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chicken and stuffing crockpot recipe

chicken and stuffing crockpot recipe

chicken and stuffing crockpot recipe

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Chicken as food

Chicken is the most common type of poultry in the world.[1] Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just “chicken“) and chicken eggs have become prevalent in numerous cuisines.

Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat.[2]

The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, making them outnumber humans more than two to one.[3]

Crock Pot Chicken and Stuffing (Also Instant Pot Friendly!)


  • 4 boneless skinless chicken breasts,
  • 1.5 Tablespoons Italian Seasoning
  • Salt/Pepper
  • 10.5 oz. cream of chicken souplow sodium
  • 8 oz. sour cream,(equivalent to 1 cup)
  • 6 oz. box stuffing mix
  • ¾ cup low sodium chicken broth
  • 2 cups fresh green beansSee 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 or raw)
  • 2 teaspoons dry rosemary
chicken and stuffing crockpot recipe
chicken and stuffing crockpot recipe


  • 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.
  • 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!



  • 3 large chicken breasts
  • 2 tsp. garlic powder, divided use
  • salt and pepper, to taste
  • 1 (6 oz) box Stove Top chicken stuffing
  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup (8 oz) sour cream
  • 1 (10 oz) frozen whole green beans
  •  cup water (or milk)
chicken and stuffing crockpot recipe
chicken and stuffing crockpot recipe



If you’re chicken breasts are on the smaller side, you can add in an extra one. Also, you can substitute the water in this for milk for a creamier filling.


Calories: 468kcal | Carbohydrates: 46g | Protein: 27g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 1270mg | Potassium: 714mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1010IU | Vitamin C: 10.1mg | Calcium: 145mg | Iron: 3.7mg

Crockpot Chicken with Stuffing

This Crockpot Chicken and Stuffing isn’t winning any beauty awards, but it sure makes up for it in taste. The flavors of this dish remind me of a Thanksgiving dinner, but made with chicken and perfectly acceptable to enjoy all year round – and should be!


  • 3 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried Italian seasoning
  • 1 can (14.5 ounce) green beans , drained (see note)
  • 1 box (6 ounce) chicken stuffing mix
  • 1 can (10.5 ounce) low-sodium cream of chicken soup
  • 1 1/4 cups low sodium chicken broth , divided
  • 1/4 cup sour cream
  • 1/4 cup butter , melted


  • Coat a 6 quart crock pot with nonstick cooking spray. Add chicken breasts in a single layer.
  • In a small bowl whisk together the salt, pepper, garlic powder, and Italian seasoning; sprinkle the mixture on both sides of the chicken.
  • Top the chicken with the green beans and stuffing mix.
  • In a medium mixing bowl, combine the cream of chicken, 1 cup of chicken broth, sour cream, and butter. Pour the mixture over the stuffing. Don’t stir.
  • Place the lid on the crock pot and cook on high for about 4 to 5 hours or low 6-7 hours (or until the chicken registers 165 degrees F on an instant read thermometer – don’t over cook or the chicken could end up dry.)
  • Gently stir the stuffing mixture with a fork to fluff it up. If the mixture seems dry, mix in the additional 1/4 cup of chicken broth.
  • Divide onto individual plates and dig in!


Green beans. Fresh or frozen green beans can be used instead of the canned. If using fresh, you’ll want about 2 cups, cut into 1-inch pieces.

Add in other vegetables. Feel free to add in 1 cup of other vegetables. Either one of these or a combination: diced onion, diced celery, corn, or frozen peas and carrots.

Use a different soup – Swap out the cream of chicken soup for cream of mushroom soup or cream of celery, if preferred.

Use chicken thighs. The chicken breasts can be replaced with boneless chicken thighs, as long as the total weight is the same. It doesn’t change the other ingredients or cooking time.

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