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
I made this for dinner tonight and it was awesome. My boyfriend just got up to get seconds. We have a sandwich shop here in town that makes a thanksgiving sandwich with stuffing, chicken, and cranberry sauce. We made our own version of that tonight with homemade cranberry sauce and your recipe…and spoon bread casserole. Talk about food coma. Thank you for the awesome recipe.
Hi Nicole! I am SOOO happy to hear this ! I think I need to get a bigger crockpot so that I can double this recipe so that we finally have some leftovers because those sandwiches sound AMAZING!!!! What a great idea – I’m hungry just thinking about it. Thank you for letting me know how this one came out for you, I’m so happy that you enjoy it!!!!
This recipe is soooo good and easy. Made it last night for four people and added more chicken breasts. Still turned out perfect! Everyone loved it.
Hey Sylvia, I’m sooo happy that it came out well!! I’m such a big fan of this meal and making it for guests is perfect since it’s nice and easy! Thanks so much for letting me know! 🙂 Have a GREAT holiday!!!!
This was sooo good! Next time I will double the stuffing. I loved the stuffing so much that I think I will double that next time around. The chicken was tender. The stuffing was perfectly moist, and was done in about 3 1/2 hours.
Hi Sandi!! I’m SO glad that you enjoyed it, I LOVE the stuffing too, it’s my favorite part of the meal 🙂 I’m looking forward to eating a lot of it this Thanksgiving- thanks so much for letting me know how it came out!
My family has had this meal twice we love it ♡
WOOO!! That’s SOOO good to hear Jessica! It’s one of my favorites too, I eat it right out of the crock pot usually because I can’t wait to eat it like a normal human being 😉 Thanks for commenting!!!!!
This sounds right up the ram’s alley! Also, what kind of dog is Toby, the Wonder Dog? He looks like our newly adopted Buster, the Snack Thief!
Hey Jess!! Toby is a Morkie, half Yorkie half Maltese! Is that the same kind as Buster?! (PS- Buster is my other all-time favorite dog name!!! SO CUTE!)
Made this yesterday! Turned the crock pot on right as my 5 year old got very ill. Ended up spending the evening in the ER and briefly panicked that I didn’t have time to make dinner before the bed time routine began. But then I remembered the dish in the crockpot and we returned to a delicious meal waiting on us. Even my sick little girl ate it. Thank you for a delicious ending to a really crappy day! 🙂 I’ve already shared this recipe with all my mommy friends!
OMG Josie!! I read this too fast and thought that this recipe PUT your daughter in the ER!!…. phew… I am so happy to learn that is not the case!! Although I am very sorry that she is sick! Thank you for taking the time to let me know how it came out, isn’t it wonderful when you realize you have a warm meal waiting for you?! Love it!! Have a great rest of your week Josie 🙂
I made this today to the recipe specs and was mostly happy with it except for the fact that after only 3 1/2 hours the chicken was terribly dry. So dry, that I needed to eat each bite with a scoop of stuffing to be able to swallow it. I used 3 very large/thick chicken breasts and was concerned that they would not cook in the 4 hours recommended, but that was obviously not the case. I found the stuffing a bit tangy due to the sour cream, but my husband loved it. I will probably try this again, but eliminate the sour cream and use an extra can of soup, and definitely check it after 2 1/2 hours.
Hey Cat! If you’re able to put your crock pot on a lower setting next time, that might help- each crock is different, sounds like yours runs a little hot! But I am glad that you are thinking of trying it again! Tweaking a few things sounds like the way to go- also, feel free to try using Greek yogurt instead of sour cream! 🙂
I made this a couple of weeks ago and it was delicious! I’m making it as we speak and added sausage and will add fried onions. Can’t wait to see how it turns out!
Hey Adriana!! SOOO glad that you like this one- I’m obsessed with it! I’m pretty pumped that you’re adding sausage and fried onions things time… I’m hungry just THINKING about it!! 🙂 Thanks for commenting!
This is such a winning recipe! It’s exactly what I’m craving right now. I pinned it onto my comfort food board and it’s getting tons of repins. I’m pulling out my slow-cooker and making it this weekend. Thanks for the great recipe and nice to find your wonderful blog Stephanie!
Thank you so much Lisa!!!! I’m so glad it’s getting a lot of re-pins 🙂 It’s DEFFFINTELY one of my favorites, I can’t wait for you to try it this weekend! Every crock pot seems to handle the moisture factor differently so as long as you roll with the punches there it will come out perfectly, my notes have some tips for that! Thanks for your comment Lisa, made my day!
I’m making this for dinner tonight and was wondering if fresh green beans could replace the frozen?
Good Morning Maggie!
You can absolutely make that replacement, they will have plenty of time to cook and tenderize 🙂 Enjoy, I wish I was having this for dinner!!
I also made that switch and it came out fantastic
WOOOOO!!!!! Love hearing it!!!!!!!!!!