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.
This is one recipe I do not change anything about. It always comes out perfect and tastes like Thanksgiving (and I did make it once for a Thanksgiving we spent up north, with mashed potatoes, cranberry sauce and rolls). I use plenty of garlic powder
Can I use bone in thighs?
I suppose you could but I haven’t tested it with any type of bone in chicken
Yes, a good one that I can make for myself, have leftovers and not babysit the stove or oven! I’m going to use my refrigerated chopped garlic and add finely chopped celery. Thank you Brandie!
I did not have garlic powder, but I did have garlic salt so I use that and cut back on the salt in the recipe. I’m cooking that today and I’m hoping it will turn out great.
I have a similar recipe for the oven that includes macaroni and cheese. Can this be added to this recipe? I do not have an oven right now. Just the crockpot
Are you asking if you can add Mac and cheese to this recipe? I’ve never even thought about that or tried it do I couldn’t tell you for sure
Can I double this recipe?
It may not cook evenly
trying right now!
I’m going to add mushrooms!
I’ve been making this recipe for several years now and I found that you can adapt it in a lot of different ways. I put less chicken because I don’t like that much meat in it and I shred it after it’s cooked. My cherry on top is adding dried cranberries to it an hour or two before it’s done. I call it Thanksgiving in a crockpot and since I live alone I often have it on holidays. Also, FYI, it freezes great!
I was looking for something easy and all in one for a Sunday meal and this way looked perfect! I used milk instead of water and canned French style green beans which I added for the last two hours on low. Added a lil garlic with the green beans and sprinkled some cheese on top for good measure. And oh WOW! This was so delicious- my house smelled wonderful. Taste like stuffed chicken breast or like a casserole, the stuffing almost made like a breading on the chicken- the flavors were incredible together. Will definitely be adding this to my rotation! Oh and it took about 5 minutes to get everything in the crockpot and set it, seriously easy! I did the low for 6 hour option-adding canned green beans and a lil cheese for the last 2 hours. 10/10 will recommend!
Yay! Thanks so very much Danielle! I really appreciate you taking the time to come back and comment!
I want to ask can I use leg quarters in this recipe
Thats a good question. I haven’t actually tried that! If you experiment with it, please let me know how it goes for you!
I’m trying this recipe today for first time. It was pleasantly easy to put together. I’m going to make drop biscuits to go with it. Hoping for a home run dinner. Thank you.
Can you cook this in the oven. If so what temperature and how long?
I have not tested this particular recipe in the oven – I’m sorry. It was purposely designed for the slow cooker.
I thought this dish was very tasty!
The only comment I can add is the next time, I will cut the chicken into smaller pieces. Really good!
I am making tonight for supper. It’s already in the crockpot cooking now! I made some changes to suit my husband’s taste. I browned the chicken just a little for color, added some crushed thyme and paprika, and used only half of the garlic. I left out the sour cream, and in its place, I added more milk and chicken stock, about a cup total. I cannot tell you how good my kitchen smells already! I will serve it with carrots instead of green beans and cranberry sauce! I will let you know how it turns out. Thank you for your awesome website, it’s beautifully done, and these are recipes I know my husband will enjoy! I am so happy that I found you!
This was so good. I used the milk instead of water which I think made a big difference. I also used can green beans. I told my husband next time we will add a little bit of cheddar cheese on top.
Thanks so much Spring! You were so sweet to come back and comment!!
With simple ingredients that you have on hand this recipe gives you a very satisfying and good-tasting weeknight dinner! I have made it several times since, as it is so easy. The only danger is that I’ll make it too often and my husband will complain, haha!
I made this today…added a bit more seasoning and used cream of mushroom soup. One additional item was a package of frozen corn…the dish tasted like chicken pot pie. A keeper!
Love how you made this one your own Jabqui! Thank you so much for taking the time to come back and comment!
This delicious but the fresh string beans were not done and I put them in at the beginning. Could have used more seasoning.
I mistakenly layered it wrong my first time.i put the creme of chicken mixture without the water added in on top of the chicken and then the stuffing and then green benad.realized it and added the little creme of chicken mix left and 1/3 cup water and then put green beans on top.im so uoset.i hhope it turns out right.
I add fried onions to mine
I also, ONLY use milk, instead of water and make a slurry (eyeball it!) and pour it over the top of the chicken with stuffing/green beans! I put everything inside (drained green beans included) and everything works out really well………always SUPER delicious!!!
what could I use instead of the soup and the cream cheese? I can not eat them due to a stomach condition thank you “Shortie”
Oh no I am so sorry to hear that! I know they make dairy free cream cheese. Is it the dairy that bothers you or something else? I’m not sure about the soup though. There are recipes out there to make your own cream soups so perhaps you could try that so that you can control the ingredients that go into it 🙂
You can use Cream Cheese ? Where does it say that ? One of the comments mentioned it “Gloria”.
Sorry there was confusion, she emailed me to discuss it & it just never got fixed in our comments. She was referring to the sour cream
Will cut down the water, stuffing missy was good but too moist.
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?
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!
Ha – I love it! Thanks so very much Kasey!!
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!
I love your additions Jessica! Perfect!! Thanks so very much!!
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.
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!
Can I substitute cream of chicken with cream of mushroom? Has anyone tried this?
You certainly can substitute with cream of mushroom is something you like!
Thank you. I did try it and we love it.
Can I use bone in skin on chicken thighs for this recipe?
Absolutely!
Can I use frozen chicken breasts?
I don’t recommend it. Unfortunately by the time the chicken is cooked, everything else will be burned.
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 🙂