Crock Pot Swiss Chicken Casserole

Swiss Chicken, Slow Cooker
Diana Rattray
Prep: 15 mins
Cook: 7 hrs
Total: 7 hrs 15 mins
Servings: 6 servings

This easy, tasty chicken and stuffing casserole is cooked in the slow cooker, which makes it ideal for a busy weeknight. Simply prep it in the morning, set the crockpot on low, and come back home to a beautiful meal, with nutritious chicken and a creamy sauce. You don't need but 15 minutes in the kitchen because we use canned soup and prepackaged stuffing mix – there's no chopping, sauteeing, or grilling anything.

We suggest muenster for this recipe if you don't like plain Swiss cheese, but use mozzarella or Havarti if you'd prefer. There is no cheese that can go wrong with this recipe. Serve the chicken with steamed broccoli and mashed potatoes for a full meal. Use leftovers for sandwiches, or chop chicken pieces and add it to a bowl of mixed greens.


  • 6 boneless skinless chicken breast halves
  • 2 tablespoons olive oil
  • 6 slices Swiss cheese
  • 1 can condensed cream of mushroom soup
  • 2 cups herb-seasoned stuffing mix
  • 1/2 cup butter or margarine, melted
  • Optional: 4 medium yellow potatoes
  • Salt
  • Pepper

Steps to Make It

  1. Gather the ingredients.

  2. If you're using potatoes, wash, peel, and slice. Reserve.

  3. Season the chicken breast with salt and pepper.

  4. Add the olive oil to a pan and once it's hot, brown the chicken breast, for 4 minutes on each side. Reserve the chicken and pan juices.

  5. Line your crockpot and butter the sides and bottom, or spray with nonstick cooking spray.

  6. If you're using the potatoes, place them at the bottom of the crockpot and sprinkle salt and pepper. This extra layer will add moisture to the dish and give you a full meal in just one pot.

  7. Arrange the chicken breasts in the bottom of the pot and pour in any juices from the pan.

  8. Top the chicken breast with cheese slices.

  9. Spoon the cream of mushroom soup over the cheese.

  10. Sprinkle the stuffing crumbs over the soup layer.

  11. Melt the butter on the stovetop or microwave.

  12. Drizzle the butter on chicken and soup preparation.

  13. Cook on low for 5 to 7 hours or set it to high for 3 to 3 1/2 hours.

  14. Serve immediately after the chicken is done, or let cool and refrigerate for up to 2 days in a container other than the ceramic crockpot insert.

  15. Enjoy!

To Make the Best Out of Your Crockpot

Crockpots are a great kitchen tool in these hectic and busy days, but know how to make the best of them with these simple suggestions:

  • Preheat the crockpot on low for 20 to 30 minutes. You wouldn't brown a piece of chicken in a cold pan, so don't toss your food in the slow cooker without giving the appliance time to heat up. Turn it on while you prep your ingredients.
  • Use meats at room temperature for better results, and avoid placing frozen food directly into the crockpot. Thaw everything you're going to use.
  • If you're browning the meats on the stovetop, don't discard the juices from the pan but add them to the crockpot for extra flavor.
  • Don't put everything in at the same time for the same amount of time. Different ingredients cook at different rates, so tough cuts of meat take longer than baby carrots. Either add your soft veggies a few hours before the end of cooking time or remove them once they're done and place them back in the pot before serving so they heat up.
  • Line the crockpot to avoid endless hours of soaking and scrubbing. If you're familiar with a thick and stubborn grease line around the ceramic insert then you know how important it is to use the convenient disposable liners.
  • If you're making half of a recipe, also halve the cooking time and check the meat for doneness with a food thermometer.

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