You’re going to love this easy and comforting casserole recipe with just 6 ingredients! Tender chicken breasts, creamy swiss cheese, and a box of pre-made stuffing mix make for the world’s easiest dinner. This Slow Cooker Swiss Chicken Casserole is a Fall time favorite, with lots of flavor and minimal prep. The perfect weeknight dinner idea.
When the leaves start to fly and the real Fall weather starts to hit, I start getting excited. Like, really excited.
It’s time to pull out my favorite sweaters, plug in my crock pot, and get started making comforting and classic meals. This Slow Cooker Swiss Chicken Casserole is one of them.
An Easy Crock Pot Casserole
One of the things I love most about this meal is how easy it is. With just 6 ingredients, and a “dump and go” prep, this comfort food classic is pretty much foolproof. And since I’m a busy mama and business owner, I need foolproof. I’m sure you can relate!
While there is a time for tending to a pot of simmering soup for hours on end, as you deep clean your cupboards and baseboards, there’s also a time to stick some chicken breasts in a crock pot, top it with some easy ingredients, and walk away. This recipe is for those times.
I’ll show you step by step how to get this easy meal going. If you’re in a rush, there’s a quick and easy video in the recipe card you can watch for reference.
- Chicken breasts: You will need 2 pounds of boneless, skinless chicken breast. Depending on your butcher or size of chickens, that may be anywhere from 4-6 chicken breasts.
- Stuffing mix: A 6oz box of stuffing mix is used in this easy Slow Cooker Swiss Chicken Casserole. You can use a homemade version, generic, or the name brand (AKA Stove Top).
- Cream of chicken: A single 10oz can is used in this recipe, and makes for a lovely creamy texture. You can definitely use a homemade version if desired.
- Swiss cheese: 6 slices of Swiss Cheese top the layer of chicken breasts. You can substitute for approximately 1 – 1 1/2 cups of shredded Swiss cheese if desired.
- Sour cream: Just a little bit of sour cream helps up the creamy factor of this delicious recipe!
- Butter: Everything is better with butter, am I right? I recommend using unsalted butter if possible, since we are using a lot of prepared foods, which tend to have a higher sodium content.
How to Make Swiss Chicken Casserole in a Slow Cooker
Add the condensed Cream of Chicken soup to a small bowl. Add in the sour cream and stir well until combined. Set aside.
Add 2 pounds of chicken breasts to the bottom of a 6qt slow cooker.
Top the chicken breasts with the slices of Swiss cheese, breaking the slices into pieces to cover each chicken breast if needed.
Pour the sour cream and soup mixture on top of the chicken breasts, spreading it out evenly with the back of a silicone spatula or spoon.
Sprinkle on the entire contents of a 6oz box of dry stuffing mix, ensuring it is evenly distributed.
Pour 1/4 cup of melted butter over the surface of the dry stuffing mix.
Place the lid on the slow cooker and cook on “low” for 5-6 hours, or on “high” for 2 1/2-3 hours.
Checking internal temperature
To ensure the chicken is cooked through, use an internal thermometer to check the temperature of each chicken breast. You are looking for a minimal internal temperature of 165F. Serve and enjoy with your favorite side dishes!
Boxed stuffing mix: If you prefer not to use boxed stuffing mix, or can’t find it in your local grocery store, you can make your own using this recipe, or you can use 2 cups of prepared homemade stuffing. If you opt for using homemade stuffing, your casserole will be little more wet than if you were to use the dry boxed stuffing. That being said, it will still be delicious!
Cream of Chicken Soup: This easy condensed soup is used to make a quick and comforting sauce for our slow cooker casserole. If you prefer to not use condensed soups, you can try this recipe for Cream of Chicken Soup from The Cozy Cook.
With wine: If you want to add a little elegance (and a whole lotta flavor!) to this humble comfort food casserole, add 1/2 cup of your favorite dry white wine to the condensed soup and sour cream before spreading on top of the swiss cheese topped chicken.
With sherry: Add 1/2 cup of cooking sherry with the condensed soup and sour cream before spreading on top of the chicken and swiss cheese.
With croutons: Substitute the dry stuffing mix for 6oz worth of prepared croutons.
What to Serve with Swiss Chicken Casserole
- Steamed and buttered green beans
- Steamed broccoli
- Tossed salad
- Roasted root vegetables
- Mashed potatoes
- Mashed squash
- Cranberry sauce
More Easy Slow Cooker Recipes:
- Crock Pot Funeral Potatoes
- Slow Cooker Maple and Brown Sugar Glazed Carrots
- Crock Pot Queso Chicken Tacos
- Slow Cooker Lemonade Chicken
- 2 pounds boneless, skinless chicken breasts (4-6 breast halves)
- 1 (10oz) can condensed Cream of Chicken soup
- 1/4 cup sour cream
- 6 slices Swiss cheese
- 1 (6oz) box dry stuffing mix (like Stove Top)
- 1/4 cup melted butter
- Add 2 pounds of chicken breasts to the bottom of a 6qt slow cooker.
- Top the chicken breasts with the slices of Swiss cheese, breaking the slices into pieces to cover each chicken breast if needed.
- Add the condensed Cream of Chicken soup to a small bowl. Add in the sour cream and stir well until combined.
- Pour the sour cream and soup mixture on top of the chicken breasts, spreading it out evenly with the back of a silicone spatula or spoon.
- Sprinkle on the entire contents of a 6oz box of dry stuffing mix, ensuring it is evenly distributed.
- Pour 1/4 cup of melted butter over the surface of the dry stuffing mix.
- Place the lid on the slow cooker and cook on "low for 5-6 hours, or on "high" for 2 1/2-3 hours. To ensure the chicken is cooked through, use an internal thermometer to check the temperature of each chicken breast. You are looking for a minimal internal temperature of 165F.
- Serve and enjoy with your favorite side dishes!
Stuffing Mix: If you prefer not to use stuffing mix, you can use 2 cups of prepared or leftover stuffing in place of the boxed stuffing mix. Your end result will be a little more watery than used the dry boxed mix, but will still taste delicious.
Chicken breasts: You will need approximately 2 pounds of boneless, skinless chicken breasts. Depending on the size of your breasts, that may be anywhere from 4 to 6 chicken breasts.
Reheating: You can easily reheat this meal in the microwave, or by placing in baking dish, adding 1 tablespoon of water, and baking at 350F for 20-30 minutes, or until warmed through.
Serving Size:1/6 of Recipe
Amount Per Serving: Calories: 498Total Fat: 27gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 182mgSodium: 455mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 56g
Nutrition information is an estimate only.
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