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Slow Cooker Chicken and Stuffing Casserole

Moist chicken thighs and mushroom sage stuffing cooked in your slow cooker.
Slow Cooker Chicken and Stuffing Casserole

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Servings: 3 to 4
Total Time: 3 1/2 hours
Recipe by: Frankie


2 lbs boneless skinless chicken thighs
6 cups dry bread cubes
1 TBSP fresh chopped sage
1/2 tsp salt
Quick Creamy Garlic Mushroom Soup:
1/2 lb sliced cremini mushrooms
1 yellow onion, diced
4 TBSP unsalted butter
2 cloves garlic, minced
3 TBSP all-purpose flour
2 cups chicken broth
salt & pepper


1. Melt 1 TBSP of the butter in a dutch oven or large pot over medium-high heat. Add the mushrooms, onions, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until most moisture has evaporated, about 8 to 10 minutes. Stir in garlic and cook 30 seconds or until garlic is fragrant.

2. Stir in the remaining 3 TBSP of butter until melted then stir in the flour until well combined, about 1 minute. Slowly stir in the chicken broth little by little and bring to a boil. Reduce heat to low and simmer 3 to 5 minutes.

3. Pour half the mushroom soup in the slow cooker, add the chicken thighs and then top with the bread cubes. Sprinkle on the chopped sage and 1/2 tsp salt then pour the remaining soup over the bread cubes.

4. Cover and cook on low for about 3 hours or until chicken is cooked through.

Notes & Tips

To really make it easy you can use 2 cans of cream of mushroom soup for the soup and a box of stuffing mix for the bread and seasonings, but in my opinion won't be nearly as good.

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