Easy Slow Cooker Chicken and Stuffing Recipe for Cozy Weeknight Dinners

Posted on February 8, 2026

Aleena Dean

slow cooker chicken and stuffing - featured image

There’s something about coming home after a long day and smelling warm, savory chicken mingling with herbs and buttery stuffing that just feels like a big, cozy hug. I remember the first time I tried making slow cooker chicken and stuffing—it was a chilly Thursday, and I was craving dinner that required zero fuss but delivered all the comfort. After a few trial runs (and a couple of overcooked disasters), I landed on this easy slow cooker chicken and stuffing recipe that’s become a total weeknight lifesaver.

What makes this recipe special? Well, it’s the kind of meal that practically makes itself while you’re tackling the rest of your day. Plus, the chicken turns out unbelievably tender, and the stuffing? Fluffy, flavorful, and perfectly seasoned. I’ve tested this slow cooker chicken and stuffing recipe more than a dozen times, tweaking it to get that just-right balance between juicy chicken and savory sides. So, if you’ve been hunting for a no-stress, cozy crockpot comfort meal, you’re in the right place.

Why You’ll Love This Recipe

Okay, real talk—this easy slow cooker chicken and stuffing has completely changed my weeknight dinner game. Here’s why I keep going back to it:

Hands-off cooking: Toss everything in the slow cooker and forget about it. Perfect for busy evenings when you want comfort food without standing over the stove.
Juicy chicken every time: The slow cooker locks in moisture, so the chicken comes out tender and fall-apart good, even if you’re a little late getting home.
Classic flavors, zero fuss: The stuffing mix gets a boost with broth, butter, and herbs—no dry, boring stuffing here.
One-pot magic: Minimal dishes (hallelujah!) since everything cooks together, soaking up those delicious chicken drippings.
Kid-friendly and crowd-pleaser: I’ve made this for my picky eaters and for friends, and everyone asks for seconds.

This recipe is my go-to when I want dinner that feels like a warm blanket and tastes like a Sunday family meal, without the hours of prep. Trust me, once you try this slow cooker chicken and stuffing, regular chicken dinners won’t cut it anymore.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: you probably have most of it hanging out in your pantry or fridge already. Plus, I’ll break down why each one matters, so you get how it all comes together.

Bone-in, skinless chicken thighs (4-6 pieces) — These are my favorite for slow cooker meals because they stay juicy and tender. You can use breasts if you prefer, but thighs have more flavor and are less likely to dry out.
Stuffing mix (6 oz / about 6 cups) — I go for the classic herb stuffing mix from the box. It’s a shortcut that packs serious flavor and soaks up all the chicken goodness.
Chicken broth (2 cups / 480 ml) — This is the magic liquid that keeps everything moist and adds rich flavor. Homemade is great if you have it, but store-bought works fine.
Butter (4 tbsp / 60 g) — I use unsalted butter melted right into the broth. It gives the stuffing that irresistible buttery taste.
Onion (1 small, finely chopped) — Adds a little sweetness and depth. I always keep onions handy for recipes like this.
Garlic (2 cloves, minced) — Because garlic makes everything better, duh.
Dried herbs (1 tsp each of thyme and sage) — These are classic stuffing spices that give the dish that homey, comforting vibe. Fresh is great if you have it, but dried works perfectly here.
Salt and pepper — To taste, obviously. I’m picky about seasoning, so don’t skimp here.
Optional: chopped celery (½ cup / 50 g) — For a little crunch and traditional stuffing texture. I add this when I have it, but it’s not a dealbreaker.

Pro tip: I always use a good-quality chicken broth and real butter because they make a noticeable difference in flavor. And yes, you can totally use fresh herbs if you have thyme and sage growing on your windowsill!

Equipment Needed

You don’t need a fancy kitchen to pull off this cozy slow cooker chicken and stuffing. Here’s what I use:

Slow cooker (6-quart / 5.7-liter size) — Mine’s been with me for years. If yours is smaller, just adjust the quantities or cook in batches.
Mixing bowl — To toss the stuffing mix with broth and butter before layering it in the crockpot.
Knife and cutting board — For chopping onions, garlic, and celery (if using).
Measuring cups and spoons — I’m all about eyeballing sometimes, but measuring helps keep the flavors balanced.
Spoon or spatula — For stirring and spreading the stuffing evenly.

That’s it! No special gadgets required, just your trusty slow cooker and a little patience. (Though if you’re like me, you’ll be sneaking a sniff every hour.)

How to Make It: Step-by-Step

Alright, let’s get to the good stuff. Here’s exactly how I make this easy slow cooker chicken and stuffing, with all the little details that make it foolproof.

Prep the slow cooker (5 minutes)
Spray the inside of your slow cooker with non-stick cooking spray or lightly butter it. This helps prevent the stuffing from sticking and makes cleanup easier.
Sauté the aromatics (optional, 5-7 minutes)
If you have a skillet handy, quickly sauté the chopped onion, garlic, and celery in a tablespoon of butter until softened and fragrant. This step isn’t required but really amps up the flavor. If you’re short on time, skip to step 3.
Mix the stuffing base (3 minutes)
In a mixing bowl, combine the stuffing mix, chicken broth, melted butter, thyme, sage, salt, and pepper. Stir well until the stuffing soaks up the liquid but isn’t soupy. If you sautéed the veggies, fold them in here.
Layer the slow cooker (2 minutes)
Spread half of the stuffing mixture evenly at the bottom of the slow cooker. Place the chicken thighs on top in a single layer. Then, cover the chicken with the remaining stuffing mixture, gently pressing it down.
Cook low and slow (4-5 hours)
Cover and cook on low for 4 to 5 hours. The chicken should be tender and cooked through (internal temp of 165°F / 74°C), and the stuffing will absorb all the delicious juices. Resist the urge to peek—it messes with the cooking time!
Finish and serve (5 minutes)
Once done, you can optionally broil the top for 3-5 minutes in the oven to get a crispier crust on the stuffing. Otherwise, serve straight from the slow cooker. Use a large spoon to scoop out portions, making sure everyone gets some chicken and plenty of stuffing.

Quick tip: If your slow cooker runs hot, check the chicken at 4 hours to avoid overcooking. The edges of the stuffing will be golden and slightly crispy, and the aroma will have taken over your kitchen.

My Best Tips & Techniques

Okay, here’s where I spill the secrets I’ve gathered after making this slow cooker chicken and stuffing way too many times.

Don’t skip the butter: It might feel like a small thing, but melted butter mixed into the stuffing is what turns it from “meh” to mouthwatering.
Use bone-in chicken thighs: They stay juicy and flavorful during slow cooking. Skin-on is fine but can add some extra grease.
Sauté aromatics if you can: Even though it’s optional, frying onions and garlic first adds a depth of flavor that’s worth the extra 5 minutes.
Layering matters: Putting stuffing under and over the chicken keeps the meat moist and the flavors balanced.
Resist opening the lid: I know it’s tempting, especially when your kitchen smells like heaven, but don’t peek before 4 hours. The temperature drop can make the chicken tough.
Broiling the top: If you like crispy stuffing edges, pop the slow cooker insert under the broiler for just a few minutes at the end. Watch it closely so it doesn’t burn!
Adjust broth if needed: If your stuffing looks dry before cooking, add a splash more broth. It should be moist but not soupy.

Ways to Mix It Up

Once you’re hooked on this easy slow cooker chicken and stuffing, here’s how you can switch things up without losing that cozy vibe.

Swap chicken thighs for breasts: Just reduce cooking time to 3-4 hours on low to avoid dryness.
Add mushrooms: Toss in 1 cup of sliced mushrooms with the onions for an earthy twist.
Use turkey instead of chicken: Perfect for leftover Thanksgiving turkey or a different flavor profile.
Cheesy stuffing: Stir in ½ cup shredded sharp cheddar into the stuffing mixture before cooking for a gooey surprise.
Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the broth for a subtle kick.
Herb variations: Try rosemary and parsley instead of sage and thyme for a fresh note.
Vegetarian version: Omit the chicken and double the broth and butter. Add extra veggies like carrots and celery to bulk it up.

Serving Ideas & Storage

This slow cooker chicken and stuffing is a star on its own, but here’s how I like to serve and store it.

Serving suggestions: I love it straight from the slow cooker with a side of steamed green beans or roasted carrots. It’s also fantastic paired with a simple salad to balance out the richness.

For a bit of indulgence, serve with a dollop of cranberry sauce or a drizzle of gravy—comfort food perfection!

Storage tips: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven to keep the chicken moist.

This recipe also freezes beautifully. Portion out into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Pro tip: If the stuffing gets a little dry after storing, splash a bit of broth or water before reheating to bring back moisture.

Nutritional Info & Health Benefits

Nutrient	Per Serving (approx.)
Calories	350
Protein	30g
Carbohydrates	25g
Fat	12g
Fiber	2g

I’m not a nutritionist, but I love that this meal packs a solid protein punch from the chicken, making it filling and satisfying. The stuffing adds some carbs for energy, and with a moderate fat content from butter, it’s a balanced comfort meal.

Using chicken thighs provides iron and zinc, and the herbs add antioxidants. Plus, this recipe relies on natural flavors rather than heavy sauces, so it feels wholesome without skimping on taste.

Of course, it contains gluten and dairy, so keep that in mind if you’re cooking for sensitive eaters. But with simple swaps, this recipe can be adapted to different dietary needs.

Final Thoughts

So that’s my favorite easy slow cooker chicken and stuffing recipe, perfect for cozy weeknight dinners that don’t require hovering over the stove. I know I’ve gushed about it, but when a recipe becomes my go-to for busy nights and hungry families, it deserves the hype.

This is the kind of meal that feels like a warm blanket on a plate and tastes like it took way more effort than it actually did. Whether you stick to the classic or try one of the variations, you’re in for serious comfort food vibes.

If you make this recipe, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram—I’m always excited to see your cozy crockpot creations. Happy cooking!

FAQs

Q: Can I use chicken breasts instead of thighs?

A: Yes! I’ve done this when I wanted a leaner option. Just reduce the cooking time to about 3-4 hours on low since breasts cook faster and can dry out if left too long.

Q: What if I don’t have a slow cooker—can I make this on the stove or oven?

A: You sure can! Bake it in a covered casserole dish at 350°F (175°C) for about 45-55 minutes, until the chicken is cooked through and the stuffing is tender. Just keep an eye on it so it doesn’t dry out.

Q: How do I know when the chicken and stuffing are done?

A: The chicken should reach an internal temperature of 165°F (74°C). The stuffing will be moist but not soupy, and the edges may be slightly golden. If you have a meat thermometer, it’s your best friend here.

Q: Can I prepare this recipe ahead of time and refrigerate before cooking?

A: Absolutely! Assemble everything in the slow cooker insert, cover tightly, and refrigerate overnight. Just add an extra 30 minutes to the cooking time since everything will be cold.

Q: Is there a way to make this gluten-free?

A: Yes! Swap the stuffing mix for a gluten-free version (I like the brand that’s labeled certified gluten-free). The rest of the recipe stays the same, and it turns out just as comforting.

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