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 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
Trying this today! Looks like just what I need for a set down dinner with my loved ones. Thanks for the substitution as I didn’t have enough sour cream.
Hi Karen, I hope you enjoyed the crock pot chicken and stuffing- and I’m really glad that the sour cream subs helped you out! 🙂 I find that a lot of people get into that jam!
If you poke holes in the foil that the veggies are in the moisture won’t build up it in and will make a more even distribution of the liquids (instead of steam drifting up but being prevented from coming back down by the foil layer). Just a suggestion…I am making this soon!
Marla, you’re a genius!!! I’ll update the instructions with that tip, thank you SO much- I really appreciate it, I can’t wait for you to try this, I hope you love it as much as I do, it’s totally one of my favorites, if not my #1 fav! 🙂
I’m using 8 thin but large chicken breast and I doubled the stuffing and ingredients, how long should I cook it for? I’m using a large crock pot
Hi Kim! Since the chicken is thin you probably don’t have to cook it much longer than the recipe indicates even though you have more of them in there. I THINK 5-6 hours on high should do it, but crock pots vary so it’s hard to say for sure, but that’d be my guess!
I want to make this tonight but the cooking time on low scares me. Normally when I cook chicken breast in the crock pot for that long it turns out shredded. Has this happened to you? My crock pot definitely cooks on the hotter side. Any suggestions?
Hi Chrissy- Do you have any frozen chicken that you can throw in there? That would definitely help. I’ve never had mine come out shredded though and mine also runs on the hotter side, just remove the chicken carefully from the bottom and you should be alright! 🙂
God bless you and this recipe. Looks SO delicious and I LOVE that it’s totally low maintenance. I must try this ASAP!
Ahhh hahahaa, you’re funny- I know though, this is totally my favorite recipe on the blog I think… I re-shot THIS recipe this past weekend too!! (I kind of went photo crazy)…. But you’ve got a good eye!! I hope you get to try it soon, I am obsesssssed!!!
Hi Stephanie. Just saw your recipe for Crockpot Chicken and stuffing. It sounds delicious.
Just wondering if a large crock pot would be big enough for nine chicken breasts and would I need to add cooking time.
Hi Mary, it might be tricky to fit 9 chicken breasts, but it depends on how many quarts the crock pot is exactly. I would definitely increase the cooking time with this much chicken, probably by a couple of hours at least- I’ve never made it with that many although it’s certainly possible if they can all fit in there! Enjoy, and good luck!
Hey! This recipe looks super delicious going to surprise my boyfriend with it for when he gets off work! Quick question.. am I mixing the sour cream chicken broth + soup together in a bowl and mixing the stuffing with all of it together to pour ontop the chicken? Or pouring mixture then sprinkling dry stuffing mix ontop?
Hi Jacquelen- I hope this reaches you in time, it was 3:03 am my time when the message came through so I couldn’t respond until now! Mixing all of it in a bowl first would definitely be the best way to go! I hope you and your boyfriend enjoy it!!!
Can I use frozen chicken? I forgot to take out anything out for dinner.
Hi Monica! You sure can, lots of people have said that it comes out wonderfully when they do. Enjoy! 🙂
Awesome, thanks for the quick response!!
I’m making this for the second time today, and since I’m only just starting my crock pot journey, that means I absolutely love this recipe! Thank you for posting it!
I do have a question though, was this recipe changed super recently, maybe within the last 2 or 3 weeks? I swear the first time I made it, it had water instead of broth in it. There is even water mentioned in the steps. Is there a reason it was changed to broth? I assume they can still be used interchangeably as the first time I made it, it turned out perfectly fine. Is there something I’m missing or am I just going crazy? Haha.
Hi Jenny! You’re soooo not losing your mind, haha!! You can definitely use water! I realized just the other day that I started using chicken broth instead of water, which I like better, but either one works! I’ll definitely clarify this in my recipe. Thank you for asking, and I’m so glad that you enjoy it, (it’s one of my absolutely favs too!) Happy Sunday!
I’ve been loosely following this recipe for the past year, love it for a quick meal.
About to prepare it today, and realized I forgot to pick up sour cream for the stuffing, and really don’t want to go out today. Don’t have any plain yogurt. Saw you mentioned using evap milk as a substitute but I only have sweetened condensed milk which I can’t imagine would be very good.
Only potential subs I can think of that I have is whole milk, mayo, or ranch. Think any of these would work?
Also, I always use chicken broth instead of the water, and also let the chicken sit in a bit of chicken broth underneath everything in the crockpot. Adds incredible flavor to the chicken, but I oftentimes have to separate and throw the stuffing in the oven for a little bit before serving just to crisp up a bit.
Also, fellow NH’er here 🙂
Hi Nick!!
First of all, the timing of your comment about the chicken broth is kind of crazy, because I realized that I always use chicken broth too, and only this morning did I think to notate that in the recipe- then I saw your comment about it! Crazy!!
Also, I never thought of using mayo as a substitute before, (not a big mayo fan here)- BUT, I actually think it would work, I read this article which makes me confident that it would work: http://oureverydaylife.com/substitute-mayonnaise-sour-cream-31652.html
So you’re from NH too?! That’s awesome! I’m near the Seacoast! Finally getting cold here after a hot summer huh?
ALSO, I love the idea of using the oven at the end for the stuffing if necessary, and I’ve notated that in the notes of the recipe.
Thanks so much Nick, enjoy your weekend!
Great, thanks so much for the prompt reply! And that’s crazy, the universe has a funny way of working! I was thinking mayo would probably be the best bet, just needed some added reassurance! Just prepped some homemade stuffing to add into the stovetop (I need some stuffing with EVERY bite haha), and getting ready to throw the rest into the crockpot.
I JUST got myself out of Manchester (Thank God!), about 20 minutes away now. The brisk air this morning immediately put me in the mood for this for tonight!
Hey Nick!! Did you ever get to try this recipe with mayo instead of sour cream?! I’m curious as to how it came out! I’m updating my post with substitute options for sour cream and I hope that mayo is a good one! Thanks so much if you’re able to reply but no biggie if you’re not! Happy Monday!