How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Crockpot Stuffing Swiss Chicken?

You need 6 ingredients. The key ingredients include: 6 whole Boneless, Skinless Chicken Breasts, 6 slices Swiss Cheese, 1 can (10 1/2 Oz. Size) Cream Of Mushroom Soup, 1/4 cups Milk, and more.

Is Crockpot Stuffing Swiss Chicken suitable as meat & poultry?

Yes, Crockpot Stuffing Swiss Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Crockpot Stuffing Swiss Chicken?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crockpot Stuffing Swiss Chicken Recipe

Name: Crockpot Stuffing Swiss Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole Boneless, Skinless Chicken Breasts; 6 slices Swiss Cheese; 1 can (10 1/2 Oz. Size) Cream Of Mushroom Soup; 1/4 cups Milk; 2 cups Boxed Stuffing Mix; 1/2 cups Melted Butter

Try this homemade Crockpot Stuffing Swiss Chicken recipe the whole family will love. Made with Chicken Breasts, Swiss Cheese, Cream Of Mushroom Soup and…

This Crockpot Stuffing Swiss Chicken relies on simple, everyday ingredients such as swiss cheese, milk, boxed stuffing mix and melted butter. It comes together quickly and makes 4 servings, at about 663 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

6 whole Boneless, Skinless Chicken Breasts
6 slices Swiss Cheese
1 can (10 1/2 Oz. Size) Cream Of Mushroom Soup
1/4 cups Milk
2 cups Boxed Stuffing Mix
1/2 cups Melted Butter

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Quick Info

Servings
4 servings
Calories
663 kcal
Category
Meat & Poultry

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