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Crockpot Herb Chicken With Stuffing

User Rating 4.5 Star Rating (16 Reviews)


Crockpot Chicken and Stuffing Meal

Crockpot Chicken and Stuffing Meal

Diana Rattray
This easy chicken recipe is quick to prepare with cream of chicken and celery soups, chicken breasts, stuffing crumbs, and seasonings. Serve this chicken meal with your favorite side vegetables or a tossed green salad.


  • 1 can (10 1/2 ounces) cream of chicken with herbs soup
  • 1 can (10 1/2 ounces) cream of celery or cream of chicken soup
  • 1/2 cup dry white wine or chicken broth
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried leaf thyme, crumbled
  • 1/2 teaspoon salt
  • Dash black pepper
  • 6 to 8 boneless chicken breast halves, without skin
  • 2 to 2 1/2 cups seasoned stuffing crumbs, about 6 ounces
  • 4 tablespoons butter


Combine the soups, wine or broth, parsley, thyme, salt, and pepper. Wash chicken and pat dry.

Lightly grease a 5 to 7-quart slow cooker. Sprinkle about 1/2 cup of the stuffing crumbs over the bottom of the cooker and drizzle with about 1 tablespoon of the butter. Top with half of the chicken, then half of the remaining stuffing crumbs. Drizzle with half of the remaining butter and spoon half of the soup mixture over that. Repeat with remaining chicken, stuffing crumbs, butter, and soup mixture. Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.

Serves 6 to 8.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Great recipe - Made Revisions, Member delongmm

Made this recipe yesterday, and my husband and I were salivating all day as we smelled it cooking. Reminded us of Thanksgiving dinner! Instead of using the seasoning this recipe called for, I used 2 tsp of poultry seasoning. No additional salt either. I also just used a bag of the seasoned cubed stuffing by pepperidge farm. For the chicken I used 6 frozen chicken breasts instead of thawed out. I let them sit out for a couple hours before throwing them in the crockpot, but they were still mostly frozen. I cooked for 7 hours on low, but I think I will cook it a little less next time because the chicken was a little on the dry side (not bad, just dryer than I like). I also used chicken broth instead of wine because that is what I had. Good for leftovers as well.

11 out of 11 people found this helpful.

See all 16 reviews

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