CROCK POT CHICKEN AND STUFFING DINNER
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! The cream soups have really gotten so much better over the years too and they now offer so many different flavors. Cream of potato, cream of onion and even cream of bacon
WHAT DO I SERVE WITH CHICKEN AND STUFFING?
I think you definitely want a fresh, green crisp salad to enjoy with this. But I also like to serve it with my STEAKHOUSE ROLLS or my SOUTHERN CORNBREAD.
WHAT YOU’LL NEED:
chicken breasts
garlic powder
salt and pepper
Stove Top chicken stuffing
ream of chicken soup
sour cream
frozen whole green beans
water (or milk)
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.
STEP-BY-STEP INSTRUCTIONS 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 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.
Then dig in!
A whole meal in one!
Enjoy!
CROCK POT CHICKEN AND STUFFING DINNER
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
- 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.
- Then dig in!
Notes
Nutrition
CRAVING MORE CROCK POT MEALS? HAVE A LOOK AT THESE!
CROCK POT CHICKEN & GRAVY
CROCK POT CHICKEN PARMESAN
CROCK POT CHICKEN & DUMPLINGS
Cindy says
October 22, 2018 at 9:28 pmDo you use the seasoning pack that comes in dressing Box.
Brandie @ The Country Cook says
October 23, 2018 at 9:36 amWith the Stove Top, there is no seasoning packet. It’s all in one bag.
Wendy Harris says
November 11, 2018 at 10:09 amCan you frozen chicken breasts? How long would you cook it?
Jill Williams says
November 18, 2018 at 3:36 pmHow would this be cooked in instant pot??
Maria says
November 26, 2018 at 11:49 amCan you use canned green beans?
Kallie says
November 27, 2018 at 10:43 amCould you use frozen broccoli instead of green beans?
Audrey says
December 20, 2018 at 11:54 amCan you use fresh green beans instead of frozen??
Gary says
May 11, 2019 at 6:15 pmI have, they come out great
Audrey says
December 20, 2018 at 11:56 amCan you use fresh green beans instead of frozen?
Jeff says
January 5, 2019 at 1:12 pmI’ve made this recipe before. I use a crock pot cooking bag to prevent sticking.and I cook on low setting for 7-8 hours. You can substitute any vegetable you want in this! It all depends on your preference. My favorite is a bag of frozen peas and carrots. You can also use chicken broth in place of the water or milk. It all taste great!
Julie says
February 1, 2019 at 12:25 pmI’m making this right now. Do you stir it at all?
Brandie says
February 1, 2019 at 4:09 pmNo need to stir, enjoy!
Sherri says
February 23, 2019 at 3:01 pmThis is really good; however it is way too dry for us. Probably won’t do again unless you have a recommendation to make it a lot (and I mean a lot) moister.?
Susan Guy says
April 7, 2019 at 12:28 amI doubled this recipe in my 8 quart crock pot and added a large can of mushrooms. Took it to work to feed the crew. They loved it. Wonderful recipe.
Brandie @ The Country Cook says
April 7, 2019 at 2:25 pmWoo hoo!! Love that you added the mushrooms – great idea!! Thanks Susan 🙂