Slow Cooker Swiss Chicken Recipe

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5 from 3 votes
Published: June 28, 2021Author: Contributor
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Our 6-Ingredient Slow Cooker Swiss Chicken is one of the easiest recipes you'll ever make. The perfect chicken dinner for any night of the week.
Slow Cooker Swiss Chicken Recipe

Spring is always a busy time of year for our family.  With all the fun activities and everything else going on, I always need a good slow cooker recipe on hand. This Slow Cooker Swiss Chicken recipe is as delicious as it is easy.

This meal is simple enough that it can be served any weeknight, but tasty enough you can add some steamed broccoli and homemade rolls and serve it for Sunday dinner.

This slow cooker Swiss chicken is made with just 6 ingredients – most of which you probably already have in your pantry.

Ingredients for Slow Cooker Swiss Chicken

You only need 6 Ingredients for this Chicken Recipe:

  • Chicken breasts (you can use fresh or frozen)
  • Swiss cheese (you can substitute other types of cheese if you don’t like Swiss. Muenster, Mozzarella, or Cheddar will work.)
  • Dry herbed stuffing (we usually use a 6 ounce box of Stove Top).
  • Butter
  • Cream of chicken soup
  • Milk

How to make Slow Cooker Swiss chicken:

Step 1: Spray slow cooker with nonstick cooking spray. You could also use a slow cooker liner for super quick cleanup.

Raw chicken breast in the slow cooker

Step 2: Place chicken breasts on the bottom of the slow cooker (try to place them in one single layer as much as possible).

Slices of swiss cheese covering raw chicken in slow cooker

Step 3: Cover chicken with slices of Swiss cheese.

cream of chicken soup and milk in a glass bowl

Step 4: In a small bowl, combine cream of chicken soup and milk and pour over chicken and cheese.

Stuffing mix on top of raw chicken and cheese in the slow cooker

Step 5: Sprinkle stuffing mix on top and drizzle butter over the top.

drizzling melted butter on top of everything in the slow cooker

Step 6: Cover and cook on low for 4-6 hours or high for 2-3 hours.

Slow Cooker Swiss Chicken on a plate with broccoli
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Make this Slow Cooker Swiss Chicken in the oven:

Preheat oven to 350 degrees. Place chicken in a 9×13″ baking dish. Top with Swiss cheese slices.

In a bowl, mix together milk and cream of chicken soup. Pour over chicken breasts, then top with dry stuffing mix. Drizzle butter over the stuffing mix.

Cover with foil and bake for 50 minutes, or until chicken is cooked through.

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Add-ins/Substitutions

  • Other types of cheeses (mozzarella, cheddar, provolone, etc.)
  • Sliced deli ham
  • Bacon bits
  • Mushrooms
  • Almond milk or dairy free milk
  • Sliced almonds

To store this chicken dinner:

Store in the refrigerator for 3-5 days in an airtight container.

To freeze, cook and let cool completely. Store in an airtight container in the freezer for up to 30 days.

To reheat, thaw in the refrigerator for 24 hours. Reheat in the microwave until warmed through.

We like to serve this Swiss Chicken with:

Serves: 6

Slow Cooker Swiss Chicken Recipe

5 from 3 votes
Our 6-Ingredient Slow Cooker Swiss Chicken is one of the easiest recipes you'll ever make. The perfect chicken dinner for any night of the week.
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Print Pin

Ingredients

  • 6 boneless, skinless chicken breasts
  • 6 slices swiss cheese
  • 1 (10.75 ounce) can cream of chicken soup
  • ¼ cup milk
  • 1 (6 ounce) package chicken stuffing mix
  • ¼ cup butter melted

Instructions

  • Spray slow cooker with nonstick cooking spray.
  • Place chicken breasts on the bottom of the slow cooker.
  • Cover chicken with slices of Swiss cheese.
  • In a small bowl, combine cream of chicken soup and milk and pour over chicken and cheese.
  • Sprinkle stuffing mix on top and drizzle butter over the top.
  • Cover and cook on low for 4-6 hours or high for 2-3 hours.

Notes

To make this recipe in the oven:
Preheat oven to 350 degrees. Place chicken in a 9×13″ baking dish. Top with Swiss cheese slices.
In a bowl, mix together milk and cream of chicken soup. Pour over chicken breasts, then top with dry stuffing mix. Drizzle butter over the stuffing mix.
Cover with foil and bake for 50 minutes, or until chicken is cooked through.

Nutrition

Calories: 423 kcal · Carbohydrates: 27 g · Protein: 33 g · Fat: 20 g · Saturated Fat: 10 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 114 mg · Sodium: 991 mg · Potassium: 542 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 521 IU · Vitamin C: 1 mg · Calcium: 188 mg · Iron: 2 mg

Equipment

  • Slow Cooker
  • Mixing Bowl

Recipe Details

Course: Main Course
Cuisine: American

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Slow Cooker Swiss Chicken

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  1. Carol<>< says:
    March 21, 2013
    looks like a must try!
    Reply
  2. Blythe says:
    March 21, 2013
    I haven't had Swiss Chicken in years, but loved it! Just pinned this recipe! Thanks!
    Blythe @ Desperate Craftwives
    Reply
  3. Abby says:
    March 21, 2013
    Can you use frozen chicken? I usually do, but wasn't sure if it would be weird with the cheese. Thanks!
    Reply
    • Six Sisters says:
      March 21, 2013
      Yes! I just put frozen chicken breasts in my slow cooker.
      Reply
  4. Abby Foster says:
    March 21, 2013
    This is one of my FAVORITE dinners! I make it in the oven and we call it stuffing chicken.
    Reply
  5. rmb says:
    March 21, 2013
    I make this but a little different. Cook 3-4 slices of bacon, take out bacon to drain and put in refrigerator. In the pan you used for the bacon brown the chicken breasts in the bacon drippings. Place chicken in slow cooker and top with one small can drained mushrooms and one can of cream of chicken soup. At the end of the cooking time (usually only about 3 hours on low in my cooker) put slices of swiss cheese on top and the crumbled bacon. One of our favorites! Serve over rice with steamed broccoli on the side.
    Reply
    • Stacey Z says:
      July 19, 2014
      Thanks for the tip! Yummy alternative!
      Reply
  6. Paige Flamm says:
    March 21, 2013
    This looks so delicious! I love all of your crock pot recipes! They're regular meals in our home!!

    Paige
    Reply
  7. Sandra Bey says:
    March 22, 2013
    This looks so good. I must try it soon.
    Reply
  8. Angela Spreacker says:
    March 23, 2013
    Hi! Would these be whole chicken breasts? Or chicken breast halves? I always get confused! Thanks!
    Reply
    • Six Sisters says:
      March 25, 2013
      We buy the frozen chicken breasts. They are medium sized. We have also bought the chicken breast cutlets. Then we add a few more since they are smaller in size. Hope this helps. -The Six Sisters
      Reply
  9. JKT says:
    March 25, 2013
    Silly question....the Herb stuffing mix...do you use just the seasoning packet or both the packet and the actual dry stuffing?

    Thanks!
    Reply
    • Six Sisters says:
      March 25, 2013
      The stuffing mix we used had it combined together. So if your seasoning packet is separate, combine them if your dried bread crumbs look like they have no seasoning on them. Hope this helps.
      Reply
  10. KC Coake says:
    March 30, 2013
    Looks amazing! and super easy...love that combo.
    Thanks so much for sharing at my Real Family Fun link party.
    Hope to see you again next week.
    KC
    Reply
  11. melissa says:
    April 7, 2013
    This is in the crock for tonight's dinner..fingers crossed it comes out looking like your picture because it looks yummy! Thanks for sharing!
    Reply
  12. Laura says:
    June 25, 2013
    I made this today and it's delicious! Definately a keeper recipe.
    Reply
  13. Doris says:
    July 20, 2013
    This is one of our favorite dishes, but I have never used the crock pot before. I will from now on though. Thanks for the idea.
    Reply
  14. Val says:
    July 21, 2013
    I've made this many times and always added a few thinly sliced pieces of boiled ham from the deli. Very good.
    Reply
  15. Jennifer Sauers says:
    July 24, 2013
    I want to make this recipe but my husband doesn't like swiss cheese can i use cheddar do you think that would work?
    Reply
    • Cyd says:
      July 24, 2013
      It should work. It will have a totally different different taste with cheddar cheese.
      Reply
    • Danielle says:
      September 25, 2016
      You can use baby Swiss it has a mild taste. I also don't like Swiss but I can eat it like this and it's good
      Reply
  16. TRACY says:
    August 26, 2013
    Made this today and the family now says add it to the favorite list. Thank you for all the great recipes
    Reply
  17. Rachael says:
    September 4, 2013
    When I was in college, the dining hall served a dish like this that had little slivered almonds in it. It was delicious! I'm going to try this recipe and add almonds!
    Reply
  18. Sandi S. says:
    September 18, 2013
    I made this today and my stuffing is all dried out :( I'm hoping to save it some how! I tried doing the frozen chicken for 8 hours but I guess that won't work.
    Reply
    • Amanda says:
      June 16, 2020
      Can I cook this in the instant pot? What would be your recommended cooking time?
      Reply
  19. Annie H. says:
    October 1, 2013
    Tried this tonight. Seriously delicious. My hubby and his friend were in love with it. I added toasted almonds on top of the finished dish and served with green beans, cranberry sauce & mashed potatoes.
    Reply
  20. Elizabeth says:
    October 16, 2013
    is there ever a chance that the stuffing will get soggy in the crockpot? Looks delicious! :-)
    Reply
    • Cyd says:
      October 21, 2013
      It goes soft but not soggy.
      Reply
  21. Beth renner says:
    November 1, 2013
    Sill question, do you make thi stuffing mix like the pkg says or use it dry?
    Reply
    • Cyd says:
      November 5, 2013
      Add it in dry.
      Reply
  22. Patti Webb says:
    November 19, 2013
    This looks great and I think my kids will love it. Do you think it can be frozen?
    Reply
    • Cyd says:
      November 19, 2013
      Yes, it can be frozen for a later date.
      Reply
  23. Linda Davis says:
    November 27, 2013
    How exactly do you freeze this?? Put it all in freezer bag and then into crock pot, cook first then freeze, and how?? I am new to all this and there seems to be a couple recipes that aren't spelled out for dummies like me ;)
    Reply
    • Cyd says:
      December 2, 2013
      You could make it all the way, then freeze it in an airtight container. Then thaw and reheat.
      Reply
  24. Irene says:
    November 30, 2013
    Do you add a can of water to the soup or is the milk the substitute?
    Reply
    • Cyd says:
      December 2, 2013
      Do not add water to the soup.
      Reply
  25. Emily says:
    December 11, 2013
    I have been looking for this recipe. Can not wait to make it. Thanks
    Reply
  26. Emily says:
    December 11, 2013
    I must try this recipe. I have taken out my crockpot and ready to make this. Can't wait Thanks 6 girls.
    Reply
  27. Pat says:
    January 14, 2014
    Going to make this tomorrow night! Can't wait to try it!
    Reply
  28. jennifer trevino says:
    January 29, 2014
    Can i.use mozzarella cheese..
    Reply
    • Cyd says:
      January 30, 2014
      I think it would work fine. Sounds delicious!
      Reply
  29. Brenda says:
    March 1, 2014
    My husband doesn't like stuffing is there something else?
    Reply
    • Carolyn says:
      May 30, 2014
      Croutons?
      Reply
      • Cyd says:
        June 2, 2014
        We used boxed stuffing mix like Stove top. We have often buy the big bags of Pepperidge Farm stuffing too. Hope this helps! :)
        Reply
  30. Joy Jackson says:
    March 16, 2014
    I purchase chicken breast in 40lb boxes and the breast are quite large. How many lbs of chicken should I use? Thanks!!!!
    Reply
    • Cyd says:
      March 17, 2014
      If your breasts are quite big maybe only cook 4 or 5. Our recipe calls for six, which is probably around 3 to 4 pounds.
      Reply
  31. Dottie says:
    May 8, 2014
    Instead of the milk I use dry white wine.YUMMMMM
    Reply
  32. Amber says:
    May 28, 2014
    Does the chicken have to be thawed? Or could I just use frozen?
    Reply
    • Cyd says:
      June 2, 2014
      We have only made it with thawed chicken.
      Reply
  33. Carolyn says:
    May 30, 2014
    One package herb stuffing mix...not sure which product you are referring to. Something like Stove Top or like the Pepperidge Farm stuffing mix? One is a much larger package than the other.
    Reply
    • Cyd says:
      June 2, 2014
      An 8 ounce package of stuffing mix will work just fine.
      Reply
  34. Jennifer says:
    May 30, 2014
    This looks awesome! I need to feed a family of 8, any tips on how to bump this up just enough for 8 without having to double the recipe? Thanks in advance!
    Reply
    • Cyd says:
      June 2, 2014
      Just add a little more of each ingredient to cover the other 2 chicken breasts that you will be adding. It's ok if you add another can of cream of chicken soup. It will be extra creamy!
      Reply
  35. ron says:
    July 19, 2014
    this really looks and sounds good , going to make it this weekend. do you think i can use almond or lactose free milk instead of regular dairy milk ?
    Reply
    • Cyd says:
      July 21, 2014
      It should work just fine.
      Reply
  36. Stacey Z says:
    July 19, 2014
    I've been making this easy recipe for family and guest since getting it from a co-worker for the past 20 years! So EASY! And So DELICIOUS! When you serve it with a spinach salad and fresh bread, it'll seem like you've slaved in the kitchen all day
    Reply
  37. shannan says:
    September 3, 2014
    I was wondering how much stuffing to use..? The recipe just says a bag.. I am using pepperidge farm and it comes in a 14 oz bag- is this too much? I read the comments and one person commented her stuffing was dry and I am now wondering if the 14 oz may be too much??
    Reply
    • Cyd says:
      September 3, 2014
      You can use a 6 to 8 ounce package. Any bigger would make it dry.
      Reply
  38. Rachael says:
    September 10, 2014
    If I was making this for 10 people vs. 6, and need to layer the chicken, should I put stuffing between the chicken layers, or just on top? Or would you recommend me slicing up the chicken first.
    Reply
  39. tammy says:
    September 12, 2014
    Made this last night for my hubby and I for dinner was great will make it again..ty for the great recipe.now im looking for a recipe for porkchops veggies with a creamy sauce any ideas?
    Reply
  40. Al says:
    November 30, 2014
    Has anyone tried this with spiced and chopped tomatoes, like swiss steak is prepared?
    Reply
  41. Emily says:
    February 18, 2015
    I would love to try this today for dinner but don't have stuffing on hand. Do you think Panko bread crumbs would brown ok for the topping if I drizzle butter on top. Have never tried in crock pot?
    Reply
    • Cyd says:
      February 23, 2015
      The bread crumbs should work fine for the top!
      Reply
  42. Ava says:
    May 15, 2015
    I am making this for tonight. Is it ok to have the chicken in multiple layers before adding the stuff on top? Or have you tried layering chicken, stuff on top, more chicken, more stuff on top?
    Reply
    • Cyd says:
      May 21, 2015
      Is your slow cooker really small? We try to make sure each piece of chicken has swiss cheese on it and the soup and dressing.
      Reply
  43. Becky says:
    January 28, 2018
    This recipe is delicious!!! Very easy to make - my husband put this together - of course he added more Swiss cheese. It stays on the dinner rotation. Loved it. !!!!
    Reply
  44. Trishe B says:
    February 12, 2018
    My slow cooker broke last week. Can I make this in the oven??? If so, what time and temp?
    Reply
  45. Heather says:
    April 9, 2018
    This looks amazing but I can’t have gluten ( the stuffing) due to Celiac disease. Could I make my own gf stuffing from gf bread and then use it as a garnish when serving over mashed potatoes? Thanks for your help!
    Reply
    • Cyd says:
      April 10, 2018
      Hi Heather. That would totally work making your own GF stuffing!
      Reply
  46. Mrs. Brazzy says:
    November 16, 2018
    If I wanted to make this in the oven, what would the temp and time be? Thanks!
    Reply
    • Cyd says:
      November 16, 2018
      A slow cooker on low should be about 200 degrees; while the high setting should be 300 degrees. But it takes a few hours for a slow cooker to reach those temperatures. So you would need to take that into consideration when adjusting for the oven. Your oven will heat up a lot faster. So the cooking time would be shorter.
      Reply
  47. Linda says:
    October 15, 2019
    Following your "in the oven" instructions, I tried this last night in the oven. I was careful to cover it tightly with two sheets of foil for fear of the stuffing drying out. Even doing this, it did dry out around the edges. In fact the stuffing in general was dryer than I would have liked. I used Stove Top stuffing and thin sliced chicken breats. Loved the flavor and the ease of prep but would like a moist stuffing. Any suggestions?
    Reply
    • Indy says:
      February 22, 2020
      I add more milk so it isn’t dry 😊
      Reply
  48. SK says:
    August 20, 2020
    WOULD CREAM OF MUSHROOM SOUP WORK INSTEAD OF CREAM OF CHICKEN? I LOOKED IN THE PANTRY, NO CREAM OF CHICKEN.
    Reply
    • Cyd Adamson says:
      August 27, 2020
      It will definitely work, but the taste will be a little different than if you used Cream of chicken.
      Reply
  49. Kathleen West says:
    March 15, 2021
    Made a slight change to recipes. Cubed potatoes along with corn placed in bottom of SC, salt and pepper. Everything else assembled as instructed.
    Reply
  50. Cynthia Rivers says:
    June 21, 2021
    Is there anyway to make this in the instant pot?

    5 stars

    Reply
  51. Becki Woodsmall says:
    July 12, 2021
    This is a family favorite!

    5 stars

    Reply
  52. Jessica says:
    July 20, 2021
    I’ve made this more times than I can count and have loved it each and every time!

    5 stars

    Reply
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