Crock Pot Chicken and Stuffing Dinner
This Crock Pot Chicken and Stuffing Dinner is a whole meal in one. Chicken breasts, cream of chicken, sour cream, green beans and stuffing. Easy and delicious!
A WHOLE MEAL IN ONE
This Crock Pot Chicken and Stuffing Dinner is a whole meal in one. Chicken breasts, cream of chicken soup, sour cream, green beans and stuffing – yum! This is a meal the whole family loves and only takes minutes to throw together. If you are in a cooking rut and need something simple but satisfying, then this Crock Pot Chicken and Stuffing meal is the recipe you need!
FREQUENTLY ASKED QUESTIONS:
Yes definitely. This will help the chicken cook a bit faster and also make it more bite-sized and easier to serve.
No, they are optional.
I have not tested this out on fresh green beans so I am just guessing here but I would suggest perhaps blanching them first before adding them to the pot. This will slightly soften them first and it helps seal in the flavor. I think it helps them to absorb the seasoning better as well. When you purchase frozen green beans, they have already been blanched before freezing. With canned green beans (drain first) and add them about one hour before cooking is finished.
Yes. Frozen chicken breasts can be used. The cooking time should stay about the same since frozen chicken breasts are often smaller than their fresh counterparts.
Just substitute with about 1/2 cup of milk so that you still get great creaminess added to the dish.
We also really like cream of celery for this. However, you can also use cream of mushroom or cream of onion soup!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chicken breasts
- garlic powder
- salt and pepper
- Stove Top chicken stuffing
- Cream of chicken soup
- sour cream
- frozen whole green beans
- water (or milk)
HOW TO MAKE CROCK POT CHICKEN AND STUFFING:
Place the chicken breasts in the crockpot. Season chicken breasts with one teaspoon garlic powder, salt and pepper.
Sprinkle the dry Stove Top chicken stuffing mix over the chicken.
In a medium bowl, mix together the cream of chicken soup, sour cream, and water. Spread this mixture over the stuffing layer.
Sprinkle the frozen green beans on top. Season them with one teaspoon garlic powder and a bit more salt and pepper.
Cook on high for 4 ½ to 5 hours. Chicken temperature should be 165f degrees when fully cooked.
Then dig in!
CRAVING MORE RECIPES?
Crock Pot Chicken and Stuffing
Ingredients
- 3 chicken breasts
- 2 teaspoons garlic powder, divided use
- salt and pepper, to taste to taste
- 6 ounce box Stove Top chicken stuffing
- 10.5 ounce can cream of chicken soup
- 1 cup (8 ounces) sour cream
- 10 ounces frozen whole green beans (optional)
- 1/3 cup water (or milk)
Instructions
- Place the chicken breasts in the crockpot. Season chicken breasts with one teaspoon garlic powder, salt and pepper.
- Sprinkle the dry Stove Top chicken stuffing mix over the chicken.
- In a medium bowl, mix together the cream of chicken soup, sour cream, and water.
- Spread this mixture over the stuffing layer.
- Sprinkle the frozen green beans on top. Season again with one teaspoon garlic powder and a bit more salt and pepper.
- Cook on high for 4 ½ to 5 hours. Chicken temperature should be 165f degrees when fully cooked.
Notes
- If you’re chicken breasts are on the smaller side, you can add in an extra one.
- Also, you can substitute the water in this for milk for a creamier filling.
- Green beans are optional.
- Chicken breasts can be diced for quicker cooking and to make them more bite sized.
- I have not tested this out on fresh green beans so I am just guessing here but I would suggest perhaps blanching them first before adding them to the pot. This will slightly soften them first and it helps seal in the flavor. I think it helps them to absorb the seasoning better as well. When you purchase frozen green beans, they have already been blanched before freezing. With canned green beans (drain first) and add them about one hour before cooking is finished.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: January 2018
Updated and republished: November 2022
The only comment I can add is the next time, I will cut the chicken into smaller pieces. Really good!
I am making tonight for supper. It’s already in the crockpot cooking now! I made some changes to suit my husband’s taste. I browned the chicken just a little for color, added some crushed thyme and paprika, and used only half of the garlic. I left out the sour cream, and in its place, I added more milk and chicken stock, about a cup total. I cannot tell you how good my kitchen smells already! I will serve it with carrots instead of green beans and cranberry sauce! I will let you know how it turns out. Thank you for your awesome website, it’s beautifully done, and these are recipes I know my husband will enjoy! I am so happy that I found you!
This was so good. I used the milk instead of water which I think made a big difference. I also used can green beans. I told my husband next time we will add a little bit of cheddar cheese on top.
Thanks so much Spring! You were so sweet to come back and comment!!
With simple ingredients that you have on hand this recipe gives you a very satisfying and good-tasting weeknight dinner! I have made it several times since, as it is so easy. The only danger is that I’ll make it too often and my husband will complain, haha!
I made this today…added a bit more seasoning and used cream of mushroom soup. One additional item was a package of frozen corn…the dish tasted like chicken pot pie. A keeper!
Love how you made this one your own Jabqui! Thank you so much for taking the time to come back and comment!
This delicious but the fresh string beans were not done and I put them in at the beginning. Could have used more seasoning.
I mistakenly layered it wrong my first time.i put the creme of chicken mixture without the water added in on top of the chicken and then the stuffing and then green benad.realized it and added the little creme of chicken mix left and 1/3 cup water and then put green beans on top.im so uoset.i hhope it turns out right.
what could I use instead of the soup and the cream cheese? I can not eat them due to a stomach condition thank you “Shortie”
Oh no I am so sorry to hear that! I know they make dairy free cream cheese. Is it the dairy that bothers you or something else? I’m not sure about the soup though. There are recipes out there to make your own cream soups so perhaps you could try that so that you can control the ingredients that go into it 🙂
You can use Cream Cheese ? Where does it say that ? One of the comments mentioned it “Gloria”.
Sorry there was confusion, she emailed me to discuss it & it just never got fixed in our comments. She was referring to the sour cream
Will cut down the water, stuffing missy was good but too moist.
How long would i cook this on low? My 8 hours? My crockpot goes to warm when done. Will this dry it out if it’s on low an hour or so?
Oh boy, have I been missing out! This recipe is DELICIOUS!! Super easy and so good. I thought I was eating thanksgiving dinner, it was perfect!
Ha – I love it! Thanks so very much Kasey!!
Love this recipe! I subbed the cream of chicken soup for cream of celery, the water for milk, and added a small amount of Better than Bouillon. It turned out amazing, perfect comfort food. I served it with glazed carrots and biscuits. Even my VERY choosy 2 year old loved it!
I love your additions Jessica! Perfect!! Thanks so very much!!
Made this using 9 medium-small thighs with bone in and skin on (but trimmed back). I worried it might be a little greasy but it wasn’t. Not a fan of chicken breasts and knew the thighs would be moist and have much more taste. I also used 1/2 c of sour cream and 1/4 cup mayo along with the called for amount of water. The sauce ‘broke’ but I don’t know what I could have done to prevent that. So it didn’t LOOK that great but it was delicious. Almost too moist so if you use the chicken thighs, don’t add more than the amount of water the recipe calls for or it’ll be swimming. It cooked beautifully in 4.5 hours. Thank you, I will definitely make this again. Think I’ll try subbing peas or corn for the green beans for a little change up now and again.
Thank you so very much for taking the time to come back and leaving a comment! I know a lot of folks are looking for ways to use chicken thighs!
Can I substitute cream of chicken with cream of mushroom? Has anyone tried this?
You certainly can substitute with cream of mushroom is something you like!
Thank you. I did try it and we love it.
Can I use bone in skin on chicken thighs for this recipe?
Absolutely!
Can I use frozen chicken breasts?
I don’t recommend it. Unfortunately by the time the chicken is cooked, everything else will be burned.
I have this in the crockpot right now. I used frozen chicken tenderloins. They are really thin so I am thinking they should cook in the 4 and a half hours it says. I will have my husband let me know how it turns out then I will let you know if he liked it! I won’t be eating it thou because I am a vegan 🙂