Crock Pot Chicken and Stuffing
User Reviews
4.9
201 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
4 people
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Calories
565 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Chicken and Stuffing
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The Crock Pot Chicken and Stuffing recipe combines seasoned boneless, skinless chicken breasts with a creamy mixture of cream of chicken soup, sour cream, and stuffing mix, along with green beans to create a comforting one-pot meal. Italian seasoning and optional ingredients like sausage or cranberries add layers of flavor. The slow cooker method delivers tender chicken and moist stuffing with minimal effort.
Description
This dish layers chicken breasts seasoned with Italian herbs at the bottom of the slow cooker, topped with a creamy blend of soup, sour cream, stuffing mix, and chicken broth, plus fresh green beans. Cooking on low or high heat for several hours lets the flavors meld and the stuffing absorb juices, creating a cohesive casserole texture.
The chicken remains moist while the stuffing becomes soft but can be crisped by removing the lid near the end or finishing in a hot oven. Green beans can be steamed inside the dish or added later for firmer texture. This recipe is suited for an easy family dinner complemented by mashed potatoes or biscuits.
Optional additions such as diced onions, celery, dried cranberries, cooked sausage, and rosemary can customize the flavor to preference. Notes include tips for layering ingredients to keep textures distinct and encourage stirring or uncovering the pot toward the end for desired stuffing firmness.
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Ingredients
- 4 chicken breast boneless, skinless
- 1.5 Tablespoons Italian seasoning
- salt
- black pepper
- 10.5 oz. cream of chicken soup low sodium
- 8 oz. sour cream equivalent to 1 cup
- 6 oz. stuffing mix box
- ¾ cup chicken broth low sodium
- 2 cups Green bean See notes, fresh
Optional stuffing additions:
- 1/2 cup onion diced
- 1/2 cup celery diced
- 1/4 cup dried cranberries
- 1/2 cup sausage cooked, crumbled
- 2 teaspoons rosemary dried
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
- Use fully cooked sausage, such as Brown 'N Serve links, if including sausage in the stuffing.
- Frozen green beans can be added but may become soft; consider adding them halfway through cooking for firmer texture.
- Cover green beans and stuffing with foil if you prefer to keep them separate during cooking.
- This recipe pairs well with mashed potatoes and chicken gravy for a complete meal.
- Remove the lid near the end of cooking or bake in a 400°F oven briefly to crisp the stuffing top.
- Poke holes in foil if using to allow green beans to steam inside 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
(20%)
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.
Genuine Reviews
User Reviews
Overall Rating
4.9
201 reviews
Excellent
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