Slow Cooker Chicken Casserole

Slow Cooker Chicken Casserole

This slow cooker chicken casserole will make you forget the fear of making a Thanksgiving turkey. Use your slow cooker with boneless chicken breasts.

Then you can dress the whole thing up with traditional fixings.

Turkey gravy, bread stuffing mix, and fresh mushrooms just beg for a little cranberry sauce on the side.

If your family insists on turkey, use half a fresh turkey breast with the skin and bones removed.

Because this Thanksgiving dinner is made in a slow cooker, you will get to enjoy the holiday as well.

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Slow Cooker Chicken Casserole Recipe
Prep Time
45 mins
Cook Time
8 hrs
Total Time
8 hrs 45 mins

A delicious casserole that is much easier than a traditional roast turkey. Just let the slow cooker do all the work. 

Course: Main Course
Cuisine: American
Servings: 6
Calories: 365 kcal
  • 4 boneless skinless chicken breasts
  • 5 cups of dry bread cubes about 1 inch square
  • 1 cup fresh mushrooms sliced
  • 1 large onion chopped
  • 3 stalks celery chopped
  • 1/4 cup instant stuffing mix
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried sage
  • 1 jar 12 ounces turkey gravy
  • 1 can 10.75 ounces condensed cream of mushroom soup
  • kosher salt and ground black pepper
  1. Season the chicken breast with the kosher salt and black pepper, and then cut them into 1 inch cubes.
  2. In a medium bowl, toss together half of the dried bread cubes with half of the instant stuffing mix and set this mixture aside.
  3. In a separate bowl, combine the remaining half of the bread cubes and instant stuffing mix, then add the sliced mushrooms, onions, celery, poultry seasoning and sage. Add the turkey gravy and cream of chicken soup. Mix all the ingredients until well blended.
  4. Place the reserved mixture of breadcrumbs and stuffing mix into the bottom of a slow cooker. Layer it with the cubed chicken breast, then cover the chicken with the mixture of bread cubes, vegetables, soup and gravy.
  5. Cover the pot with a lid and turn the temperature to low. Cook for 4 to 6 hours.

Food For Thought – If you would like to serve individual portions, keep the chicken breasts whole rather than cubed. You can also use bone-in chicken breasts, but it’s best to remove the skin.


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