Crock Pot Chicken and Stuffing
This Chicken and Stuffing recipe can be made in the Crock Pot or the Instant Pot. Serve it casserole style or with gravy and mashed potatoes!
Optional stuffing additions:
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.
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 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!
Prefer to use the oven?! Try my oven-baked Chicken and Stuffing Casserole Recipe!
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.
Calories: 565kcal, Carbohydrates: 54g, Protein: 34g, Fat: 23g, Saturated Fat: 9g, Cholesterol: 115mg, Sodium: 1564mg, Potassium: 954mg, Fiber: 4g, Sugar: 14g, Vitamin A: 5370IU, Vitamin C: 14.4mg, Calcium: 163mg, Iron: 4mg