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!
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.
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Be sure to serve this with my Smooth and Creamy Homemade Mashed Potatoes and 10 minute Chicken Gravy recipe.
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
- 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, 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, 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
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.
Nutritional facts include the optional stuffing ingredients listed as well.
Be sure to serve this with my Smooth and Creamy Homemade Mashed Potatoes and 10 minute Chicken Gravy Recipe.
Nutrition
I’ve made this several times and it’s so good! I want to try it with the brown and serve sausage. Just wondering when, where and how much sausage do you use? I’m not sure if I should put it on the bottom with the chicken, mix it in the stuffing or throw it on top with the beans. I’m sure it’ll be delicious any way, just curious how you usually make it.
I’m so glad that you love it Sharon! As far as the sausage goes I just mix it right into the stuffing. The recipe card also has the amounts of the optional stuffing ingredients, I use about 1/2 cup of cooked sausage 🙂 I usually take some cooked sausage links (like Jimmy Dean) and dice it up finely and mix it right in.
Thank you so much! I see where in your
*notes* I could have just figured it out if I had just read everything. Your willingness to explain and patience are bar none.
It’s my pleasure Sharon! Thank you so much for your support, it’s so appreciated!!!💕
Wondering if you prepare the stuffing mix as the box directs beforehand?
Hi Carrie, no you do not, you only use the contents of the stuffing mix itself, along with the other ingredients outlined in the recipe card 🙂
I have been making this for about 30 years now. Pretty much same recipe except I add frozen mixed vegetables, cream of chicken and golden cream of mushroom soup and in the last half hour I sprinkle the top with freshly shredded cheese 🧀 and leave the lid off. The sausage definitely makes a difference!😉 My children now make this for their own children!!
I’m so happy that you love it! So funny- I just made it last night with some cream of mushroom soup as well! Adding cheese sounds delicious!!
Could I use a whole chicken instead of breasts & debone after cooking? I like the whole chicken so much better.
Absolutely! Just be sure it’s cooked all the way through (165 degrees) 😍
I have a questions about the Instant Pot version. In your directions you say to; “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.)” My question is if by cooking the stuffing mixture is intended to absorb all the liquid in the Instant Pot, won’t that result in a burn warning?? I’m sorry, I’m still fairly new to the Instant Pot and this recipe sounds delicious, but I’m having a hard time understanding your instructions as they are written for the IP cooking method.
Hi Nikki! The burn indicator will not turn on when you heat up the stuffing. I see that you left two comments here under two different names/emails to indicate your confusion. I think as you get used to your instant pot, recipes will become easier to understand. This one is straightforward as written. ☺️
The recipe doesn’t tell you how much sour cream, chicken broth to use. With how much chicken ecr.🤔
Hi Wendy… looks like you never made it down to the recipe card towards the bottom of the post. This uses 8oz of sour cream and 3/4 cup of chicken broth❤️
Can this be mixed the night before and placed in the crockpot the next morning before leaving for work?
Absolutely Leslie! 🙂
We loved this recipe! It’s a keeper. Placed chicken breasts on bottom, and dressing mix on top. Only change was adding two boxes of dressing instead of one. Did add 1/4 cup dried cranberries. Last 30 minutes took lid off crockpot so dressing would firm up. It was totally awesome!!!
Nice work, sounds like you nailed it! Thanks so much for the great review!❤️
LOVE this recipe. My kids ask for it all the time, sometimes I’ll add other veggies to the mix, we love eating it like a casserole. Corn and peas are great in it. (And it gets my kids to eat extra veggies.)
I am so happy to hear that Kristina! You’re like me, I like making it casserole-like too, adding corn/peas is so good! 🙂 So glad your kids love it too. ❤️
Can this be made with already cooked rotisserie chicken? If so, how would you adjust the the cooking time, etc?
Hi Hannah, I wouldn’t recommend making this one with cooked chicken as it would likely become very dry/tough.