bite hits.

Ingredients

– 2 lbs boneless, skinless chicken thighs
– 1 (6 oz) box savory herb-seasoned stuffing mix
– 1/2 cup thick, golden wildflower honey
– 1/3 cup tangy Dijon mustard
– 1 cup rich chicken broth
– 1/2 cup heavy cream
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 2 tbsp melted salted butter
– 1 tsp smoked paprika
– 1/2 tsp freshly cracked black pepper
– 1/4 tsp kosher salt

Instructions

1. Lightly spray your slow cooker insert with non-stick cooking spray.
2. Arrange 2 lbs boneless, skinless chicken thighs in a single layer at the bottom of the slow cooker.
3. In a medium bowl, whisk together 1/2 cup thick, golden wildflower honey and 1/3 cup tangy Dijon mustard until smooth.
4. Pour the honey-mustard mixture evenly over the chicken thighs.
5. Sprinkle 1 small finely diced yellow onion and 2 cloves minced garlic over the chicken.
6. In a separate bowl, combine 1 (6 oz) box savory herb-seasoned stuffing mix with 1 cup rich chicken broth and 2 tbsp melted salted butter.
7. Gently stir the stuffing mixture until just moistened—don’t overmix or it’ll become gummy.
8. Spread the moistened stuffing mixture evenly over the chicken layer.
9. Sprinkle 1 tsp smoked paprika, 1/2 tsp freshly cracked black pepper, and 1/4 tsp kosher salt over the stuffing.
10. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken reaches 165°F internally.
11. During the final 30 minutes of cooking, pour 1/2 cup heavy cream evenly over the stuffing layer.
12. Replace the lid and continue cooking until the cream has been absorbed and the stuffing is golden-brown on top.

Dive into this glorious mess of tender chicken that practically falls apart at the sight of a fork, swimming in that sweet-tangy sauce that makes the creamy, herb-kissed stuffing absolutely irresistible. Serve it straight from the slow cooker for maximum cozy vibes, or fancy it up with some roasted green beans for that ‘I definitely planned this’ dinner party energy.

Sun-Dried Tomato Chicken and Stuffing Crockpot Dish

Kick your boring dinner routine to the curb with this ridiculously easy crockpot creation that basically cooks itself while you pretend to be a culinary genius. Sun-dried tomatoes and savory stuffing transform humble chicken into a cozy, flavor-packed masterpiece that’ll have your family thinking you secretly attended cooking school. Seriously, this dish requires less effort than deciding what to watch on Netflix tonight.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 2 cups savory herb-seasoned stuffing mix
• 1 cup julienne-cut sun-dried tomatoes in rich olive oil
• 1 cup low-sodium chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 cup finely chopped sweet yellow onion
• 2 tbsp minced fresh garlic
• 1 tbsp Italian seasoning blend
• 1/2 tsp freshly cracked black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Lightly spray your crockpot insert with non-stick cooking spray to prevent sticking.
2. Place 1.5 lbs boneless, skinless chicken breasts in a single layer at the bottom of the crockpot.
3. Sprinkle 1/2 cup finely chopped sweet yellow onion and 2 tbsp minced fresh garlic evenly over the chicken.
4. Scatter 1 cup julienne-cut sun-dried tomatoes in rich olive oil across the chicken layer.
5. In a medium bowl, combine 2 cups savory herb-seasoned stuffing mix with 1 tbsp Italian seasoning blend and 1/2 tsp freshly cracked black pepper.
6. Evenly sprinkle the seasoned stuffing mixture over the chicken and vegetables in the crockpot.
7. Slowly pour 1 cup low-sodium chicken broth over the entire mixture, ensuring even moisture distribution.
8. Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours until chicken reaches 165°F internally.
9. During the final 15 minutes of cooking, sprinkle 1/2 cup grated Parmesan cheese over the top and replace the lid.
10. Garnish with 1/4 cup chopped fresh parsley before serving.

Nothing beats that moment when you lift the lid to reveal tender chicken swimming in a savory tomato-infused broth, with the stuffing creating a glorious textured topping that’s neither soggy nor dry. The sun-dried tomatoes lend a delightful sweet-tangy punch that cuts through the rich, cheesy comfort, making this the ultimate cozy weather dish that somehow tastes even better as leftovers the next day.

Thyme and Sage Chicken and Stuffing Crockpot Recipe

Just when you thought your slow cooker couldn’t get any more magical, this thyme-and-sage-infused chicken and stuffing masterpiece swoops in to save your weeknight dinner game. Juicy chicken nestled in savory stuffing creates the ultimate comfort food hug your soul has been craving. Your crockpot is about to become the MVP of your kitchen—no fancy chef skills required!

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups herb-seasoned stuffing mix
• 1 cup low-sodium chicken broth
• 1/2 cup unsalted butter, melted
• 2 tablespoons fresh thyme leaves
• 1 tablespoon chopped fresh sage
• 1/2 cup finely diced yellow onion
• 1/2 cup diced celery
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon sea salt

Instructions

1. Spray your 6-quart slow cooker with non-stick cooking spray to prevent any sticking drama.
2. Combine the herb-seasoned stuffing mix, diced yellow onion, diced celery, garlic powder, freshly ground black pepper, and sea salt in a large mixing bowl.
3. Pour the melted unsalted butter and low-sodium chicken broth over the dry ingredients, stirring until everything is evenly moistened.
4. Spread half of the stuffing mixture evenly across the bottom of your prepared slow cooker.
5. Arrange the 4 boneless, skinless chicken breasts in a single layer over the stuffing base.
6. Sprinkle the fresh thyme leaves and chopped fresh sage evenly over the chicken breasts.
7. Top the chicken with the remaining stuffing mixture, spreading it into an even layer.
8. Cover and cook on LOW heat for 6 hours until the chicken reaches an internal temperature of 165°F.
9. Let the dish rest for 10 minutes before serving to allow the flavors to meld perfectly.

Your patience will be rewarded with chicken so tender it practically falls apart at the mere sight of a fork, while the stuffing absorbs all those glorious herb-infused juices. You’ll love how the crispy top layer gives way to the moist, savory interior—it’s like Thanksgiving decided to crash your regular Tuesday night in the best way possible. Yes, this is the kind of meal that will have your family asking for seconds before they’ve even finished their first plate!

Pepper Jack Chicken and Stuffing Crockpot Spicy Bake

Crank up your crockpot and prepare for a flavor fiesta that’ll make your taste buds do the cha-cha! This spicy, cheesy, comfort-food masterpiece combines juicy chicken with zesty pepper jack and savory stuffing in a slow-cooked symphony of deliciousness that practically cooks itself while you binge-watch your favorite shows. It’s the ultimate ‘set it and forget it’ dinner that delivers maximum flavor with minimal effort—perfect for busy weeknights when you want something spectacular without the spectacular effort.

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 (6-ounce) box savory herb stuffing mix
• 2 cups shredded sharp pepper jack cheese
• 1 (10.5-ounce) can creamy condensed cream of chicken soup
• 1 cup sour cream with rich tanginess
• 1/2 cup whole milk with creamy richness
• 1/4 cup unsalted butter, melted to golden perfection
• 1 tablespoon hot sauce with fiery kick
• 1 teaspoon garlic powder with robust aroma
• 1/2 teaspoon smoked paprika for subtle smokiness
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh chopped parsley for bright garnish

Instructions

1. Spray your 6-quart slow cooker with non-stick cooking spray to prevent sticking.
2. Place the 2 pounds of boneless, skinless chicken breast chunks in the bottom of the prepared slow cooker in a single layer.
3. In a medium mixing bowl, combine the entire 6-ounce box of savory herb stuffing mix with 2 cups of shredded sharp pepper jack cheese, stirring until evenly distributed.
4. In a separate large bowl, whisk together the 10.5-ounce can of creamy condensed cream of chicken soup, 1 cup of tangy sour cream, 1/2 cup of whole milk, 1/4 cup of melted unsalted butter, 1 tablespoon of fiery hot sauce, 1 teaspoon of robust garlic powder, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of freshly ground black pepper until completely smooth and well-combined.
5. Pour the creamy sauce mixture evenly over the chicken chunks in the slow cooker, making sure all chicken pieces are coated.
6. Sprinkle the stuffing and cheese mixture evenly over the top of the sauced chicken, creating a uniform layer.
7. Cover the slow cooker with its lid and cook on LOW heat for 5-6 hours or on HIGH heat for 3-4 hours until the chicken reaches an internal temperature of 165°F and the topping is golden brown and crispy around the edges.
8. Turn off the slow cooker and let the dish rest for 10 minutes before serving to allow the flavors to meld and the sauce to thicken slightly.
9. Garnish with 2 tablespoons of freshly chopped parsley just before serving for a pop of color and fresh flavor.

Heavenly doesn’t even begin to describe the magical texture contrast between the tender, saucy chicken and the crispy, cheesy stuffing topping that forms a golden crust. The pepper jack cheese melts into glorious spicy pockets throughout the dish, while the creamy sauce keeps everything incredibly moist and flavorful. Serve this beauty straight from the crockpot with a simple green salad to cut through the richness, or spoon it over buttery mashed potatoes for the ultimate comfort food experience that’ll have everyone begging for seconds!

Caramelized Onion Chicken and Stuffing Slow Cooker Favorite

Crisp autumn evenings practically demand cozy, comforting meals that practically cook themselves while you’re busy pretending to be productive. This caramelized onion chicken and stuffing situation is your slow cooker’s new favorite party trick—a glorious one-pot wonder that transforms humble ingredients into pure comfort magic with minimal effort and maximum deliciousness.

Ingredients

– 2 lbs boneless, skinless chicken thighs
– 4 large sweet onions, thinly sliced
– 2 cups chicken broth
– 1 cup heavy cream
– 1 package (6 oz) dry stuffing mix
– 3 tbsp butter
– 2 tbsp brown sugar
– 1 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. Place 2 lbs boneless, skinless chicken thighs in the bottom of your slow cooker.
2. Thinly slice 4 large sweet onions and scatter them evenly over the chicken.
3. Sprinkle 2 tbsp brown sugar, 1 tsp garlic powder, 1 tsp dried thyme, 1/2 tsp black pepper, and 1/2 tsp salt over the onions.
4. Pour 2 cups chicken broth and 1 tbsp Worcestershire sauce over everything in the slow cooker.
5. Cover and cook on LOW for 6 hours—the onions will become meltingly soft and sweet.
6. After 6 hours, use two forks to shred the chicken directly in the slow cooker.
7. Stir in 1 cup heavy cream until fully incorporated.
8. In a separate bowl, prepare the dry stuffing mix according to package directions, using 3 tbsp melted butter instead of oil for extra richness.
9. Spoon the prepared stuffing mixture over the chicken and onion mixture in the slow cooker.
10. Cover and cook on HIGH for 30 minutes until the stuffing is heated through and slightly crisp on top.
11. Let rest for 10 minutes before serving to allow the flavors to meld perfectly. Perfectly tender chicken swims in a creamy, savory-sweet sauce that clings to every fluffy stuffing bite. Serve this beauty over mashed potatoes or with crusty bread for maximum sauce-soaking potential—your taste buds will throw a gratitude parade.

Summary

You’ve now discovered 20 incredible ways to transform simple chicken and stuffing into cozy crockpot meals. Whether you’re feeding a busy family or craving comfort food, these recipes deliver delicious results with minimal effort. Pick your favorite to try this week, then come back and tell us which one you loved most! Don’t forget to share these easy dinner ideas with friends by pinning this article to your Pinterest boards.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.