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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Crock-Pot Entree Recipes / Crock-Pot Swiss Chicken Casserole

Crock-Pot Swiss Chicken Casserole

Written by: Crock-Pot Ladies 29 Comments

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Crock-Pot Swiss Chicken Casserole
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Crock-Pot Swiss Chicken Casserole
Crock-Pot Swiss Chicken Casserole

If you need an easy chicken recipe with just a few ingredients this is a great one. This Crock-Pot Swiss Chicken Casserole is creamy, cheesy, with a little crunchy top that you will love!

Crock-Pot Swiss Chicken Casserole

Slow Cooker Swiss Chicken Casserole

I threw this casserole together on a whim simply because I had some chicken already thawed and needed to come up with something to do with it for dinner. I wanted something easy but of course it had to be tasty too!

Luckily I had some stuffing mix and a can of cream of chicken soup already in my pantry. And some Swiss cheese in the refrigerator.

My family really enjoyed this recipe as I am sure yours will too! A nice side salad or perhaps some steamed vegetables served as a side dish makes this a complete dinner.

Oh and if you need to bring a casserole dinner to a sick friend, I think this would be great for that!

Crock-Pot Swiss Chicken Casserole

Special Diets

Low Sugar


Crock-Pot Swiss Chicken Casserole

Crock-Pot Swiss Chicken Casserole

Crock-Pot Swiss Chicken Casserole Recipe

Heidi Kennedy
With just a handful of ingredient you can have this delicious slow cooker casserole cooking away for dinner. Pair the casserole with a nice side salad or some steamed vegetables for a complete dinner!
3.90 from 148 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Entrée
Cuisine American
Servings 6 Servings
Calories 750 kcal

Ingredients

  • 6 whole Boneless Skinless Chicken Breasts
  • 6 slices Reduced Fat Swiss Cheese
  • 10.5 ounces Canned Reduced Fat Cream Of Chicken Soup ((see note))
  • ½ cup Butter (melted)
  • ¼ cup Fat Free Milk
  • 2 cups Stuffing Mix

Instructions

  • If desired, spray a 6 quart or larger slow cooker with non-stick cooking spray to make clean up easier.
  • Place chicken breasts in bottom of slow cooker in a single layer.
  • Lay slices of Swiss cheese on top of chicken breasts.
  • In a small mixing bowl, combine together the can of soup, milk and melted butter.
  • Pour soup mixture mixture over chicken breasts.
  • Top everything with the dry stuffing mix.
  • Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.

Notes

Feel free to use other cream of soups instead of cream of chicken soup if you prefer. Cream of mushroom or cream of celery soups would all be quite tasty.

Nutrition

Calories: 750kcal | Carbohydrates: 63g | Protein: 39g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 3g | Cholesterol: 119mg | Sodium: 1778mg | Potassium: 232mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2050IU | Vitamin C: 0.1mg | Calcium: 220mg | Iron: 3.8mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Swiss Chicken Casserole
6.4K shares
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Filed Under: 10 Ingredients Or Less Crock-Pot Recipes, 6 Quart Crock-Pot Recipes, 6.5 Quart Crock-Pot Recipes, 7 Quart Crock-Pot Recipes, Crock-Pot Entree Recipes, Fall Crock-Pot Recipes, Readers' Favorite Recipes, Spring Crock-Pot Recipes, Summer Crock-Pot Recipes, Winter Crock-Pot Recipes Tagged With: Boneless Skinless Chicken Breasts, Butter, Casserole, Cheese, Chicken, Chicken Breasts, Chicken CP Recipes, Cream of Chicken Soup, Healthy, Low Sugar, Low Sugar CP Recipes, Stuffing Mix, Swiss Cheese

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Comments

  1. Terry says

    June 17, 2012 at 12:55 PM

    Gotta try this! Sounds yummy!!

    Reply
  2. Tonia says

    June 19, 2012 at 7:43 AM

    What kind of stuffing did you use?

    Reply
    • Lady Sarah says

      June 20, 2012 at 1:17 AM

      I only had Stove Top Stuffing..so I just used a partial box of it…(I know the shame LOL!)

      Reply
  3. Kelsey says

    February 1, 2013 at 9:53 PM

    Did you use raw chicken or cooked?

    Reply
    • Lady Heidi says

      February 2, 2013 at 10:19 PM

      Hi Kelsey, the chicken in this recipe is raw when you place it in the crock-pot.

      Reply
  4. Kate says

    June 21, 2013 at 4:51 PM

    This is one of the best crock pot recipes I have ever made. I have made it several times now and it always turns out great. Thank you for sharing it!

    Reply
    • Lady Katie says

      June 21, 2013 at 5:53 PM

      Glad you like it! It is always nice to hear that recipes are enjoyed by our readers. thank you.

      Reply
  5. Kimberly says

    October 3, 2013 at 12:50 PM

    I forgot to get stuffing! I have some brown rice. Would that be ok?
    I LOVE THIS WEBSITE! Thanks!
    Kim

    Reply
    • Lady Sarah says

      October 3, 2013 at 1:09 PM

      The only real problem with rice is it tends to get mushy. I would wait till nearly the end and put it on, so it doesn’t have a chance to swell up too much.

      Reply
  6. Lisa says

    October 12, 2013 at 5:52 AM

    Hi ! How do you know what size crockpot to use ? My old one just died and I need to buy a new one but I am so unsure as to if I should buy a 5 qt or 6 qt one.

    Reply
    • Lady Katie says

      October 12, 2013 at 6:48 AM

      Just depends on family size or what types of food and uses you want to use it for. you can cook any size recipe in a larger one (dip to full chicken).

      Reply
  7. Trudy Bledsoe says

    February 5, 2014 at 4:04 PM

    I made this & followed the directions exactly. I put it on high & was gone but was able to be back in 4 hours. When I looked @ it the stuffing had turned black & it was burnt. My hubby tried to stir it up & that made it worse. Now all the burnt part is intermingled with the rest of it. I was going to try to just scrape the burnt part off & salvage the rest. I did taste the chicken & it was OK, but very dry.

    What in the world did I do wrong? The kids were going to come over & eat, but not now.

    HELP!

    Reply
    • Lady Heidi says

      February 8, 2014 at 11:28 AM

      It sounds like maybe your crock-pot cooks on the higher temperature side of things. Sorry it didn’t come out right for you Trudy.

      Reply
  8. Marlene Quick says

    August 29, 2018 at 4:51 PM

    JUST GOT THIS OLDER RECIPE.
    Do you have to use reduced fat cheese & soup?

    Reply
    • Brenda says

      August 29, 2018 at 9:02 PM

      No. Reduced fat cheese and soup is nice for those on weight watchers or just want lower calories.
      I’ve made this dish with regular soup and cheese. Turned out good.

      Reply
      • Lady Heidi says

        August 31, 2018 at 7:12 AM

        Yes, you can use regular soup and cheese and the recipe comes out great. The reduced fat varieties are listed for those who want to make this is a tad bit healthier.

        Reply
    • Lady Heidi says

      August 31, 2018 at 7:13 AM

      You do not need to use reduced fat cheese or soup Marlene, the dish comes out fantastic using the regular varieties of both.

      Reply
  9. Susan Ralls says

    April 13, 2019 at 5:00 PM

    My Swiss cheese got grainy and there was no “sauce” what so ever. I used evaporated milk. Would that matter?

    Reply
    • Crock-Pot Ladies says

      April 22, 2019 at 8:21 AM

      I am not sure Susan the evaporated milk may have been an issue.

      Reply
  10. Vala Royster says

    July 4, 2019 at 6:32 PM

    Hi I was wondering how low sodium chicken broth might work instead of the soup? Thank you

    Reply
    • Crock-Pot Ladies says

      July 10, 2019 at 9:25 PM

      Using low-sodium chicken broth in this recipe for Swiss Chicken Casserole will not yield the same results as the Cream of Chicken soup adds creaminess to the dish and holds the casserole together. While I have not tested it I would not recommend it.

      Reply
  11. Molly says

    January 3, 2021 at 9:43 PM

    Can you use frozen chicken breasts?

    Reply
    • Emilee @ CrockPotLadies says

      January 7, 2021 at 12:00 PM

      Yes, I would just add an additional hour to the cook time. Definitely check that they are cooked through at the end.

      Reply
  12. Heather says

    December 2, 2021 at 5:04 PM

    I adjusted the time to low for four hours because 8-10 seemed too long. Well, four was too long too. The chicken was tough and there wasn’t much sauce. Maybe it would be better with a Swiss cheese sauce with a roux and milk.

    Reply
    • Crock-Pot Ladies says

      December 7, 2021 at 8:17 AM

      I am sorry this recipe didn’t work out for you Heather.

      Reply
  13. Melissa says

    April 19, 2022 at 12:20 PM

    Can you cook this with. The oven?

    Reply
    • Crock-Pot Ladies says

      April 22, 2022 at 9:25 AM

      Hi Melissa, while this recipe has not been tested to be baked in the oven I don’t see why it wouldn’t work. I would bake it at 350 degrees (F) for about 30 minutes and see how it is. If it needs longer cooking time go ahead and cook it longer. If you do try it, we would love for you to come back and let us know how you baked it.

      Reply
  14. Camille says

    February 21, 2023 at 6:49 PM

    5 stars
    I added a can of cream or mushroom and Hatch green Chile with penne pasta to the recipe along with some other spices and this was delicious!

    Reply
    • Crock-Pot Ladies says

      February 28, 2023 at 5:10 PM

      Sounds like an interesting combo Camille. I may have to give it a try!

      Reply

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