Crock Pot Chicken and Stuffing
This Crock Pot Chicken and Stuffing 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 with green beans 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!
FREQUENTLY ASKED QUESTIONS:
Yes definitely. This will help the chicken cook a bit faster and also make it more bite-sized and easier to serve.
No, they are optional.
I have not tested this out on fresh green beans so I am just guessing here but I would suggest perhaps blanching them first before adding them to the pot. This will slightly soften them first and it helps seal in the flavor. I think it helps them to absorb the seasoning better as well. When you purchase frozen green beans, they have already been blanched before freezing. With canned green beans (drain first) and add them about one hour before cooking is finished.
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.
Just substitute with about 1/2 cup of milk so that you still get great creaminess added to the dish.
We also really like cream of celery for this. However, you can also use cream of mushroom or cream of onion soup!
This is meant to be a whole meal in one so you don’t need to serve anything else. If anything, perhaps you could serve with some Dinner Rolls , Butter Swim Biscuits or a small side salad.
No, I don’t recommend it. The green beans need to be kept frozen right until you get ready to make it so they all cook at the same time. Perhaps you could get everything else ready to go and just don’t add the green beans until right before cooking. Also, I will say that I have never tried doing any of that so I can never say for sure that it will cook evenly since you’re starting it all from a cold state.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chicken breasts – you can use chicken thighs as well if you prefer. They may take a little longer to cook though so make sure you are checking the internal temperature to know when they are fully cooked (165F degrees).
- garlic powder, salt and pepper – I just use a very basic seasoning blend but you can certainly get creative and use what you love here.
- Stove Top chicken stuffing – you can use a low sodium stove stuffing if you prefer.
- cream of chicken soup – if you are sensitive to sodium, I would definitely suggest a low or no sodium cream of chicken soup. See above for other cream soup options you can use.
- sour cream – you can use mayonnaise or plain Greek yogurt if you don’t like sour cream.
- frozen whole green beans – I talk more about the green beans above in the Frequently Asked Questions section but it is best to use frozen green beans in here. This recipe is designed to have everything cooked and ready to eat at the same time.
- water (or milk)
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 them with one teaspoon garlic powder and a bit more salt and pepper.
Cook on high for about 3 hours (or about 4-5 hours on low). Chicken temperature should be 165F degrees when fully cooked. Then dig in!
CRAVING MORE RECIPES?
- Crock Pot Stuffing
- Crock Pot Mississippi Country Style Ribs
- Crock Pot Mississippi Chicken
- Crock Pot Chicken Stew
- Crock Pot Angel Chicken
- Crock Pot Chicken and Ranch
- One Pot Chicken and Stuffing
- Crock Pot Shredded Nashville Hot Chicken
- Turkey and Stuffing Crescent Ring
- Crock Pot French Onion Chicken
- Poppy Seed Chicken
- Crock Pot Crack Chicken
- Crock Pot Chicken and Gravy
- Chicken Fried Chicken
- Crock Pot Lasagna
- Crock Pot Mississippi Pot Roast
- 10 Crock Pot Mississippi Recipes
- 75 Fall Crock Pot Dinners
Originally published: January 2018
Updated photos and republished: March 2025
Crock Pot Chicken and Stuffing
Ingredients
- 3 chicken breasts
- 2 teaspoons garlic powder (divided use)
- salt and pepper, to taste
- 6 ounce box Stove Top chicken stuffing
- 10.5 ounce can cream of chicken soup
- 1 cup (8 ounces) sour cream (or mayonnaise or plain Greek Yogurt)
- ⅓ cup water (or milk)
- 10 ounces frozen whole green beans (optional)
Instructions
- Spray a 5-6 quart oval slow cooker with cooking spray. Place 3 chicken breasts into the bottom of the slow cooker. Season chicken breasts with one teaspoon garlic powder and salt and pepper, to taste.
- Sprinkle the dry 6 ounce box Stove Top chicken stuffing over the chicken.
- In a medium bowl, mix together 10.5 ounce can cream of chicken soup, 1 cup (8 ounces) sour cream and 1/3 cup water (or milk). Spread this mixture over the stuffing layer.
- Sprinkle 10 ounces frozen whole green beans on top. Season again with one teaspoon garlic powder and a bit more salt and pepper.
- Cook on high for about 3 – 3 1/2 hours (or about 4-5 hours on low). Chicken temperature should be 165F degrees when fully cooked. Then serve!
Notes
- PLEASE READ: You need to go by the temperature of the chicken breasts to know when they are cooked. There are so many styles of slow cookers these days and some run VERY hot, very quickly so they could get done before 4 hours. If you are using an old slow cooker, then it could take a bit longer. So please check the internal temperature of the thickest part of the breast to know when they are ready and safe to eat.
- If your 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.
- Chicken breasts can be diced for quicker cooking and to make them more bite sized.
- I have not tested this out on fresh green beans so I am just guessing here but I would suggest perhaps blanching them first before adding them to the pot. This will slightly soften them first and it helps seal in the flavor. I think it helps them to absorb the seasoning better as well. When you purchase frozen green beans, they have already been blanched before freezing. With canned green beans (drain first) and add them about one hour before cooking is finished.
Nutrition
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 and other nutritional values can vary quite a bit depending on which brands were used.
Made a few minor changes the 2nd time: I added a tiny little layer of chicken broth to the bottom of the crockpot before I put the chicken in. It made it less dry the 2nd time around and also kept any stuffing that fell through from sticking so bad.
I used Ken’s buttermilk ranch instead of sour cream. I also used the remaining chicken broth instead of the water.
I made it once with frozen baby carrots and a with green beans the 2nd time. Both were delicious.
I sprayed the slow cooker with olive oil spray to keep the edges of the stuffing from sticking too bad.
This is a delicious recipe. Perfect comfort food on a rainy day. I’ve sent it to so many people.
Love the changes you made Travis! Thanks so much for taking the time to come back and leave such great feedback!
Can I use frozen chicken breast?
I don’t like cream of chicken soup. can I use something like turkey gravy instead? Also I was thinking about sautéing some celery and onions to add to the stuffing. Maybe some cranberries too. And a little bit of poultry seasoning doesn’t hurt does it?
You could use cream of mushroom, cream of celery or even cream of onions if you prefer. Turkey gravy is a bit too thin for this.
I make this often! Very good!
What’s the cook time when using chicken thighs?
My family loves this! I also made it with turkey and pork chops!
Pork chops sounds terrific. Thanks for the idea.
i am adding shredded cheese to top but no sour cream making today
easy and delicious
I love love love this recipe and have made it many times. I would like to try it with boneless skinless chicken thighs. Any suggestions for adjusting the cooking time?
The flavor of this is amazing! The only thing I’d change would be to make more of it.
Can this be made in the instant pot? What would be the cooking times?
It was delicious only problem I had was it was dry, can you use more water if so can it be an
additional 1/3 cups of water, or should I just watch it and see if more liquid is needed ?
thanks, this is so great to make – – loved it only a bit dry
I am wanting to make this today, but is there a substitute for the sour cream?
How long do you cook this…in a crock pot…if the chicken is frozen
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.
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.
Woo hoo!! Love that you added the mushrooms – great idea!! Thanks Susan 🙂
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.?
I’m making this right now. Do you stir it at all?
No need to stir, enjoy!
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!
Can you use fresh green beans instead of frozen?
Can you use fresh green beans instead of frozen??
I have, they come out great
Could you use frozen broccoli instead of green beans?
Can you use canned green beans?
I have used canned green beans and cream of mushroom,it all is a great meal,you can add anything!
Thanks so much Kris!
How would this be cooked in instant pot??
Can you frozen chicken breasts? How long would you cook it?
Do you use the seasoning pack that comes in dressing Box.
With the Stove Top, there is no seasoning packet. It’s all in one bag.
I am making this tonight. I buttered the bottom of the crock pot, seasoned with poultry seasoning and added celery and onions to the stuffing mix. I was wondering what I was going to do with that big bag of stuffing mix I have. Costco impulse buy 🙂 I can’t wait to try this!
I can’t wait to hear how it turned out for you!
I saw this and I had to try it! I only added one thing, 1/4 teaspoon of sage because of the dressing.. Can’t wait, smells good! Btw, I also used milk instead of water.
I made this once but doubled the recipe in my 6QT crock Pot and it was sooooo good!!! Easiest recipe I’ve made to date and delicious! It is the ultimate comfort food. Leftovers were just as good. I’m making it again today and wanted to know if anyone had ever tried to add frozen corn and if so, when should I add that and can I just add it on top of the green beans?
Great recipe. My family loves it. I don’t use sour cream and I substitute corn for green beans. I’ve used Stovetop and store brand stuffing mixes. Both taste good.
This is a great recipe. My family loves it!! I used corn instead of green beans. I also didn’t use sour cream (forgot to put it in the shopping list). Came out great!
What is your stuffing mix? You havent said how you make the stuffing mix
Stovetop stuffing box mix
Can you use bagged stuffing?
Brandie – I found your chicken tater tot crock pot long
ago and adored it (still in rotation). After making it recently, I spent a little time browsing your site and made the picnic banana pudding & this recipe. I was craving nanner pudding something fierce, and it was perfectly freakin satisfying. This recipe is also wonderful… already making it again. You have my full trust! Thank you!
I’m sorry. I meant for calorie measurements. how much do they consider a serving size?
How much is a serving size ?
This makes 4 servings.
Can this be cooked on low for 8 hours?
Thats what I wanna know did u find out she never replied back to anyone I am making this today an all the recipes ive used u cook on low an I like that
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.
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
Use a crock pot bag
Omagosgh! My kids are in love with this!! They actually ate and kept telling me how delicious this is, it’s amazing.
I substituted buttermilk for the water and oh my! The family gobbled this up!! Thank you for the recipe.
Just made myself a plate! It is so tasty!
Hey brandy can you use can green beans
I’m making it for the first time it looks really good. I didn’t have frozen green beans so I used can hope it’ comes out still good.
Can you use fresh green beans
I made this tonight. Fantastic
Hi brandy.. can you use frozen chicken or no..
Ive made this in the past and cooked mine on low for 6 hours, I also used frozen chicken breasts and it was fine. For me I shredded the chicken at the end and mixed it all to make like a casserole and it was delish!!
I would like to double this and maybe cook on low so I can make it while at work? Anyone tried this?
Would love to know the same about the low cooking ?
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.
Yay! Thanks so much for taking the time to come back and let me know Linda!!
Should I be stirring this??
Hi Kyle – don’t stir. 🙂
hello should I put my crockpot on high or low for 5hr
Can you use fresh green bean? If so I assume they will not take as long to cook?
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 🙁
Looks good but I hate sour cream. Do you have to use it? Can you use to cans of the soup instead?
My husband absolutely hates sour cream so I didn’t tell him that it was in the recipe and he had no clue when he ate this. He even told me to keep the recipe and make it more often. This is amazing!
I don’t know about 2 cans of soup but I do know that you can use cream cheese in place of the sour cream..I dislike sour cream as well but can deal with the cream cheese.
So yummy! Tastes like Thanksgiving in a crock pot! I do add a bit of mayo to the soup mixture for added flavor and top it with french fried onions, it makes it taste just like green bean casserole. Feeds a bunch of people and it is super easy, everyone goes back for seconds too. I highly recommend!
I substitute the sour cream for ranch we really like how it comes out and have made it a few times already
I made this the day you posted it and it was awesome!!!!
Will this for in a two quart crock pot? I cannot wait to try this!!
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