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!)
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.)
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.
Crock Pot Chicken and Stuffing
prep time: 10 MINUTEScook time: 4 HOURStotal time: 4 HOURS 10 MINUTES
SERVINGS: 4 tap or hover to scale
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!
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
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 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
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.
Nutrition
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
