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Crock Pot Chicken and Stuffing Dinner

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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!

Crock pot chicken and stuffing shown on a white plate.

FREQUENTLY ASKED QUESTIONS:

Can I dice the chicken breasts?

Yes definitely. This will help the chicken cook a bit faster and also make it more bite-sized and easier to serve.

Do I have to add the green beans?

No, they are optional.

Can I use fresh green beans or canned green beans?

Yes, but I would wait to add them on top since they will cook faster than everything else. For fresh green beans, season them then add them in about 2 hours before serving and with canned green beans (drain first) add them about one hour before cooking is finished.

Can I use frozen chicken breasts?

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.

What if I don't like sour cream?

Just substitute with about ½ cup of milk so that you still get great creaminess added to the dish.

Can I use any other cream soups?

We also really like cream of celery for this. However, you can also use cream of mushroom or cream of onion soup!

a spoon holding up a serving of chicken and stuffing over a slow cooker.

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)
chicken breasts, green beans, sour cream, cream of chicken, Stove Top stuffing, salt, pepper and garlic powder.

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.

chicken breasts lined up in the bottom of an oval slow cooker.

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

Stove Top stuffing sprinkled evenly over chicken breasts in slow cooker.

In a medium bowl, mix together the cream of chicken soup, sour cream, and water. Spread this mixture over the stuffing layer.

cream of chicken soup and sour cream spread on top of stuffing mixture in slow cooker.

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

frozen green beans layered on top of cream mixture in oval slow cooker.

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

fully cooked chicken, stuffing and green beans shown in an oval crock pot.

Then dig in!

chicken, stuffing and green beans shown served on a round white plate with a glass of ice water in the background.

CRAVING MORE CROCK POT MEALS? HAVE A LOOK AT THESE!

Crock Pot Chicken and Stuffing Meal

Crock Pot Chicken and Stuffing

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. Easy and delicious!
4.95 from 70 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Crock Pot Chicken and Stuffing
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Servings: 4
Calories: 468kcal
Author: Brandie @ The Country Cook

Ingredients

  • 3 chicken breasts
  • 2 teaspoons garlic powder, divided use
  • salt and pepper, to taste
  • 1 (6 ounce) box Stove Top chicken stuffing
  • 10.5 ounce can cream of chicken soup
  • 1 cup (8 ounces) sour cream
  • 1 (10 oz) frozen whole green beans (optional)
  • 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.

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. 

Nutrition

Calories: 468kcal | Carbohydrates: 46g | Protein: 27g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 1270mg | Potassium: 714mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1010IU | Vitamin C: 10.1mg | Calcium: 145mg | Iron: 3.7mg

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.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Originally published: January 2018
Updated and republished: November 2022

More Slow Cooker Recipes

About Brandie @ The Country Cook

I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I like to say the recipes on here are recipes for the busy cook (you know who you are). You can still get a good meal on the table, with a few shortcuts to help you along the way. I hope you’ll find lots of recipes here that you’ll love and hopefully will become family favorites. Read more...

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    Recipe Rating




  1. Laurie

    Will cut down the water, stuffing missy was good but too moist.

    Reply

  2. 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?

    Reply

  3. Kasey

    5 stars
    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!

    Reply

    • Brandie @ The Country Cook

      Ha - I love it! Thanks so very much Kasey!!

      Reply

  4. Jessica

    5 stars
    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!

    Reply

    • Brandie @ The Country Cook

      I love your additions Jessica! Perfect!! Thanks so very much!!

      Reply

  5. DianneW

    5 stars
    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.

    Reply

    • 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!

      Reply

  6. Crystal

    Can I substitute cream of chicken with cream of mushroom? Has anyone tried this?

    Reply

    • Brandie @ The Country Cook

      You certainly can substitute with cream of mushroom is something you like!

      Reply

      • Crystal

        Thank you. I did try it and we love it.

  7. Rachelle Berven

    Can I use bone in skin on chicken thighs for this recipe?

    Reply

    • Brandie @ The Country Cook

      Absolutely!

      Reply

  8. Darcy

    Can I use frozen chicken breasts?

    Reply

    • Brandie @ The Country Cook

      I don’t recommend it. Unfortunately by the time the chicken is cooked, everything else will be burned.

      Reply

      • 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 🙂

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