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 making this tomorrow based on the recipe here so hopefully I don’t run into any issues. Looks so good, can’t wait!!
Hi Matt!! I just made its at night- so delicious! If your around the house, mix it now and then and maybe add the 3/4 cup water gradually as needed. I take the lid off quite frequently to stir and taste (haha I can’t help myself!)- I think that helps make sure it doesn’t get too moist in there. If it does, leave the lid off for a bit at the end. I’m telling you, I love this meal ! :
Hi Stephanie,
Have you ever doubled this recipe? Thank you!
Hi Barbara!
I personally have not, because my crock pot is too small (wahh)… but if you have the room I say go for it, I don’t think it should cause an issue at all! The more the merrier!
Thank you! I am going to try this recipe right now!! 🙂 Thank you!
Excellent!!!!!! Enjoy it, it’s definitely one of my favs!
Taking the lid off did the trick I also added some “Better Than Bullion” for a little more chicken taste Now we will dr what the family
Thinks
Hi Debbie,
I’m so happy our little lid trick worked! I LOVE better than bullion, great idea! 🙂 Thanks for keeping me posted on how it went, I was crossing my fingers for you- have a great day!
Leftovers were taken to work for lunch
SOOO glad to hear it! All this talk about it makes me want to make it again- I think I will this weekend 🙂
Thanks
Just checked
On my chicken with one hour to go looks watery what to do
Hi Debbi,
I would leave the lid off for the remainder of the cooking time or until you achieve desired consistency. If you have additional stuffing you can also add a little more as well to absorb some moisture.
Just put this in the crock pot! I don’t have sour cream, so I’m hoping it’ll be fine without. I make a similar version of this over the stove. With school starting and cheer practice, this is an easy thing to whip up in the morning for dinner! 🙂
Hi Jessica! I hope it does okay without Sour Cream but it might be a bit dry I’m afraid…if you have any Greek Yogurt you could use that as a substitute, or maybe stir in some milk to keep it moist? I’ve never had it without the sour cream before- but I have my fingers crossed for you! 🙂 Thanks for the comment!!
I really want to try this. I don’t like sour crean or yogurt though. Can this be made without it? If not, what else could I substitute??
Hi Tammy,
You might be able to try: 1 cup evaporated milk + 1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken.
Good Luck!! 🙂
This looks great! I grabbed everything today at the store for tomorrow. I work all day so I am going to pop it in my crock pot on low with the timer on and it should be just right when I get home. It’s sandwiches too often after working all day. Thanks for a great idea!
Hi Melody! That’s soooo great to have something else to eat for a change, and to have it ready when you get home is the best! I hope you enjoy it!!!!!! Thanks for the comment!
GREAT!! I hope you all enjoy it!!!!
Thank you for answering so quickly ☺ it’s in the crock pot now and we’re all excited to taste it!