Slow Cooker Chicken and Dressing

Slow cooker chicken and dressing casserole
Diana Rattray
  • Total: 4 hrs 15 mins
  • Prep: 15 mins
  • Cook: 4 hrs
  • Yield: 6 to 8 Servings
Nutritional Guidelines (per serving)
815 Calories
53g Fat
46g Carbs
37g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8 Servings
Amount per serving
Calories 815
% Daily Value*
Total Fat 53g 68%
Saturated Fat 19g 93%
Cholesterol 114mg 38%
Sodium 1372mg 60%
Total Carbohydrate 46g 17%
Dietary Fiber 2g 6%
Protein 37g
Calcium 564mg 43%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy crockpot and dressing meal is a snap to prepare and cook in the slow cooker. The dish is made with prepared stuffing mix, condensed soup, milk, and cheese. 

The dish is made with only 5 main ingredients along with the butter and chicken broth for the stuffing mix. If you like, saute some celery and onions in the butter required for the stuffing and add them. 

If you don't have stuffing crumbs, see the basic homemade dressing instructions below the recipe.


  • 1 bag seasoned stuffing mix, 14 to 16 ounces (about 6 to 8 cups)
  • 4 cups cooked diced chicken
  • 3 cans (10 3/4 ounces each) condensed cream of chicken soup
  • 1/2 cup milk
  • 1 to 2 cups mild cheddar cheese (shredded)

Steps to Make It

  1. Prepare the stuffing crumbs according to package directions and place in a 5-quart crock pot. Stir in 2 cans of cream of chicken soup.

  2. In a mixing bowl, stir together cubed chicken, 1 can cream of chicken soup and the milk. Spread over stuffing in the slow cooker. Alternatively, combine the chicken, remaining condensed soup, and the milk with the crumbs. 

  3. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.

  4. Sprinkle with cheese about 30 minutes before it's done.

Serves 6 to 8

Making Stuffing

If you don't have stuffing mix, here's a basic prepared bread dressing. Cut 1 pound of bread into small cubes and spread out on a large rimmed baking pan. Place in a preheated 350 F oven for 10 to 15 minutes, or until the bread is dry and crumbly. In a large saucepan, melt 1 1/2 sticks of butter (6 ounces) over medium heat. Add 1 cup of chopped onion and 1 cup of chopped celery; cook until the vegetables are softened.  Put the bread in a large bowl and toss with 2 teaspoons of poultry seasoning. Add the vegetable mixture to the bread cubes along with about 1 cup of low sodium chicken broth, or enough to moisten the bread. Taste and season with salt and pepper, as needed.


  • Saute 1/2 cup of diced celery and/or 1/2 cup of chopped onion in a few tablespoons of butter until tender and add to the stuffing mixture.

  • Replace one can of the condensed cream of chicken soup that goes into the stuffing mixture with cream of mushroom or cream of celery.

  • Use sharp cheddar or Swiss cheese instead of mild cheddar.

Reader Comments

"This recipe was easy to throw together and everyone loved it. I didn't change a thing. I will definitely make it again. Thanks." D.L.