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
This really looks good, I just may try in one day…..would like to sign up for your blog…but I do not see where to do it…..
Hey there!!! 🙂 I think you figured out where to sign up, I see that you are on the list – WAHOO!!!! A new recipe is rolling out tomorrow, excited to have you as one of my Cozy Cookers! 🙂 And I hope you are enjoying your weekend!
Have you subbed a turkey breast? Thinking about doing this for thanksgiving because I only am fedding a few people
Hi Tracy! I haven’t done it but it would definitely work out just fine, and is a great solution for a small Thanksgiving celebration 🙂 Depending on the thickness of the breast you just might have to cook it longer than you would thinner boneless/skinless breasts. It will be so flavorful though, enjoy!
Awesome! I’ll let you know how it turns out! Have you done 2 cans of soup instead of sour cream?
Hi. I definitely want to try this recipe. We’re not too fond of boxed stuffing, could I make our usual stuffing with bread, butter, celery and onion? If so, should I cook it a little beforehand? Thank you, I’m excited to try this.
Hi Alicia! If the consistency is similar to that of boxed stuffing, then it should be fine! If it’s softer, then I just want to make sure it doesn’t come out “mushy”- baking it a little bit first might be a good way to mitigate that! I’ve never tried it myself before but I think if it’s similar in consistency when you add it to the crock pot then you just be a-okay! 🙂 Thank you, enjoy this meal- it’s SOO good!
Thank you for reply. My mom used to stuff it into the turkey so I’m thinking it should be okay. I’ll let you know how it turns out. Thanks again.
I am sitting here laughing at myself, as tonight is the second time I’ve made this!! The first time was only a couple of weeks ago and it was a HIT! Was so yummy!! So yummy, that I actually bought 8 boxes of stove top for the month because I have to double my recipes!! So that makes 4 suppers!! Lol, anyways, I was going to TRY to make it from memory, but then I thought I better go look at the recipe at least for the ingredients just to be sure!! Ok.,, well first off, I ended up using cream of mushroom this time (no biggie) then I didn’t remember using sour cream last time but I know I did, ok, moving along, now I start mixing my cream of mushroom and sour cream (which btw is a lot like my yummy chicken casserole I make) ok, but then I decided to READ the instructions, it said to mix the stove top WITH the soup and sour cream and water… Ummmm I KNOW i did not do that last time!! Lol and I did not keep my veggies separate either!! Last time I put my chicken in, put two cans of green beans on top (yes canned lol) then my soup, sour cream & water mixture on top
Of the green beans, then I simply opened two boxes of stove top and threw that on top and cooked on low all day!! I did go in and attempt to stir the mixture, but until it was literally almost done that was kind of hard lol, I have no clue what I made that day, but it was actually GOOD!! Lol this time I made to this recipe but this time I’ve added small baby carrots I also put the juice of my green beans in and OH!!! I messed up and one of my cans I opened it and it was French cut! Ugh oh well!! Let’s see how this one tastes as opposed to last time!! LOL and my last comment to say, is I am a person that actually will not eat any kind of dressing without cranberry sauce, with this… I don’t need ANYTHING!! VERY MOIST and yummy!! Anyways hope y’all
Got a good laugh too, and know if you mess up and just sprinkle the stove top over it, it won’t hurt it or the flavor in the least!! You MAY have to add a LITTLE bit of water towards the end, but that’s it!! Tee hee
Ohhhhhhh Michelle, this made my day!!! I think one of the best things about this recipe is that you can pretty much dump everything in and STILL have it work out, (as you’ve figured out first hand, haha!)- That’s what I love about crock pots! I’ll be curious to know how it comes out this time too! I’m confident that it’ll be delish! 😉 I 100% double this recipe every time now, (and it’s only me and my husband… I freeze portion sizes for later and it’s awesome)– I have been stashing up on stuffing TOO, like every time I go to the store I buy more! (Also, I’m obsessed with cranberry sauce too, but at least if you forget it, it’s not the end of the world since this recipe is so good!)- Glad we’re on the same page, haha! Thank you for the laughs!! Have a great day and enjoy your meal!
Haha, glad I made someone else’s dad too! yes, seems we are most definitely much alike! Are you southern or an army brat as well?? JK, you should know Kroger has stove top on sale for .99 right now, but someone else, I cannot remember which grocery ad I saw it in has it for only .88 this week until Wednesday, the circulars (at least krogers ) new ones come out every Wednesday, so that’s usually when I look and see if I need anything!! Will definitely follow up and let you know how tonight’s supper is!! Lol
Can you make this in a Dutch oven?
Hi Kendra! You certainly can! I would try cooking it in the dutch oven at 350 degrees, covered, for about 45 minutes or so. That’s just a guess as I haven’t done it myself. It might take longer than that. If you want your stuffing to brown up more at the end, just leave the lid off for a bit at the end of the cooking time 🙂
I have this going in my crock pot rite now. I substituted rosemary for parsley, since I’m not a big parsley fan. And as for the stuffing I’m using cornbread stuffing. Have you tried using chicken or sausage stuffing?
Hi Allysha! I just made this recipe myself on Sunday! 🙂 I have tried it with cornbread stuffing and love it! I haven’t tried chicken or sausage stuffing yet but I’d love to- I love all types of stuffing 😉 I hope you loved this one as much as we do! It’s definitely in our regular rotation!
I’m making this dish now! It’s sounds yummy and I’m hoping the kids will like it. I bought the regular Pepperridge Farm Classic Stuffing bagged stuffing, crossing my fingers,that it’ll still turn out the same way.
Hi Sadie! The Pepperidge Farm Class Stuffing has worked well for me! 🙂 I hope you loved this, I actually just made this again on Sunday, the day before you did 🙂 We make it all the time, I’m a little obsessed 😉 Thank you for taking the time to leave a comment!
I am making this right now. I will do the suggestion of putting holes in the aluminum foil to evenly distribute the moisture. However, I was wondering if there was anything else you did with the veggies? I have frozen greenbeans and carrots on top of the foil. Did you flavor with anything? Did you cook on top of the foil the whole time?
Hi Molly! I would leave them in the foil to allow you to stir the stuffing a few times but then I’d remove the foil towards the end and lay them on top of the stuffing so that they can soak up some of that delicious flavor from the chicken and stuffing 🙂 I haven’t had to flavor the veggies anymore than that! ENJOY, it’s so delicious!
Made this past weekend. I thought it was very good. The only thing I will do next time is use low sodium soup or not salt the chicken. I found it to be quite salty for my taste.
Hi Karen!
Low-Sodium chicken broth is a great option and I’ve updated the recipe with this! Campbell’s also makes a low-sodium cream of mushroom soup that’s great in here, I created a brand new little section for lower sodium tips, this way it’s here for when you make it next time! 😉 Have a great day!
Hi I was wondering can I put potatoes in with the rest??
Hi Alyssa! I think that’d be delicious if you have the room! I would get some baby red potatoes, maybes slice them in half and season the way you like them, (I’d do salt/pepper, paprika, rosemary, and thyme- yum!)- If you wanted to go crazy you could even pop them in the oven on the broil setting to crisp them up before serving. Enjoy! 🙂