Warm, cozy, and full of comfort—this one’s a no-fuss family favorite.
Hey There!
If you love dump-and-go slow cooker meals that fill your kitchen with delicious smells and leave everyone full and happy—this Crockpot Chicken Stuffing with Green Beans is it. I’ve made this on busy weekdays, lazy Sundays, even for potlucks. It’s creamy, savory, and super easy to toss together in under 10 minutes. Just layer everything, turn it on, and let the slow cooker do the work.
🍴 What You’ll Need
- 2 large boneless, skinless chicken breasts (raw)
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1 cup chicken broth
- 1 (6 oz) box of Stove Top stuffing mix (chicken flavor)
- 2 cups frozen green beans
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Nonstick cooking spray
🧡 Why I Love This Recipe
I’ve made this so many times I could probably do it with my eyes closed. It’s perfect for days when I need something hearty but don’t want to spend a lot of time in the kitchen. Here’s why it’s one of my go-to slow cooker meals:
- You just dump it all in and forget about it. No browning, no prep.
- It’s creamy, comforting, and full of flavor.
- Leftovers reheat beautifully.
- Smells amazing as it cooks.
🔬 Why This Recipe Works (Quick Science)
- Moisture matters – The soup, sour cream, and broth combine to create the perfect amount of moisture for the stuffing to soak up without getting soggy.
- Slow cooking magic – Cooking low and slow breaks down the chicken until it’s perfectly tender and easy to shred.
- Starch + protein balance – The stuffing provides a savory carb base, and the chicken gives you all the protein you need in one dish.
📝 Tools You’ll Need
- 6-quart Crockpot (or larger)
- Measuring cups and spoons
- Mixing bowl (optional, for sauce mixture)
- Forks for shredding chicken
- Nonstick cooking spray
🥄 Pro Tips
- Spray the Crockpot with nonstick spray to make clean-up way easier.
- Layer the ingredients in order—don’t stir! It cooks more evenly that way.
- If your green beans are super thick, you can thaw them first so they cook faster.
- Shred the chicken right in the pot and stir everything together before serving.
- Want more stuffing texture? Add half the mix in the beginning and sprinkle the rest on top an hour before serving.
🔄 Substitutions & Variations
- Use cream of mushroom or cream of celery soup instead of cream of chicken.
- Sub cooked rotisserie chicken and reduce cook time by 1-2 hours.
- Swap green beans for frozen peas or mixed veggies.
- Use plain Greek yogurt instead of sour cream.
- Try cornbread stuffing for a Southern twist.
⏲️ Make-Ahead Tips
- Mix the sauce and prep your ingredients the night before. Store in the fridge in sealed containers. In the morning, just layer everything in the Crockpot and turn it on.
- You can even assemble everything in the slow cooker insert and refrigerate overnight—just add 30 extra minutes to the cook time since it’ll be starting cold.
🍽️ How to Make Crockpot Chicken Stuffing Green Beans
Makes: 4-6 servings
Cook Time: 4 hours on HIGH or 6-7 hours on LOW
Step 1: Spray the Crockpot
Spray the inside of the Crockpot with nonstick cooking spray.
Step 2: Add Raw Chicken
Place raw boneless skinless chicken breasts at the bottom of the Crockpot.
Step 3: Mix the Sauce
In a bowl, stir together cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper.
Step 4: Pour Sauce + Add Stuffing Mix
Pour the creamy sauce mixture over the raw chicken in the Crockpot. Then sprinkle the dry stuffing mix evenly on top. Do not stir.
Step 5: Add Frozen Green Beans
Add the green beans right on top. Still don’t stir.
Step 6: Cook
Cover and cook on HIGH for 4 hours or LOW for 6-7 hours.
Step 7: Shred Chicken & Stir
Once it’s cooked, use two forks to shred the chicken right in the pot and stir everything together.
Step 8: Serve It Up
Scoop the creamy chicken, stuffing, and green beans onto a plate or into a shallow bowl. Serve warm and enjoy that cozy comfort food goodness.
🧊 Leftovers & Storage Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or on the stovetop with a splash of broth or water to keep it creamy.
- It doesn’t freeze well due to the dairy and stuffing texture, so best to enjoy fresh!
🍴 Meal Plan Ideas
- Monday: Crockpot Chicken Stuffing Green Beans
- Tuesday: Leftovers with a side salad
- Wednesday: Use leftovers to stuff a baked potato
- Thursday: Add broth and turn into a cozy soup
- Friday: Serve with biscuits for an easy open-faced sandwich dinner
❌ Common Mistakes
- Stirring too soon: Let it cook untouched or it’ll get mushy.
- Too much liquid: Stick to the listed amounts or your stuffing can turn soupy.
- Using fresh green beans: They don’t cook through properly in the same time.
🥗 What to Serve With It
- Warm dinner rolls or cornbread
- A simple side salad with vinaigrette
- Roasted carrots or glazed baby carrots
- Cranberry sauce (trust me—it works!)
- Applesauce for a sweet balance
❓FAQ
Can I use cooked chicken?
Yep! Just reduce cook time by 1-2 hours.
Can I double the recipe?
You can—but make sure your Crockpot is big enough and extend the cook time a bit.
Is this too salty?
Not if you use low-sodium broth and don’t over-salt. Taste before adding more.
Can I make it dairy-free?
Use dairy-free sour cream and a dairy-free cream soup substitute.
Let’s Wrap It Up
This Crockpot Chicken Stuffing with Green Beans is one of those feel-good meals you’ll come back to again and again. It’s warm, filling, and tastes like you put way more effort into it than you did. Try it out, then come back and tell me how it went! Got questions? Drop them in the comments—I’d love to help!
