Description
This Crockpot Chicken and Stuffing recipe is a comforting one-pot meal perfect for busy days. Tender chicken breasts are seasoned and layered with green beans and stuffing mix, then smothered in a creamy sauce and slow-cooked for hours to meld all flavors beautifully. It’s an effortless, hearty dinner that delivers classic homestyle taste with minimal effort.
Ingredients
Scale
Chicken and Seasonings
- 3 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
Vegetables and Stuffing
- 1 can (14.5 ounce) green beans, drained
- 1 box (6 ounce) chicken stuffing mix
Sauce
- 1 can (10.5 ounce) low-sodium cream of chicken soup
- 1 1/4 cups low sodium chicken broth, divided
- 1/4 cup sour cream
- 1/4 cup butter, melted
Instructions
- Prep and layer: Coat a 6-quart crock pot with nonstick cooking spray. Place chicken breasts in a single layer in the crockpot. In a small bowl, whisk together kosher salt, black pepper, garlic powder, and dried Italian seasoning. Sprinkle this seasoning mixture evenly over the chicken breasts. Then top the chicken with the drained green beans and sprinkle the chicken stuffing mix evenly over the top.
- Make sauce: In a separate bowl, combine the low-sodium cream of chicken soup, 1 cup of the low sodium chicken broth, sour cream, and melted butter. Stir until well mixed, then pour this sauce mixture evenly over the stuffing layer in the crockpot. Avoid stirring after pouring to keep the layers distinct.
- Cook: Cover the crockpot with its lid and cook on High for 4 to 5 hours, or alternatively on Low for 6 to 7 hours. Cook until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
- Fluff and serve: Once done, gently stir the stuffing with a fork to fluff it up. If the stuffing seems dry, add the remaining 1/4 cup of chicken broth for added moisture. Serve the chicken, stuffing, and green beans hot, directly from the crockpot for a warm, hearty meal.
Notes
- Use a meat thermometer to ensure chicken is fully cooked to 165°F to guarantee food safety.
- Substitute green beans with another vegetable like corn or mixed veggies if preferred.
- If you prefer crispier stuffing, you can transfer to an oven-safe dish and bake uncovered at 375°F for 10-15 minutes after slow cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- You can use regular cream of chicken soup, but low-sodium varieties are recommended to control salt content.
