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 late on this recipe bandwagon! Would 4 breasts be about 2 lbs? I get the value pack chicken breasts from sprouts and they are HUGE so 4 of those would probably be way too much.
Hi Ashley! If they’re super big then I’d say just throw in 2, then cut them in half to create four servings once their done cooking! Whatever amount you think you want for chicken is fine, adding more or less won’t impact the results! 🙂 ENJOY! You will love it!
Just made this. Great comfort food!!!. Yummy
Yaayyy Kat! This is definitely a repeat meal that we make, we are all obsessed with it! I’m so glad that you enjoyed it, I wish I had some sitting in my crock pot right now! 🙂
I made this tonight! The flavor was good!
Thinking about making this next week. Can I skip the cream of soup and sour cream, and just use the chicken broth?
Hi Heather! I would probably doctor it up a little bit more with some eggs and butter, maybe diced onions/celery, etc. This recipe allows you to customize the number of servings. You can still use a boxed stuffing and then just check out the other ingredient additions that they have here. I think it’ll come out better than if you just use chicken broth. Enjoy!
How much is a serving? It doesn’t say in the nutrition facts. My husband is a diabetic and was curious.
Hi Jill! A single serving would be 1 chicken breast, about 3/4 cups of the veggies, and just slightly less than a cup of stuffing. These are approximations to serve as a guidance. I hope that helps, have a great day!
If I double this to feed 6 will it fit in a regular sized crock pot? Or do you not recommend doubling?
Hi Erica! You can absolutely double this recipe! I have a 5 quart crock pot which only has enough room for one batch, but if yours is larger then go for it! 🙂
HI Stephanie, I’m looking to make this for dinner one night but I’m not a fan of sour cream or any of the other substitutions. If you leave those out will it all not turn out the way that it should ? Or could could I just double the cream of chicken ? Thanks in advance ÷!
Hi Lauren! I think you’re fine to omit the sour cream altogether – plenty of stuffing recipes (probably most!) don’t have it as an ingredient at all. You shouldn’t need to add more cream of chicken, maybe a little more broth but see how it looks as it cooks! And I sooo recommend some sausage if you can, those links that are in the freezer section and already cooked add so much flavor and moisture! Enjoy!
Something I stumbled across several years ago was on the herb Summer Savory. They called it the green bean herb. I’d never heard of that. I had to do an occasional special function dinner by my B&B and I started lightly steaming green beans with the Summer Savory and then sauteing the beans in a little garlic butter, remove before they get soft. I liked just a bit of texture to them. They were so good and I got many compliments on them.
That sounds SO delicious Dianne!! Green beans are my FAVORITE and we still have some in our garden so I definitely need to try this, thank you for sharing!
Hi! How did you season the veggies? Thanks!
Hey Becky! I typically only toss a little salt and pepper on them, if that. They get a lot of flavor from cooking in the crock pot with the chicken and the stuffing!
Tried this last night and it came out awesome!
Ahhhhh that’s awesome Amy, I am sooo happy to hear it. This is probably my favorite crock pot recipe EVER so I always love it when someone else gets to try it and enjoy it too. I LOVE the leftovers, if there ever are any 😉 Thanks for letting me know how it came out!