I love when one crock pot gives me tender chicken, savory stuffing, creamy sauce, and green beans all in one hearty dinner. This is the kind of easy family meal that makes everyone ask for seconds.
I’m obsessed with this Crock Pot Chicken and Stuffing Dinner because it hits that no-nonsense dinner craving hard. I get tender chicken breasts, creamy sauce, and that seasoned stuffing mix that soaks up every savory bit without turning into boring mush.
And somehow, it still feels like I pulled together a full plate, not just another slow cooker dump dinner. But honestly, it’s the stuffing that gets me every time.
Soft in the saucy spots, a little textured on top, loaded with chicken flavor. One scoop in and I’m already going back for more again.
Ingredients
- Chicken breasts make it hearty, lean, and filling without feeling too heavy.
- Cream of chicken soup brings that cozy, creamy casserole vibe everyone expects.
- Sour cream adds tang and makes the sauce feel extra rich.
- Frozen green beans sneak in veggies, and honestly, they hold up great.
- Seasoned stuffing mix gives you the soft, savory, holiday-style topping.
- Melted butter helps the stuffing taste richer and a little more homemade.
- Chicken broth keeps the stuffing moist, not dry or weirdly crumbly.
- Garlic powder adds easy flavor without chopping anything.
Love that.
- Onion powder gives background flavor, like the dish cooked longer than it did.
- Salt and pepper keep everything balanced.
Basically, don’t skip them.
- Plus, the whole combo tastes like comfort food with actual dinner energy.
Ingredient Quantities
- 4 boneless skinless chicken breasts (about 1.5 to 2 pounds)
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 1 cup sour cream
- 12 to 16 ounces frozen green beans
- 1 (6 ounce) box seasoned stuffing mix
- 4 tablespoons unsalted butter, melted
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
How to Make this
1. Place 4 boneless skinless chicken breasts (about
1.5 to 2 pounds) in the bottom of a 6-quart slow cooker.
2. In a bowl, whisk together 2 cans (
10.5 oz each) condensed cream of chicken soup, 1 cup sour cream, 1/2 cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper until smooth.
3. Pour the soup mixture evenly over the chicken breasts.
4. Scatter 12 to 16 ounces frozen green beans over and around the chicken.
5. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until chicken is cooked through and a meat thermometer reads 165 F.
6. About 20 minutes before serving, combine 1 box (6 ounces) seasoned stuffing mix with 4 tablespoons melted unsalted butter in a medium bowl, stirring until the crumbs are moistened; if desired for a moister topping, add a tablespoon or two of the reserved cooking liquid.
7. Sprinkle the prepared stuffing mixture evenly over the top of the chicken and green beans in the slow cooker.
8. Replace the lid and continue cooking on HIGH for 15 to 30 minutes, until the stuffing is set and warmed through.
9. Check seasoning and adjust salt and pepper to taste, then serve scooping chicken, green beans and stuffing together so each plate gets a bit of every component.
Equipment Needed
1. 6-quart slow cooker
2. Large mixing bowl
3. Whisk
4. Medium mixing bowl
5. Measuring cups and measuring spoons
6. Meat thermometer
7. Rubber spatula or wooden spoon
FAQ
Crock Pot Chicken And Stuffing Dinner Recipe Substitutions and Variations
- Condensed cream of chicken soup: use 2 cups homemade white sauce (roux of 2 tablespoons butter and 2 tablespoons flour plus 2 cups chicken broth) for similar creaminess and flavor.
- Sour cream: substitute with plain Greek yogurt, same amount, for tang and creaminess with higher protein.
- Frozen green beans: swap with 12 to 16 ounces frozen mixed vegetables or fresh steamed broccoli florets for color and nutrition.
- Seasoned stuffing mix: replace with 6 ounces seasoned breadcrumbs combined with 1 teaspoon poultry seasoning and a pinch of salt for similar texture and flavor.
Pro Tips
– Pat the chicken dry and season it well before it goes into the slow cooker. A little extra salt and pepper on the breasts themselves, plus a quick sprinkle of paprika or dried thyme, will give more depth to the finished dish.
– For more even cooking, use similarly sized breasts or pound the larger ones slightly so they match. If you like a browner, richer flavor, quickly sear the breasts 1 to 2 minutes per side in a hot skillet before adding them to the cooker.
– If you want a crunchy, golden stuffing topping, remove the stuffing from the slow cooker into a shallow baking dish and pop it under a hot broiler for 3 to 5 minutes just before serving. Watch it closely so it does not burn. Alternatively, add a tablespoon or two of the reserved cooking liquid when mixing the crumbs if you prefer a moister topping.
– Brighten the creamy sauce at the end with a splash of acid or fresh herbs. A teaspoon of Dijon mustard, a squeeze of lemon, or a handful of chopped parsley or chives stirred in just before serving will lift the flavors and keep the dish from tasting too heavy.
Crock Pot Chicken And Stuffing Dinner Recipe
I love when one crock pot gives me tender chicken, savory stuffing, creamy sauce, and green beans all in one hearty dinner. This is the kind of easy family meal that makes everyone ask for seconds.
4
servings
912
kcal
Equipment: 1. 6-quart slow cooker
2. Large mixing bowl
3. Whisk
4. Medium mixing bowl
5. Measuring cups and measuring spoons
6. Meat thermometer
7. Rubber spatula or wooden spoon
Ingredients
-
4 boneless skinless chicken breasts (about 1.5 to 2 pounds)
-
2 (10.5 ounce) cans condensed cream of chicken soup
-
1 cup sour cream
-
12 to 16 ounces frozen green beans
-
1 (6 ounce) box seasoned stuffing mix
-
4 tablespoons unsalted butter, melted
-
1/2 cup chicken broth
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1/2 teaspoon salt, or to taste
-
1/2 teaspoon black pepper, or to taste
Directions
- Place 4 boneless skinless chicken breasts (about
- 5 to 2 pounds) in the bottom of a 6-quart slow cooker.
- In a bowl, whisk together 2 cans (
- 5 oz each) condensed cream of chicken soup, 1 cup sour cream, 1/2 cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/2 teaspoon black pepper until smooth.
- Pour the soup mixture evenly over the chicken breasts.
- Scatter 12 to 16 ounces frozen green beans over and around the chicken.
- Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until chicken is cooked through and a meat thermometer reads 165 F.
- About 20 minutes before serving, combine 1 box (6 ounces) seasoned stuffing mix with 4 tablespoons melted unsalted butter in a medium bowl, stirring until the crumbs are moistened; if desired for a moister topping, add a tablespoon or two of the reserved cooking liquid.
- Sprinkle the prepared stuffing mixture evenly over the top of the chicken and green beans in the slow cooker.
- Replace the lid and continue cooking on HIGH for 15 to 30 minutes, until the stuffing is set and warmed through.
- Check seasoning and adjust salt and pepper to taste, then serve scooping chicken, green beans and stuffing together so each plate gets a bit of every component.
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: 593g
- Total number of serves: 4
- Calories: 912kcal
- Fat: 42.6g
- Saturated Fat: 20.6g
- Trans Fat: 0.15g
- Polyunsaturated: 2.5g
- Monounsaturated: 7.5g
- Cholesterol: 238mg
- Sodium: 2149mg
- Potassium: 1028mg
- Carbohydrates: 56.5g
- Fiber: 5.4g
- Sugar: 6.3g
- Protein: 71.9g
- Vitamin A: 1800IU
- Vitamin C: 23.4mg
- Calcium: 415mg
- Iron: 5.9mg