Swiss Chicken Casserole in the Crockpot
This swiss chicken casserole crockpot style layers chicken, swiss cheese and a creamy mushroom sauce over buttery stuffing. It tastes like the classic baked version, but the slow cooker does the work and keeps the chicken moist. It is a comfort dinner that needs only one pot.
Swiss Chicken Casserole in the Crockpot
Course: Main CourseDifficulty: Easy6
servings15
minutes5
hoursChicken breasts cook under swiss cheese and a creamy sauce, then get a buttery stuffing topping. It is a one-pot casserole dinner.
Ingredients
2 lb boneless skinless chicken breasts
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/4 cup low-sodium chicken broth
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
8 slices swiss cheese
1 package (6 oz) stuffing mix for chicken
1/3 cup unsalted butter, melted
1/2 cup hot water
Chopped parsley, for garnish
Nonstick spray, for the crock
Directions
- Spray a 6-quart slow cooker with nonstick spray.
- Whisk the soup, sour cream, broth, garlic powder, thyme and pepper in a bowl until smooth.
- Place the chicken breasts in a single layer in the crock.
- Spoon the soup mixture evenly over the chicken.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165°F.
- Layer the swiss cheese slices over the chicken, covering all of it.
- Stir the stuffing mix with the melted butter and hot water in a bowl until just moistened.
- Spoon the stuffing loosely over the cheese. Do not pack it down.
- Lay a clean paper towel under the lid to catch steam. Cover and cook on HIGH for 45 to 60 minutes, until the cheese melts and the stuffing is set.
- Rest for 10 minutes, then spoon out servings with the sauce and stuffing.
Notes
- Use chicken tenders to cut the time by an hour. Add a cup of thawed frozen broccoli or green beans under the cheese for a one-pot meal. Cover and refrigerate for up to 4 days. Reheat in a 350°F oven until hot throughout, or microwave in a bowl.
Why swiss chicken casserole suits the slow cooker
The oven version of this casserole is easy to dry out. Chicken breast is lean, and a hot oven drives out moisture fast. In the slow cooker, the chicken steams gently in its own creamy sauce, so it stays juicy right to the end.
The finish is the clever part. Stuffing goes on after the chicken is cooked, with a paper towel under the lid, so it steams just enough to set without turning into mush.
Because everything cooks in one pot, there is only one dish to wash. That makes it a good choice for a family dinner on a day when time is short.
The creamy sauce also doubles as gravy for the stuffing, so every bite has some of everything.
Ingredient notes for the casserole layers
Chicken breasts: Pick even pieces, about the same thickness, so they finish together. Cut thick ones in half to make cutlets.
Swiss cheese: Buy deli-sliced for the best melt. Shredded packs have coating that keeps the cheese from becoming smooth.
Cream of chicken soup: It is the backbone of the sauce. Sour cream lightens it and adds tang.
Stuffing mix: A boxed chicken-flavored mix gives you the herbs and seasoning for the topping. Cubed style gives more texture than fine crumbs.
Melted butter: It coats the stuffing so the top gets golden, not dry and powdery.
Thyme and garlic powder: They are small additions, but they keep the sauce from tasting like plain canned soup.
Tips for a creamy sauce and a good topping
Add the cheese late: Swiss melts in under an hour. Added at the start, it breaks down and turns greasy in the sauce.
Soak the stuffing lightly: Moisten it just until combined. Too much water turns the topping soggy, and too little leaves hard dry bits.
Most common mistake: Leaving the lid fully sealed at the end. Steam drips back onto the stuffing, so the paper towel under the lid is what keeps the top from getting wet.
Pat the chicken dry: Dry chicken browns a little and lets the sauce cling instead of sliding off. Season both sides lightly before it goes in.
Do not lift the lid early: Each peek lets out heat and adds 15 to 20 minutes to the cook time. Trust the timer and check only near the end.
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Swaps and variations
For a lighter version, use plain Greek yogurt in place of the sour cream and a low-sodium soup. Turkey cutlets work in place of chicken. A layer of thinly sliced ham under the cheese turns it into a chicken cordon bleu style bake.
One swap that does not work is putting raw stuffing in at the start. After hours of cooking it dissolves into the sauce.
Mushroom soup in place of cream of chicken gives a deeper, earthier sauce, and a handful of sliced fresh mushrooms laid under the chicken adds even more.
What to serve with swiss chicken casserole
Green beans with a little lemon, roasted broccoli or a crisp side salad balance the richness. A bowl of buttered peas or cranberry sauce on the table also goes well with the stuffing.
Spoon some of the creamy sauce over the stuffing on each plate, and keep extra swiss slices on hand for anyone who wants more cheese.
Storing, freezing and reheating
Cool leftovers within 2 hours and refrigerate in a sealed container for up to 4 days. The stuffing softens, but the flavor holds up well.
You can freeze portions for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven, covered with foil, for 20 to 25 minutes, until steaming hot.
Cut the chicken into chunks before storing so it reheats evenly and fits into small containers for lunch.
Pin itSwiss Chicken Casserole in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 13, led by boneless skinless chicken breasts, (10.5 oz) cream of chicken soup, sour cream, low-sodium chicken broth
Tips for Swiss Chicken Casserole in the Crockpot
Use chicken tenders to cut the time by an hour. Add a cup of thawed frozen broccoli or green beans under the cheese for a one-pot meal. Cover and refrigerate for up to 4 days. Reheat in a 350°F oven until hot throughout, or microwave in a bowl.
Swiss Chicken Casserole in the Crockpot FAQ
How long does Swiss Chicken Casserole in the Crockpot take?
Swiss Chicken Casserole in the Crockpot takes 5 hours of cooking after 15 minutes of prep.
How many people does Swiss Chicken Casserole in the Crockpot serve?
This recipe makes 6 servings.
What do I need to make Swiss Chicken Casserole in the Crockpot?
13 ingredients, led by boneless skinless chicken breasts, (10.5 oz) cream of chicken soup, sour cream, low-sodium chicken broth. Amounts are in the recipe card above.
