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
Get My Free Meal Plan
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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
Can I use Cream of Mushroom Soup instead of Cream of Chicken?
You sure can! 🙂 Enjoy!
I was just curious, when you say to season the chicken with italian seasoning, do you mean the actual seasoning or the Italian dressing packets?
Thank you! 🙂
Hey Kayla! Actual seasoning, like McCormicks! 🙌🏻
I have this in the crockpot right now and my house smells like the holidays, just what I needed considering the year we have had! I did add onions and also sage , never get enough sage LOL. I will put the green beans in an hour or so before its finished cooking (since they are canned I was afraid they would get mushy if cooked too long) Weill let you know the outcome but the smell is fantastic!
Wonderful!!!! I am jealous of the aroma! This is one of my favorite meals!
Could this be cooked in the oven instead of crockpot? 350 degrees for how long?
Hi Jean, I have only tested this recipe in the Crock Pot and Instant Pot thus far, so I can’t advise as far as oven directions go unfortunately.
On the IP instructions, when do you add the stuffing mix? It says as the chicken cooks gently add the stuffing mix. Just not sure if I let the timer go off or if I add sometime in between? THank you again.
While the chicken cooks, you’ll combine the stuffing ingredients together in a bowl. Let the timer go off for the chicken… add green beans, cook for 2 minutes, then add the stuffing and cook as instructed. I hope this helps.
Hi, I got this recipe from a friend of mine that absolutely raves about it and was going to make in the Instant pot. Do you know about how long this could take in the Instant Pot? I am still pretty new at cooking with the IP.
Hey Kym!! The Instant Pot instructions are in a section of their own underneath the section with the Crock Pot Instructions, it’ll take about 30 minutes total. Let me know if you need help locating the instructions! Thank you 🙂
Can you use just regular stuffing, not the boxed kind?
Hi Laura! If the consistency is the same (dry), then it’s fine! If it’s soft then it’ll likely be too mushy after it’s cooked.
Hi! I love your recipes. I do have some quick questions on this one though. Have you ever cut up the chicken into bite sized pieces and if so, how do you adjust the cooking time? Thank you.
Hi Laura, I’m so glad to hear that you enjoy my recipes! I haven’t cut them into bite-sized pieces prior to cooking before, but I think that could potentially cause the chicken to become dry. If you keep the whole breast it’ll stay nice and juicy. If you do choose to cut it up, you’ll probably save an hour of cooking time or so, it’ll be easy to tell when it’s done as the chicken won’t be pink anymore. I hope that helps!! -Stephanie
We made this last night! Only modification we made was 1/2c of white wine instead of the broth. Sooo good! Thank you, Stephanie!
Hey Leslie! I’m so happy that you enjoyed it, wooo!! I’ve never used wine before instead of chicken broth, but I am all about trying it! haha! Thanks for the tip! Have a great weekend and thank you so much for taking the time to leave a review 🙂 -Stephanie
I don’t have cream of chicken soup, can I use regular chicken stock instead?
Hi Tori, I wouldn’t add chicken broth instead as there is already chicken broth in the recipe and it would end up too moist, if possible, I recommend substituting it with another creamy soup. (Cream of mushroom, celery, etc.) You could also make my 15-minute homemade version with just a few ingredients! 🙂 -Stephanie