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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!

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?

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.

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 1/2 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 about 4 hours (or about 6 hours on low). 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.

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Originally published: January 2018
Updated and republished: November 2022

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!
4.97 from 118 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 hours
Total Time: 5 hours 5 minutes
Servings: 4

Ingredients

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 about 4 hours (or about 6 hours on low). Chicken temperature should be 165f degrees when fully cooked.

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.
Course: Main Course
Cuisine: American

Nutrition

Calories: 468kcal | Carbohydrates: 46g | Protein: 27g | Fat: 19g | Sodium: 1270mg | Fiber: 3g | Sugar: 7g

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.

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Recipe Rating




117 Comments

  1. 5 stars
    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.

  2. 5 stars
    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?

  3. 5 stars
    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?

  4. 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

    1. 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.

  5. 5 stars
    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.

  6. 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.?

  7. 5 stars
    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!