Prep time: 10 mins | Cook time: 4 hrs | Total time: 4 hrs 10 mins | Servings: 4
This is by far my only favourite Chicken and Stuffing recipe. Easy to prep and requires a little effort to make. Thanks to either our trusty Crock-Pot or Instant Pot.
You’ll never go wrong with this delicious dish. Enjoy it casserole-style or with gravy and mashed potatoes for a scrumptious weeknight dinner that your entire family will enjoy.
4 boneless skinless chicken breasts,
1.5 tbsp Italian Seasoning
10.5 ounces cream of chicken soup, low sodium
8 ounces sour cream, (equivalent to 1 c.)
6 ounces box stuffing mix
¾ c. low sodium chicken broth
2 c. fresh green beans
Optional stuffing additions:
1/2 c. onions, diced
1/2 c. celery, diced
1/4 c. dried cranberries
1/2 c. crumbled sausage, (cooked or raw)
2 tsp dry rosemary
How to make Crock Pot Chicken and Stuffing
Crock Pot Method:
Step 1: With Italian seasoning, salt, and pepper, season the chicken. On the bottom of a lightly greased Crock-Pot, place the seasoned chicken.
Step 2: Combine the soup, sour cream, stuffing, and half of the chicken broth in a large bowl.
Step 3: To the Crock-Pot, add the stuffing and green beans. You can either add the stuffing on top of the chicken and the green beans after or side by side.
Step 4: Set on high and cook for 4 hours or 6 to 7 hours on low.
Step 5: If desired, serve with mashed potatoes, gravy, and some buttermilk biscuits.
Step 6: Feel free to add the remaining chicken broth for additional moisture. Stir and heat for 10 minutes more.
Step 7: For the last 30 to 40 minutes of cooking time, leave the lid off the crockpot for firmer stuffing. To keep the chicken moist, cover the dish with foil.
Step 8: To brown the top, place in a 400 degrees oven and bake for about 10 to 15 minutes.
Step 9: If desired, serve with gravy and mashed potatoes. Enjoy!
Instant Pot Method:
Step 1: With Italian seasoning, salt, and pepper, season the chicken.
Step 2: Into the Instant Pot, pour 3/4 cup of chicken broth. Top with chicken. It’s as if the chicken is overlapping.
Step 3: Cover, seal, and set the IP to manual or pressure cook. Cook for about 14 minutes if using frozen chicken or 8 minutes for fresh/defrosted chicken.
Step 4: Meanwhile, combine the stuffing, cream of chicken soup, and the sour cream gently until just combined, making sure not to over-mix it.
Step 5: After the cooking time, quickly release the valve to escape the steam. Then, turn the unit off by pressing the cancel button.
Step 6: Uncover and check if the chicken is completely cooked. It’s okay if there’s a lot of moisture at the bottom because you need it to cook the stuffing.
Step 7: Add the frozen green beans over the chicken if using. Seal the IP and set it to manual or pressure cook. Cook for another 2 minutes. Allow the steam to escape, release the valve. On top, add the stuffing. Alternately, you can add the stuffing at the same time with the green beans if using fresh green beans.
Step 8: Cook again for 4 minutes to heat the stuffing.
If using frozen green beans, add them halfway through cooking as they become super soft in the Crock-Pot.
You can cook the veggies separate from the stuffing by placing a layer of foil on top of the chicken and stuffing. In this way, you can lift the foil and can easily stir the stuffing if preferred. And don’t forget to poke some holes in the foil to let the green beans steam in the Crock-Pot.
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