Slow Cooker Chicken and Stuffing with Mixed Vegetables is a cozy dinner made with just six ingredients. Chunks of chicken are combined with cream of chicken soup, sour cream, and mixed vegetables, then topped with stuffing mix tossed in melted butter for an easy meal that’s creamy and delicious.
The Ultimate Low-Effort Comfort Food for Busy Nights
This slow cooker chicken and stuffing is just the easy, no-fuss dinner you’ve been looking for.
It kinda reminds me of Thanksgiving, but without the stress of spending 6 hours cooking a meal that’ll be devoured in 15 minutes!
It’s an easy recipe that doesn’t require a long list of ingredients. I’m all about maximizing flavor using as few ingredients as possible, and I really hit a home run with this one!
It’s also affordable because it uses simple ingredients. I use my homemade cream of chicken soup, but canned works just as well.
Unlike other recipes I’ve seen like this, I cut the chicken into bite-sized pieces so all you have to do when it’s ready is plate it up. Easy peasy!
Ingredient Notes
See the recipe card below for exact amounts.
- Chicken: I use boneless, skinless chicken breasts, but you can use thighs if you like.
- Stuffing: Any 6-ounce package of dry stuffing mix works. We like the lower-sodium variety, but you can use regular.
- Vegetables: I use one 12-ounce bag of frozen mixed vegetables with peas, carrots, corn, and green beans. You can use any combination you like.
- Soup: I use either 2 cans or the equivalent amount of my homemade cream of chicken soup. You can use cream of mushroom or cream of celery if you prefer.
- Sour Cream: This adds to the creaminess of the dish. I haven’t tried making it without sour cream.
- Butter: I use unsalted butter, but salted works too.
How to Make Slow Cooker Chicken and Stuffing with Mixed Vegetables
Here’s a quick overview of the main steps. Scroll or jump down to the recipe card for detailed instructions.
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Combine the chicken, soup, sour cream, and vegetables in the slow cooker.
Top with the stuffing mixture and cook on high for 3–4 hours or low for 6–7 hours.
Tips for Making Slow Cooker Chicken and Stuffing
- Cut the chicken into large chunks, about 1½–2 inches, to help keep it from drying out.
- Avoid cooking much longer than 4 hours on high or 7 hours on low, or the chicken may become dry.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until heated through.
More Slow Cooker Recipes
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Slow Cooker Chicken and Stuffing with Mixed Vegetables
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Equipment
- slow cooker
Ingredients
- 2 pounds boneless skinless chicken breasts
- 2 (10.5 ounce) cans cream of chicken soup
- ½ cup sour cream
- 1 (12 ounce) bag frozen mixed vegetables
- 1 (6 ounce) box stuffing
- ¼ cup melted butter
- nonstick cooking spray
Instructions
- Chop the chicken into large chunks, 1 ½-2 inches.
- Spray the slow cooker with nonstick cooking spray.nonstick cooking spray
- Add the chicken, soup, sour cream and mixed vegetables to the slow cooker and stir to combine.2 pounds boneless skinless chicken breasts, 2 (10.5 ounce) cans cream of chicken soup, ½ cup sour cream, 1 (12 ounce) bag frozen mixed vegetables
- In a medium bowl combine the melted butter and stuffing mix. Spread evenly onto the chicken mixture.1 (6 ounce) box stuffing, ¼ cup melted butter
- Cover and cook on high for 3–4 hours or low for 6–7 hours..
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.