this 4-Ingredient Slow Cooker Chicken with Stuffing is a lifesaver. Just chicken, stuffing mix, a can of cream of mushroom soup, and a little broth. You toss it all in the slow cooker and watch the magic happen. That’s it. I was honestly surprised how soft the chicken came out. The stuffing soaks up everything—the broth, the soup—it gets kind of messy, but wow, the flavor’s there. Real cozy, real simple. I usually throw together a quick veggie on the side if I’m feeling ambitious, but honestly, we’ve eaten it just like this plenty of times. It’s simple, filling, and takes no effort, which is exactly what I need most nights.
Why I Keep Coming Back to This One
There’s something magical about slow cooker meals. You toss a few things together in the morning, go about your business, and by dinnertime your house smells like someone’s grandma has been in the kitchen all day. And this one? It’s as close to magic as a weekday gets.
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Only 4 Ingredients – That’s it. No long grocery list, no fancy steps—just toss a few things together and you’re set.
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The Slow Cooker Does the Work – Once everything’s in the pot, you can forget about it. It cooks low and slow, and the house smells amazing by dinner.
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It’s Super Flexible – Serve it over rice, with a veggie on the side, or just scoop it into a bowl and dig in. It’s hearty enough to stand on its own.
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Leftovers Are Just as Good – I always make extra because it reheats so well. Perfect for lunch the next day or an easy dinner later in the week.
Gather Your Ingredients (It’s Not a Long List)
This recipe is about simplicity, but that doesn’t mean it skimps on flavor. Each ingredient plays a role—no fillers here, just the essentials that show up and do their job.
Here’s what you’ll need:
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Boneless, skinless chicken breasts – Classic, lean, and perfect for soaking up flavor.
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Cream of mushroom soup – Thick, creamy, and a little earthy. You could swap in cream of chicken or celery, but mushroom gives it that cozy edge.
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Stuffing mix – Use a pre-seasoned box (like Stove Top). The herbs and spices in the mix add a lot of flavor with zero effort.
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Chicken broth (low-sodium) – Adds moisture and helps tie everything together.
You’ll also need a little water to help the stuffing hydrate and a dash of salt and pepper. That’s it.
And if you’re someone who likes to get fancy? Don’t worry—we’ve got some twists coming later that’ll help you jazz it up.
How to Make It (Without Breaking a Sweat)
This recipe comes together in layers—literally. Think of it like assembling a lasagna, only with less cheese and way less pressure.
Step 1: Season Your Chicken
Grab those chicken breasts and sprinkle them with salt and pepper. Don’t overthink it. Just enough to wake up the flavor.
Lay them flat in the bottom of your slow cooker. No oil, no searing, no fuss.
Step 2: Add Broth
Pour your chicken broth right over the seasoned chicken. It’ll keep the chicken juicy as it cooks and start flavoring the whole dish from the bottom up.
Step 3: Mix the Stuffing
Grab a separate bowl and toss in the stuffing mix, a can of cream of mushroom soup, and some water. Stir it all together until it’s soft and everything’s mixed well. It’ll be a bit on the mushy side, and that’s exactly what you want—it should smell like something comforting straight from Grandma’s kitchen
Step 4: Let the Slow Cooker Do Its Thing
Put the lid on and set your cooker:
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High for 4 hours if you’re short on time
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Low for 6–7 hours if you’re letting it simmer all day
By the time it’s done, your kitchen will smell like Thanksgiving met Sunday dinner.
