Why You’ll Love This Recipe

This 1980s classic brings cozy, nostalgic flavors to your dinner table with minimal effort. Slow Cooker CrockPot Chicken and Stuffing is a comforting, hearty dish combining tender chicken breasts with savory stuffing and creamy soup—all cooked to perfection in a single pot. Perfect for busy weeknights or a stress-free Sunday dinner, it’s a simple, satisfying meal the whole family will love.

ingredients

1980s Slow Cooker CrockPot Chicken and Stuffing

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breastscanned cream of chicken soupcanned cream of mushroom souppackage of dry stuffing mixchicken broth or water (to moisten stuffing)butter (optional, for added richness)black pepper and garlic powder (to taste)

directions

Spray your slow cooker with nonstick cooking spray or lightly grease it.

Place the chicken breasts in a single layer at the bottom of the crockpot.

In a bowl, mix the cream of chicken soup and cream of mushroom soup. Season with black pepper and garlic powder to taste.

Spread the soup mixture evenly over the chicken.

In a separate bowl, combine the stuffing mix with chicken broth or water until moistened but not soggy.

Layer the moistened stuffing over the soup-covered chicken. Dot with butter if desired.

Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and tender.

Fluff the stuffing slightly with a fork before serving.

Servings and timing

This recipe yields approximately 4–6 servings.Preparation time: 10 minutesCooking time: 6–7 hours on LOW or 3–4 hours on HIGHTotal time: 6 hours 10 minutes (on LOW) or 3 hours 10 minutes (on HIGH)

Variations

Swap the cream of mushroom soup for cream of celery for a different flavor.

Add frozen green beans or peas in the last hour of cooking for a veggie boost.

Use turkey breast instead of chicken for a Thanksgiving-inspired twist.

Stir in shredded cheddar cheese for a creamy, cheesy finish.

Top with crispy fried onions before serving for added crunch.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or oven until heated through.You can also freeze portions for up to 2 months—thaw overnight in the fridge before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well and offer a juicier texture.

Do I need to cook the stuffing first?

No, just moisten it with broth before layering it in the slow cooker.

Can I add vegetables?

Absolutely, frozen or fresh vegetables can be added—just avoid ones that get too soft.

Is it okay to use homemade cream soups?

Yes, homemade versions work great and allow for more control over ingredients.

What’s the best way to keep the stuffing from getting mushy?

Use just enough broth to moisten the stuffing; don’t oversaturate.

Can I double the recipe?

Yes, as long as your slow cooker is large enough to handle it.

Can I prep this the night before?

Yes, assemble the ingredients in the insert, cover, and refrigerate overnight. Cook the next day as directed.

Can I cook this on the stovetop or in the oven?

While it’s best in a slow cooker, you can bake it covered at 350°F for 1 hour.

Does the chicken need to be thawed?

Yes, always use thawed chicken for food safety and even cooking.

Can I use a different stuffing mix?

Any dry stuffing mix works—choose your favorite flavor blend.

Conclusion

1980s Slow Cooker CrockPot Chicken and Stuffing is a timeless recipe that brings comfort and ease to your table. With just a few pantry staples and your slow cooker, you can create a warm, savory meal that feels like a hug from the past. Whether for a weeknight dinner or a simple family gathering, this dish is sure to become a reliable go-to in your meal rotation.