Ingredients
Equipment
Method
Prep the slow cooker
- Lightly spray the insert of a 6-quart slow cooker with non-stick cooking spray.
Layer the chicken
- Place the chicken breasts in a single layer on the bottom of the slow cooker.
Make the creamy soup sauce
- In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, 1/2 cup chicken broth, garlic powder, onion powder, salt, and pepper until smooth.
Cover the chicken with sauce
- Pour the soup mixture evenly over the chicken, spreading it to cover completely.
Mix the stuffing topping
- In a separate bowl, combine the dry stuffing mix with the melted butter and 1/4 cup chicken broth, stirring until the stuffing is moistened and slightly clumped.
Layer the stuffing
- Spread the stuffing mixture evenly over the soup layer in the slow cooker, pressing it down gently.
Slow cook until tender
- Place the lid on the slow cooker and cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until the chicken is fall-apart tender and cooked through, reaching an internal temperature of 165°F.
Let the stuffing firm up
- During the last 20 minutes of cooking, remove the lid slightly to allow excess steam to escape and let the stuffing firm up a little.
Shred and combine
- Use two forks to shred the chicken right in the slow cooker, mixing it into the creamy sauce beneath the stuffing.
Serve
- Serve hot by scooping through all layers so you get golden stuffing on top and creamy shredded chicken below.
Notes
Pro tip: shred the chicken while it’s still hot so it blends into the creamy sauce and keeps the casserole cohesive. Refrigerate leftovers for 3–4 days in a covered container. Freeze up to 2 months (best texture if reheated gently). For a lighter option, use reduced-fat sour cream and low-sodium soup if available—still layer and cook the same way.