Slow Cooker Chicken and Stuffing Casserole Recipe -

Transform leftover holiday stuffing into a comforting, savory weeknight meal with this slow cooker casserole.

Tender chicken breasts are infused with a rich maple-Dijon marinade, layered with savory bread stuffing, and enveloped in a velvety homemade cream sauce.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 3 1/2 to 4 hours
Total Time: 4 hours 20 minutes
Servings: 4

Ingredients

Chicken Marinade

1 tablespoon butter, melted
1 1/2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons Dijon mustard
1 teaspoon maple syrup
1 pound boneless, skinless chicken breasts

Cream Sauce

2 1/2 tablespoons butter
3 1/2 tablespoons all-purpose flour
1 1/4 cups chicken bone broth
1/2 cup high-protein milk (or regular whole milk)
1 teaspoon Worcestershire sauce
1/4 cup plain Greek yogurt
1 large egg, beaten (optional, helps bind the casserole)

Assembly

Cooking spray (for the slow cooker insert)
3 cups leftover bread stuffing (plus extra if needed)

Step-by-Step Instructions

1. Marinate the Chicken

Combine the melted butter, olive oil, salt, black pepper, dried thyme, garlic powder, onion powder, Dijon mustard, and maple syrup inside a resealable plastic bag.
Seal the bag and massage it gently to thoroughly blend the marinade ingredients.
Place the boneless chicken breasts into the bag, seal tightly, and rub the marinade all over the chicken to ensure an even coat.
Set the bag aside at room temperature to marinate for approximately 10 minutes.

2. Prepare the Cream Sauce

Melt the 2 1/2 tablespoons of butter in a heavy saucepan over medium heat.
Slowly whisk in the all-purpose flour, stirring constantly to form a smooth paste (roux). Cook this mixture for about 1 minute to remove the raw flour taste.
Gradually pour in the chicken bone broth while whisking vigorously to prevent lumps. Stir in the high-protein milk.
Continue cooking over medium heat, stirring frequently, until the sauce thickens noticeably past the consistency of standard gravy.
Remove the saucepan from the heat, stir in the Worcestershire sauce, and allow the mixture to cool down slightly.
Whisk in the plain Greek yogurt gently to prevent curdling. If you are using the optional beaten egg, temper it with a small spoonful of the warm sauce before stirring it entirely into the mixture.

3. Assemble and Slow Cook

Coat the interior of your slow cooker thoroughly with cooking spray.
Spread half of the leftover stuffing evenly across the bottom of the slow cooker.
Arrange the marinated chicken breasts in a single layer right on top of the stuffing base.
Pour the warm cream sauce evenly over and around the chicken breasts.
Cover the chicken and sauce with the remaining stuffing, pressing it down gently so it absorbs the moisture.
Cover the slow cooker with its lid and cook on Low for 3 1/2 to 4 hours, or until the chicken registers safe internal temperatures and is no longer pink in the center.

Cooking Tips for Success

Choose the Right Stuffing

Traditional bread-based stuffings work wonderfully in this recipe, especially varieties containing apples, cranberries, or herbs. Avoid cornbread stuffing, as it tends to break down too easily and become overly mushy in a slow cooker environment.

Prevent Sauce Curdling

Let your cream sauce cool off the direct heat for a few minutes before blending in the Greek yogurt and egg to ensure a smooth, silky texture.

Check Doneness

Depending on your specific slow cooker model, check the thickest part of the chicken breasts with a meat thermometer at the 3.5-hour mark to ensure they reach an internal temperature of 165°F (74°C).

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	656	—
Total Carbohydrate	38g	14%
Dietary Fiber	2g	6%
Total Sugars	6g	—
Protein	46g	91%
Total Fat	35g	45%
Saturated Fat	12g	58%
Cholesterol	127mg	42%
Sodium	1665mg	72%
Calcium	136mg	10%
Iron	4mg	20%
Potassium	504mg	11%
Vitamin C	0mg	1%