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Crock Pot Chicken and Stuffing Dinner

January 8, 2018 by Brandie @ The Country Cook 23 Comments

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Crock Pot Chicken and Stuffing Dinner

Do you know what I like about cream of chicken soup? It’s that I never eat it as soup, all by itself. Does anyone? But it is the best shortcut to make stews and casseroles much creamier, like in this Crock Pot Chicken and Stuffing Dinner. The cream soups have really gotten so much better over the years too and they now offer so many different flavors. Cream of potato and cream of onion are a couple of my other favorites.Slow Cooker Chicken, Stuffing and Green Beans

Easy and affordable

This crock pot chicken and stuffing makes use of that handy little shortcut of cream of chicken soup. You can change up the flavors in this by switching it out with cream of celery, cream of mushroom or cream of onion. It’s a good way to make familiar recipes a bit more new and different. This meal is affordable and couldn’t be quicker to make. It’s an entire meal in one. I like to serve it with some rolls or cornbread muffins.Crock Pot Chicken and Stuffing Dinner recipe from The Country Cook

Ingredients:
3 large chicken breasts
2 tsp. garlic powder (divided use)
salt and pepper, to taste
1 (6 oz) box Stove Top chicken stuffing
1 (10.5 oz) can cream of chicken soup
1 cup (8 oz.) sour cream
1 (10 oz) bag frozen whole green beans
1/3 cup water (or milk)

chicken breasts, stove top stuffing, cream of chicken, sour cream, green beans

Cook’s 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.

Directions:

Place the chicken breasts in the crockpot. Season chicken breasts with one teaspoon garlic powder, salt and pepper.

chicken breasts in slow cooker

Sprinkle the dry Stove Top chicken stuffing mix over the chicken.

dry stove top stuffing on chicken breasts

In a medium bowl, mix together the cream of chicken soup, sour cream, and water.

cream of chicken, sour cream and water

Spread this mixture over the stuffing layer.

creamy filling

Sprinkle the frozen green beans on top. Season again with one teaspoon garlic powder and a bit more salt and pepper.

frozen green beans

Cook on high for 4 ½ to 5 hours. Chicken temperature should be 165f degrees when fully cooked.

Crock Pot Chicken and Stuffing with cooked green beans

Then dig in!

Crock Pot Chicken and Stuffing Dinner

A whole meal in one!

Crock Pot Chicken & Stuffing DinnerEnjoy!

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Recipe inspiration: Family Fresh Meals

5 from 8 votes
Print
Crock Pot Chicken and Stuffing Dinner
Prep Time
5 mins
Cook Time
5 hrs
Total Time
5 hrs 5 mins
 
Course: Main Course
Cuisine: American
Servings: 4
Calories: 468 kcal
Author: Brandie @ The Country Cook
Ingredients
  • 3 large chicken breasts
  • 2 tsp. garlic powder divided use
  • salt and pepper to taste
  • 1 6 oz box Stove Top chicken stuffing
  • 1 10.5 oz can cream of chicken soup
  • 1 cup (8 oz) sour cream
  • 1 10 oz bag frozen whole green beans
  • 1/3 cup water or milk
Instructions
  1. Place the chicken breasts in the crockpot. Season chicken breasts with one teaspoon garlic powder, salt and pepper.
  2. Sprinkle the dry Stove Top chicken stuffing mix over the chicken.
  3. In a medium bowl, mix together the cream of chicken soup, sour cream, and water.
  4. Spread this mixture over the stuffing layer.
  5. Sprinkle the frozen green beans on top. Season again with one teaspoon garlic powder and a bit more salt and pepper.
  6. Cook on high for 4 ½ to 5 hours. Chicken temperature should be 165f degrees when fully cooked.
  7. Then dig in!
Recipe 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.

Nutrition Facts
Crock Pot Chicken and Stuffing Dinner
Amount Per Serving
Calories 468 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 8g 40%
Cholesterol 90mg 30%
Sodium 1270mg 53%
Potassium 714mg 20%
Total Carbohydrates 46g 15%
Dietary Fiber 3g 12%
Sugars 7g
Protein 27g 54%
Vitamin A 20.2%
Vitamin C 12.3%
Calcium 14.5%
Iron 20.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: dinner, slow cooker Tagged With: chicken

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Reader Interactions

Comments

  1. Sharon says

    January 9, 2018 at 9:16 am

    I haven’t made this yet, but I can taste it!! I would use thighs because they are cheaper, but this has to be marvelous!! TY

    Reply
  2. Erin says

    January 9, 2018 at 1:51 pm

    Will this for in a two quart crock pot? I cannot wait to try this!!

    Reply
  3. Jennifer Cheek-Payan says

    January 10, 2018 at 9:03 am

    I made this the day you posted it and it was awesome!!!!

    Reply
  4. Carla says

    January 12, 2018 at 7:35 pm

    Looks good but I hate sour cream. Do you have to use it? Can you use to cans of the soup instead?

    Reply
  5. Emmmmmy says

    January 18, 2018 at 5:29 pm

    I have a large crockpot and would like to double it. Would the cooktime be the same? Also wondered if you had tried this in the IP? I think I saw a similar recipe for IP but can’t seem to find it now 🙁

    Reply
  6. Linda Wayne says

    January 22, 2018 at 1:33 pm

    I made this over the weekend and it was easy and delicious. I used thighs because that’s what I had. I will definitely fix this again soon.

    Reply
    • Brandie @ The Country Cook says

      January 24, 2018 at 9:46 am

      Yay! Thanks so much for taking the time to come back and let me know Linda!!

      Reply
      • Kyle says

        March 15, 2018 at 11:24 am

        Should I be stirring this??

        Reply
        • Brandie @ The Country Cook says

          March 15, 2018 at 6:35 pm

          Hi Kyle – don’t stir. 🙂

          Reply
  7. Emmmmmy says

    January 22, 2018 at 8:03 pm

    I would like to double this and maybe cook on low so I can make it while at work? Anyone tried this?

    Reply
    • Kimberly says

      February 28, 2018 at 9:29 pm

      Would love to know the same about the low cooking ?

      Reply
  8. Amy c says

    January 29, 2018 at 8:42 pm

    Hi brandy.. can you use frozen chicken or no..

    Reply
  9. Dawn Crawford says

    February 5, 2018 at 6:35 pm

    I made this tonight. Fantastic

    Reply
  10. Dana says

    February 7, 2018 at 11:04 am

    Hey brandy can you use can green beans

    Reply
  11. Kristina says

    March 20, 2018 at 7:29 pm

    Just made myself a plate! It is so tasty!

    Reply
  12. Kathryn Strickland says

    March 22, 2018 at 1:33 pm

    I substituted buttermilk for the water and oh my! The family gobbled this up!! Thank you for the recipe.

    Reply
  13. Tina says

    March 25, 2018 at 12:36 am

    Omagosgh! My kids are in love with this!! They actually ate and kept telling me how delicious this is, it’s amazing.

    Reply
  14. clarissa says

    March 27, 2018 at 12:36 pm

    making this for the first time today…fixing to put it on here in half hour so will be ready when hubby gets off work….wish me luck..sounds great.

    Reply
    • clarissa says

      March 27, 2018 at 4:03 pm

      well, mine have been on for 3 hours….did all as directed….used milk instead of water as suggested….4 med/small breasts, but what i didn’t do was butter or spray the crock as it wasn’t listed to do so….i will know better next time…basically mine is done but it is stuck/burnt to the sides …but it does smell amazing, just hubby isn’t do home till the meal should of been done verses being done this soon….will make again with those few adjustments…thanks

      Reply
  15. Kathryn Helland says

    April 1, 2018 at 10:10 am

    Can this be cooked on low for 8 hours?

    Reply
  16. Cat says

    April 2, 2018 at 7:57 pm

    How much is a serving size ?

    Reply
    • Brandie says

      April 2, 2018 at 8:13 pm

      This makes 4 servings.

      Reply
  17. Cat says

    April 3, 2018 at 7:55 am

    I’m sorry. I meant for calorie measurements. how much do they consider a serving size?

    Reply

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