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Crock-Pot Chicken & Stuffing

Prep Time5 hrs 25 mins
Cook Time4 hrs
Course: entree
Cuisine: American
Author: Diane @Recipesforourdailybread


  • 5 boneless chicken breast (optional cut into bite-size┬ápieces)
  • Six slices Swiss cheese
  • One can 10 1/2 ounce condensed cream of chicken soup
  • One can 10 1/2 ounce condensed cream of celery soup (you can also use cream of mushroom soup).
  • 1 cup milk
  • Three large boiled eggs
  • 2 1/2 cups Herb or Chicken Stuffing Mix or a 6-ounce box I use Stovetop Stuffing.
  • 1/2 cup melted butter
  • And 1/2 teaspoon salt
  • plus 1/2 teaspoon pepper
  • 1/2 teaspoon poultry seasoning


  • Season chicken breasts with salt, pepper, and poultry seasoning and place in the bottom of a crock-pot that has been sprayed with cooking spray.
  • Cover the chicken with the slices of Swiss cheese.
  • Mix the cream of chicken soup, cream of celery soup, and the milk and add it on top of the cheese.
  • Slice the boiled eggs and add them to on top of the soup mixture.
  • Sprinkle the dry Herb or Chicken Stuffing on top of the eggs and soup.
  • Drizzle the melted butter on top of the dry Stuffing mixture.
  • Cook on low for 6 hours or on high for 3 to 4 hours.