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!
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)
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 4 hours (or about 6 hours on low). Chicken temperature should be 165F degrees when fully cooked.
Then dig in!
CRAVING MORE RECIPES?
- Crock Pot Stuffing (+Video)
- Crock Pot Mississippi Country Style Ribs
- Crock Pot Mississippi Chicken (+Video)
- Turkey and Stuffing Crescent Ring
- Leftover Turkey and Stuffing Bundles
- Poppy Seed Chicken
- Crock Pot Crack Chicken
- Crock Pot Chicken and Gravy
- 75 Fall Crock Pot Dinners
Originally published: January 2018
Updated and republished: November 2022
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
- 10 ounces 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 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.
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.