Slow cooker chicken with stuffing

Here’s a cozy, classic Slow Cooker Chicken with Stuffing recipe — easy, hearty, and perfect for busy nights or Sunday dinners.

Servings: 4–6
Prep time: 10 minutes
Cook time: 4–6 hours (on LOW)
Total time: ~6 hours

4 boneless, skinless chicken breasts (or thighs for extra tenderness)
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup (or use 2 cans of chicken soup if preferred)
¾ cup chicken broth (or water)
1 box (6 oz) Stove Top stuffing mix (any flavor — chicken or savory herb works best)
1 cup sour cream (optional, for creamy version)
1 cup frozen mixed vegetables (optional — peas, carrots, corn)
Salt, pepper, and garlic powder to taste
2 tbsp butter, sliced on top (optional, for richer flavor)

Prepare the slow cooker:
Lightly spray the inside of your slow cooker with nonstick cooking spray.
Layer the chicken:
Place chicken breasts in a single layer on the bottom.
Season with salt, pepper, and garlic powder.
Mix the soup mixture:
In a medium bowl, whisk together the cream soups, sour cream (if using), and chicken broth until smooth.
Add stuffing:
Sprinkle the dry stuffing mix evenly over the chicken.
Pour soup mixture:
Pour the soup mixture evenly over the stuffing and chicken.
(If adding frozen veggies, sprinkle them over the soup layer now.)
Top with butter (optional):
Dot the top with a few small pieces of butter for extra flavor.
Cook:
- On LOW: 5–6 hours
- On HIGH: 3–4 hours
  (Avoid lifting the lid often — it slows cooking.)
Serve:
Fluff the stuffing with a fork before serving.
Serve with a side of green beans, salad, or cranberry sauce.

For extra moisture, pour an additional ¼ cup of broth over the stuffing halfway through cooking.
Want it creamier? Stir in a few tablespoons of sour cream just before serving.
Great for using up leftover turkey — just reduce the cooking time to 2–3 hours on LOW.

Would you like me to give you a from-scratch version (no canned soup), or keep it easy with pantry ingredients?