This 3-ingredient slow cooker chicken and stuffing is one of those back-pocket recipes I lean on during extra busy weeks—think late work meetings, kids’ activities, or those days when you’re just done by 3 p.m. It’s cozy, comforting, and tastes like a shortcut version of a Sunday dinner without actually spending your Sunday in the kitchen. The idea is super simple: tender chicken, a box of stuffing mix, and creamy soup all hang out in the slow cooker and transform into a hearty, no-fuss meal. It’s the kind of dish you throw together in the morning in under 10 minutes and come home to a house that smells like you’ve been cooking all day. If you love classic Midwestern potluck flavors, this is absolutely one to keep in your regular rotation.

This slow cooker chicken and stuffing is pretty much begging for simple, cozy sides. I like to spoon it over steamed green beans or a side of roasted broccoli to balance out the richness. Mashed potatoes or buttered egg noodles are great if you want to stretch the meal a bit further or feed a hungry crowd. On really busy nights, I’ll just add a simple side salad from a bag mix and call it done. If you’re planning ahead for the week, pack leftovers with some microwave-steamed veggies or a quick coleslaw—everything reheats really well and makes an easy lunch that feels more like comfort food than leftovers.

3-Ingredient Slow Cooker Chicken & Stuffing

Ingredients

1.5–2 pounds boneless, skinless chicken breasts (about 3–4 medium breasts)
1 (6-ounce) box dry stuffing mix (such as Stove Top or your favorite brand)
1 (10.5-ounce) can cream of chicken soup

Directions

Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup.

Place the chicken breasts in a single layer on the bottom of the slow cooker. If they’re very thick, you can cut them in half horizontally so they cook more evenly.

In a medium bowl, stir together the dry stuffing mix and the can of cream of chicken soup. Add 1/2 cup of water to loosen the mixture slightly, then stir until everything is evenly combined. (It will be thick—that’s okay.)

Spoon the stuffing mixture evenly over the top of the chicken, spreading it out so it covers most of the surface.

Cover and cook on LOW for 4–6 hours, or on HIGH for 2.5–3.5 hours, until the chicken is cooked through and tender (internal temperature should reach 165°F).

Once done, you can serve the chicken breasts whole with the stuffing on top, or gently shred the chicken in the slow cooker and mix it together with the stuffing for a more casserole-style dish.

Taste and season with a little salt and black pepper if needed before serving.

Variations & Tips

• Add a veggie boost: Stir 1–1.5 cups of frozen mixed vegetables or frozen green beans into the stuffing mixture before adding it to the slow cooker. This turns it into more of a one-pot meal and saves you from dirtying another pan. • Swap the soup: If you don’t have cream of chicken, cream of mushroom or cream of celery both work well and give a slightly different flavor. You can also use a low-sodium version if you’re watching salt. • Use chicken thighs: Boneless, skinless chicken thighs stay extra juicy and are very forgiving if they cook a little longer. Use about 1.5–2 pounds and follow the same directions. • Extra creamy version: Stir in 1/4–1/2 cup of sour cream or plain Greek yogurt to the soup and stuffing mixture before adding it to the slow cooker. This adds a bit of tang and makes the stuffing richer. • Herb and cheese twist: Add 1 teaspoon dried thyme or Italian seasoning to the stuffing mixture, and sprinkle 1/2–1 cup shredded cheddar or mozzarella over the top during the last 15 minutes of cooking. • Meal prep tips: This is very meal-prep friendly. You can assemble everything in the slow cooker insert the night before (store it covered in the fridge), then pop it into the base and start cooking in the morning. Leftovers keep well in the fridge for up to 3–4 days and reheat nicely in the microwave. I like to portion it into individual containers with a veggie side for grab-and-go lunches. • Freezer-friendly shortcut: Add the raw chicken and the mixed stuffing/soup (kept separate in a small bag) to a large freezer bag and freeze flat. Thaw overnight in the fridge, then dump into the slow cooker in the morning and cook as directed. It’s an easy way to build a few future dinners on a quieter weekend.