Crock Pot Chicken, Gravy and Stuffing

photo by A Marsteller photo by A Marsteller
photo by A Marsteller
photo by ColoradoCooking photo by ColoradoCooking
photo by anniesnomsblog photo by anniesnomsblog
photo by Prettybyrd photo by Prettybyrd
photo by Wildflour photo by Wildflour
Ready In:
6hrs 20mins




  • Season chicken breasts with salt and pepper and place chicken breasts in crock pot. Pour Chicken broth over breasts.
  • Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk.
  • Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all.
  • Drizzle melted butter on top.
  • Cook on low for 6 hours or high for 3.

Questions & Replies

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  1. lilred35337
    If using more stuffing, would more broth or soup be needed?
  2. Sandy N.
    How much ingredients do in use for a large 8 quart slow cooker?


  1. speschel2000
    A real winner. Made exactly as stated w/ only one substitution no butter on hand so melted 1/4 cup Smart Balance spread. Worked just fine. I used perhaps a bit more cheese, my slices were approx 4x4 so I used two per breast and overlapped them a bit. Plugged her in at 10am and we ate at 5:30. The chicken was VERY tender. Wonderful on a rainy night. Next time I will add the 3rd cup of stuffing as others have suggested. Thanks for a great and so simple meal. Update: I made this again using Pepperidge Farm stuffing and it came out very mushy. Previously I had used a crouton like stuffing from Mrs. Cubison which held together nicely. The PF was too crushed to begin with for such a long cooking time. Update: Made again for the third time. This time I used healthy request soups and reduced fat swiss cheese. The result was great!
  2. Regina 2U
    made this many times and my family loves it! I also throw my chicken in frozen, add more stuffing and use chicken broth instead of butter. I true keeper.
  3. Mary N.
    I made this almost exactly as written. I had to use bone in chicken as this was all I had and I baked it in the oven because I got a late start and it wouldn't have been done in time for dinner in a crock pot! The chicken was SUPER tender and falling off the bone almost! I baked it covered in a casserole dish in the oven for about an hour and left the cover off and cooked for another 15 minutes to brown up the stuffing. This was great! Very easy and tasted wonderful with mashed potatoes and asparagus. The gravy tasted very homemade and not like "canned soup"! I can't wait to make this in the crock pot. I love using my crock pot and coming home to a cooked meal! Thanks for posting Anne!
  4. wvgrrl
    This was delicious. I did make a couple changes. I have a 3 qt. crock pot. I layered about four quartered baby red potatoes on the bottom of the crock, then added a couple handfuls of baby carrots on top of the potatoes. I then followed the recipe as shown except I used Muenster cheese and Stove Top cornbread stuffing. All this filled my crock pot to the top. For the soups I used Healthy Request & low sodium broth to cut down sodium and fat. Everything came out wonderfully. Very tasty. I'll certainly make this recipe again and again
  5. Gail D.
    Wonderful, hearty recipe! I wanted to make it a truly one-pot meal so I added a layer of veggies under the chicken. I chopped carrots, parsnips, potatoes and half a large onion into big chunks, put them in the bottom of the crock pot and then sprinkled them with a little salt, pepper, garlic powder and onion powder. I then added the chicken breasts and seasoned them the same way. I poured the chicken stock around the edges of the chicken so the seasoning wasn't disturbed. Then I layered about a cup or so of shredded Swiss cheese on top of the chicken (didn't have slices) and then the soups (I used the low sodium version). I ended up topping it off 2 cups of cubed PF stuffing mix and 2 cups of PF cornbread stuffing and drizzled it all with 1/2 cup of melted butter. I cooked it on low for 6 hours and we came home to a wonderful feast! Not only was it a complete, delicious meal but clean-up was a snap! I had lined my crock-pot with a roasting bag so there was nothing to scrub or even rinse off afterward. A total win! Thanks for a wonderful recipe.


  1. oldbarn670
    I've made this in the crock pot and in the oven, and I must say that the oven method, to me, was so much better! I changed a few minor things: I used 1/2 c. of broth instead of a cup, and I didn't add milk to the soups for fear of watery gravy, and I added about an extra cup of stuffing! Otherwise, I followed the recipe as written. I covered a 9 x 13 pan with foil, baked at 375 for one hour, removed the foil and baked for an additional ten minutes to allow the stuffing to brown. Just right!
  2. clarissegibson
    This looked awful, smelled terrible and I really thought it was going to make a nice treat for my dogs, BUT it turned out really very good! I will make it again, only with my own stock rather than the canned stuff. I used a homemade recipe for copy cat Stove Top stuffing mix, that turned out really great too. All in all, a surprise and a keeper. I forgot to say I used canned turkey gravy instead of the cream of chicken soup. I just don't like the taste of that and the gravy worked great.
  3. LadyRatri
    Like some other reviewers said, I used extra stuffing mix. One of the times I made this, I forgot the cheese and butter -- it was still delicious. I found it quite salty, so put just pepper on the chicken and used mostly low-sodium soups. Another substitution that went over well was using cream of potato soup in place of the cream of mushroom. Also, I added some chopped onion, carrot and some frozen peas to the soup mixture. Overall, excellent meal that comes out perfect even with changes or adding what you have on hand.
  4. wyndechyme
    I made this last week and almost the whole family LOVED it (the exception being my three year-old son who doesn't like to try anything). The changes I made were to use Pepperidge Farm Cornbread Stuffing instead of the Herb Stuffing and provolone cheese instead of the swiss cheese since I figured the swiss would be too sharp a taste for my kids. I also used vegetable broth instead of the chicken broth since I was out of chicken broth. I'll definitely be making this one again. It's a keeper!!
  5. Katybaby
    This was very very good and really easy. The only changes I made was to use water instead of broth (I was out of chicken broth), added some garlic powder when seasoning the chicken, and I used herb cream cheese instead of swiss. I think it would have been better had I used broth, but it was tasty and easy, and freezes well!



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