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!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 5

Total Time 5 5

Servings

Calories 468kcal

Author Brandie Skibinski

Equipment

5-6 quart oval slow cooker

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