Prep time: 10 mins | Cook time: 4 hrs | Total time: 4 hrs 10 mins | Servings: 4
Easily make this chicken and stuffing either in your crockpot or Instant Pot. For a filling meal, serve this with gravy and mashed potatoes.
Ingredients
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1.5 tbsp Italian Seasoning
2 c. fresh green beans
10.5 ounces cream of chicken soup, low sodium
4 boneless, skinless chicken breasts
6-ounce box stuffing mix
8 ounces sour cream, (equivalent to 1 c.)
¾ c. low sodium chicken broth
Salt/Pepper
Optional stuffing additions:
1/2 c. celery, diced
1/2 c. onions, diced
1/4 c. dried cranberries
2 tsp dry rosemary
1/2 c. crumbled sausage, (cooked or raw)
How to make Crock Pot Chicken and Stuffing
Crock Pot Method:
Step 1: Sprinkle the chicken with Italian seasoning, salt, and pepper. On the bottom of a lightly greased crockpot, place the chicken.
Step 2: Place the soup, sour cream, stuffing, and half of the chicken broth in a large bowl. Mix well until combined.
Step 3: To the crockpot, add the stuffing and green beans. Cover the pot and set to cook for 4 hours on high or 6 to 7 hours on low.
Step 4: Once done, serve the chicken and stuff with mashed potatoes, gravy, and buttermilk biscuits. Enjoy.
Notes:
Add the remaining chicken broth, stir, and heat for 10 minutes more. Do this if you prefer an additional moisture.
If you desire a firmer stuffing, keep the lid closed for the last 30 to 40 minutes of cooking and cover the chicken with foil to keep them moist.
To brown the top of the chicken, bake for about 10 to 15 minutes at 400 degrees.
Instant Pot Method:
Step 1: Sprinkle the chicken with Italian seasoning, salt, and pepper.
Step 2: Into an Instant Pot, pour 3/4 c chicken broth and top with chicken.
Step 3: Seal and set to “Manual” or “Pressure Cook” for 14 minutes (if using frozen chicken) or 8 minutes (for fresh/defrosted chicken).
Step 4: Gently whisk the stuffing, cream of chicken soup, and sour cream as the chicken cooks until just mixed. Make sure not to overmix.
Step 5: Do a quick release of pressure when done, then press “Cancel”. Take the lid off.
Notes:
Place the frozen green beans over the chicken and set to cook for 2 minutes on “Manual” or “Pressure Cook”. When done, release the valve to allow the steam to escape before adding the stuffing on top.
To heat up the stuffing, close the lid and set it to cook for 4 minutes on “Manual” or “Pressure Cook”.
When done, serve the chicken and stuff immediately. Enjoy!
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
Ingredients
- 1.5 tbsp Italian Seasoning
- 2 c. fresh green beans
- 10.5 ounces cream of chicken soup, low sodium
- 4 boneless, skinless chicken breasts
- 6-ounce box stuffing mix
- 8 ounces sour cream, (equivalent to 1 c.)
- ¾ c. low sodium chicken broth
- Salt/Pepper
- Optional stuffing additions:
- 1/2 c. celery, diced
- 1/2 c. onions, diced
- 1/4 c. dried cranberries
- 2 tsp dry rosemary
- 1/2 c. crumbled sausage, (cooked or raw)
Instructions
Crock Pot Method:
Step 1: Sprinkle the chicken with Italian seasoning, salt, and pepper. On the bottom of a lightly greased crockpot, place the chicken.
Step 2: Place the soup, sour cream, stuffing, and half of the chicken broth in a large bowl. Mix well until combined.
Step 3: To the crockpot, add the stuffing and green beans. Cover the pot and set to cook for 4 hours on high or 6 to 7 hours on low.
Step 1: Sprinkle the chicken with Italian seasoning, salt, and pepper.
Step 2: Into an Instant Pot, pour 3/4 c chicken broth and top with chicken.
Step 3: Seal and set to “Manual” or “Pressure Cook” for 14 minutes (if using frozen chicken) or 8 minutes (for fresh/defrosted chicken).
Step 4: Gently whisk the stuffing, cream of chicken soup, and sour cream as the chicken cooks until just mixed. Make sure not to overmix.
Step 5: Do a quick release of pressure when done, then press “Cancel”. Take the lid off.
Notes
Add the remaining chicken broth, stir, and heat for 10 minutes more. Do this if you prefer additional moisture. If you desire a firmer stuffing, keep the lid closed for the last 30 to 40 minutes of cooking and cover the chicken with foil to keep them moist. To brown the top of the chicken, bake for about 10 to 15 minutes at 400 degrees. Place the frozen green beans over the chicken and set to cook for 2 minutes on “Manual” or “Pressure Cook”. When done, release the valve to allow the steam to escape before adding the stuffing on top. To heat up the stuffing, close the lid and set it to cook for 4 minutes on “Manual” or “Pressure Cook”. When done, serve the chicken and stuff immediately. Enjoy!
