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
Did not like the sour cream in this recipe. Coul you just use more cream of chicken instead.
Hi Deb, I’m not sure the flavor would be good with just adding more cream of chicken soup. I wouldn’t necessarily recommend it. Maybe you could find a different stuffing recipe with other ingredients and mix those together and place them in the Crock Pot with chicken and follow the same cooking times! 🙂
I have made this twice now and it is delicious. The only issue is my chicken is sticking to the bottom of the crockpot and making the bottom part of the chicken hard. I cook on high and this is the result before the 4 hour mark – the second time I made it, I sprayed the entire inside of the crockpot with cooking spray AND did a marinade for the chicken before placing in the crockpot..but same result. Any tips?
Hi Val! I’m so sorry for the delay in my response, I was trying to figure out a solution to this. The only thing I can recommend is to cook it on low instead of high, I think your crock pot gets just a little too hot on high which is going to cause the bottom of the chicken to react this way. I hope this helps! -Stephanie
Is there anything else to substitute for the sour cream?
Sour Cream Substitutes
If for whatever reason you’re unable or would rather not use sour cream, here are some substitutions:
Plain Greek Yogurt
Mayonnaise
1 cup evaporated milk + 1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken.
Can I omit sour cream and those substitutes and add another can of cream of chicken soup? I don’t like sour cream or any of the substitutes.
I just have question about this recipie , I meq to cooking so trying to learn. What is 10.5 ounces of cream soup like how many cans. Then do you drain th weed vegetables if there coming from the can.
Hi Shay! 10.5 ounces is just the size of one regular can. And yes you’d want to drain the vegetables if they’re in a can! 🙂 Enjoy!!
Could I use frozen chicken breasts for this? What would you recommend? 🙂
Hi Taylor! (That’s my daughter’s name!) I try to steer away from advising people to use frozen chicken just because some say it’s unsafe to cook frozen chicken in a Crock Pot. That being said, some people do it all the time and have no issue with it. If you do it, the cooking time will need to be increased by a couple of hours.
I am wondering if you could use cut up rotisserie chicken and mix it in with the other ingredients?
Hi Karie! Absolutely, I’ve had other readers do this and they loved it! 🙂
Was differin t from what I make but was very good i made it for Christmas will make it again
I haven’t made this in a while but intend to soon. This was delicious and pure comfort food. For those asking about not using box stuffing. I didn’t, I used my usual cornbread stuffing mix I prefer Arnold’s as Pepperidge Farms for me I find to fine. I actually made the stuffing since I incorporate celery and onions with chicken broth for the liquid. I didn’t have any issues with the stuffing being to moist or mushy. IT was as if I cooked it in the turkey. I opt for homemade cream of soups When a recipe calls for one. Wonderful recipe.
Thank you so much for taking the time to share your insights! It’s so appreciated! ❤️ -Stephanie
I never knew good stuffing could be this easy. I also mase it with a boneless turkey breast, and the meat was wonderfully moist.
Hi Carole! Wonderful I’m so happy you enjoyed it! This is definitely my favorite Crock Pot meal! 🙌🏻
I’ve made your recipe a handful of times and love it! One question, do you think I could omit the chicken and use this as more of a side dish?
Hey Amy! So glad you like this recipe, it’s one of my favorites too! You can definitely omit the chicken and make this as a side dish, I would actually recommend you try my Stuffing Casserole recipe, and follow those Crock Pot Instructions! 🙂