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 great! I want to try making this tomorrow but I need to use corn instead of green beans…my son HATES green beans LOL. Do I need to alter the recipe at all? Sould I drain the corn first? Thank you!
Hey Trish!! Ohhhh corn will be great! I would definitely drain the corn first… and if you’re around to add it halfway through instead of at the beginning that’d be good but not completely necessary at all. It just takes less time to cook 🙂 Enjoy it!!!!!!!!!!
I just made this today and it was soooo yummy!! I only had Pepperidge Farm stuffing so I used that and added a few extra spices. I also used chicken broth half way through the cooking process and had to add about a cup because it was so dry. I’m pretty sure my Crock-Pot has a mind of its own and is always cooking things in record time. Thanks for sharing!!
Hey Amanda!! I’m SOOO happy you loved it!! Adding the chicken broth was PERFECT! Crock pots all seem to have their own agenda, it’s weird! Thank you for taking the time to let me know
How it came out! 🙂
Have you tried making this with boneless skinless chicken thighs?! I am going to make this tomorrow. My father in law is already very excited about it!
Hey Bridget! I haven’t tried that yet but it’ll definitely be good!!!! I hope you enjoy it !! 🙂
It was FANTASTIC! ! Huge hit. I doubled the recipe and used boneless skinless chicken thighs instead. I also used nonfat Greek yogurt in place of the sour cream. I did like you instructed others to do and left the lid off for the last 30 minutes and that really helped with the moisture level. I already have plans to make it next week and add craisins, chopped apples and chopped pecans to the stuffing! Thanks so much for sharing this!
Bridget!!! I am SOOOO happy that it worked out so well!! I am DROOLING over the add-ons you’re planning for the stuffing….!! I’ll definitely have to try them myself next time! Thank you for giving me an update, it made my day 😉
I made this and it was delicious! Fast & easy!
So cool to see how long this thread is. I’m impressed to see you still responding.. Hubby and I looove stuffing. If we dble the stuffing amt what is your advice for the rest of the ingredients
Hey Bana!
Ohhh I could talk about this recipe all day, so I love responding to the comments! 😉 So if you double the stuffing, I would personally also double the amount of sour cream, soup, and water. If you like your stuffing to be firmer with the breadcrumbs more “intact”, I’d use a little less than double of the sour cream & soup and maybe the same amount of water. I have a friend that likes her stuffing a bit firmer so she just adds more stuffing to this recipe and keeps everything else as-is. I like mine on the extra-moist side. ENJOY!
I had this on low all day. Only added half the water this morning. Thank goodness because the stuffing looks like mashed potatoes! Hope it tastes better than what it looks.
Hi Sylvia,
Leave the lid off for a bit! It’ll firm up your stuffing 🙂
i’m making this tomorrow for a couple who just had twins. I’m sure it will smell so good when I walk in the door after work. they will appreciate a home cooked meal.
Ohhhhh maaannn Sylvia!! This meal is definitely going to be the way to their heart- what a perfect gesture!! They’re going to love it!! Enjoy seeing those twins!! 😉
Just wondering if this recipe would work with cornbread stove top stuffing? My family loves that stuff, is there anything I would need to change?
Hi Brandi! That’d be fine- and no changes necessary:) enjoy!!!
My crock pot cooks hot, so wondering if this can this be cooked in the oven? Say 300 degrees for 3 or 4 hours?
Hi Carolyn! For the oven, I’d cover it while it bakes at 350 degrees. If the chicken is thawed then it’ll probably take about 35-40 minutes. You might want to mix the stuffing occasionally, and if you have chicken broth, try adding that when you stir it if it needs a little more moisture. It won’t be as moist in the oven as in the crock pot so that will help! ENJOY!
Im going to try this but with bone-in split chicken breasts. Do I need to alter anything? Also, I dont have as much sour cream as you called for and I read greek yogurt, but I dont have that neither. Any other option I could try?
Hi Amber, the only other solution I have is “1 cup evaporated milk + 1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken”
Otherwise, maybe just use a little less stuffing & soup to make up for using less sour cream!