Only 5 minutes of prep needed for this amazing Crock Pot Chicken and Stuffing with Green Beans. Then 3 to 4 hours on HIGH in the slow cooker and you have yourself a hot and comforting one dish meal.
Spicy Southern Kitchen participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.
It’s a meal with all the flavors of Thanksgiving but none of the effort.
How To Make
To make Crock Pot Chicken and Stuffing with Green Beans, season 3 boneless, skinless chicken breasts with salt and pepper and place them in a lightly greased 6-quart slow cooker. Pour a box of dry stovetop stuffing (just the mix- DO NOT add anything to it) on top of the chicken.
In a bowl, whisk together 1/2 cup of sour cream, 1/4 cup mayonnaise, 1/3 cup water, and a can of condensed cream of chicken soup. Spread the mixture on top of the dry stuffing. If you wish, you can leave out the mayonnaise and add 3/4 cup sour cream, but I like the way the combo of the two works together.
Scatter a bag of frozen green beans on top and season them with salt and pepper. Cook on HIGH for 3 to 4 hours and it’s ready to dish up. Couldn’t be easier!
Equipment Needed
A 6-quart slow cooker is the perfect size for this recipe. I use a Hamilton Beach Set & Forget 6-Quart Programmable Slow Cooker. It is reasonably priced and holds up well. I have used mine countless times and it’s still going strong.
Cooking Time
Different slow cookers cook at different rates and some get much hotter than others, especially newer models. The cooking time for this recipe can vary so use it as an estimate. It can take from 3 to 4 1/2 hours on HIGH and around 6 hours on LOW. Chicken is done when it reaches an internal temperture of 165 degrees.
Storage
Leftovers will keep for 4 days in an airtight container in the refrigerator and can be reheated in a microwave.
Pin this now to find it later
Pin ItMore Crock Pot Recipes
- Crock Pot Chicken Marsala
- Crock Pot Cheesy Stuffing Chicken
- Crock Pot Turkey Breast
- Slow Cooker 3-Packet Roast
- Slow Cooker Chicken and Bisquick Dumplings
- Slow Cooker Beef and Noodles with Mushrooms
- Crock Pot Chipotle Pulled Chicken
- Slow Cooker Chicken with Bacon Gravy
Crock Pot Chicken and Stuffing with Green Beans
Ingredients
- 3 boneless, skinless chicken breasts
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 (6-ounce) box Stovetop stuffing
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1/3 cup water
- 1 (10-ounce) package frozen green beans
- salt and pepper
Instructions
- Season chicken with seasoned salt and pepper. Place chicken in the bottom of a lightly greased 6-quart slow cooker.
- Pour dry stuffing mix on top of chicken.
- In a medium bowl, whisk together sour cream, mayonnaise, soup, and water. Pour on top of stuffing mix, spreading it evenly.
- Scatter green beans on top and season to taste with salt and pepper. (I add about 1/4 teaspoon of each.)
- Cover crock pot and cook on HIGH for 3 to 4 1/2 hours or on LOW for 6 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted September 13, 2022.
Disclosure: This post contains affiliate links.
Wonder if you could do this in an instapot and what the cooking time difference would be.
I tried it in the Insta Pot. It was a disaster. Not enough liquid for it. It kept going to burn.
Has anyone found a way that works for adding mashed potatoes ( real potatoes used/base) .
As I read this, I just kept thinking how perfect this recipe would be if it had passed potatoes as well😋😋😋😋
Can you cook it on low in the crockpot and if so for how long? I am thinking of putting it on and going to work?
Did you get a reply, how long on low? Thank you!
Usually if you cook on low just double cooking time, you might want to add extra moisture to make sure that the stuffing doesn’t get too dry.
This was so delicious. My family loves it and we never have leftovers. I use frozen green beans with no problems. This has become a regular meal at my house.
I doubled the recipe in an 8qt crock pot, cooked on low for 8 hours. I used one can cream of chiclen, one can cream of mushroom, and doubled the water called for. I used 2 10oz bags frozen green beans, a 10oz bag of frozen cauliflower rice, and half a 10oz bag of chopped spinach. Also added sauteed onion, celery and 8oz bella mushrooms. It all came out tender and delicious, not dry at all. Definitely a keeper.
I made this and the stuffing stayed very dry 😓
Can you use
Cream of mushroom soup?
Can you use ctra
m of mushroim soup
Can you use frozen chicken or does it need to be thawed
You can use frozen chicken, but you will have to cook it for longer.
Any recommendation for how much longer? I’m a domestic disaster and need EXACT instructions!
can you use fozen vegetabes