Dump-and-Go Chicken and Stuffing

Dump-and-go chicken and stuffing is the slow cooker dinner for busy days. Boneless chicken breasts go into the pot with a quick mix of cream of chicken soup and broth, a layer of seasoned stuffing goes on top, and the lid stays on for about 4 hours. When it is done, you shred the chicken right in the pot and fold it into the soft, savory stuffing. Five ingredients, a few minutes of prep and one pot to wash make this a cozy family meal with almost no effort.

Why You’ll Like This Slow Cooker Chicken and Stuffing

Unlike an oven-baked casserole, there is nothing to brown, layer in a baking dish or watch in the oven. You simply add everything to the slow cooker and walk away. The chicken cooks gently in a creamy sauce, so it stays tender, while the stuffing above soaks up the flavor and turns soft and comforting, like a holiday side made on a regular weeknight.

• Truly hands-off: about 5 minutes of prep, then the slow cooker takes over.
• Five ingredients: chicken, broth, cream of chicken soup, boxed stuffing mix and water.
• Family-friendly: mild, savory and creamy, the kind of dinner kids and adults both like.

Ingredients

• 4 boneless, skinless chicken breasts (about 2 lb)
• 1 cup chicken broth
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 box (6 oz) chicken-flavored stuffing mix, including the seasoning
• 1/2 cup water
• 2 tbsp melted butter (optional)
• Cooking spray or a little butter, for greasing the slow cooker

You will need a 6-quart slow cooker, a small bowl and whisk, a medium bowl for the stuffing and two forks for shredding. Serves about 6.

Ingredient Notes

The chicken: Breasts of similar size cook evenly. Boneless, skinless thighs also work and stay extra juicy; cook them the same way.

The soup: Use the condensed soup straight from the can, not diluted. Cream of mushroom or cream of celery soup can be swapped in for a different flavor.

The broth: Low-sodium broth is a good idea, since the stuffing mix and condensed soup already carry plenty of salt.

The stuffing mix: A standard 6-ounce box of chicken or herb stuffing mix is all you need. If the seasoning comes in a separate packet, add it along with the bread cubes.

How to Make Dump-and-Go Chicken and Stuffing

Step by Step

1. Grease the slow cooker. Lightly coat the inside of the slow cooker insert with cooking spray or butter. This keeps the stuffing from sticking to the sides.
2. Add the chicken. Lay the chicken breasts in a single layer in the bottom of the pot.
3. Pour on the sauce. In a small bowl, whisk the cream of chicken soup and chicken broth until smooth. Pour it evenly over the chicken.
4. Prepare the stuffing. In a medium bowl, toss the dry stuffing mix and its seasoning with the 1/2 cup water until the bread cubes are lightly moistened. Add the melted butter now if using, for a richer flavor.
5. Layer the stuffing. Spread the stuffing evenly over the chicken and sauce. Do not stir it in.
6. Cook. Cover and cook on LOW for about 4 hours, until the chicken is tender and reaches 165°F (74°C) in the thickest part. Avoid lifting the lid during cooking, since every peek lets out heat.
7. Shred and fold. Use two forks to shred the chicken right in the pot. Gently fold the shredded chicken and sauce into the stuffing until everything is evenly mixed and creamy.
8. Serve. Spoon onto plates and serve warm with green beans, steamed broccoli, corn or a simple salad.

Tips for the Best Slow Cooker Chicken and Stuffing

Check the Chicken Early

Slow cookers vary. Start checking at around 3 1/2 hours with an instant-read thermometer so the chicken does not overcook and turn stringy.

Want Drier Stuffing? Uncover at the End

For a little more texture, remove the lid for the last 20 to 30 minutes so some of the steam can escape.

Do Not Stir Before Cooking

Keeping the stuffing on top lets it steam gently instead of turning to mush in the sauce.

Add Butter for Richness

Two tablespoons of melted butter tossed with the stuffing gives it a homemade, buttery taste that is worth the extra step.

Skip HIGH if You Can

Cooking on HIGH for about 2 1/2 hours works in a pinch, but LOW keeps the chicken more tender and the stuffing less likely to stick.

Variations

• Add vegetables: stir 1 to 2 cups thawed frozen mixed vegetables or green beans into the sauce before adding the stuffing.
• Cheesy version: sprinkle 1 cup shredded cheddar over the finished dish and cover for 5 minutes until melted.
• Turkey style: use boneless turkey breast cutlets and turkey stuffing mix for an easy holiday-inspired dinner.
• Herby boost: add 1/2 teaspoon dried thyme or poultry seasoning and a little black pepper to the soup mixture.
• Cranberry finish: serve with a spoonful of cranberry sauce on the side for a festive touch.

Storage

Refrigerator: Cool leftovers and store in an airtight container for up to 4 days.

Reheating: Microwave individual portions, covered, with a splash of broth to keep them moist. For a larger amount, warm in a covered baking dish at 350°F (175°C) for 20 to 25 minutes.

Freezing: Freeze portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. The stuffing will be softer after freezing, but the flavor holds well.

Leftover ideas: Pile it into a toasted bun, fill a baked potato or warm it with extra broth for a quick soup.

Frequently Asked Questions

Can I use frozen chicken breasts?

It is best to thaw chicken first. Frozen chicken can stay in the unsafe temperature range too long in a slow cooker, and it releases extra water that makes the stuffing soggy.

How is this different from chicken and stuffing casserole?

The casserole is layered in a baking dish and baked in the oven. This version cooks unattended in the slow cooker, and the chicken is shredded and folded into the stuffing at the end for a softer, creamier dish.

Can I make it with homemade stuffing?

Yes. Use about 4 cups of dried bread cubes tossed with 2 tablespoons melted butter, 1/2 teaspoon each dried sage and thyme, salt, pepper and the 1/2 cup water.

What size slow cooker do I need?

A 6-quart slow cooker fits 4 chicken breasts in a single layer with room for the stuffing. A 5-quart works too if the breasts are small.