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.
