Crock Pot Chicken and Stuffing Recipe

There’s something special about coming home after a busy day to the aroma of a hearty, home-cooked meal wafting from the kitchen. One of my absolute favorite meals to make when life gets a little too hectic is Crock Pot Chicken and Stuffing. It’s comforting, rich, and somehow feels like you’ve poured hours into making it – even though the slow cooker does all the heavy lifting for you! This recipe brings together tender, seasoned chicken, creamy stuffing, and crisp green beans in one pot. And the best part? It’s incredibly simple to make and easy to tweak based on your cravings or what’s in your pantry.

Now, I’ll be the first to admit that I’m a bit of a slow-cooker fanatic. There’s something so soothing about tossing everything into the Crock Pot, pressing a button, and knowing dinner will be ready without any last-minute scrambling. And this chicken and stuffing combo is like wrapping yourself in a cozy, culinary blanket – the creamy soup and sour cream meld with the stuffing, creating a dish that’s so rich and flavorful, you’d swear it was something your grandma made for a special occasion. But trust me, you can whip this up any day of the week.

this RECIPE

A family tradition, with a twist

This recipe brings back memories of Sunday dinners growing up. My mom would make a similar dish, but she’d bake it in the oven, which meant someone had to watch it and constantly adjust the heat. As much as I loved those family meals, I wanted something a bit more hands-off, which is why I adapted it for the Crock Pot. One Sunday, after a long hike, I came home and realized I didn’t have the energy to monitor an oven-baked dish. So, I threw everything in my slow cooker, crossed my fingers, and hoped for the best. By dinnertime, the house smelled amazing, and when I took my first bite, I knew I had a new favorite go-to meal.

The stuffing comes out perfectly moist, and the chicken is so tender it practically melts in your mouth. Plus, the green beans add a fresh pop of flavor and texture, making this dish a full meal in one pot.

A little background on stuffing (and why we love it)

Stuffing has a long history, and while we often associate it with Thanksgiving here in the States, it’s a dish that’s been around for centuries. Ancient Romans used to stuff meats with a variety of ingredients like nuts, herbs, and vegetables. Over time, each culture has developed its own version of stuffing, from the bread-based versions we know and love in the U.S. to rice or meat stuffings in other parts of the world. What I love about this particular stuffing mix is that it combines all the classic flavors we’re used to with just the right amount of moisture, creating a dish that’s both hearty and satisfying.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

Each ingredient in this dish has its place, but there’s also plenty of room for flexibility.

• Chicken breasts: The star of the show! I always go for boneless, skinless chicken breasts, but thighs work too if you want something a bit juicier. Just be mindful that thighs may take a little longer to cook.
• Stuffing mix: A boxed stuffing mix is my go-to here for ease, but I’ve tried homemade stuffing too, and it’s equally delicious. If you prefer a gluten-free version, there are plenty of gluten-free stuffing mixes out there.
• Cream of chicken soup: This is what brings all that creamy goodness to the dish. If you’re not a fan of canned soup, you can substitute it with a homemade version using a roux, chicken broth, and milk or cream.
• Sour cream: Adds richness and tang. Greek yogurt works as a lighter alternative without compromising flavor.
• Chicken broth: Opt for low-sodium broth so you can control the saltiness of the dish. You can also use vegetable broth in a pinch.
• Green beans: I prefer fresh beans for their crunch, but frozen work just fine, especially if you’re short on time.

Essential kitchen tools: What you need (and what you can totally skip)

The beauty of this recipe is that it doesn’t require a whole arsenal of kitchen gadgets. Here’s what you’ll need:

• Crock Pot: This is the most important tool, obviously. I use a 6-quart slow cooker, which fits everything perfectly. If you’re using a smaller one, you might need to reduce the quantities a bit.
• Mixing bowl: For stirring together the stuffing, cream of chicken soup, and sour cream. Trust me, you’ll want a large enough bowl so things don’t get messy.
• Tongs or a fork: To easily handle the chicken breasts before and after cooking.

If you’re using the Instant Pot method, you’ll just need your trusty Instant Pot and the pressure settings – simple as that!

Step-by-step: My foolproof method (and a few hard-learned lessons)

Here’s how to make this dish, step by step, with a few personal tips I’ve picked up along the way.

1. Season the chicken: Start by generously seasoning your chicken breasts with Italian seasoning, salt, and pepper. This adds so much flavor to the chicken itself.
2. Mix up the stuffing: In a large bowl, combine the stuffing mix, cream of chicken soup, sour cream, and half of the chicken broth. Don’t over-mix; you want everything just combined so the stuffing stays light and fluffy.
3. Layer in the Crock Pot: Place the seasoned chicken at the bottom of your Crock Pot, then add the stuffing and green beans. You can layer them side by side or place the stuffing on top of the chicken – it’s up to you! If you like firmer stuffing, layer it on top and leave the lid off for the last 30-40 minutes of cooking.
4. Cook low and slow: Set your Crock Pot to high for 4 hours or low for 6-7. The smell that fills your house during this time? Absolutely heavenly.
5. Finish and serve: If you want your stuffing extra moist, stir in the remaining chicken broth and let it sit for an additional 10 minutes. For a crispy topping, you can pop the Crock Pot insert into a 400°F oven for 10-15 minutes.

Variations: How I mix it up

There are endless ways to make this recipe your own. Here are a few of my favorite tweaks:

• Veggie-packed: Add diced onions and celery to the stuffing mix for extra flavor and texture.
• Dairy-free: Swap out the sour cream for a dairy-free alternative, and use a dairy-free cream of chicken soup.
• Gluten-free: Simply use a gluten-free stuffing mix and check your soup ingredients to ensure they’re gluten-free.
• Spicy kick: Add a pinch of red pepper flakes or a drizzle of hot sauce for some heat.

Presentation: Making it dinner-party worthy

If you’re serving this for a more formal meal, here’s how I like to plate it: Place the chicken on a large platter, surrounded by the stuffing and green beans. Garnish with a sprinkle of fresh parsley or rosemary for a pop of color. Serve alongside mashed potatoes and a basket of warm buttermilk biscuits.

Storage and reheating tips

Got leftovers? Lucky you! Store any remaining chicken and stuffing in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven, adding a splash of chicken broth to keep everything moist. This dish also freezes well – just make sure to thaw it completely before reheating.

Scaling the recipe for more (or less)

If you’re cooking for a crowd, this recipe is super easy to scale. Double everything, but be mindful that a larger batch might take a little longer in the Crock Pot. For smaller batches, simply halve the ingredients – but I’d still recommend keeping the same cooking times to ensure everything cooks through.

Encouraging you to give it a try!

This Crock Pot Chicken and Stuffing is a meal that makes you feel like a kitchen hero without needing to spend hours prepping or cleaning up. It’s cozy, satisfying, and perfect for those days when you need a little comfort food without all the fuss. Give it a try, and feel free to adapt it to your tastes – that’s what makes cooking so fun!

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?
Absolutely! Thighs will add a bit more moisture to the dish since they’re fattier, but they’ll be just as delicious.

2. Can I make this without a Crock Pot?
Yes, you can bake everything in a 9×13 pan at 350°F for about 30-40 minutes until the chicken is cooked through.

3. What can I use instead of cream of chicken soup?
A homemade version works great! Simply make a roux with butter and flour, then whisk in chicken broth and milk until thickened.

4. Can I make this ahead of time?
Yes! You can assemble everything the night before and keep it in the fridge. Just make sure to add a little extra cooking time if starting from cold.

5. How do I make this recipe gluten-free?
Just swap the stuffing mix for a gluten-free version, and check that your cream of chicken soup doesn’t contain any hidden gluten.

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