Get my Cookbooks! Crock Pot Chicken and Stuffing (Also Instant Pot Friendly!)
This easy Crock Pot Chicken and Stuffing recipe includes seasoned chicken with savory stuffing and vegetables. Serve it casserole style or with gravy and mashed potatoes! (PLUS, it’s also Instant Pot friendly!)
Prefer to use the oven?! Try my oven-baked Chicken and Stuffing Casserole Recipe, and my sure to try my Turkey and Stuffing Meatballs!
Crock Pot Chicken and Stuffing
I think I’ve made it more than any other recipe on my blog. This meal is perfect for anyone who’s busy and needs a quick dump and go dinner. (And I do believe that is all of us.)
I love mixing this up and serving it casserole-style, or pairing it with homemade mashed potatoes and easy chicken gravy.
BONUS: I’ve updated this post to be Instant Pot friendly! (It was originally published in 2014.)
The ingredients are super simple, so let’s start with that.
Ingredients
- Chicken Breasts
- Italian Seasoning
- Salt/Pepper
Stuffing Ingredients
- Cream of Chicken Soup – You can also my my 15- minute homemade version.
- Sour Cream- See below for substitutes
- Stuffing Mix- Such as Stove Top
- Low Sodium Chicken Broth
- Green Beans- Fresh or Frozen
Optional Stuffing Additions:
- Onions
- Celery
- Dried Cranberries
- Sausage- Cooked or Uncooked. I use Brown ‘N Serve Fully Cooked Breakfast Sausage Links, found in the freezer section.
- Rosemary
Sour Cream Substitutes
- Plain Greek Yogurt
- Mayonnaise
- 1 cup evaporated milk + 1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken.
Other Vegetable Options Include: Carrots, Corn, Baby Potatoes, and Broccoli.
👉You may also serve this with Gravy and Mashed Potatoes as well!
Crock Pot Method
See recipe card below this post for instructions on how to make it in the Instant Pot
Season the chicken. Place on the bottom of a lightly greased Crock Pot.
Combine the stuffing ingredients and place over or next to the chicken Add the vegetables.
Heat on high for 4 hours or on low for 6-7.
See below for tips on regulating the consistency of the stuffing according to your preference.
Stuffing Consistency
For Firmer Stuffing
If you like your breadcrumbs still very much intact and firm, use more stuffing, up to 12 ounces.
If your stuffing is too moist:
- Leave the lid off for the last 30-40 minutes of cooking to let some of that moisture escape.
- You can also pop the stuffing in a 400º oven for 10-15 minutes to brown up the top.
Prefer to use the oven?! Try my oven-baked Chicken and Stuffing Casserole Recipe!
My Favorite Crock Pot
This is the Crock Pot that I have. it also automatically switches to warm once the cooking time is up, and you can sear meat right on the stove-top with it.
Try These Next
-
- Turkey and Stuffing Meatballs
-
- Chicken Parmesan
-
- Baked Ravioli
-
- Minestrone Soup
-
- Baked Chicken Thighs
-
- Beefaroni
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Crock Pot Chicken and Stuffing
Ingredients
- 4 boneless skinless chicken breasts,
- 1.5 Tablespoons Italian Seasoning
- Salt/Pepper
- 10.5 oz. cream of chicken soup, low sodium
- 8 oz. sour cream,, (equivalent to 1 cup)
- 6 oz. box stuffing mix, (Just the mix. No water, etc.)
- ¾ cup low sodium chicken broth
- 2 cups fresh green beans, See notes
Optional stuffing additions:
- 1/2 cup onions, diced
- 1/2 cup celery, diced
- 1/4 cup dried cranberries
- 1/2 cup crumbled sausage, cooked
- 2 teaspoons dry rosemary
Equipment
Instructions
- Note: There are 2 sections below, one for the Crock Pot Cooking Method, followed by the Instant Pot Cooking Method.
Crock Pot Method
- Season the chicken with Italian seasoning, salt, and pepper. Place on the bottom of a lightly greased Crock Pot.
- In a large bowl, mix together the soup, sour cream, stuffing mix, and *half* of the chicken broth.
- Add the stuffing and green beans to the Crock Pot. (You can place them all side by side or layer the stuffing on top of the chicken, followed by the green beans.)
- Cook on high for 4 hours, or on low for 6-7.
- Serve with mashed potatoes, gravy, and buttermilk biscuits if desired.
- If you’d prefer additional moisture, add the rest of the chicken broth, stir, and heat for an additional 10 minutes.
- For firmer stuffing, leave the lid off the crock pot for the last 30-40 minutes of cooking. Use foil to cover the chicken to keep it moist.You can also pop it in a 400 degree oven for 10-15 minutes to brown up the top.
- Optional: Serve with gravy and mashed potatoes if desired.
Instant Pot Method
- Season the chicken with Italian seasoning, salt, and pepper.
- Pour 3/4 cup chicken broth into the Instant Pot and top with chicken, overlapping as needed.
- Seal the vent, and press the “manual” or “pressure cook” button and set the timer to 14 minutes for frozen chicken, or 8 minutes for fresh/defrosted chicken. Ensure the pressure seal valve is secured in place and closed.
- As the chicken cooks, gently combine the stuffing mix, cream of chicken soup, and the sour cream in a separate bowl until just combined. Don’t over-mix.
- Once the chicken timer goes off, turn the quick release valve on the pressure cooker and wait for the steam to escape. Press the cancel button to turn the off the unit.
- Open the lid and ensure that chicken is fully cooked. You’ll notice a lot of moisture at the bottom, this is needed for the stuffing to cook.
- If using frozen green beans, place them on top of the chicken, seal the pressure valve, and press the “manual” or “pressure cook” button again and set the timer for 2 minutes. Release the valve, let the steam escape, and then add the stuffing on top. (If using fresh green beans, add them at the same time as the stuffing.)
- Replace the lid and seal the pressure valve. Press the “manual” or “pressure cook” button and set the timer to 4 minutes. This will heat up the stuffing. (Since the stuffing will absorb the moisture, the pressure cooker won’t steam again.)
- Once finished, release the valve once more and let the steal escape. Remove and serve!
Notes
- Prefer to use the oven?! Try my oven-baked Chicken and Stuffing Casserole Recipe! And try my Turkey and Stuffing Meatballs next!
- For the sausage, I use Brown 'N Serve Fully Cooked Breakfast Sausage Links, found in the freezer section.
- Frozen green beans may also be used but become very soft in the Crock Pot by the end. You may choose to add them halfway through.
- If you prefer to keep your vegetables separate from the stuffing, place a layer of foil over the chicken and stuffing.
- This will allow you to lift up and remove the green beans and give the stuffing a stir if you'd like, while also keeping them separate from one another.
- Poking holes in the foil allows the green beans to steam in the Crock Pot.
- Be sure to serve this with my Smooth and Creamy Homemade Mashed Potatoes and 10 minute Chicken Gravy Recipe.
Nutritional info includes the optional stuffing ingredients listed as well.
Nutrition
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this looks like the perfect meal for my senior and college football players to devour AND easy for me to make….on a budget! Question thou….do you use bone IN chicken breast? Thanks!!
Hey Traci!!!! I’m so excited for you to make this, you’re going to love it!! I like to use boneless chicken breasts! But using ones with bones should also be just fine! ENJOY!
I made this today with frozen, bone in chicken and it all was so tender that it was fall off the bone. Just have to be careful that you don’t eat a bone.
hey Alex! I like my stuffing to be really moist- but this recipe gives you control of the texture, you can just mix it less than I did! 🙂
Good to know thanks
Hi! Quick question! Does the chicken have to be prepared at all before adding? Do I have to season them, put oil on them, etc.?
Hey!! No seasoning necessary for the chicken 🙂 Enjoy the recipe!!
Hi Stephanie! I tried this but did a little substitution because I didn’t have the creamed soup or sour cream. I used jarred chicken gravy instead. It still came out really good! I’m going to stick to the recipe next time. I bet it will be even yummier!
HEY THAO!!! I meant to respond to this! I’m super psyched that you tried this recipe and liked it! I bet you’ll love it without the subs too- I can’t wait for you to try it again, thank you so much for letting me know how you did!!!! 🙂
I’ve tried the recipe as written several times and love it, but I like the idea of using jarred gravy sometimes. Extra stuffing mix and jarred gravy are two things I always have leftover after the holiday season. After a decade of successful gravy making, I still buy back-up gravy. This sounds like it might be a good way to use it.
Hi Darlene!! I think that sounds like a genius idea, I’m definitely going to try that, thanks so much for sharing 🙂 And I’m glad you like the recipe! Have a great weekend and Happy Friday!
Hi,
I’m planning on making this dish! Quick question…do I make the stuffing before I mix it with the soup or just dump the dry mix with everything else?
I like the cranberry sauce idea!
Thanks!
Hey Sonya!! – Good question, you can put it in dry, just as it is! And I’ll specify that in the instructions too so I’m glad that you asked! I really hope you enjoy it, I’m confident that you will- it’s one of my very favorites! 🙂
This is ultimate comfort food. It’s like a big hug on a plate. And it’s all made in a crock pot…fantastic!!
This is ultimate comfort food for me. I could eat the whole thing.
I grew up in Maine and nobody ever moved to the shore before the 4th of July. It just wasn’t warm enough. 🙂
I LOVE Maine Maureen, it’s like ten minutes from me!! Portland is beautiful, one of my favorite spots. York too!!
Made this for dinner tonight and it was super easy and turned out so delicious! I used cream of mushroom soup, low sodium stuffing mix, Daisy light sour cream and just 2 boneless chicken breasts because that’s all I had. Served it with some Ocean Spray cranberry sauce and it was just about as good as Thanksgiving! Definitely recommend this one. Took 10 minutes to put it together and was done in my small crockpot in about 3 hours.
I am SOOO happy to hear that!! I so appreciate you coming to let me know how it came out and to share your tips with me! I love the idea of serving it with cranberry sauce, I’m adding that to the recipe notes! 🙂 Thanks again!
I only have two boneless chicken breasts too. Did you cook for less time?
Hi Lauren, I usually use 2 breasts too, but still cool it for around the same amount of time! 🙂
I am making it right now. Will it brown up?
Hi Wanda,
It might a little bit but I haven’t noticed drastic changes- it does look like my picture whenever I make it! Enjoy! 🙂
WHOA Angie- I’m so sorry, great catch! I fixed it- just one of everything listed…. disregard the duplicates that were there before. Again, thank you for that!! 🙂
Thanks!!!
Duuuuuuude…. I totally use my slow cooker in the summer!! That way you don’t have to heat up your stove 😀 This recipe looks so comforting and yummy… I think my kiddos would go crazy over it! Have fun at the baby shower 😉
Do we have to use frozen green beans??
I forgot to buy a bag BUT I do have canned green beans lol.. I am thinking I should add them before the meal is done??
Hey Sara!! Canned green beans are A-OKAY! I agree with you on adding them before the meal is done, just to heat them up. If you put them in at the beginning they could potentially get mushy I’m thinking. ENJOY!!!!!
Quick question, do you cook the sausage before you up it in, or is everything raw?
Hi April! I actually usually get Banquet brand’s “Brown ‘N Serve” sausage links in the frozen section at the store, they’re already cooked and I take them out of the freezer and thaw them just enough to dice them up and then I toss them in that way. I’ve never tried uncooked sausage but throwing that in raw should be fine, the crock pot cooks the chicken so I’m sure the sausage would come out hot & ready as well! 🙂 Enjoy!!!