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
I was looking for a different recipe for chicken, this looks so good! Can I use diced chicken and just change the cook time?
Hi Pam, that should work just fine! I don’t know exactly how much time you would want to cook it for, but you could also feel free to use my Oven Baked Chicken and Stuffing Casserole recipe which calls for dicing up the chicken and baking it with layers of green beans and stuffing on top.
This is absolutely delicious, only issue is the stuffing never really set up firm. Maybe I’ll try to use less broth next time
Can this be made ahead?
Hi Kendall, I don’t suggest mixing the stuffing ingredients ahead of time as I think it would end up being too soggy. I do have an oven-baked Chicken and Stuffing Casserole recipe that you can assemble ahead of time however!
I would like to make this with rotisserie chicken that I have. Any ideas on how long to cook this in the IP? I have fresh green beans. Would I put everything in together? Thank you!
Hi Joanne, I haven’t tested it this way but my thought would be to put it all in together, as you mentioned, because you really just need to heat up the chicken since it’s already cooked.
Making this today in the crockpot! – Smells wonderful… I added some white wine to it and cut back on the broth.. I will be cooking my veggies on the stove later on! – Thank you for sharing!
You’re very welcome!😃 I love how this one feels like such a complete meal. We make this a lot for family dinner on Sundays. Thanks for the review!
Am I able to make this in my cast iron dutch oven?
Hey Kimberly! It’s definitely possible but unfortunately I haven’t tested it to provide any instructions.
I tested it last night and it turned out delicious!
So great to hear! Thank you!!!😃
Kimberly, did you say you tried it in your Cast Iron Dutch Oven in the oven? If so, did you layer it like in the crockpot and how long did you cook it in the oven on what temp?
How would I make this in the oven? I only have thin sliced chicken breasts.
Hi Lisa! I just added an oven-baked Chicken and Stuffing Casserole to the blog today if you want to give it a try! -Stephanie
Can you still do the green beans and carrots on the foil with the instant pot? But confused there
You could use a high quality foil if you really want to keep them completely separate!
What is the serving size you’re basing the calorie/nutrition context off of?
Hi Caylee, It’s based on 4 servings but if you go to the bottom of my post where the recipe card is and hover over where it says servings you can slide the bar up or down to adjust the servings. The nutritional facts and ingredients will automatically adjust! Hope this helps!
I’m only cooking for me now, but this looks fabulous. I prefer without sausage and with thighs, but I *really* appreciate your “scale” up or down feature!!! Thank you for posting!!!
You’re very welcome Nikki!😃 I’m happy to hear you found the scale used to adjust the serving sizes helpful! Thanks so much for the review!
If I’m cooking it in the instapot, the cook time is much less correct?
Hi Nancy, that is correct, the Instant Pot instructions are listed below the Crock Pot instructions in the recipe card. Fresh chicken takes an initial 8 minutes to cook, and then then green beans are cooked for 2, and the stuffing is added and cooked for 4.