This slow cooker 5-ingredient Amish-style chicken and stuffing is the cozy evening meal I fall back on whenever I don’t know what to make. It starts with raw chicken breasts in the slow cooker, then you simply scatter dry stuffing mix right over the top and add just three more pantry-friendly ingredients. By the time dinner rolls around, you’ve got tender chicken, fluffy seasoned stuffing, and a creamy, comforting sauce that tastes like something Grandma might have made after church on a Sunday. It’s simple, filling, and perfect for busy family nights when you still want a home-cooked meal.
I like to serve this chicken and stuffing with something fresh and simple on the side—steamed green beans, a tossed salad, or roasted carrots all balance the richness nicely. A side of buttery corn or applesauce also feels very Midwestern and kid-friendly. If you want to stretch the meal, spoon the chicken and stuffing over a scoop of mashed potatoes or alongside some buttered egg noodles. A pan of brownies or fruit crisp makes a sweet, cozy finish if you’re feeding guests or celebrating a little family win.
Slow Cooker 5-Ingredient Amish Chicken and StuffingServings: 4
Ingredients
2 pounds boneless, skinless chicken breasts (about 4 medium pieces)
1 (6-ounce) box dry seasoned stuffing mix
1 (10.5-ounce) can cream of chicken soup
1 cup low-sodium chicken broth
1/2 cup sour cream
Directions
Lightly coat the inside of your slow cooker with nonstick cooking spray or a thin swipe of butter to help with cleanup.
Lay 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, chicken broth, and sour cream until smooth and well combined.
Pour the soup mixture evenly over the chicken breasts, making sure they’re mostly covered. It doesn’t have to be perfect; the sauce will settle as it cooks.
Open the box of dry stuffing mix and scatter the dry stuffing mix evenly over the top of the sauced chicken. Use your hands to spread it out so it covers the surface in an even layer, but do not stir it in.
Gently press the dry stuffing mix down just enough so some of it touches the sauce underneath; this helps it hydrate and soak up flavor while still staying a bit fluffy on top.
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 (165°F in the center) and the stuffing is tender and moist.
Once done, use two forks to gently shred or slice the chicken right in the slow cooker if you like it mixed with the stuffing, or leave the breasts whole and spoon the stuffing over the top when serving.
Taste and add a pinch of salt and pepper if needed before serving warm, making sure everyone gets a good scoop of both chicken and stuffing.
Variations & Tips
For picky eaters, you can leave the chicken breasts whole and serve the stuffing on the side so kids can take as much or as little as they like. If your family prefers a creamier dish, add an extra 1/4 cup of sour cream or a splash more broth before scattering on the stuffing. You can swap cream of chicken soup for cream of mushroom or cream of celery for a slightly different flavor, or use a garlic and herb–style stuffing mix for more seasoning. To sneak in some veggies, scatter a cup of frozen mixed vegetables or sliced carrots over the chicken before you pour on the soup mixture; they’ll cook right along with everything else. For darker, richer meat, you can substitute boneless, skinless chicken thighs and keep the cooking time the same. If you like a bit of texture on top, prop the slow cooker lid open slightly for the last 20–30 minutes of cooking to let some steam escape and help the stuffing dry out just a touch. Leftovers reheat well with a splash of broth in the microwave, and you can tuck them into a tortilla or between slices of bread for a cozy next-day sandwich.
