Crockpot Stove Top Chicken Casserole
This crockpot stove top chicken uses boxed stuffing mix, so you get the flavor of a classic chicken casserole with no oven. Chicken breasts cook in a creamy sauce, then the stuffing steams on top. It is homey, filling and easy to serve.
6
servings15
minutes5
hoursChicken cooks in a creamy sauce, and boxed stuffing mix steams on top to form a soft, herbed layer. It tastes like a casserole without the oven.
Ingredients
2 lb boneless skinless chicken breasts
1/2 tsp kosher salt
1/2 tsp black pepper
1 can (10.5 oz) condensed cream of chicken soup
1 can (10.5 oz) condensed cream of celery soup
1/2 cup sour cream
1/2 cup chicken broth
1/2 tsp garlic powder
1/2 tsp poultry seasoning
1 box (6 oz) chicken-flavored stuffing mix
3/4 cup chicken broth, for the stuffing
3 tbsp butter, melted
1 cup frozen peas
2 tbsp chopped fresh parsley
Directions
- Spray a 6-quart slow cooker with nonstick spray. Pat the chicken dry and season it with salt and pepper.
- Lay the chicken breasts in the bottom of the slow cooker in a single layer.
- Whisk the cream of chicken soup, cream of celery soup, 1/2 cup broth, garlic powder and poultry seasoning in a bowl. Pour it over the chicken.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken reaches 165°F.
- Shred the chicken in the pot with two forks and stir it into the sauce.
- Stir in the sour cream and frozen peas until combined.
- Mix the stuffing mix with the melted butter and 3/4 cup broth in a bowl until just moistened.
- Spoon the stuffing evenly over the chicken mixture without pressing it down.
- Lay a clean kitchen towel under the lid to catch steam, cover, and cook on HIGH for 30 to 45 minutes, until the stuffing is set and tender.
- Sprinkle with parsley and serve hot.
Notes
- Use cream of mushroom soup in place of the celery soup if you like. Add a cup of chopped cooked broccoli with the peas. Leftovers keep 3 days in the fridge. Reheat in the microwave in single portions; this dish does not freeze well because of the stuffing.
Why this casserole works without an oven
The slow cooker makes steam, and steam is what soft stuffing needs. The mix sits on top of the hot creamy chicken and absorbs moisture from below while the lid keeps everything warm. You end up with a tender, herby topping, a bit like the inside of a roast turkey stuffing.
Cooking the chicken in a cream sauce first keeps it moist, and shredding it into the sauce means every spoonful has meat and gravy together. There is no baking dish to wash and no preheating. It is also a gentle way to use up a box of stuffing from the pantry. Few families turn down chicken and stuffing, and the slow cooker version needs no baking skills and no dish to scrub.
Ingredient notes
Chicken breasts: use boneless, and trim off any fat. Thin cutlets cook faster, so check them 30 minutes early.
Cream soups: two kinds give a more rounded flavor than one. Use condensed soups, not ready-to-eat.
Sour cream: full-fat is best because it will not curdle as easily when stirred in at the end.
Stuffing mix: a boxed, cubed chicken-flavored mix works best. Cornbread mix gives a sweeter result.
Frozen peas: they add color and a bit of sweetness. Add them near the end so they stay green. Poultry seasoning: a small spoonful brings a sage and thyme taste that makes the dish read as stuffing, not just chicken in sauce.
Tips for stuffing that is not soggy
Moisten, do not soak: the stuffing should look damp, not wet. Too much broth makes a paste.
Use a towel under the lid: condensation drips down and floods the topping. A clean towel between the lid and pot absorbs it.
Do not stir the stuffing in: the common mistake is mixing it into the sauce. Keep it as a layer so the top steams and the bottom stays creamy. Fluff the stuffing with a fork before serving so the top stays light. If it looks too wet after the time is up, leave the lid off for ten minutes to let the steam escape. Keep the lid shut while the stuffing steams. Each peek lets out the heat that sets the topping.
Swaps and variations
Use turkey leftovers in place of chicken after a holiday. For less sodium, choose reduced-sodium soups and broth. A cup of shredded Swiss cheese stirred into the sauce at the end gives a cordon-bleu flavor. Add diced carrots and celery at the start for a vegetable-packed version.
Do not add the stuffing at the start of the cook. It will dissolve into mush after hours of heat. For a cheesy variation, stir a cup of shredded cheddar into the sauce right before you add the stuffing.
What to serve with it
Because the stuffing is already included, you only need a vegetable. Green beans, roasted carrots or a simple green salad fit well. Cranberry sauce on the side suits it like a turkey dinner, and buttered rolls are welcome. If you are feeding a crowd, double the vegetables rather than the casserole, since the pot is already full.
Storing and reheating
Cool the casserole and store in a covered container in the fridge for up to 3 days. The stuffing keeps absorbing sauce, so it softens more over time.
Reheat single portions in the microwave with a damp paper towel on top, or in a 325°F oven covered in foil. I do not freeze it, because the stuffing turns gummy and the sauce can split. Spoon leftovers into a small baking dish and top with a little cheese, then warm in the oven for a crisp edge.
Crockpot Stove Top Chicken Casserole at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 14, led by boneless skinless chicken breasts, kosher salt, black pepper, (10.5 oz) condensed cream of chicken soup
Tips for Crockpot Stove Top Chicken Casserole
Use cream of mushroom soup in place of the celery soup if you like. Add a cup of chopped cooked broccoli with the peas. Leftovers keep 3 days in the fridge. Reheat in the microwave in single portions; this dish does not freeze well because of the stuffing.
Crockpot Stove Top Chicken Casserole FAQ
How long does Crockpot Stove Top Chicken Casserole take?
Crockpot Stove Top Chicken Casserole takes 5 hours of cooking after 15 minutes of prep.
How many people does Crockpot Stove Top Chicken Casserole serve?
This recipe makes 6 servings.
What do I need to make Crockpot Stove Top Chicken Casserole?
14 ingredients, led by boneless skinless chicken breasts, kosher salt, black pepper, (10.5 oz) condensed cream of chicken soup. Amounts are in the recipe card above.
