The Cozy Cookbook is here! 
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.
Try These Next
-
- Chicken Parmesan
-
- Baked Ravioli
-
- Minestrone Soup
-
- Baked Chicken Thighs
-
- Beefaroni
-
- Chicken a la King
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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 or raw)
- 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
Hi Kimberly,
I have a picky 5 year-old that will not touch a green bean, can I omit them?
Thanks so much,
Michelle
Hi Michelle,
You can definitely omit the green beans! You can replace them with baby carrots if you choose, but not necessary 🙂 Have a great weekend!
My stuffing more or less turned into soup? Not sure what I did wrong, followed the instructions..
Hi Alia,
Did you add only half of the water? Since each crock pot is different, it’s safe to only add half and then top it off with the rest if you find that you need to. Also, leaving the lid off towards the end of the process helps to eliminate excess moisture. Crock pots are tricky and vary so much from one to the next. Have a great weekend!
Can I substitute anything for the sour cream? Unfortunately I forgot to grab some at the store, and don’t want to have to go all the way back if I don’t have to. Could I just add a little extra water??
Hi Kimberly! I apologize that I was unable to answer this until now as I had company over this weekend & my hands were full!! I hope you ended up running back to the store, as much of a pain as that is… water isn’t a good sub for sour cream.. (Plain Greek Yogurt is though!) I hope you had a nice weekend!
Hi! I am making this now and I am worried I didn’t put enough stuffing in? I followed recipe exactly… I have crock pot on low and timed at 6 hours. It is about 4 hours in and the stuffing mixed with sour cream and soup does not look like stuffing? It’s just white and runny. Am I doing this right?
Hi there… I would suggest taking the lid off for a bit to let some of the moisture escape. All crock pots are different- some people’s come out a little drier, others very moist. If you have extra stuffing to add in, or a little bit of bread (stale is good) you could crumble to soak up a little moisture, but letting the lid off for a bit will definitely help.
Love a good crockpot dinner! I make my mashed potatoes in my crockpot…peel, cut, salt and put water to cover leave them on low all day and when you come home….drain and mash! Makes dinner oh so easy!
I totally agree Sarah, nothing is better after a busy day!! 🙂 Coming home to the smell of a warm meal in the crock pot is like my top 5 favorite thing ever. haha!
I saw a similar recipe but the stuffing mix was layered DRY on top of the chicken followed by pouring the sour cream/soup mixture over them. Your recipe calls for mixing the stuffing and soup/sour cream mixture TOGETHER, correct? Can’t wait to try this!
Hi Mary!
Yes, I do recommend stirring it so that the stuffing is moist and not dry;) excited for you to try it!
Have a great evening !
Hi! This looks so good. Just a question or two. Do you have to stir it and what if you don’t? Also, how often do you stir it. I want to give this a try some day soon and was wondering. Thanks for your help
Hi Beverly, I personally like to stir it every hour or so to spread the moisture around, however, if you’re unable to do so, that’s okay too! Have a great day!
This looks so delicious! Unfortunately, I don’t do well digesting sour cream, especially in this amount. Could you suggest a substitute?
‘Can’t wait to try this! 🙂
Plain Greek yogurt will do it! Enjoy!!
I made this tonight and was so excited bc it looks delicious! I read every single comment, I like to do that and get tips from others who have made the dish. I decided that I was going to cook it for three hours bc my cooker cooks a bit on the hot side only to realize that my crock pot cooks in even numbered hours. I just knew it was going to be dry. I added everything and set it to 4 hours ( I didn’t want to undercook it at 2 hours) and it did dry out. It wasn’t horribly dry, the flavor was still there but next time I will double the recipe to make up for the cook time. That won’t be a big deal bc I need to make more, it fed one adult and 3 children which is only part of my family. Thankfully that was enough for tonight but I’ll definitely need more next time! I will also add salt to the chicken but that is a personal preference as the meal was still very good. Thank you for the recipe. If it wasn’t 105 degrees out, I would have thought it was winter with the comforting smell we walked in to!
Thank you so much for sharing, Kristi!! (And I know, it’s the aroma from this meal amazing?!)… crock pot recipes can be tricky sometimes with temperatures and whatnot so I’m glad that you were able to make it work and have some improvements for next time!! 🙂
I’m wondering if I could make this same recipe with pork chops?
Hi Patty!
You absolutely could, and that’s a great idea! The only way I like to make pork chops is in the crock pot, they come out so juicy and tender… and they would go so well with stuffing and green beans! Maybe just decrease the cooking time slightly since pork chops tend to be a little bit thinner but the rest of the recipe can stay completely the same 🙂 Enjoy, and great idea!