Crock Pot Chicken and Stuffing For Busy Weeknights

This easy crock pot chicken and stuffing includes seasoned chicken with savory stuffing and vegetables, serve it casserole style or use gravy and mashed potatoes. And it’s alo instant pot friendly.

Crock Pot Chicken And Stuffing

This recipe is perfect for anyone who is busy and needs a quick dump and go dinner.

I used to mix this up and serve it with casserole style or pairing it with homemade mashed potatoes and with easy chicken gravy.

BONUS: This post has included with instant pot friendly. Ingredients involved in this are super simple.

Ingredients For Crock Pot Chicken

4 boneless Skinless Chicken Breasts
1.5 tbsp of Italian Seasoning
Salt
Pepper
10.5 oz of cream of chicken soup, low sodium
8 oz of sour cream
6 oz of box stuffing mix
¾ cup low sodium chicken broth
2 cups of fresh green beans

Optional Stuffing Additions

½ cup onions
½ cup celery
¼ cup dried cranberries
½ cup crumbled sausage
2 tsp of dry rosemary

Sour Cream Substitutes

Plain Greek Yogurt
Mayonnaise
1 cup of evaporated milk + 1 tbsp of vinegar or lemon juice. Stand it for 5 minutes to thicken.
Optional veggies are carrots, corn, baby potatoes and broccoli.

Equipment Needed

1 6-quart crock pot

Serving Suggestions: You can serve this with gravy and mashed potatoes.

Stuffing Consistency

For Firmer Stuffing

If you want to have your breadcrumbs still very much instant and firm, then use more stuffing up to 12 ounces.

If your stuffing is too moist then you can leave lid off for last 30-40 minutes of cooking to let some of moisture evaporate. And you can also pop stuffing in 400° oven for 10-15 minutes to brown up top.

Instructions For Crock Pot Chicken

2 sections are mentioned below, one is crockpot method and other is instant pot cooking method.

Crock Pot Method

Initially, season chicken with Italian seasoning, salt and pepper. And place on bottom of lightly greased crock pot.
Mix the soup, sour cream, stuffing mix and half of chicken broth together in a large bowl.
Add your stuffing and green beans to crockpot.
Now, cook on high flame for 4 hours or on low for 6-7 hours.
You can serve this with mashed potatoes, gravy and buttermilk biscuits.
If you want more moisture then add rest of chicken broth, and stir well, heat for an additional 10 minutes.
If you want firmer stuffing, leave lid off crockpot for last 30-40 minutes of cooking, and use foil cover to keep chicken moist.
You can pop it in 400 degree oven for 10-15 minutes to brown up the top.

Instant Pot Method

Season your chicken with Italian seasoning, salt and pepper.
Then pour ¾ cup of chicken broth into instant pot and top with chicken and overlap as needed.
Seal vent and press manual or pressure cook button and set timer to 14 minutes for frozen chicken or set 8 minutes for fresh or defrost chicken. You can ensure the pressure seal value is secured in place and closed.
As your chicken cooks, then you can gently combine stuffing mix, cream of chicken soup and sour cream in a separate bowl until just combined and don’t over mix it.
Once chicken timer goes off, turn quick release valve on pressure cooker and wait for steam to escape. And press cancel button to turn off unit.
Now, open lid and ensure chicken is fully cooked. You’ll find moisture content at bottom, this will needed for stuffing to cook.
If you use frozen green beans, then place them on top of chicken, and seal pressure valve, press manual or pressure cook button again and set timer for about 2 minutes. Then release valve let steam escape and then add stuffing on top.
Replace lid and seal pressure valve. And press manual or pressure cook button and set timer for 4 minutes, this will heat stuffing.
Once finished, release valve once again and let steal escape, remove and serve.