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
This is a great family recipe! It is so practical to make in the crock pot and my family loves it! This one goes on the rotation! Thank you Stephanie.
Can I use Mrs Cubbisons cornbread stuffing instead of stovetop?
Hi Shelby! Absolutely, that sounds delicious and should work just fine! 🙂 Enjoy!!
Can you substitue for fresh broccoli?
Hi Jenn! That should work just fine! I haven’t personally made that substitution with this recipe before but there are tons of crock pot recipes that call for broccoli so I don’t see why not 🙂 Enjoy!
Would this recipe be okay if I put it together in the morning and let it cook on low while at work? I know it says to mix the stuffing, but I would want to have this cooking while at work. Thank you!
Hi Lindsay! That should work fine, especially if it’s on low. Just give it a good stir when you get home, and you may have to make a few adjustments since you can’t monitor the moisture level during the day (which is fine!)- if you get home and it’s more moist than you’d like, just leave the lid off for a bit and let it keep cooking. If it’s not moist enough, add some water or chicken broth, give it a mix, and let it cook a little longer! ENJOY!! 🙂
I want to try this out tonight because it looks and sounds super delicious! So what do you recommend I do for frozen chicken as far as time? I have one large chicken breast and two medium chicken breasts. Let me know asap! Thank you!
Hi Amber, every crock pot varies- but 7 hours on low should do it, or about 5 on high! Enjoy! 🙂
In case anyone makes it this far down in the comments, I just made this tonight and it was really good! I don’t like stovetop, so I made homemade stuffing. Since you said it should be dry, I toasted my bread cubes well and mixed with sautéed celery/onion, sage and thyme. I only used 1/2 can of cream of chicken soup so it wouldn’t be too wet. It still was very, very moist, but I like mine that way! I did what a couple others suggested and made a little green bean casserole off to the side in the same slow cooker. Cooked everything on top of a bed of baby carrots (so my three year old would actually eat something! 😉 ) I’m saving my 1/2 can cream of chicken and 1/2 can cream of mushroom in the freezer for another recipe in the future. This was a keeper!! Thanks for the inspiration!
P.S. I left out the sour cream as well. This was just a personal preference. It was so good! I’m really happy I pinned this!!
Hi Rachel!! Thank you SOOO much for your tips and letting me know how everything came out! I’m SO glad it came out well, it made me hungry reading about it! I’m very glad to know that it worked without sour cream because I’ve had a few people ask about that and I wasn’t sure! Your comments will definitely help other readers and I’m glad the homemade stuffing worked out!!! Have a GREAT weekend!!!! 🙂
Do you think it’s okay to prep the meal in the crock pot and refrigerate overnight, but not start to cook it until the next day late morning/early afternoon? I was planning to make it for tomorrow evening for a friend’s house and bring them the crock pot with everything inside so they can keep an eye on it in their kitchen during the day. I wasn’t sure how the stuffing mix, already pre-mixed with the sour cream and soup, would fare overnight before officially cooking it tomorrow. I am also doubling the recipe, which makes me more nervous!
Hi Brenda! I’ve never done it before, but as long as you don’t mind very moist stuffing, it should be just fine! The breadcrumbs are really going to absorb the sour cream and soup overnight… which might be fine, again, as long as you don’t mind it very soft and moist!! 🙂 ENJOY!!
I don’t ever use an actual stuffing mix.. normally, I make a cornbread dressing.. do you think it would be ok with this?
Hi Stacey! The only thing I’m thinking about is the moisture level… the stuffing mix that I use in this recipe is dry, and becomes moist through the other ingredients that are added. Is your stuffing already going to be moist when you add it to the crock pot? If so, it might be really mushy when it’s all done. But if the cornbread stuffing is DRY, then you should be A-OKAY! 😉
My husband couldn’t travel for Thanksgiving this year, so I printed this recipe and left the ingredients for his holiday meal. He absolutely loved it and when he told me how good it was, I had food envy! I was able to enjoy the leftovers and agree it is delicious! Many, many people have repinned this from my board. Thanks for sharing!
Hi Roni, This comment TOTALLY made my Thanksgiving weekend! I am SO happy that your husband was able to enjoy it, (and that you were able to have some leftovers!)- I really appreciate you letting me know how it came out, so great to hear- you’re the best! 🙂
I have made this once before but did it in the oven and used rotisserie chicken(fell asleep and did not have time for crock pot). Turned out great. Have some in the oven now for Thanksgiving. It is just my son and I so this is great for us.
I’m SOOO happy to hear that Paula!! This totally made my day. It was just my husband and I for Thanksgiving too, I still got a turkey bigger than we needed but the stuffing was all crock pot 😉 I hope you have a great week!!!