Crock Pot Chicken and Stuffing Casserole
Simple ingredients make a very easy and memorable Crock Pot Chicken and Stuffing Casserole!
Whole chicken breasts covered with Swiss cheese and a box of stove top stuffing makes a wonderful meal that is so easy to put together.
Chicken and Stuffing Crock Pot Casserole Recipe
Chicken breast, Swiss cheese, cream of chicken soup, a box of stuffing, chicken broth and butter make one of the BEST recipes in our crock pot rotation! The chicken is so tender and shreds easily to mix into the flavorful stuffing and gravy.
I love that 3 to 4 plain chicken breasts are placed in the crock and then a couple layers are dumped on top before cooking. Slow cooker meals that require very little prep time make my life easier when the schedule is hectic!
While this recipe is popular all year around, cooler weather seems to be when we really crave our stuffing recipes. Our Pork Chop & Stuffing Casserole and Easy Stuffed Pork Chops are made in the oven. We enjoy both of those recipes, but find the slow cooker is easier to use because the meat won’t dry out if we have to leave the house for a few minutes.
If you enjoy this recipe you may also enjoy Baked Parmesan Chicken Tenders or Zucchini Casserole with Stuffing Mix.
Why This Recipe Works
- Known as a dump and go meal, this Crock Pot Swiss Chicken recipe takes 10 minutes to prepare and is ready to serve a few hours later with very little effort.
- The easiest possible way to enjoy a Thanksgiving inspired meal all year around.
- Easy to adjust the meat to stuffing ratio by adding more chicken or using fewer breasts to suit your preference.
- Picky eaters can enjoy tender, shredded chicken and other can enjoy stuffing and cream of chicken gravy in every bite.
Slow Cooker Swiss Chicken Casserole
The Swiss cheese is my favorite layer. I love how the Swiss cheese adds a slight tang to this meal and creates a nice depth of flavor.
Some people may prefer one slice of Swiss cheese per chicken breast, but I like to put two, or maybe three in the slow cooker if I have enough cheese! I like adding a couple extra chicken breasts, more cheese and using the same amount of the remaining ingredients. This chicken casserole is so easy to personalize!
This crockpot Swiss chicken creates more of a sit down meal than our Shredded Chicken Sandwiches that use similar ingredients.
Sometimes we have a block or wheel of Swiss cheese left from a Charcuterie Board that I will slice up and add to the chicken. Pre-sliced cheese is easiest, but using other types of Swiss that you have on hand works well too!
Ingredients Needed:
- Boneless chicken breasts – I like to trim any excess fat before cooking. Sometimes it is easier to cut large breasts in half or in thirds to make serving easier.
- Cream of chicken soup – we prefer Campbells over the store brand.
- Chicken broth – from a box, can or made with Better than Bouillon all work fine.
- Swiss cheese – a package of slices is fastest, but you can easily slice your own from a block.
- Box of Stove Top Stuffing Mix – has all of the seasonings in it to bring the flavor and make this meal enjoyable.
- Butter – we’ve all heard butter makes everything better.
How to Convert to Swiss Chicken Bake
Swiss Chicken Crock Pot Casserole can easily be converted to Swiss Chicken Bake in the oven. Use 6 to 8 small chicken breasts or 4 to 5 large breasts and the same amount of stuffing and other ingredients.
Bake at 350ºF in a 9 x 13 pan, covered with foil for 45 to 55 minutes until a digital meat thermometer reads 165ºF.
Step By Step Instructions
Use a non-stick liner or grease a 5, 6 or 7 quart crock pot.
Lay trimmed, boneless, skinless chicken breasts that have been defrosted in a single layer in the bottom of the crock.
If you want to add more chicken, squish the pieces together as much as possible to maintain a single layer. This will give the best cheese coverage for each piece of meat.
In a small mixing bowl combine cream of chicken soup and broth.
Pour over the chicken.
It really doesn’t matter whether you put the soup over the chicken or the cheese. These are the interchangeable middle layers.
Then add a layer or two of Swiss cheese!
Spread stuffing over casserole and top with the melted butter.
Bake on low for 3 to 4 hours.
When chicken shreds easily use a meat thermometer to ensure the center of the breasts have reached 165°F.
I prefer not to make this recipe on high because the bread crumbs tend to burn quickly at higher temps.
Serve warm and enjoy!
Tips for Making Swiss Chicken Casserole
- If using large chicken breasts it may be easier to cut in half or cut in serving sizes before cooking
- Stuffing can be substituted for crushed crackers
- White wine can be substituted for chicken broth
- Leftovers reheat well
- See notes above to convert to an oven bake recipe
- All cooking appliances and conditions are different, so monitor closely the first time you use your own appliance
Other Easy Crock Pot Meals
- Crock Pot Stew Meat and Mushrooms
- BBQ Kielbasa makes great sandwiches
- Farmhouse Crock Pot Spaghetti
- Stuffed Pepper Soup with Ground Beef is another family favorite
- Slow Cooker Chicken, Bacon & Ranch
Crock Pot Swiss Chicken and Stuffing Casserole
Ingredients
- 3 – 4 chicken breasts
- 6 – 8 slices Swiss cheese
- 1 10.5 ounce can cream of chicken soup
- 1/4 cup chicken broth
- 1 box stove top stuffing mix about 1 cup of dry stuffing
- 1/4 cup butter melted
Instructions
- Line crock or use non-stick cooking spray; I use a 6 quart slow cooker.
- Lay chicken in crock in a single layer. Place at least one slice of cheese on each piece of chicken.
- Mix cream of chicken soup and chicken broth and pour evenly over chicken.
- Sprinkle stuffing over soup layer.
- Pour melted butter over stuffing.
- Cover and cook on low for 3 to 5 hours until a digital meat thermometer inserted in the center of the chicken reads 165°F.
Video
Notes
- If using large chicken breasts it may be easier to cut in half or cut in serving sizes before cooking
- If you love Swiss cheese add more to make this recipe more flavorful!
- Stuffing can be substituted for crushed crackers
- White wine can be substituted for chicken broth
- See notes above to convert to an oven bake recipe
- All cooking appliances and conditions are different, so you should test these times and guidelines first in your own appliance to determine what adjustments may be needed!
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Rate This Recipe Pin This RecipeRecipe originally published on October 25, 2019 with updates made on May 24, 2022 and pictures updated on May 31, 2023.
Have you ever done this recipe with frozen chicken breasts?
Hey There! Great question! I have not tested this recipe with frozen chicken. I hope you are able to enjoy it!
I love this recipe!!! So simple to make, yet sooo delicious! It’s definitely one of my family’s favorite!!!
Good with frozen chicken..cooked on high.
Also used pork …substituted apple juice for water.
Excellent flavor.
Was not sure what size can of soup to use so I got a big can hope it turns out right
Hey There! We use the 10.5 ounce can, but you can easily use a bigger can with more chicken breasts. Hope you enjoy 🙂
Can you freeze this after its cooked in the crockpot?
Hey There! I haven’t tested this, but I think it would be fine. The texture in the stuffing might change a bit, but I think it would still taste good. Hope you enjoy 🙂
I thought the flavors were delicious. It was a bit salty. There was a lot of liquid as well.
Would provolone work instead of swiss? I realized Instacart substituted provolone and was still hoping to make this tonight.
Hey There! I haven’t tested this, but I think it would work fine. Should add a nice creamy, cheesy flavor. Just won’t be as distinct as Swiss. You’ll have to make it again to compare options 😉 Hope you all enjoy!
I usually make it with provolone and love it!
This was a huge hit for my family of picky eaters! I used Clearfield American Cheese vs Swiss, delicious!
Hi! It sounds great, but I have a question how about cooking it on high and what do you think the time frame on that would be? Thanks so much
Hey There! I haven’t tested it, but I would try 2 – 3 hours and check the chicken with a digital meat thermometer to ensure doneness. Hope you enjoy!
It needs alot more chicken broth than 1/4 cup, it needs 3 times that at 3/4 cups. Otherwise it will be very dry.
Hey There! The cream of chicken soup really adds a lot of creaminess, but there are several ways to put your own spin on the recipe. Hope you enjoy!
So I was wondering if you ever added broccoli
Hey There! I haven’t yet, but LOVE that idea! Hope you enjoy 🙂
Do you think this recipe would work with bone in chicken?
Hey There! I haven’t tested it with bone-in chicken, but I think it would work fine. I would allow additional cooking time. Hope you enjoy 🙂
I am currently cooking recipe. Wanted to note that 1 6-oz box of Stovetop stuffing is actually 2cups of dry stuffing.
Second time making this, after someone else made and dropped it off for our family. Didn’t change a thing…for our crockpot it took closer to the 4hr cooking time. So easy and delicious! (And heats up very well) Also a good dish to make for someone else during those times you know they need a hot meal… 😉 THANK YOU!
What about using tenderloins rather than breasts or also what about using thighs?Thanks.
Hey There! I think tenderloins would work great! Would probably cook a little faster too. Thighs might taste good, but it would take more effort to sort through the bones, skin, fat, etc. Hope you enjoy 🙂
Hi Jennifer, I was just wondering could you add wild rice to this recipe and how much could I add without it getting dry?
Hey There! I haven’t tested adding rice to this recipe, but we have another great option for a delicious chicken and rice combination that might be worth a try: https://plowingthroughlife.com/no-peek-chicken/
Hope you enjoy 🙂 Jennifer
Any idea how to cook this in an electric roaster for a large crowd? 50 people. Looking for recipes to feed the Wednesday night group at church.
Hey There! We have several recipes to make in a roaster for 50 people! https://plowingthroughlife.com/category/recipes/for-a-crowd/
One of my favorite chicken recipes that holds well is our Chicken Noodles https://plowingthroughlife.com/chicken-and-noodles-for-a-crowd/
So nice of you to serve others! I hope you all enjoy 🙂 ~Jennifer
Great dish! Delicious, affordable, warm comfort food for cool night. Used bone-in thighs w skin removed. Seasoned w salt, onion & garlic powders along w dried leaf poultry seasoning. Cooked on high, 2 &1/2 hrs. Used 2 slices of provolone per thigh bc that’s what I had. Next time will use swiss. Might saute abit of onion & celery to mix in w stuffing next time. And there will be next time. Everyone in household have insisted on this recipe being in repeat file! Thank you.
I do the same recipe but use white wine instead of chicken broth and it’s so good!
Ive made this before and loved it so much i made up 10 to freeze which worked very well. Just had to take out of the freezer and pop in the over. I am just not trying it with chicken i precooked and shredded. Seeing if it will work well to stretch out one chicken breast for two people. Also added a can of mixes veggies on the chicken.