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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I’m putting together freezer meals for when the baby comes next month! Do you suggest cooking first and then freezing in individual portions, or freezing everything raw to cook it fresh? It sounds DIVINE!
Hey Lauren!! I absolutely love making this and freezing it cooked in portion sizes, it’s the ultimate convenience! What a great meal to prepare before your baby comes, congratulations!!!!!
please send me this meal chicken/stuffing in crock
Hey! I’ve cooked this before with chicken thawed out already, but today all I have is Frozen breasts, do I have to thaw them or can I just put them in frozen? Would it change the consistency or cook time that way?
Hey Alicia! My friend has made this with frozen chicken before and loves it, I would say it probably increase is the cooking time by a couple of hours. Enjoy!!!!!
Can you do this with a small pork roast?
You DEFINATELY can! Pork in the crock pot is my favorite way to cook pork and if you combine it with stuffing, I’m pretty much in heaven. ❤️
I’m using a gluten free stuffing from Trader Joe’s tonight! Will let you know how it comes out
LAURIE!!!! I can’t wait to find out how it goes, I hope you like it!!! ❤️❤️❤️
Stephanie-you have had about a GAZILLION emails, and COMPLIMENTS on this recipe!! WOW, there is no way i can NOT make it 😳 You have patience by the BUCKETSFUL!!
You go girl ‼️ Wish me luck, tonite’s the nite ! Kerry
Kerry, this comment totally made my DAY! Thank you so much!!!! After such kindness I REALLY hope this recipe was as good for you as it is for me!! I’m kind of obsessed with it 🙂 Thank you again for your positivity! Have a great day!
I just made it last weekend for my son and he loved it. Is not that hard to make it and the taste is supreme. Thank you.
Hi Erin! That’s so great to hear!! It’s always a plus when you can find a new recipe to enjoy with your family, I’m glad that you can add this one to the list! I love it’s simplicity as well! 🙂 Thank you for taking the time to share!!
Hello! Made this for the first time tonight. Only issue I had was way too moist stuffing for my taste with the suggestion of less water, lid off at end, and baking in oven! I saw some comments suggest doubling the stuffing mix itself ie 12 ounce if you like it firm! I think that tip might be nice to add!
Thank you!
Hi Cynthia! I will definitely add this to the tips right now, and I appreciate you taking the time to share your thoughts on this! I hope you get to make it again and end up with the firm stuffing of your dreams!! 😉
I made this today snow day here in Massachusetts, I layered my ingredients chicken thighs on the bottom, stove top stuffing over chicken, frozen green beans, brothers soup and cream of chicken soup mixture on top placed lid on crockpot on temperature on high now I’m waiting,
Hi Carmen! It’s a snow day for me too here in New Hampshire, I have ants in my pants waiting to hear how it comes out for you! I tried out a new Saulsberry steak and mashed potato recipe in the crockpot today, and it came out so well! Enjoy your meal!!!
I’ve made this at least a half dozen times! My family and I love it. My only substitution is that instead of green beans I use a bag of frozen mixed veggie (the kind with diced carrots, corn, peas, and green beans) we also shred the chicken at the end and mix it all together (casserole style)
We love this so much that it’s our go to meal when guests come for dinner and it’s super easy to make post partum!
Hi Mary!! WAHOO!!!! This is great news, totally made my day and I really appreciate you taking the time to share! I really, really, love the casserole version! I’ve done something similar myself and it’s so good! I hope that you have inspired others to try doing the same 🙂 thanks again!