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Crock Pot Chicken and Stuffing

A comforting dish that combines tender chicken with creamy stuffing and fresh green beans, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless skinless chicken breasts Opt for organic or free-range for the best flavor.
  • 1.5 tablespoons Italian seasoning A mix of basil, oregano, and thyme.
  • to taste Salt and pepper Seasoning is key for the chicken.
  • 10.5 oz cream of chicken soup (low sodium) This adds creaminess and depth.
  • 8 oz sour cream Greek yogurt is a great alternative for a lighter taste.
  • 6 oz box stuffing mix Use your favorite brand or make your own.
  • 3/4 cup low sodium chicken broth You can also use vegetable broth for a different flavor.
  • 2 cups fresh green beans Choose fresh for the best crunch.
Optional Add-Ins
  • 1/2 cup onions, diced
  • 1/2 cup celery, diced
  • 1/4 cup dried cranberries For a sweet touch.
  • 1/2 cup crumbled sausage, cooked Adds savory richness.
  • 2 teaspoons dry rosemary Pairs beautifully with chicken.

Method
 

Preparation
  1. Season the chicken breasts with Italian seasoning, salt, and pepper. Place them in a lightly greased Crock Pot.
  2. In a large bowl, combine the cream of chicken soup, sour cream, stuffing mix, and half of the chicken broth. Stir until well combined.
Cooking
  1. Pour the stuffing mixture over the chicken in the Crock Pot, then add the fresh green beans. Cover and set your Crock Pot to cook on high for about 4 hours, or on low for 6-7 hours.
  2. For extra moisture, add the remaining chicken broth into the pot. Stir gently and heat for another 10 minutes before serving.
  3. For a crispy topping, leave the lid off the Crock Pot for the last 30-40 minutes, or transfer to a 400°F oven for 10-15 minutes to brown the top.
  4. For a quicker option, season the chicken and add to the Instant Pot with chicken broth. Cook on high pressure for 14 minutes if frozen or 8 minutes if fresh. After releasing the pressure, add green beans and stuffing, then cook for an additional 4 minutes.
Serving
  1. Once cooked, serve hot and enjoy.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. If freezing, it holds well for up to 2 months. Prep the chicken, seasoning, and creamy mixture the night before for an easy dinner.