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
About how much do you estimate 4 boneless chicken breasts to weigh?
I would say in the ballpark of 1.5 pounds – but it depends on the size, the size is flexible here!
Thanks for the quick response! I will be making it this weekend for a “bring a dish” party!
Can you use frozen chicken breast?
Hi Saibree, people have done it with frozen chicken before, but I don’t personally like to recommend it because it can be unsafe to cook it that way, so I would thaw the chicken first if possible.😊 I haven’t done it myself so I’m not quite sure what the timing would be if you did use frozen.
I’m making this right now and it smells so delish. We were hit directly by hurricane Ian in North Port so my husband’s been doing a lot of demo here which means a lot of crock pot recipes. I have a feeling this will be a new family fave !
I think you’ll love this Trish! Hopefully you guys aren’t in too bad of shape after hurricane Ian🤞
Can I use a 12 oz box of stuffing mix? If so, would I need to double broth, soup, and sour cream?
You can use 12 oz. of stuffing, doubling the broth/soup/sour cream depends on how firm or moist you like your stuffing to be 🙂
Hi can you please tell.me do you put the stove top in dry or cook it first on the stove then put in crock pot . Please help wanting to make today.
The stove top mixture goes in dry 🙂
Can you use canned green beans? If so, how many cans do you suggest? Thank you!
Hi Monica, canned green beans are already cooked so I would only add drained canned green beans during the last 15-20 minutes or so, just to heat them up. The number of cans really depends on your personal preference, 1-2 cans, depending on how many you’re serving.
Have made this before in the crock pot as directed and it was delicious. I want to make it in the oven, if the chicken breast is sliced thin and I use low heat and cover it, I am HOPING it will be just as good. Ever just tried in the oven before?
Hi Chris! I’m so happy that you love this recipe, I am obsessed with it! 😉 I DO have an oven-version as well, Chicken and Stuffing Casserole! The stuffing is a bit firmer in this one, but you can do a combination of these baking instructions combined with the crock pot method for preparing the stuffing, whatever you feel you’d like the best!
Can you share which brand of stuffing you use? Also I have two large chicken breast- will that be good enough?
I use Stove Top Stuffing! 🙂 Two large chicken breasts will be perfect!
I tossed this in the crock pot before I had to work a football game, and came home to a wonderful surprise. It was very delicious. I used fresh green beans and onions. I cook for one, so I had leftovers for days. But it froze well, and I actually ended up tossing the frozen leftovers into a casserole dish and baked at 425° for like 45 minutes, 25 of which was covered with foil. It gave a nice crisp top while not getting rid of all the moisture. Definitely plan to use this recipe again!
I love coming home to a crock pot meal! I’m so happy you enjoyed this so much Carley, enjoy the leftovers! 💖 Thanks so much for the great review!
On the insta pot recipe, it doesn’t say where/when to add the Condensed soup and sour cream mixture. Do I add that after I cook my frozen green beans? Thanks!
Hi Chelsea! The recipe indicates to combine the condensed soup and sour cream with the stuffing in step 4, then you add the combined stuffing mixture in step 7 after the green beans are cooked 🙂
I’ve made this twice and love it! I cut down on the sour cream and increase the stuffing mix to get the consistency my family prefers. I also use the trick of layering the foil under the green beans to keep them from getting soggy. I’m curious about substituting turkey breast? Any tips?
Hi Christa! I am so happy that you love it and adjust it based on the consistency that your family likes! I think that Turkey Breast would be moist and delicious here! A 4 lb. turkey breast would take about 6 hours on low. A bone-in breast would give you a lot of flavor!