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
Do you use the seasoning pack that comes in dressing Box.
Brandie @ The Country Cook says
With the Stove Top, there is no seasoning packet. It’s all in one bag.
Wendy Harris says
Can you frozen chicken breasts? How long would you cook it?
Jill Williams says
How would this be cooked in instant pot??
Maria says
Can you use canned green beans?
Kallie says
Could you use frozen broccoli instead of green beans?
Audrey says
Can you use fresh green beans instead of frozen??
Gary says
I have, they come out great
Audrey says
Can you use fresh green beans instead of frozen?
Jeff says
I’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
I’m making this right now. Do you stir it at all?
Brandie says
No need to stir, enjoy!
Sherri says
This 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
I 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
Woo hoo!! Love that you added the mushrooms – great idea!! Thanks Susan 🙂
Laura says
How long do you cook this…in a crock pot…if the chicken is frozen
Brandie @ The Country Cook says
Hi Laura – I haven’t tested it out so can’t tell you for certain. However, most frozen chicken breasts are smaller than their fresh counterparts so the cooking time might actually be the same. Maybe just a tad longer.
Stephanie says
I am wanting to make this today, but is there a substitute for the sour cream?