Name: Crock Pot Chicken and Stuffing
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Ingredients: 1.5 tbsp Italian Seasoning; 6 ounces box stuffing mix; ¾ c. low sodium chicken broth; 10.5 ounces cream of chicken soup (low sodium); 8 ounces sour cream ((equivalent to 1 c.)); 4 boneless (skinless chicken breasts); 2 c. fresh green beans; Salt/Pepper; Optional stuffing additions:; 1/2 c. crumbled sausage ((cooked or raw)); 1/2 c. onions (diced); 1/2 c. celery (diced); 2 tsp dry rosemary; 1/4 c. dried cranberries

Prep time: 10 MINS | Cook time: 4 HRS | Total time: 4 HRS 10 MINS | Servings: 4

This Crock Pot Chicken and Stuffing has been my favorite for years! I love serving this with mashed potatoes with a side of roasted carrots for a delicious dinner that my family always enjoys!

Ingredients

1.5 tbsp Italian Seasoning
6 ounces box stuffing mix
¾ c. low sodium chicken broth
10.5 ounces cream of chicken soup, low sodium
8 ounces sour cream, (equivalent to 1 c.)
4 boneless, skinless chicken breasts
2 c. fresh green beans
Salt/Pepper

Optional stuffing additions:

1/2 c. crumbled sausage, (cooked or raw)
1/2 c. onions, diced
1/2 c. celery, diced
2 tsp dry rosemary
1/4 c. dried cranberries

How to make Crock Pot Chicken and Stuffing

Crock Pot:

Step 1: Sprinkle the chicken with salt, pepper, and Italian seasoning. Then, place the chicken in a lightly greased crock pot.

Step 2: Place the soup, sour cream, stuffing, and half of the chicken broth in a large bowl. Mix well until blended.

Step 3: To the crock pot, add the stuffing and green beans (on the sides or top of the chicken). Set to cook for 4 hours on high or 6 to 7 hours on low.

Step 4: Serve the chicken and stuffing with mashed potatoes, gravy, and buttermilk biscuits.

Notes:

You can add the remaining chicken broth if you prefer extra moisture. Stir and cook for 10 minutes more.

If you desire firmer stuffing, keep the lid off in the last 30 to 40 minutes of cooking. To keep the chicken moist, tent them with foil.

To brown the top, place in the oven for 10 to 15 minutes at 400 degrees.

If desired, serve the chicken and stuffing with gravy and mashed potatoes.

Instant Pot:

Step 1: Sprinkle the chicken with salt, pepper, and Italian seasoning.

Step 2: Into the Instant Pot, pour 3/4 c. chicken broth. Add the chicken, overlapping the pieces as needed.

Step 3: After sealing the vent, press the Manual or Pressure cook button. Set the chicken to cook for 14 minutes (if using frozen) or 8 minutes (for fresh/defrosted chicken).

Step 4: In the meantime, mix the stuffing, cream of chicken soup, and sour cream until just blended. Make sure not to over-mix.

Step 5: Turn the quick-release valve on the pressure cooker once the timer goes off and wait for the steam to escape. Then, press the cancel button.

Step 6: At this point, add the frozen green beans, if using. Then, seal the pressure valve and press manual or pressure cook. Continue to cook for 2 minutes. Once 2 minutes have passed, release the valve to allow the steam to escape. Finally, add the stuffing on top. Note to add the green beans if using fresh at the same time as the stuffing.

Step 7: Put the lid back on and seal the pressure valve. Then, press the manual or pressure cook button and cook for another 4 minutes to heat the stuffing.

Step 8: Serve the Chicken and Stuffing immediately. Enjoy!

Notes:

If you do not prefer very soft green beans (if using frozen), add them halfway through.

You can put a layer of foil on top of the chicken and stuffing if you prefer to keep the veggies separate from the stuffing.

This way, it’ll be easier to remove the green beans and stir the stuffing, if desired, while keeping them separate.

To let the green beans steam in the Crock Pot, poke holes in the foil.

Nutrition Facts:

Calories: 565 kcal, 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