I reimagined a whole meal crock pot dinner with chicken breasts, cream of chicken, sour cream, green beans and stuffing, and my Crockpot Chicken With Green Beans take includes a clever pantry shortcut.

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I wasnt expecting much when I first tried this Crock Pot Chicken And Stuffing Dinner, but it kept pulling me back. It pairs boneless skinless chicken breasts with seasoned stuffing mix in a way that feels almost guilty to like.

The flavors sneak up on you, theres a surprising creaminess and a bit of heft that somehow still feels simple. I kept thinking, is this the same recipe people rave about in Crockpot Recipes With Stuffing or something new?

It even made me rethink the usual Crockpot Chicken With Green Beans ideas, like why ive been missing out for so long.

Ingredients

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Chicken breasts: Lean protein, filling and versatile, absorbs flavors but can dry out if overcooked
Cream of chicken soup: Adds creaminess, salty savory boost, adds calories and comfort, not very natural
Sour cream: Tangy richness, makes sauce smooth, adds fat and a bit of acidity
Seasoned stuffing mix: Carby binder that soaks up juices, lots of herbs and sodium
Green beans: Adds fiber and color, light crunch if not overcooked, lowers heaviness
Butter: Adds richness and mouthfeel, boosts calories, small amount goes long way
Onion: Sweet savory base, gives aromatics and subtle sweetness when it’s caramelized
Garlic powder: Concentrated garlic flavor, low calorie, helps deepen savory notes
Italian seasoning: Herb mix adds Mediterranean notes, makes dish more aromatic and earthy

Ingredient Quantities

1 1/2 to 2 lb boneless skinless chicken breasts (about 3-4 breasts)

1 can (10.5 oz) condensed cream of chicken soup

1 cup sour cream (plain)

1 cup chicken broth

1 (6 oz) box seasoned stuffing mix

1 (14.5 oz) can green beans, drained

2 tablespoons butter, melted

1 small onion, finely chopped

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

How to Make this

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1. Spray the crock pot with nonstick spray or rub with a little butter, place the chicken breasts in the bottom and season them with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon Italian seasoning; scatter the finely chopped onion over the top.

2. In a bowl whisk together the cream of chicken soup, 1 cup sour cream, and 1 cup chicken broth until smooth, then stir in 1 teaspoon garlic powder and 1 teaspoon onion powder.

3. Pour that creamy mixture evenly over the chicken and onions so the breasts are mostly covered.

4. Drain the 1
4.5 oz can of green beans and spread the beans over the sauce in the crock pot.

5. Sprinkle the entire 6 oz box of seasoned stuffing mix over the green beans and chicken, then drizzle the 2 tablespoons melted butter evenly over the stuffing so it soaks a bit and browns better.

6. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165 F and the stuffing is set. If you want fluffier stuffing, add it during the last 30 to 45 minutes instead of at the start.

7. When done, turn off the crock pot, let sit 5 minutes, then shred or slice the chicken and gently stir so the creamy sauce mixes with the stuffing and green beans; taste and adjust salt and pepper if needed.

8. Serve hot spooned onto plates. Leftovers keep well in the fridge, and if the stuffing is a little soggy next day, pop it under the broiler for a few minutes to crisp the top.

Equipment Needed

1. crock pot or slow cooker (6 qt) — the main cooking pot
2. measuring cups and measuring spoons
3. medium mixing bowl and a whisk for the sauce
4. can opener and a small colander to drain the green beans
5. cutting board and a chef’s knife to chop the onion
6. rubber spatula or wooden spoon to spread and stir
7. tongs or two forks to shred the chicken
8. instant read meat thermometer to check for 165 F
9. oven mitts or pot holders for lifting the lid and serving

FAQ

Q: How long should I cook it in the crock pot?
A: Cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken reaches 165 F inside. Times vary by slow cooker size so check temp near the shorter end.

Q: Can I use frozen chicken?
A: You can, but it's better to thaw first. Frozen chicken raises the time a lot and can make the center cook uneven. If you must use frozen, add 1 to 2 hours on low and be sure the center hits 165 F.

Q: My stuffing gets soggy, how do I keep it firmer?
A: Use the stuffing mix on top of the chicken instead of mixing everything together, and pour the broth slowly so you dont over-saturate. You can also cook the stuffing in a separate dish in the oven for a crisp top.

Q: Can I swap chicken breasts for thighs or rotisserie chicken?
A: Yes. Thighs hold up better and stay juicier, just shave a little time off if they're small. For rotisserie chicken, add it near the end and heat for 20 to 30 minutes since it's already cooked.

Q: Any good low-sodium or allergy swaps?
A: Use low-sodium soup and broth and skip extra salt, taste at the end. For dairy-free, swap sour cream for a dairy-free yogurt or plain coconut cream but flavor will change. For gluten-free use a stuffing mix that is labeled gluten-free.

Q: Can I make this ahead and reheat?
A: Yes, you can assemble and refrigerate for up to 24 hours before cooking, or fully cook then store for 3 to 4 days. Reheat in the oven at 350 F until bubbly or in the microwave. If reheating from fridge add a few minutes so it warms evenly.

Crock Pot Chicken And Stuffing Dinner Recipe Substitutions and Variations

Boneless skinless chicken breasts (1 1/2 to 2 lb): swap for boneless skinless chicken thighs (same weight). Thighs stay juicier in the slow cooker and tolerate longer cook times, but if pieces are small check a bit earlier so they dont overcook.
1 can condensed cream of chicken soup: use a can of cream of mushroom soup for a similar texture and flavor, or make a quick DIY: whisk 1 cup chicken broth with 2 tbsp flour and 1/2 cup milk until thickened, then season to taste.
1 cup sour cream: replace with plain Greek yogurt 1 for 1. It’s tangier and lighter; stir it in at the end or keep heat low so it doesnt break.
1 (6 oz) box seasoned stuffing mix: use about 6 oz cubed day-old bread plus 2 tsp poultry seasoning (or use a cornbread stuffing mix). If using fresh bread, toast it a bit first so it soaks up less liquid and wont turn to mush.

Pro Tips

1. Salt or quick brine the chicken ahead of time, even just 30 to 60 minutes in the fridge. It makes the breasts way juicier and gives the whole dish more flavor, trust me.

2. Brown the chicken quickly in a hot skillet before it goes in the crock pot. You dont need a perfect sear, just a minute or two per side adds a lot of savory, caramelized flavor that the slow cooker wont create.

3. Hold back the sour cream and stir it in near the end of the cook time. Dairy can break down and get grainy if it cooks too long, so adding it in the last 20 to 30 minutes keeps the sauce smooth and creamy.

4. If the stuffing gets too soggy, spread it thinner on top or add it only in the last 30 to 45 minutes. For extra texture transfer the finished dish to an oven safe pan and bake at high heat for 8 to 12 minutes or put it briefly under the broiler to crisp the top.

Crock Pot Chicken And Stuffing Dinner Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

548

kcal

Equipment: 1. crock pot or slow cooker (6 qt) — the main cooking pot
2. measuring cups and measuring spoons
3. medium mixing bowl and a whisk for the sauce
4. can opener and a small colander to drain the green beans
5. cutting board and a chef’s knife to chop the onion
6. rubber spatula or wooden spoon to spread and stir
7. tongs or two forks to shred the chicken
8. instant read meat thermometer to check for 165 F
9. oven mitts or pot holders for lifting the lid and serving

Ingredients

1 1/2 to 2 lb boneless skinless chicken breasts (about 3-4 breasts)
1 can (10.5 oz) condensed cream of chicken soup
1 cup sour cream (plain)
1 cup chicken broth
1 (6 oz) box seasoned stuffing mix
1 (14.5 oz) can green beans, drained
2 tablespoons butter, melted
1 small onion, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Spray the crock pot with nonstick spray or rub with a little butter, place the chicken breasts in the bottom and season them with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon Italian seasoning; scatter the finely chopped onion over the top.
In a bowl whisk together the cream of chicken soup, 1 cup sour cream, and 1 cup chicken broth until smooth, then stir in 1 teaspoon garlic powder and 1 teaspoon onion powder.
Pour that creamy mixture evenly over the chicken and onions so the breasts are mostly covered.
Drain the 1
5 oz can of green beans and spread the beans over the sauce in the crock pot.
Sprinkle the entire 6 oz box of seasoned stuffing mix over the green beans and chicken, then drizzle the 2 tablespoons melted butter evenly over the stuffing so it soaks a bit and browns better.
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165 F and the stuffing is set. If you want fluffier stuffing, add it during the last 30 to 45 minutes instead of at the start.
When done, turn off the crock pot, let sit 5 minutes, then shred or slice the chicken and gently stir so the creamy sauce mixes with the stuffing and green beans; taste and adjust salt and pepper if needed.
Serve hot spooned onto plates. Leftovers keep well in the fridge, and if the stuffing is a little soggy next day, pop it under the broiler for a few minutes to crisp the top.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 382g
Total number of serves: 6
Calories: 548kcal
Fat: 21.8g
Saturated Fat: 9.7g
Trans Fat: 0.5g
Polyunsaturated: 1.3g
Monounsaturated: 5g
Cholesterol: 153mg
Sodium: 749mg
Potassium: 667mg
Carbohydrates: 32.8g
Fiber: 3.8g
Sugar: 4.3g
Protein: 54.6g
Vitamin A: 283IU
Vitamin C: 5.3mg
Calcium: 118mg
Iron: 2.9mg

Crock Pot Chicken And Stuffing Dinner Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Crock Pot Chicken And Stuffing Dinner Recipe Substitutions and Variations

Pro Tips