Crock Pot Chicken and Stuffing Recipe

Easy Crock Pot Chicken and Stuffing recipe with tender chicken, flavorful stuffing, and fresh green beans. Perfect for weeknight dinners or holiday gatherings. Includes simple instructions and optional Instant Pot method for quick preparation. Customizable with your favorite ingredients for a comforting, family-friendly meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 1.5 tablespoons Italian seasoning
• Salt and pepper, to taste
• 10.5 oz. cream of chicken soup (low sodium)
• 8 oz. sour cream (1 cup)
• 6 oz. box stuffing mix
• ¾ cup low sodium chicken broth
• 2 cups fresh green beans (see notes)

Optional Stuffing Additions:

• ½ cup diced onions
• ½ cup diced celery
• ¼ cup dried cranberries
• ½ cup cooked crumbled sausage
• 2 teaspoons dried rosemary

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Crock Pot Method:

1. Prepare the Chicken: Season chicken breasts with Italian seasoning, salt, and pepper. Arrange them at the bottom of a lightly greased Crock Pot.
2. Mix Ingredients: In a large bowl, combine cream of chicken soup, sour cream, stuffing mix, and half of the chicken broth until evenly mixed.
3. Assemble in the Crock Pot:
   • Add the stuffing mixture and green beans to the Crock Pot. You can place them side by side or layer the stuffing on top of the chicken, followed by the green beans.
4. Cook:
   • Cook on high for 4 hours or low for 6-7 hours.
   • If you prefer extra moisture, stir in the remaining chicken broth during the last 10 minutes of cooking.
5. Optional Final Touch:
   • For firmer stuffing, remove the Crock Pot lid for the last 30-40 minutes of cooking. Cover the chicken with foil to retain moisture.
   • To brown the top, transfer the stuffing to an oven-safe dish and bake at 400°F for 10-15 minutes.
6. Serve: Pair with mashed potatoes, gravy, and buttermilk biscuits, if desired.

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Instant Pot Method:

1. Prepare the Chicken: Season chicken breasts with Italian seasoning, salt, and pepper.
2. Cook the Chicken:
   • Add ¾ cup chicken broth to the Instant Pot and place the chicken on top, overlapping if necessary.
   • Seal the vent and press the “Manual” or “Pressure Cook” button. Set the timer to 14 minutes for frozen chicken or 8 minutes for fresh/defrosted chicken.
   • Ensure the pressure valve is sealed. When the timer finishes, turn the quick-release valve and let the steam escape. Turn off the Instant Pot.
3. Mix Ingredients: In a separate bowl, gently mix the stuffing mix, cream of chicken soup, and sour cream. Avoid overmixing.
4. Cook the Green Beans and Stuffing:
   • Check the chicken for doneness and ensure it’s fully cooked.
   • If using frozen green beans, place them on top of the chicken. Seal the pressure valve and set the timer for 2 minutes. Quick release the steam.
   • Add the stuffing mixture on top. If using fresh green beans, add them at the same time as the stuffing.
   • Seal the valve again and set the timer to 4 minutes to heat the stuffing.
   • Once done, release the steam, remove the lid, and serve immediately.

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Why You’ll Love This Recipe

• Effortless Comfort Food: Perfect for busy weeknights with minimal prep and cleanup.
• Family-Friendly: A classic dish that everyone will enjoy.
• Versatile: Customize with your favorite add-ins like cranberries or sausage.

Tips

• Use fresh or frozen green beans based on availability. Adjust cooking times accordingly.
• For added flavor, toast the stuffing mix lightly before combining.
• Always ensure chicken reaches an internal temperature of 165°F for safe consumption.

Variations and Substitutions

• Substitute cream of chicken soup with cream of mushroom for a different flavor.
• Swap sour cream with plain Greek yogurt for a lighter option.
• Use turkey breast instead of chicken for a holiday twist.
• Add vegetables like mushrooms or carrots for extra nutrition.

FAQs

1. Can I make this recipe dairy-free?
   Substitute sour cream with dairy-free yogurt and use a dairy-free cream soup alternative.
2. Can I use bone-in chicken?
   Yes, but adjust the cooking time to ensure the chicken cooks thoroughly.
3. What if I don’t have an Instant Pot?
   Follow the Crock Pot method or bake in an oven-safe dish at 375°F for 45-50 minutes.

Serving and Suggestions

• Pair with mashed potatoes, roasted vegetables, or a side salad for a balanced meal.
• Serve with cranberry sauce during the holidays for a festive touch.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.