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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Hi Kayla! It’s totally fine if it mixes together! 🙂
Is it ok if it all mixes together? Or does the chicken need to stay on top the whole time?
I have the ingredients in the slow cooker as I type. I’m only nervous that the chicken will not have any flavor. It was strange putting it in the cooker without any seasoning. Also, I added baby carrots and onions, so the pot is pretty full..
Hi there!! I hope the recipe came out well for you! I enjoyed the chicken, it is super moist and I found that the other ingredients give it a good flavor 🙂 Have a great rest of your weekend!
What is the purpose of the sour cream ?? Can you leave it out ? Or is it best 2 use it ??
Hi Miranda, it’s best to use the sour cream if you can, otherwise your stuffing might be a little too dry in consistency. The sour cream helps to add moisture and creaminess 😉 ENJOY!
Hi Stephanie, I’m trying out this recipe today and my only worry is if it has enough water. I don’t want the stuffing to burn while cooking on high in the crock pot. Does it need additional water besides the 3/4 cup? If so how much. Thank you. ?
Hi Annette! The 3/4 should do it! If you’re able to watch it you could always add more if you think its necessary but it shouldn’t be !
Okay thank you. I was just worried because the sides seemed like they were starting to burn. I’ll add extra water if I need to. ?
I always used to call my Toby the same thing!! Toby the wonder dog!
No way Barbara! That is SO funny!!!! Awwww- Toby is the cutest little name isn’t it!?
What size crock pot would you recommend for this recipe?
Hi Bethany,
I use a 5 quart and it does the job well! I think smaller would be too tight of a squeeze… but bigger would be just fine- gives you more room for more veggies! 🙂
Sounds delicious , thanks for this recipe, since my main meat is Chicken. This is a great way to fix it, so it taste better. Thanks again !!!
No problem Connie!! I hope you get to make it soon and love it – thank you for the comment! 🙂
i made this for family today and everyone loved it! Great flavors, really came together nicely.
Hey Ashley!!! I’m so happy that it worked out well for you and REALLY appreciate you letting me know, it made my day!
Hi! I am hoping you get thus quickly! I am making this recipe for the first time right now. I followed the directions exactly except I used the cubed stuffing instead. I just took a peak at it and it looks very watery. I am worried that the stuffing will just be mush. Will the liquid disappear as it cooks longer? I have it on low and it still has about an 1.5 hours left to cook.
hi Kathryne! I would check back when you have about 40 mins left and if it’s still too moist, leave the lid off for a while, up until it is done or until it’s reached your desired consistency!
I don’t like sour cream so I will be leaving that out. Do you think I need to add more water to adjust for that?
Hi Sasha! I’d suggest using Greek yogurt instead!