This Easy Crock Pot Chicken Stuffing Casserole is so simple and a classic comfort food perfect for family dinner.
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How to Make Chicken Stuffing Casserole in a Slow Cooker
Cris here.
I love stuffing. It is one of my favorite holiday dishes… so, when I can get away with having it for dinner, I am totally game! This easy Crock Pot Chicken Stuffing Casserole is so easy to throw into the crock pot and is a staple around here. It is the perfect comfort food, especially when it is cold outside. Now updated with a video from Mikey. (Please note: Mikey uses frozen chicken tenders in this video. We do NOT recommend cooking frozen meat in the slow cooker. We know a lot of folks do, and we clearly have as well, but food safety guidelines instruct that it is not a good idea.)
My daughter loves this recipe and I love that I can serve this up with a couple quick veggies on the side and dinner is done!
Crock Pot Chicken Stuffing Casserole Notes
- I used cream of celery soup in this recipe, but you could use cream of chicken or mushroom if you’d rather.
- I used chicken tenderloins, but you could use chicken breasts instead, just make sure your chicken is cooked through before serving.
- Some readers have shared they do not enjoy a full tablespoon of poultry seasoning. While we use a tablespoon, you may enjoy using it to taste.
- We love using our casserole crock to make this dish. It does a great job of getting all the yummy topping evenly over all of the chicken. However, you can easily make this dish in a traditional 6 quart slow cooker if you don’t have a casserole crock.
- Click here for more casserole crock recipes.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Crock Pot Chicken Stuffing Casserole
Crock Pot Chicken Stuffing Casserole
This Crock Pot Chicken and Stuffing Casserole is classic comfort food.
Print Pin RatePrep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 6 -4
Calories: 188kcal
Ingredients
- 10-12 Chicken Tenderloin Pieces
- 1 Tablespoon Poultry Seasoning or to taste see note
- 10.75 oz Can Cream of Celery Soup
- 6 oz Box Stove Top Stuffing
- 2 Cups Chicken Broth
Instructions
- In a bowl mix stuffing and broth together and set aside.
- Place tenderloin pieces in the bottom of your 6 qt slow cooker (I usedthis one.)
- Sprinkle poultry seasoning over tenderloins.
- Pour soup over chicken and spread evenly.
- Once stuffing has absorbed all of the chicken broth pour evenly on top.
- Cover with lid and cook on low for 4-6 hours
Video
Notes
- I used cream of celery soup in this recipe, but you could use cream of chicken or mushroom if you'd rather.
- I used chicken tenderloins, but you could use chicken breasts instead, just make sure your chicken is cooked through before serving.
- Some readers have shared they do not enjoy a full tablespoon of poultry seasoning. While we use a tablespoon, you may enjoy using it to taste.
- We love using our casserole crock to make this dish. It does a great job of getting all the yummy topping evenly over all of the chicken. However, you can easily make this dish in a traditional 6 quart slow cooker if you don’t have a casserole crock.
- Click here for more casserole crock recipes.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
Calories: 188kcal | Carbohydrates: 10g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 781mg | Potassium: 442mg | Fiber: 1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 6.5mg | Calcium: 41mg | Iron: 1.3mg
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Cris
Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
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If you made this in the Ninja Foodi slow cooker, would you use the same length of time on the low setting? Thanks.
Hi Sandy- If you are using the slow cook feature on the Ninja Foodi, the dish may take a bit longer to cook than a traditional slow cooker. My guess (without testing) is that it will take at least 6 hours, maybe a little longer. You will just need to keep an eye on it the first time you give it a try. Enjoy!
Is it 3 to 4 hours but is it on high or low?
GREAT, made it twice, but in the oven. This one is a keeper.
So glad you enjoyed it Diane!
This is VERY good, and moist, but the tbs. of poultry seasoning is WAY too much. It’s almost bitter. I cut that amount in half, and add some salt.
I made this today and I’m so disappointed it turned out to be a soupy mess. I even cut back on the broth when I seen how moist the stuffing mixture was. What a shame I had to dig out the chicken and toss the rest.
I made this last night for my dinner with a friend. It was very delicious. I was quite pleased with the taste and texture of the chicken and stuffing. I am having leftovers today which I just heated up in the microwave and and it heated up nicely. I had mashed potatoes and corn with it and it was almost like a mini Thanksgiving dinner.
Helen-
So glad you enjoyed it!!
Is there any other kind of seasoning that would work with this recipe? I do not like the taste of poultry seasoning at all but I can’t think of a substitute! Thanks!
Hi Darien-
You could just leave it out and use salt and pepper to taste instead. Enjoy!
I like to use Italian Seasoning with my chicken.
This chicken recipe looks delicious. Would using cut up pork loin work as well.
.
Absolutely! Enjoy!
1 TBSP poultry seasoning made this pretty much inedible. 1 tsp poultry seasoning probably would have been perfect. I second guessed myself, but then followed the recipe. Wish I had trusted my instincts because I threw most of this away and it could have been really good 🙁
Hi Rachel- So sorry you did not enjoy it as written. We enjoyed the flavor, but totally understand that not everyone enjoys it the same and will make a note in the recipe. Thanks for letting us know.
This looks delicious. could I make it in the oven? I want to try it tonight for dinner
Hi Jennifer-
I am sure you could. Just make sure you cook it long enough to get your chicken cooked through. Enjoy!
I got this recipe, or at least a very similar version of it, off of the Stovetop Stuffing box over 20 years ago. Yes, you can do it in the oven. Chicken breasts on bottom, soup over them, then the stuffing on top. Cover with foil while the chicken does most of its cooking, then uncover and let the stuffing brown. I have an aunt that used to beg me to make it for the family 🙂
One of my ALL TIME FAVORITE meals…. I just hate that I can’t get stuffing here in Sweden now.
If you put a thin piece of ham then a piece of swiss cheese before adding the remaining ingredients, it is really good! If you really want to take it over the top, add sour cream mixed into the soup. You may need to add more stuffing mix though.
Hi BJ-
That sounds fantastic! Thanks for sharing!!
How many chicken breasts would you use instead of tenderloins? Not sure if it effects cooking time. Perdue makes small breasts and the tenderloins packaged. Thanks ?
Hi Sherry! I would probably use 3-4. You will just need to keep an eye on the cooking time. It may take a little longer.
1T. Poultry seasoning is too much. I will make it
Again but with less poultry seasoning.
Made this for supper tonight and it was ABSOLUTELY FANTASTIC! Made it with Pepperidge Farm Cornbread stuffing. Thanks for the recipe….we love it!
So glad you enjoyed it Mary!
Any suggestions if I don’t have chicken broth? I have the chicken, soup and stuffing.
Hi Brenda-
In a pinch you can use water. It is more flavorful with chicken broth, but water will work. Enjoy!
Sounds good!
Sounds good to try
Cooked this last night and it was fabulous and so simple! I chose to used creme of mushroom and added a jar of mushrooms. My husband was thrilled! Thanks
Hi Martha!
I love the idea of adding mushrooms. So glad you enjoyed it!
I cooked this yesterday. Put back in to warm today for lunch. Once it’s good and warm I plane to place in oven to brown the stuffing a little. Do you think this will work? It looked s little more soggy than I wanted.
I made this today. It was delicious!!! I did add more bread cubes to the leftovers to soak up some of the leftover cream of chicken soup.
So glad you enjoyed it Pam!
I used boneless skinless chicken thighs which I browned first, and a box of turkey stuffing I had on hand. Very tasty.
So glad you enjoyed it!!
making this today! Thanks!
Hope you enjoyed it Tami! 🙂
This sounds amazing! How does the stuffing not turn out soggy?
Hi Patricia-
The dish comes out moist but not soggy. It is actually a lot “drier” than a lot of stuffing based casseroles I have had (that I would describe as somewhat soggy). If you aren’t a fan of moist stuffing, I wouldn’t recommend this dish though. You might be better off trying something similar in the oven so it would dry out further. It is all a matter of preference. Enjoy!
I take the lid off for the last 30 to 45 mins which thickens it up. Mmmm
That is a great tip Lorraine!
can you use the casserole crockpot??
Hi Darnell-
As mentioned in the post, I haven’t tried this in my casserole crock yet, but I imagine it would do just fine. Enjoy!