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.
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Servings: 6 -4
Calories: 188kcal
Ingredients
- 11 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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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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Made this for the first time yesterday and it was fabulous! I did make two changes. I reduced the amount of chicken broth to 1 1/2 cups and I reduced the seasoning to one teaspoon. It was yummy. Will definitely make again.
I’m so glad you found a way to make this your own and enjoyed it! Thanks for letting us know. It makes our day to hear our readers enjoy a recipe we posted.
I have to let you guys know that I take care of my 86 yr old mother who has dementia and has taste buds as finicky as a 2 yr old. She used to love all sorts of food but now it frustrates me to no end to get her to eat anything other than toast or a bowl of cereal. She no longer loves her favorite foods nor favorite Mexican restaurants here in town. But I have to say that I made this yesterday with a side of green beans and cranberry sauce and she loved it all. I doubled the recipe, except for the chicken, and used a little more than 3 cups of water as I’ve read comments, here or YouTube, that it can be soupy, I added chopped onions and celery, used two cans of cream of chicken, some Knorr chicken bouillon in the water and 2 boxed of Stove-top stuffing. I didn’t have any poultry seasoning but that was fine since the stuffing is already heavily seasoned. It came out great and best of all…mom is eating it!
Oh that’s wonderful! I’m so glad she enjoyed this recipe! I hope you can find many more that you will both enjoy.
Hi Chris,
I absolutely love the recipes and videos you and your family share with us! I recently made the Crockpot Stuffed Pepper Soup and my husband and I loved it! I was wanting to make this recipe (Crockpot Chicken Stuffing Casserole) today and was wondering if you think I could use frozen chicken tenderloins or do you think I should thaw them first? Thank you and your family for sharing all of your recipes and adventures with us! Please keep ’em coming!
Hi Julie!
So glad you enjoyed the soup! It is a favorite in mine and Cris’ homes as well! As for your question, food safety experts say that cooking frozen meat in a crock pot is not safe. So, I would recommend thawing your chicken first. I hope you enjoy this as much as we do!
Aunt Lou
I would like to make this and cook it in the oven instead. Any suggestions on temperature and time to cook?
You can find the oven version of the recipe here: https://www.recipesthatcrock.com/chicken-stuffing-casserole-oven-recipe/. Enjoy!
I’m sure you are totally unaware of this but can soups have an enormous amount of salt in it so people with heart problems Will have a lot of fluid retention after eating this dish. But this could be made healthier by making your own soup with far less salt in it.
Hi Karen-
We have a variety of recipes on our website. We trust people to make their own dietary choices based on their needs. Also, we have two cream soup substitute recipes on our site (found here: https://www.recipesthatcrock.com/cream-soup-substitute-recipes/ and here:https://www.recipesthatcrock.com/homemade-substitute-cream-mushroom/) for those who would like to use them. Regardless of what folks choose to make, we hope they find something that they enjoy!
Aunt Lou
Making this tonight. Added a bag of great value frozen mixed veggies (carrots, corn, green beans) on top of the soup (I used cream of chicken and whisked the seasoning into the soup so it got everywhere evenly). Using three large chicken breasts that I’ve sliced in half to make them thinner. It smells soooo good. I can’t wait to dig in! Another classic meal ready on a weeknight! Thank you Cris and Lou! This website is my ultimate go to for ANY recipe!
That sounds yummy Chelle! Thank you SO much for your kind words. When our readers take their time to speak life into us, it means so very much to us. Thank you <3
We thought this was great. As per Sarah Wilson’s review I cut back on the chicken broth to about 1 1/4 cups.Sauce was of gravy consistency..Cooked mine 4 hrs on low in my crockpot. Will make again
Love that you like this recipe! Thank you for taking the time to let us know!
Do you have a weight estimate for the chicken, by chance?
Made this last night, following along with the recipe’s video.
WAY too soupy. As in, dinner is potentially ruined soupy. I *was* going to make another box of the stuffing mix in an attempt to soak up the liquid, but then I eyed another recipe that sprinkled mozzarella cheese on top…so copious handfuls of cheese melted in and soaked up the soup.
If I can make a suggestion, please add a bubble in the video AT THE TIME THE TWO CUPS OF BROTH are used, that the option to reduce said broth will make this less soupy. Doing it at the end of the video is helpful, but not for this batch.
I heart your videos and am binge watching!
11 chicken tenders equals roughly how many chicken breasts?
Signed,
Neophyte
I’m trying this tonight, using four large breasts.
Just wanted say that I love your recipes! I’ve tried many different crockpot recipes for chicken and stovetop stuffing. This one is definitely the best. The only two things I change are the poultry seasoning (but I just use my own blend of herbs and spices, so not sure if that’s actually a change), and I replace part of the water (or broth/stock) with melted butter in the approximate amount the stovetop stuffing box calls for. I think that it adds a bit more richness.
Would you have any suggestions to make this work for an instant pot? Would I need to add more broth?
Hi Rachel-
I haven’t tried it yet, but I would likely use the pot in pot method… Where the casserole contents are in a heat safe bowl on the trivet and then water is down in the bottom of the the instant pot. Hope that helps!
I cook it in my instant pot, but on the slow-cooker setting, low heat. I did try a similar recipe with the regular, pressure function. I didn’t add extra liquid to the stuffing, but did use two cans of soup. It was okay, but better with the slow-cook method.
Can you use chicken stock instead?
Sure! Enjoy!
I add baby carrots or green beans on top of the soup mix then add extra stuffing so that it’s not too soupy and it turns out perfect every time. This is the only recipe that actually works out every time! Easy thanksgiving on a weeknight!
Love your additions, Kelly! This sounds great.
I made this for dinner for 3 but i made my own poultry sesoning instead of sage i used paprika thyme and rosemary and parsley . I also whiped the soup with a cup of water until it was creamy and added drumsticks in instead of tenders and served it with roasted parmesan brussel sprouts it came out so delicious loved it!
I bet it was fantastic with drumsticks! Thanks for sharing.