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
I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!
And follow me on Facebook, Instagram, and Pinterest!
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
I’m gonna be making this recipe for tomorrow for my family. Was curious as to when/where the cream of chicken soup and sour cream go in?
Hi Christina! Step #2- mix the soup, sour cream, and half of the chicken broth with the stuffing in a large bowl, Step #3-add it to the Crock Pot with the chicken. 😁 Enjoy and Happy Thanksgiving!!
What if I don’t have any sour cream?
Sour Cream Substitutes
Plain Greek Yogurt
Mayonnaise
1 cup evaporated milk + 1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken.
I’m making this now!! I cooked the stuffing on the stove. Browned and seasoned my chicken slightly.I will add everything to the crockpot on low/medium to finish cooking the chicken. Kids want carrots so I was thinking of slicing them thinner than normal. Hopefully they will cook tender? House smells amazing! Looking forward to trying it!
I can smell it from here Patty! I hope you love it!!
Can I use canned green beans?
Yes you can!! I’d drain them and add them during the last 30 minutes, as they don’t need to cook, they just need to warm through. Enjoy!
Not sure what I did wrong, but when I go to look at my chicken and stuffing – it is like pure water on the bottom of the crockpot 🙁 It smells amazing, but it looks like I need to dump out a bunch of water… any suggestions as to what I did wrong?
Hi Tasha! Was your chicken frozen at all? Or maybe a lot of frozen water on the green beans?
Thank you for your quick response. No the chicken was not frozen (maybe very little?) and I actually did not add green beans. I seem to have this issue quite a bit – pork chops do the same thing to me – always end up with a lot of water on the bottom. And the meat is probably 99% thawed out.
That is so strange!! The fact that it happens with pork chops as well has me puzzled…darnit I don’t know! I’ll keep thinking!
Are you supposed to cook the stuffing first?
Hi Nicole, nope!! It cooks in the Crock Pot/Instant Pot.
I wish I could figure out how to post a picture! I’ve made this a few times but switched it up a bit last night and it was amazing! I used thighs instead of breasts and added a bag of mini potatoes. I seasoned everything a little extra and added some garlic powder (who doesn’t love garlic). And left the top off for 20 mins so it lessened the moisture. It turned out perfectly. Thanks for the recipe!
So glad that you enjoyed it Maranda! Thanks for sharing your variations as well! Sounds so good! 🙂 -Stephanie
I got myself confused between the pictures of the chicken, stuffing and green beans side by side vs the video and instructions which put the stuffing on top. I put the stuffing on top of the chicken and the green beans directly on top of that instead of using a foil layer between the stuffing and beans like the video. The beans aren’t canned. Is that ok?
Hi Heather!! Honestly I’ve done it both ways and it comes out the same no matter how you layer it in there. I wanted you to be able to see the chicken, stuffing, and green beans all before and after cooking which is why I didn’t stack them up but I can totally see how that would be confusing and I’ll make a note to speak to that! The way you put the green beans in there is totally fine, that’s how I do it! 🙂 Enjoy!!
I am making thus now…but in the 0ven. Ran out of time for the crockpot. 325…1 hour…chicken tenders and the stuffing. Doing the veggies in the microwave. Will this be enough time for the chicken??
Hi Terry! Apologies for the delay but yes I do think that’s enough time!! I’d love to know what you think of it!
Hi! I just made this last night and we really enjoyed it! Tasted like Thanksgiving! I didn’t have poultry seasoning so I sprinkled lemon pepper, ground thyme, ground oregano with a dash of cayenne pepper. The only thing I wish is that the stuffing wasn’t so soggy and I don’t know if cutting the liquid would fix that??
Hi Karen! I have a section about controlling the consistency of the stuffing within the post if that helps, here’s what it suggests:
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.
Additionally, reducing the amount of liquid would also help, as you mentioned. I am not sure if you used all of the chicken broth but I would start with using half and only adding the rest if desired.