This Crock Pot Chicken and Stuffing Dinner is a whole meal in one. Chicken breasts, cream of chicken, sour cream, green beans and stuffing!
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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
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.
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 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!
CRAVING MORE CROCK POT MEALS? HAVE A LOOK AT THESE!
CROCK POT CRACK CHICKEN
CROCK POT CHICKEN & GRAVY
CROCK POT CHICKEN PARMESAN
CROCK POT CHICKEN & DUMPLINGS
CROCK POT CHEESY CHICKEN TATER TOT CASSEROLE
LEFTOVER TURKEY & STUFFING BUNDLES
THE BEST CROCK POT STUFFING
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) frozen whole green beans
- ⅓ 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!
Laurie
Will cut down the water, stuffing missy was good but too moist.
Christina
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?
Kasey
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!
Brandie @ The Country Cook
Ha - I love it! Thanks so very much Kasey!!
Jessica
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!
Brandie @ The Country Cook
I love your additions Jessica! Perfect!! Thanks so very much!!
DianneW
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.
Brandie @ The Country Cook
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!
Crystal
Can I substitute cream of chicken with cream of mushroom? Has anyone tried this?
Brandie @ The Country Cook
You certainly can substitute with cream of mushroom is something you like!
Crystal
Thank you. I did try it and we love it.
Rachelle Berven
Can I use bone in skin on chicken thighs for this recipe?
Brandie @ The Country Cook
Absolutely!
Darcy
Can I use frozen chicken breasts?
Brandie @ The Country Cook
I don’t recommend it. Unfortunately by the time the chicken is cooked, everything else will be burned.
Shannon
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 🙂