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.

Fork cutting half of a tender chicken breast with the other half in the background covered with melted Swiss cheese, stuffing mix and surrounded by a creamy gravy.

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.

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Serving spoon lifting a chicken breast covered with stuffing out of a crock pot casserole.

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.
Plate of creamy and delicious chicken stuffing casserole with a fork in chicken so tender it shreds easily to mix together with the Swiss cheese and stuffing mix making every bite wonderful.

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.

Serving of chicken breast in a casserole with stuffing and melted cheese on a white plate on a blue and white napkin.

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.
Ingredients needed to make chicken and stuffing crockpot casserole are chicken broth, box of chicken stove stop stuffing mix, can of Campbells cream of chicken soup, slices of Swiss cheese, stick of butter and chicken breasts on a cutting board on a brown wooden counter top.

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.

Four raw boneless, skinless chicken breasts in a lightly greased black crock pot.

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.

Small spatula mixing together can of cream of chicken soup with chicken 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.

Cream of chicken soup covering four chicken breasts in a black crock.

Then add a layer or two of Swiss cheese!

Several slices of Swiss cheese covering chicken breasts in a black crock is a layer in a delicious Swiss chicken recipe.

Spread stuffing over casserole and top with the melted butter. 

Melted butter drizzled over stuffing mix which is layered over crockpot Swiss chicken.

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
Overhead view of cooked chicken and stuffing casserole in the crock pot ready to be served with crunchy pieces of stove top stuffing mix covering the top and some Swiss cheese bubbly up through in spots.

Other Easy Crock Pot Meals

Fork full of tender chicken coated with Swiss cheese, stove top stuffing and cream of chicken soup on a white plate.

Crock Pot Swiss Chicken and Stuffing Casserole

Servings 6 people
Jennifer @ Plowing Through Life
Simple ingredients make a very easy and memorable Crock Pot Chicken and Stuffing Casserole!
4.60 from 5 votes
Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 35 minutes


  • 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


  • 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.


  • 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!



Calories: 264kcalCarbohydrates: 0.3gProtein: 29gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 109mgSodium: 262mgPotassium: 434mgFiber: 0.01gSugar: 0.1gVitamin A: 412IUVitamin C: 1mgCalcium: 160mgIron: 0.5mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

Tried this recipe?Mention @PlowingThroughLife or tag #PlowingThroughLife!

Recipe originally published on October 25, 2019 with updates made on May 24, 2022 and pictures updated on May 31, 2023.

Collage of chicken breast with swiss cheese, chicken soup and stuffing casserole on plate


  1. Have you ever done this recipe with frozen chicken breasts?

    1. Jennifer @ Plowing Through Life says:

      Hey There! Great question! I have not tested this recipe with frozen chicken. I hope you are able to enjoy it!

  2. 5 stars
    I love this recipe!!! So simple to make, yet sooo delicious! It’s definitely one of my family’s favorite!!!

  3. Good with frozen chicken..cooked on high.
    Also used pork …substituted apple juice for water.
    Excellent flavor.

  4. sabrina key says:

    Was not sure what size can of soup to use so I got a big can hope it turns out right

    1. Jennifer @ Plowing Through Life says:

      Hey There! We use the 10.5 ounce can, but you can easily use a bigger can with more chicken breasts. Hope you enjoy 🙂

  5. Can you freeze this after its cooked in the crockpot?

    1. Jennifer @ Plowing Through Life says:

      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 🙂

  6. Margo Devine says:

    4 stars
    I thought the flavors were delicious. It was a bit salty. There was a lot of liquid as well.

  7. Would provolone work instead of swiss? I realized Instacart substituted provolone and was still hoping to make this tonight.

    1. Jennifer @ Plowing Through Life says:

      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!

    2. 4 stars
      I usually make it with provolone and love it!

  8. 5 stars
    This was a huge hit for my family of picky eaters! I used Clearfield American Cheese vs Swiss, delicious!

  9. 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

    1. Jennifer @ Plowing Through Life says:

      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!

  10. 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.

    1. Jennifer @ Plowing Through Life says:

      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!

  11. Donna Tracy says:

    So I was wondering if you ever added broccoli

    1. Jennifer @ Plowing Through Life says:

      Hey There! I haven’t yet, but LOVE that idea! Hope you enjoy 🙂

  12. Terry Collins says:

    Do you think this recipe would work with bone in chicken?

    1. Jennifer @ Plowing Through Life says:

      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 🙂

  13. I am currently cooking recipe. Wanted to note that 1 6-oz box of Stovetop stuffing is actually 2cups of dry stuffing.

  14. Anonymous says:

    5 stars
    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!

  15. Jeanne Carpenter says:

    What about using tenderloins rather than breasts or also what about using thighs?Thanks.

    1. Jennifer @ Plowing Through Life says:

      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 🙂

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