Chicken and dressing is a comfort-food classic, and the slow cooker makes a simple version of it. In many parts of the United States, “dressing” refers to a savory bread-based side, often made with cornbread, while “stuffing” is the more common word elsewhere. Both words are used for the same style of dish here, and the recipe below works with either a stuffing mix or a cornbread-based dressing.
What Is Slow Cooker Chicken and Dressing?
It is a casserole-style meal: cooked or raw chicken is combined with bread-based dressing, broth and often a creamy soup, and everything cooks together in the slow cooker. It is an easy way to get a protein, a starch and a sauce in one pot.
Ingredients
For a family-sized batch (about 6 servings):
- 1.5 to 2 pounds boneless, skinless chicken breasts, tenderloins or thighs
- 1 can condensed cream of chicken soup (or cream of celery or mushroom)
- 1 cup chicken broth, plus more as needed
- 1 box (about 6 ounces) dry stuffing mix, or about 4 to 5 cups crumbled cornbread mixed with dried bread cubes
- 1/4 cup butter, melted
- 1/2 cup chopped celery and 1/2 cup chopped onion (optional but traditional)
- 1 teaspoon dried sage, plus salt and pepper to taste
Method
- Lightly grease the slow cooker.
- Season the chicken with salt, pepper and a pinch of sage, and lay it in the bottom.
- Spoon the soup over the chicken and add a few tablespoons of broth.
- In a bowl, combine the stuffing or cornbread mix with the celery, onion, melted butter, sage and most of the remaining broth. The mixture should be moist but not soupy.
- Spread the dressing over the chicken.
- Cover and cook on low for about 4 to 5 hours or on high for about 2 to 3 hours, until the chicken reaches 165°F (74°C) and the dressing is hot throughout.
If you are cooking chicken tenderloins, they usually cook faster than breasts, so start checking them a bit earlier. For a broader look at slow cooking breasts and thighs, see our shredded chicken in the slow cooker guide.
Firm or Soft Dressing?
Moisture is the main thing to get right. Slow cookers trap steam, so dressing can become soggy.
- For firmer dressing: use slightly less broth, bake or toast the bread cubes first, and place a paper or clean kitchen towel under the lid to absorb condensation. Avoid stirring while it cooks.
- For softer, more moist dressing: add an extra splash of broth, and leave the lid on the whole time.
- If the dressing looks wet near the end, remove the lid and cook on high for 15 to 20 minutes.
Using Cooked or Leftover Chicken
You can use cooked shredded or diced chicken instead of raw. In that case, stir it into the dressing mixture with a little extra broth and cook just long enough to heat everything through, usually about 2 to 3 hours on low. Leftover rotisserie chicken is a popular shortcut. This works well alongside meal prep, as you can use chicken from a batch you cooked earlier in the week.
Variations
- Cornbread dressing: use crumbled cornbread, extra sage and a little poultry seasoning.
- Gluten-free: use gluten-free bread cubes or stuffing mix, and check that the soup and broth are gluten-free.
- Vegetables: add green beans, peas, carrots or a mix of frozen vegetables.
- Cheesy: sprinkle shredded cheddar or Swiss on top for the last 20 minutes.
- Lighter version: use a lower-sodium broth and soup, or make a simple sauce with broth, a little flour and milk instead.
Chicken Breast or Thighs?
Thighs stay moist more easily in a long cook. Breasts are leaner but can dry out if they cook too long. If you use breasts, check them toward the earlier end of the time range. Our slow cooker chicken thigh recipes go into more detail on that cut. A similar approach, with fillings tucked into the chicken, is covered in stuffed chicken in the crockpot.
What to Serve with It
- Green beans or another green vegetable
- Mashed potatoes or gravy
- Cranberry sauce
- A simple side salad
Storage and Leftovers
Refrigerate leftovers within two hours of cooking, in shallow containers so they cool quickly, and eat them within about three to four days. Reheat until steaming hot. Chicken and dressing can be frozen in portions, though the texture of the dressing will be softer after thawing. Thaw in the refrigerator before reheating.
Frequently Asked Questions
Can you put raw chicken in the crockpot? Yes. Thawed raw chicken can go in the slow cooker, as long as it reaches 165°F (74°C). It is better to avoid starting with frozen chicken.
How do I cook chicken tenderloins in a slow cooker? Treat them like breasts but expect a shorter time, often in the range of 2 to 3 hours on low. Check the temperature, since they are thin and can overcook.
What are the four main ingredients? A simple four-ingredient version uses chicken, a can of cream soup, stuffing mix and butter or broth.