Description
This Chicken and Stuffing recipe can be made in the Crock Pot or the Instant Pot. Serve it casserole style or with gravy and mashed potatoes!
Ingredients
- 4 boneless skinless chicken breasts
- 1.5 tablespoons Italian seasoning
- Salt/Pepper
- 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
Optional Stuffing Additions
- ½ cup diced onions
- ½ cup diced celery
- ¼ cup dried cranberries
- ½ cup crumbled cooked sausage
- 2 teaspoons dry rosemary
Instructions
- Crock Pot Method: Season chicken with Italian seasoning, salt, and pepper. Place in greased Crock Pot.
- Mix soup, sour cream, stuffing, and half chicken broth in a bowl.
- Add stuffing and green beans to Crock Pot, either layered or side by side.
- Cook on high 4 hours or low 6-7 hours.
- Optional: Add remaining broth for extra moisture and heat 10 more minutes. For firmer stuffing, leave lid off last 30-40 minutes or brown top in 400°F oven 10-15 minutes.
- Instant Pot Method: Season chicken, pour ¾ cup chicken broth, place chicken on top.
- Pressure cook 14 minutes for frozen chicken or 8 minutes for fresh/defrosted. Quick release steam.
- Combine stuffing, soup, and sour cream in a bowl. Add green beans and top with stuffing.
- Pressure cook 4 more minutes to heat stuffing. Quick release and serve.
Notes
- Oven-baked alternative available.
- Use pre-cooked sausage links if desired.
- Frozen green beans may be added halfway through.
- Foil over chicken/stuffing allows vegetables to stay separate.
- Serve with mashed potatoes and gravy.
- Store airtight 3 days refrigerated or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish, Chicken, Casserole
- Method: Crock Pot / Instant Pot
- Cuisine: American