Crock Pot Chicken and Stuffing

If you’re looking for crock pot chicken and stuffing, this is thawed chicken breasts, Italian seasoning, a box of dry stuffing mixed with cream of chicken and sour cream, green beans, and a little broth. High about 4 hours or low 6–7 until the thickest breast is 165°F. Don’t put frozen chicken in the slow cooker. Don’t add the water the stuffing box wants — the soup and sour cream are the moisture.

Why You’ll Love This Recipe ❤️

• Chicken on the bottom, stuffing on top (or side by side).
• Green beans in the same pot.
• Dry stuffing mix, not a prepared box.
• Lid off at the end if you want firmer stuffing.
• Not an oven zucchini casserole — different pan, different veg.

Recipe at a Glance

Prep: 10 minutes  ·  Cook: 4 hours on high or 6–7 on low  ·  Total: about 4–7 hours  ·  Servings: 4  ·  Difficulty: easy  ·  Method: slow cooker

Ingredients 🛒

• 4 boneless skinless chicken breasts, thawed
• 1½ tablespoons Italian seasoning
• Salt and black pepper
• 1 (10.5-ounce) can cream of chicken soup (low sodium if you have it)
• 8 ounces sour cream (1 cup)
• 1 (6-ounce) box stuffing mix — just the mix, no box water
• ¾ cup low-sodium chicken broth, divided (start with half)
• 2 cups fresh green beans, trimmed
• ½ cup diced onion, optional
• ½ cup diced celery, optional
• ¼ cup dried cranberries, optional
• ½ cup cooked crumbled sausage, optional
• 2 teaspoons dried rosemary, optional

Thawed chicken. Frozen breasts in a cooker are a safety problem. Still 165°F in the thickest piece.

Half the broth in the stuffing mix first. The rest is only if it looks dry at the end. All ¾ cup from the start can be paste.

Fresh green beans. Frozen add water; if that’s what you have, don’t thaw into a puddle in the pot.

Optional onion, celery, cranberries, sausage, rosemary are dest mix-ins. The core dinner runs without them.

Equipment

A 6-quart slow cooker, lightly greased. A thermometer. Foil if you uncover the stuffing at the end and want to keep the chicken from drying.

How to Make It 👩‍🍳

Season breasts with Italian seasoning, salt, and pepper. Into the greased cooker.

Mix soup, sour cream, dry stuffing mix, and half the broth (about 6 tablespoons) in a bowl. Don’t overmix into glue.

Stuffing and green beans in the cooker — side by side, or stuffing on the chicken and beans next to it. Optional onion and celery can go in the stuffing mix. Optional cranberries, cooked sausage, rosemary if you’re using them.

Lid. High about 4 hours or low 6–7 until the thickest breast is 165°F. Don’t open it every hour.

If you want firmer stuffing, lid off the last 30–40 minutes and tent the chicken with foil so it stays moist. Or 400°F oven 10–15 minutes to brown the top — move it to an oven-safe dish; don’t torch a plastic cooker insert.

If it’s dry, stir in the remaining broth and heat 10 more minutes. Taste. Soup and stuffing are salty — salt last.

Why the Technique Works

Dry stuffing drinks the soup and sour cream. Box water on top of that is mush. Half the broth is a safety valve, not a soup recipe.

Chicken on the bottom sits in moisture. Stuffing on top steams. Swapping that can leave breasts dry and stuffing raw-tasting in the middle.

165°F beats the clock. High 4 hours is a starting point. Small breasts finish early.

Lid off at the end lets steam escape so stuffing isn’t porridge. That’s optional texture, not required for safety.

Cooking Tips

Same-size breasts. Cut a giant one in half.

Don’t stir every hour. You’ll smash the stuffing into the beans.

Variations and Substitutions

Thighs: still 165°F, more forgiving.

No green beans: skip, or broccoli florets (they’ll be softer).

Instant Pot dest path: ¾ cup broth, chicken, 8 minutes fresh / 14 frozen under pressure, then stuffing mix + soup + sour cream after release. Still 165°F. Frozen in an Instant Pot is a different machine than a slow cooker — don’t freeze-dump a crock pot.

Serving Suggestions

Mashed potatoes and gravy if you want the holiday plate. Optional, not a second recipe.

Storage, Freezing & Reheating

Fridge 3–4 days. Reheat until the chicken is hot. Stuffing dries — a spoon of broth helps.

Freeze up to 2 months. Stuffing texture suffers. Thaw in the fridge.

Troubleshooting

Mush stuffing: full box water, or lid on the whole time in a very wet pot. Dry mix, half broth, lid off at the end.

Dry chicken: too long, or small breasts. 165°F, then warm.

Salty: regular soup + stuffing + broth. Low-sodium soup and broth, no extra salt until the end.

Raw-tasting stuffing: not enough time or it sat in a dry corner. Stir the stuffing into a little broth at the end, 10 minutes.

Undercooked chicken: frozen, or cooker was packed. Thaw, 165°F.

FAQ

Frozen chicken in the crock pot?

Don’t. Thaw first.

Do I add water to the stuffing box?

No. Soup, sour cream, and a little broth.

High or low?

High ~4 hours, low 6–7, still 165°F. Check early.

Is this the zucchini stuffing bake?

No. That’s an oven 9×13 with rotisserie chicken.

Nutrition, Allergens & Dietary Notes

Approx, per 1 of 4 servings:

• Calories: 520–650
• Protein: 40–48 g
• Carbs: 35–42 g
• Fat: 22–30 g

Contains: chicken, wheat (stuffing), dairy (soup, sour cream). Stuffing and soup are high sodium. Not gluten-free. Chicken 165°F. Don’t start frozen. Optional sausage adds pork.

Final Thoughts

Thawed chicken, dry stuffing with soup and sour cream, green beans, cook to 165°F. If you add the box water, you’re making stuffing pudding.