Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken, but it will take slightly longer to cook. If using a Crock Pot, cook on low for 7-8 hours or high for 5-6 hours. Ensure the internal temperature reaches 165°F before serving.

What can I use instead of cream of chicken soup?

You can substitute with homemade cream of chicken soup, a mixture of Greek yogurt and broth , or evaporated milk with a little flour for a lighter option.

How do I keep the stuffing from getting too soggy?

For firmer stuffing, reduce the broth slightly and leave the Crock Pot lid off for the last 30-40 minutes of cooking. You can also crisp it up by baking it in the oven at 400°F for 10-15 minutes after slow cooking.

Crock Pot Chicken and Stuffing

Description

This Crock Pot Chicken and Stuffing is the ultimate comfort food, combining tender, juicy chicken with a flavorful stuffing mix, creamy sauce, and veggies. It’s a perfect “dump and go” slow cooker meal for busy weeknights, requiring minimal prep while delivering big flavor. Serve it as a casserole-style dish or pair it with mashed potatoes and gravy for a hearty dinner.

Ingredients

Scale

4 boneless, skinless chicken breasts
1.5 tablespoons Italian seasoning
Salt and black pepper, to taste
10.5 oz can cream of chicken soup (low sodium preferred)
8 oz sour cream (or plain Greek yogurt)
6 oz box stuffing mix (such as Stove Top)
¾ cup low-sodium chicken broth
2 cups fresh green beans (or frozen)
Optional Add-Ins
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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Instructions

Season the Chicken: Lightly grease the Crock Pot and place the chicken breasts at the bottom. Sprinkle with Italian seasoning, salt, and black pepper to ensure even flavor throughout.
Prepare the Sauce: In a medium bowl, whisk together the cream of chicken soup, sour cream, and half of the chicken broth. This creamy mixture adds richness and prevents the chicken from drying out during slow cooking.
Layer the Stuffing: Evenly spread the dry stuffing mix over the chicken. Pour the remaining broth over the stuffing to ensure it absorbs enough moisture while cooking. For extra flavor, toss in optional diced onions, celery, or cooked sausage.
Add the Vegetables: Place green beans around or on top of the stuffing, ensuring they are spread out for even cooking. If using frozen green beans, they may become very soft, so add them in the last hour of cooking for better texture.
Slow Cook Until Tender: Cover and cook on high for 4 hours or low for 6-7 hours. If you prefer a firmer stuffing texture, remove the lid for the last 30-40 minutes of cooking to let excess moisture evaporate. For a crispy top, transfer the stuffing to an oven-safe dish and bake at 400°F for 10-15 minutes.
Serve and Enjoy: Once fully cooked, check that the chicken reaches an internal temperature of 165°F. Serve hot, either as a casserole-style dish or plated with mashed potatoes and gravy for a classic comfort meal.

Notes

For a lighter version, use low-fat Greek yogurt instead of sour cream and a homemade soup substitute.
To make it ahead of time, assemble everything in the Crock Pot the night before, store it in the fridge, and cook the next day.
Leftovers keep well in the fridge for 3 days and can be frozen for up to 2 months. Reheat in the microwave or oven for best results.
Use a meat thermometer to ensure the chicken is cooked through before serving.

Prep Time: 10 minutes
Cook Time: 6 hours (low) or 4 hours (high)
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 565
Sugar: 14g
Sodium: 1564mg
Fat: 23g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 34g
Cholesterol: 115mg