Put raw chicken into the crock with stuffing mix and dont stir.

This 4-Ingredient Slow Cooker Chicken and Stuffing is one of those cozy, no-fuss dinners that feels like a Sunday meal but is easy enough for a busy weeknight. It has all the flavors of a classic Midwestern chicken-and-stuffing casserole, but the slow cooker does the work while you’re at your job, running errands, or helping kids with homework. You end up with tender, juicy chicken tucked under a layer of savory stuffing—simple, comforting, and familiar. It’s the kind of dish you make when you want the house to smell amazing and everyone to gather around the table without a lot of effort or cleanup.

This chicken and stuffing pairs wonderfully with simple, homey sides. I like to serve it with a green vegetable—steamed green beans, roasted broccoli, or a crisp side salad—to balance the richness. Mashed potatoes or buttered egg noodles are great for soaking up the extra sauce, and a side of glazed carrots or corn adds a touch of sweetness that kids usually love. If you want to stretch the meal a bit, serve it with warm dinner rolls or crusty bread so everyone can scoop up every last bit of stuffing.

Servings: 4-6 servings

2 pounds boneless, skinless chicken breasts (about 4–6 pieces)

Spray the inside of your slow cooker lightly with nonstick cooking spray or rub with a bit of oil for easier cleanup.

Place the raw chicken breasts in a single layer on the bottom of the slow cooker. If they’re very thick, you can cut them in half lengthwise so they cook more evenly.

In a medium bowl, whisk together the cream of chicken soup and the chicken broth until smooth and well combined.

Pour the soup mixture evenly over the chicken breasts, making sure they’re mostly covered.

Sprinkle the dry stuffing mix evenly over the top of the chicken and soup mixture. Gently press the stuffing down with the back of a spoon so it’s slightly moistened by the liquid underneath, but don’t stir.

Cover the slow cooker with the lid and cook on LOW for 4–6 hours, or on HIGH for 2.5–3.5 hours, until the chicken is cooked through and tender (internal temperature should reach 165°F / 74°C).

Once done, you can leave the chicken breasts whole or use two forks to gently shred or slice them in the slow cooker, mixing them lightly with the stuffing if you like a more casserole-style dish.

Taste and adjust seasoning if needed with a little salt and pepper. Serve hot, spooning a piece of chicken and a generous scoop of stuffing onto each plate.

For picky eaters, you can cut the chicken into bite-sized pieces before cooking so it feels more like a familiar casserole and is easier for little ones to eat. If your family likes things extra creamy, stir in an additional half can of cream of chicken soup or a splash of milk during the last 30 minutes of cooking. To sneak in some veggies, scatter a cup or two of frozen mixed vegetables or frozen green beans over the chicken before adding the stuffing mix. For a slightly lighter version, use reduced-fat cream of chicken soup and chicken tenderloins instead of full chicken breasts. If you prefer dark meat, boneless, skinless chicken thighs stay very moist and work beautifully here. You can also change up the flavor by using herb-seasoned stuffing and adding a pinch of poultry seasoning or dried thyme to the soup mixture. For a little extra color and crunch on top, uncover the slow cooker for the last 20–30 minutes on HIGH, or transfer the stuffing layer to a baking dish and broil for a few minutes until lightly browned. Finally, if you need to stretch the meal for a crowd, add an extra half box of stuffing and a bit more broth so everything stays moist and satisfying.