This old-school recipe features tender chicken breast and stuffing and is made without canned cream of chicken soup. Enjoy Slow Cooker Chicken Breast and Stuffing with green beans, broccoli, or your favorite vegetables!

shredded chicken with stuffing and steamed green beans

Every Sunday, my goal is to make a huge crockpot dinner. This allows me to meal prep my and my husband’s lunches throughout the week, which saves us both time and money!

This particular weekend, I had all of the ingredients on hand to make a chicken and stuffing meal in the slow cooker, but no canned soup. I changed up the flavors and liquid ratios, and everything came out perfect, especially when served with a pile of steamed green beans!

👩‍🍳Important Tips From The Chef

Chicken breast: I used about three pounds of chicken breast for this recipe. Some of them were incredibly thick, so I cut them in half lengthwise. When the recipe is finished cooking, you can shred the chicken into the stuffing or keep them separate like in the photos. You can also use boneless skinless chicken thighs.
Stuffing texture: I used boxed stuffing for this recipe. When you pour the liquid ingredients on top, you may think that it’ll be too dry. Be patient as the slow cooker will release the moisture from the chicken and the vegetables and will seep into the dry stuffing making it moist. The amount of liquid can be increased or decreased depending on whether or not you like the texture on the wet or drier side.
Avoid salty broth: Chances are your dressing mix will come already seasoned with salt. If that’s the case, make sure your chicken broth is low sodium as you don’t want everything to come out too salty.
Cooking temperature: If you have time, cook this recipe on LOW to slowly release the flavors and for a more tender chicken.
How to serve: My favorite side dish to serve with this meal is steamed green beans. But you can also serve it with broccoli, mushrooms, a side salad, or eve cooked rice or quinoa to bulk it up and soak up the flavors.

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chicken, stuffing, and green beans on a plate

Slow Cooker Chicken and Stuffing (without canned soup)

This old-school recipe features tender chicken breast and stuffing and is made without canned cream of chicken soup. Enjoy Slow Cooker Chicken Breast and Stuffing with green beans, broccoli, or your favorite vegetables!

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Prep Time: 10

Cook Time: 4

Servings: 6 Servings

Calories: 882kcal

Author: Valerie Skinner

Equipment

slow cooker

Ingredients

2 ½ pounds Chicken Breast boneless skinless
½ tsp Salt
¼ tsp Black Pepper
½ tsp Garlic Powder
1 tsp Italian Seasoning
4 cups Stuffing Mix dry
1 cup Celery diced small
½ cup Onions diced small
1 ½ cups Chicken Broth
½ cup Sour Cream
¼ cup Butter melted (1/2 stick)

Instructions

Prepare the chicken breast: Trim any excess fat from the chicken breast and place them in the bottom of a 6 quart slow cooker. Sprinkle evenly with salt, pepper, garlic powder, and Italian seasoning.
Layer ingredients on top: Add the diced celery and onion on top followed by the dry stuffing mix.
Pour liquid ingredients on top: In a bowl, whisk together the melted butter, chicken broth, and sour cream until well combined. Pour the mixture evenly over the stuffing, and DO NOT MIX!
Cover and cook: Add the lid to the top and cook on HIGH for 3-4 hours or on LOW for 6-7 hours or until the chicken is fully cooked through.
Serve with vegetables: Use a spoon to remove the stuffing from the top of the chicken and place it into a bowl. Shred the chicken and add both to a plate with your favorite vegetables like steamed green beans, broccoli, or mushrooms. Enjoy!