Crock Pot Chicken and Stuffing

User Reviews

4.9

354 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    4 hrs

  • Total Time

    4 hrs 10 mins

  • Servings

    4 people

  • Calories

    565 kcal

  • Course

    Main Course

  • Cuisine

    American

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!

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Ingredients

Servings
  • 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
  • 2 teaspoons dry rosemary
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Instructions

  1. Note: There are 2 sections below, one for the Crock Pot Cooking Method, followed by the Instant Pot Cooking Method.

Crock Pot Method

  1. Season the chicken with Italian seasoning, salt, and pepper. Place on the bottom of a lightly greased Crock Pot.
  2. In a large bowl, mix together the soup, sour cream, stuffing, and *half* of the chicken broth.
  3. 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.)
  4. Cook on high for 4 hours, or on low for 6-7. 
  5. Serve with mashed potatoes, gravy, and buttermilk biscuits if desired.
  6. If you’d prefer additional moisture, add the rest of the chicken broth, stir, and heat for an additional 10 minutes.
  7. 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.
  8. Optional: Serve with gravy and mashed potatoes if desired.

Instant Pot Method

  1. Season the chicken with Italian seasoning, salt, and pepper.
  2. Pour 3/4 cup chicken broth into the Instant Pot and top with chicken, overlapping as needed.
  3. 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. 
  4. 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.
  5. 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.
  6. 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.
  7. 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.)
  8. 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.)
  9. 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.
  • 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.
  • 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.

Nutrition Information

Show Details
Calories 565kcal (28%) Carbohydrates 54g (18%) Protein 34g (68%) Fat 23g (35%) Saturated Fat 9g (45%) Cholesterol 115mg (38%) Sodium 1564mg (65%) Potassium 954mg (27%) Fiber 4g (16%) Sugar 14g (28%) Vitamin A 5370IU (107%) Vitamin C 14.4mg (16%) Calcium 163mg (16%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 565 kcal

% Daily Value*

Calories 565kcal 28%
Carbohydrates 54g 18%
Protein 34g 68%
Fat 23g 35%
Saturated Fat 9g 45%
Cholesterol 115mg 38%
Sodium 1564mg 65%
Potassium 954mg 20%
Fiber 4g 16%
Sugar 14g 28%
Vitamin A 5370IU 107%
Vitamin C 14.4mg 16%
Calcium 163mg 16%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

4.9

354 reviews
Excellent

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