The Cozy Cook

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!

A plate with chicken and stuffing with gravy being drizzled on top and green beans in the background.

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.

Uncooked stuffing, green beans, and chicken breasts in a crock pot.Crock Pot full of cooked stuffing, seasoned chicken, and green beans.

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!


A plate piled with stuffing and chicken with gravy drizzled on top and green beans in the background.

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.

What To Serve with Chicken and Stuffing

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Be sure to serve this with my Smooth and Creamy Homemade Mashed Potatoes and 10 minute Chicken Gravy recipe.

A pile of stuffing on a plate topped with cooked chicken with gravy being drizzled on top.

Crock Pot Chicken and Stuffing

4.95 from 87 ratings
This Chicken and Stuffing recipe can be made in the Crock Pot or the Instant Pot. Serve it casserole style or with gravy and mashed potatoes!

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 or raw)
  • 2 teaspoons dry rosemary

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 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!

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

Calories: 565kcal, Carbohydrates: 54g, Protein: 34g, Fat: 23g, Saturated Fat: 9g, Cholesterol: 115mg, Sodium: 1564mg, Potassium: 954mg, Fiber: 4g, Sugar: 14g, Vitamin A: 5370IU, Vitamin C: 14.4mg, Calcium: 163mg, Iron: 4mg

 

Extra-juicy chicken and savory stuffing simmer together in the crock pot with your favorite vegetables for an easy, comforting meal that the family will love! | The Cozy Cook | #chicken #stuffing #crockpot #slowcooker #thanksgiving #comfortfood #dinner

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611 comments on “Crock Pot Chicken and Stuffing (Also Instant Pot Friendly!)”

  1. What can you substitute for sour cream?

    • Hi Cathy! I’ll paste this section from the blog post for you, enjoy! 🙂
      Sour Cream Substitutes
      -Plain Greek Yogurt
      -Mayonnaise
      -1 cup evaporated milk + 1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken.

  2. Can I use chicken tights instead will it still taste the same with dark meat? 🙁 I thawed the wrong frozen chicken bag. 

    • Hi D! That’s totally fine, people love making this with chicken thighs, they add a ton of great flavor!

      • came to the comments for this question, thank god its a recent post! LOL You say its okay to use thighs, but with bone in w/skin thighs release more fat into the bottom of the crock? Do I need to somehow separate the stuffing from that grease? going to try this in a couple of hours 🙂 Thank you so much!!

      • Hi Kayleigh skinless bone-in thighs are great but not necessarily with the skin on, as you mentioned, I worry about grease and I haven’t tested it myself. You may want to consider removing the skin first.

  3. This sounds so good! I have what may be a silly question…I will be using the cornbread Stove Top Stuffing Mix & wondering if I am to add the contents of the seasoning packet that is included or should I just use the cornbread stuffing “cubes?

    • Hi Laura! I’ve only tried this with cubes that are already seasoned but if yours are not and you have a packet, I think you’re good to sprinkle the seasoning over the cubes in the crock pot! 🙂

  4. I add frozen shredded hashbrowns to the bottom of crock. No need for mashed potatoes

  5. Hi! Can I brown the chicken before adding it to crockpot for even more flavor? If so, would this change cooking time? Thanks!

    • Hey! You can certainly sear each side of the chicken prior to cooking for adding texture and flavor, I don’t expect that the cooking time would be impacted much as the middle would still be uncooked. 🙂

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