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This chicken stuffing crockpot recipe is the ultimate hands-off holiday dinner! Tender, juicy chicken breasts layered with buttery stuffing, tangy cranberries, and crisp green beans come together in one pot for a complete meal that tastes like Thanksgiving but takes just minutes to prep. Perfect for busy weeknights, holiday gatherings, or whenever you’re craving serious comfort food without the fuss.
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- This is the definition of a complete meal in one pot – chicken, stuffing, and veggies all cooking together means zero side dish stress and minimal cleanup. Your crockpot does all the heavy lifting while you handle literally everything else on your to-do list.
- The flavors here are pure holiday magic – savory herbs, rich cream of chicken, sweet-tart cranberries, and buttery stuffing create this cozy, nostalgic vibe that feels like a warm hug. It’s Thanksgiving dinner without the 12-hour cooking marathon.
- This crockpot chicken and stuffing recipe feeds a hungry family or a group of friends and family for holiday gatherings with zero complaints. Even picky eaters go back for seconds because the textures and flavors work together so perfectly. Plus, this makes delicious leftovers for a few days!
- Here’s the best part: you can prep this in under 10 minutes! Toss everything in the crockpot, set it, and walk away. Whether you’re working from home, running errands, or hosting a holiday party, dinner’s ready when you are with practically zero active cooking time.
What You Need to Know Before You Start
- Choose your stuffing consistency wisely. Use 1 can of cream of chicken soup for drier, fluffier stuffing that holds its shape (perfect if you love traditional baked dressing texture). Go with 2 cans for a wetter, more casserole-style result with that “stuffing with gravy” vibe. There’s no wrong answer here – it’s all about what makes your taste buds happy!
- After you remove the chicken, gently fluff the stuffing with a fork and let it cook uncovered for about 15 minutes. This final step is vital and helps evaporate excess moisture and get that perfect texture. If you used just 1 can of soup and the stuffing seems too dry, add chicken broth a few tablespoons at a time until it reaches your ideal consistency.
- Always use an instant-read thermometer to make sure the chicken hits 165°F internally for food safety. Start checking around 3 hours on high or 5 hours on low. Overcooking will dry out the chicken, so don’t “set it and forget it” past the recommended time—check early and often in the final hour.
- While this recipe calls for green beans and dried cranberries, you can swap in other veggies like diced carrots, celery, or frozen mixed vegetables. Fresh cranberries work beautifully too – just toss with a tablespoon of sugar first so they don’t pucker your mouth. If cranberries aren’t your thing, omit them entirely or use chopped dried apricots for a different sweet touch.
Recipe Variations
Make it with Turkey: Swap the chicken breasts for turkey breast cutlets or turkey tenderloins. Check out our Crockpot Turkey and Stuffing recipe to get the turkey version!
Add Extra Veggies: Toss in diced carrots, celery, or mushrooms along with (or instead of) the green beans. They’ll all cook perfectly in the same time frame.
Go Cornbread Style: Use cornbread stuffing mix instead of traditional herb stuffing for a slightly sweet, Southern-inspired version that pairs beautifully with the cranberries.
Spice it up: Add ½ teaspoon red pepper flakes or a diced jalapeño to the seasoning mix for a little kick that balances the sweet cranberries.
Frequently Asked Questions
Yes, but you’ll need to add 1-2 hours to the cooking time, depending on the size and thickness of the chicken. Make sure to check the internal temperature carefully since frozen chicken takes longer to reach 165°F in the center.
Use only 1 can of cream of chicken soup instead of 2, and make sure to cook the stuffing uncovered for those final 15 minutes after removing the chicken. The extra evaporation time firms everything up perfectly.
For sure, just prep all the ingredients and store them separately in the fridge the night before, then assemble and cook the next day. Don’t assemble everything in the crockpot ahead of time and refrigerate – the stuffing will absorb too much liquid before you even start cooking.
Since this is already a complete meal with protein, starch, and veggies, you really don’t need sides! But if you want to round things out, a simple salad, dinner rolls, or roasted Brussels sprouts would be perfect.
Leftovers will keep in an airtight container in the refrigerator for up to 4 days. The stuffing will continue to absorb liquid as it sits, so add a splash of chicken broth when reheating to keep everything moist.
More Crockpot Recipes
- ​​Crockpot Swamp Potatoes
- Crockpot Turkey and Stuffing
- 3-Ingredient Sausage Dip (Stovetop or Crockpot)
- Crockpot Breakfast Casserole
- Crockpot Green Bean Casserole
- Crockpot Baked Brie Dip
- Crockpot Sweet Potatoes
- Crockpot Zuppa Toscana (Whole30)
- Crockpot Boursin Chicken
- Creamy Crockpot Potato Soup
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Chicken Stuffing Crockpot Recipe (with Green Beans)
Equipment
- 6-quart slow cooker/crockpot
- Instant-read meat thermometer
- small mixing bowl
- medium mixing bowl
- whisk
- Tongs
Ingredients
For the Chicken
- 3-4 boneless skinless chicken breasts 1½ to 2 pounds total
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
For the Stuffing Layer
- 1 box stuffing mix 6 ounces
- ¼ cup dried cranberries optional
- 1 bag frozen green beans 12 ounces
For the Creamy Mixture
- 1 to 2 cans cream of chicken soup 10.5 ounces each, see notes
- 1 cup chicken broth plus more as needed
- ½ cup sour cream
- ¼ cup butter
Instructions
Prep the Crockpot and Chicken
- Coat a 6-quart crockpot with nonstick cooking spray.
- Add 3 to 4 boneless, skinless chicken breasts (1½ to 2 pounds total) in a single layer to the crockpot.
- In a small bowl, whisk together 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder, and 2 teaspoons Italian seasoning.
- Sprinkle seasoning mixture evenly on both sides of the chicken breasts.
Add the Stuffing and Vegetables
- Top the chicken with 1 box (6 ounces) stuffing mix and ¼ cup dried cranberries (if using). Gently stir to combine.
- Spoon 1 bag (12 ounces) frozen green beans onto one side of the stuffing layer.
Prepare and Add the Creamy Mixture
- In a medium mixing bowl, combine 1 to 2 cans (10.5 ounces each) cream of chicken soup, 1 cup chicken broth, ½ cup sour cream, and ¼ cup butter. Whisk until smooth and well combined.
- Pour the creamy mixture evenly over the stuffing. Do not stir.
Cook the Chicken and Stuffing in Crockpot
- Place the lid on the crockpot and cook on high for 3 to 4 hours or on low for 5 to 6 hours.
- Check that the chicken registers 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the breast.
Finish and Serve
- Use tongs to remove the chicken breasts and set aside.
- Gently stir the stuffing mixture with a fork to fluff it up.
- If the stuffing seems too dry, add chicken broth 2 tablespoons at a time until desired consistency is reached.
- Cook uncovered for another 15 minutes.
- Divide the stuffing and green beans onto individual plates, top with a piece of chicken, and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Great recipe! My family loves it! How many servings are there, please? I see the nutritional info, but not the number of servings. Thanks!
Hi Lilian! As written, the serving size is 6 servings. You can adjust the serving size at the top right of the recipe card above the equipment listed. I hope this helps!