WANT TO SAVE THIS RECIPE ?

Slow Cooker 5-Ingredient Amish Chicken and Stuffing

  When the weather turns sharp and the evenings come early, this slow cooker Amish chicken and stuffing is the kind of supper that feels like it came straight out of a country farmhouse kitchen. It leans on a handful of pantry and refrigerator staples, layering tender chicken, creamy soup, savory gravy, and soft stuffing into one humble dish that cooks itself into pure comfort. Recipes like this have long been beloved across Midwestern tables because they stretch simple ingredients into something filling, warm, and deeply satisfying.   This is a fine meal all on its own, but I like to set it out with green beans, buttered corn, or a simple cooked carrot on the side to brighten the plate. A spoonful of cranberry sauce makes a lovely sweet-tart contrast, and if you have folks with hearty appetites, a side of mashed potatoes or buttered egg noodles catches every bit of that rich gravy.  

Why You'll Love This Recipe

 

• Just 5 ingredients: A true dump and go slow cooker meal.
• Set it and forget it: Toss it in in the morning and have dinner waiting for you at the end of the day.
• Tender and juicy: The chicken cooks down until it's fall apart tender.
• Soft and cozy: The stuffing soaks up all of the creamy gravy to become pillowy and flavorful.
• One pot comfort food: All of the magic happens right inside of your slow cooker.
• Budget friendly: Stretchs simple pantry staples into a hearty meal for the whole family.
• Perfect for chilly nights: The definition of a warm, stick to your ribs supper.

 

Why This Recipe Works

  This recipe works off of the power of steam. By layering the raw chicken on the bottom, pouring over a creamy mixture of condensed soup, gravy mix, and broth, and then piling dry stuffing on top, you're creating the perfect environment for a one pot meal. As it cooks low and slow, the liquid bubbles up through the stuffing, hydrating it from below while the chicken braises in all of that savory gravy. The end result is incredibly tender chicken, pillowy stuffing, and the richest gravy to spoon over every bite.  

Ingredients

 

• 2 pounds boneless, skinless chicken breasts
• 1 (10.5-ounce) can cream of chicken soup
• 1 (0.87-ounce) packet chicken gravy mix
• 1 (6-ounce) box stuffing mix
• 1 1/2 cups chicken broth

 

Ingredient Breakdown

 

Boneless, Skinless Chicken Breasts

  The foundation of the meal. They braise in the gravy and shred up beautifully, soaking up all of that flavor as they cook.  

Cream of Chicken Soup & Gravy Mix

  Together, these two pantry staples create an unbelievably rich and savory gravy with zero extra work.  

Chicken Broth

  Thins the sauce just enough to perfectly hydrate the dry stuffing mix while still keeping it thick and gravy like.  

Stuffing Mix

  The classic, herby stovetop stuffing is perfect for this recipe. Piled on top, it soaks up all of the liquid from below to become unbelievably soft and flavorful.  

Kitchen Equipment

 

• 6-7 quart slow cooker
• Medium mixing bowl and whisk
• Two forks for shredding the chicken
• Large spoon for serving

 

Step-By-Step Instructions

  1. Prep the slow cooker. Lightly grease the inside of your slow cooker. Lay the chicken breasts in an even layer across the bottom.   2. Make the gravy. In a medium bowl, stir together the cream of chicken soup, dry gravy mix, and chicken broth until smooth. Pour the mixture evenly over the chicken.   3. Layer the stuffing. Sprinkle the dry stuffing mix evenly over the top, covering the chicken and sauce as best you can. Press it down gently so the top layer can begin soaking up the liquid.   4. Cook. Cover and cook on low for 5 to 6 hours, or until the chicken is very tender and reaches a safe internal temperature of 165°F (74°C). If you like, use two forks to break the chicken into large, tender pieces before serving.   5. Serve. Spoon onto plates and serve hot, making sure each portion gets plenty of chicken, stuffing, and gravy.  

Expert Tips

 

• Grease it: A light spray or butter on the crock prevents any sticking to the sides.
• Keep in a single layer: Lay the chicken flat on the bottom to ensure that it cooks evenly.
• Press the stuffing: Gently pressing the dry stuffing down helps it absorb the liquid from below without having to stir it.
• Don't stir: Avoid mixing the stuffing in! Keeping it layered is what gives you that perfect, pillowy texture.
• Check temperature: Always verify the chicken reaches 165°F for food safety.
• Let it rest: Let it sit with the lid off for a minute or two after cooking, the gravy will thicken up beautifully.

 

Common Mistakes to Avoid

 

• Adding liquid over the stuffing: All of the broth and soup mixture goes over the chicken, not directly over the dry stuffing. This allows it to hydrate from the bottom up.
• Overmixing: Stirring will make the stuffing mushy. Keep the layers intact for the best texture.
• Cooking on high: Low and slow is your friend here. Cooking on high can dry out the chicken and make the stuffing gummy.
• Adding extra liquid too early: Don't add more broth unless you notice it is extremely dry while cooking. Follow the recipe as written first!
• Serving immediately with no rest: Giving it a minute to settle allows the gravy to thicken up to the perfect consistency.

 

Ingredient Substitutions

 

• Chicken Thighs: Swap the breasts for boneless, skinless chicken thighs. They are juicier, more flavorful, and almost impossible to dry out.
• Cream of Chicken Soup: Cream of mushroom, cream of celery, or even cream of chicken and herbs all work beautifully as a swap.
• Gravy Mix: If you don't have a gravy packet, you can substitute with 1 tablespoon of chicken bouillon powder mixed in, however the packet provides the perfect seasoning.
• Stuffing Mix: Any brand of herbed or traditional dry stuffing mix will work. Avoid the super moist "cubed bread" type, stick to the boxed dry mix.
• Broth: Low sodium or homemade chicken broth work great. You can also use turkey broth if you're making this around the holidays!

 

Variations & Tips

  Add vegetables: If you want to make this a fuller one-pot supper, tuck a layer of sliced onions or a handful of green beans under or around the chicken. They will cook down gently and pick up all that savory flavor.   Use chicken thighs: Boneless, skinless chicken thighs work beautifully here and stay especially juicy in the slow cooker. They are a fine choice if you prefer darker meat and a little richer flavor.   Keep the stuffing fluffy: If your stuffing mix seems dry partway through cooking, add a small splash of broth around the edges. If it seems too wet, leave the lid cracked for the last 20 to 30 minutes so a little extra moisture can cook off.   Make it extra homey: A dab of butter stirred into the stuffing at the end gives the top a richer taste, and a spoonful of sour cream in the sauce will make the gravy a little creamier still.  

Make It Lighter

  This is cozy comfort food by design, however there are a few easy swaps to lighten it up without sacrificing flavor!  

• Lean Protein: Utilize chicken breasts as written, or trim any excess fat.
• Lighter Soup: Use low sodium, reduced fat cream of chicken soup.
• Low Sodium Broth: Opt for a low sodium chicken broth to cut down on the salt.
• Load up on veggies: Serve with a large helping of steamed green beans or a fresh salad to balance the plate.
• Portion control: This dish is rich, a smaller portion paired with veggies is more than satisfying!

 

Meal Prep Guide

  This meal is perfect for busy weeks! You can portion out leftovers into airtight meal prep containers for easy grab and heat lunches. We recommend storing the stuffing and chicken together with a little extra gravy to keep it moist. It reheats incredibly well with a splash of broth!  

Storage

  Refrigerator: Store leftovers, covered, in the refrigerator for up to 4 days. The stuffing will continue to soak up the gravy as it sits, which only makes it more delicious!  

Freezing

  Freezer: Freeze cooled portions in an airtight, freezer safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. The stuffing texture may soften slightly after freezing, however the flavor will still be incredible!  

Reheating

  Microwave: Heat individual portions with a splash of chicken broth for 1-2 minutes, stirring halfway through until heated throughout.   Oven: For larger portions, place in an oven safe dish, cover with foil, and bake at 350°F (177°C) for 15-20 minutes or until heated through. Add a splash of broth before covering to keep it moist.   Slow Cooker: Reheat on low for 1-2 hours with an extra splash of broth, stirring occasionally.  

What to Serve With It

  This is a fine meal all on its own, but I like to set it out with green beans, buttered corn, or a simple cooked carrot on the side to brighten the plate. A spoonful of cranberry sauce makes a lovely sweet-tart contrast, and if you have folks with hearty appetites, a side of mashed potatoes or buttered egg noodles catches every bit of that rich gravy. Warm dinner rolls or thick slices of bread are also perfect for scooping up every last drop!  

Beverage Pairings

 

• Sweet Tea: An ice cold glass of sweet tea is a true Midwestern classic.
• Cider: Warm apple cider is unbelievably cozy for a chilly October night.
• White Wine: A crisp Chardonnay pairs beautifully with the creamy gravy.
• Light Beer: A clean, crisp lager cuts through all of the richness perfectly.

 

Frequently Asked Questions

 

Can I use raw chicken in the slow cooker?

  Yes! The chicken goes in raw and cooks for the entire 5-6 hours on low, reaching a safe internal temperature of 165°F.  

Do I need to stir the stuffing?

  No. Do not stir the stuffing in. Leaving it layered on top and allowing it to hydrate from the gravy below is the key to keeping it pillowy as opposed to mushy.  

Can I cook this on high?

  We highly recommend low for 5-6 hours for the most tender chicken and fluffiest stuffing. If you absolutely need to cook on high, try 2 1/2 - 3 hours, however the texture will be slightly different.  

My stuffing is too wet, what do I do?

  Leave the lid cracked for the last 20-30 minutes of cooking. This will allow some of the excess moisture to evaporate out while still keeping everything hot.  

Can I use chicken thighs instead of breasts?

  Absolutely! Boneless, skinless chicken thighs are amazing in this recipe. They stay incredibly juicy and have a little extra richness to them. Cook time will be the same.  

Can I make this ahead of time?

  This recipe is best cooked fresh, however you can pre-measure all of your dry ingredients and have them ready to go in the morning for the easiest dump and go meal!  

Nutrition Information

  Approximate values based off of 6 servings. Note: The condensed soup, gravy mix, and broth all contribute sodium to this dish. Values are estimates only and should not be considered professional nutritional advice.   Per Serving (about 6 servings):  

• Calories: 420 kcal
• Carbohydrates: 32g
• Protein: 38g
• Fat: 16g
• Saturated Fat: 5g
• Cholesterol: 95mg
• Sodium: 1100mg
• Fiber: 2g
• Sugar: 3g

 

Final Thoughts

  There's nothing fancy about this meal, and that's exactly what makes it so special. Just five ingredients tossed in the slow cooker before your day starts, and by dinnertime you're met with the coziest plate of tender chicken, pillowy stuffing, and gravy that begs to be soaked up with bread.   It's the type of recipe that becomes a tradition. One that gets passed around, written on a stained recipe card, and requested year after year when the air starts to crisp. From my kitchen to yours, I hope this one brings just as much comfort to your table as it does to mine!  

---

 

Recipe