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!
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.