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–+ servings
White bowl filled with shredded chicken and herb stuffing with green beans and dried cranberries on wooden table

Chicken Stuffing Crockpot Recipe (with Green Beans)

40aprons.com/crockpot-chicken-and-stuffing/
This chicken crockpot with stuffing dish is so easy to make — tender, juicy chicken breasts layered with buttery stuffing, tangy cranberries, and crisp green beans come together for a complete meal that tastes like Thanksgiving but takes just minutes to prep. Great for holiday gatherings or a cozy weeknight. Plus, it makes yummy leftovers!
Prep 10 minutes
Cook 3 hours
Finishing Time 15 minutes
Total 3 hours 25 minutes
Recipe Makes (Approximate): 6

Equipment

  • 6-quart slow cooker/crockpot
  • Instant-read meat thermometer
  • small mixing bowl
  • medium mixing bowl
  • whisk
  • Tongs

Ingredients

For the Chicken

For the Stuffing Layer

  • 1 box stuffing mix (6 ounces)
  • ¼ cup dried cranberries (optional)
  • 1 bag frozen green beans (12 ounces)

For the Creamy Mixture

  • 1 to 2 cans cream of chicken soup (10.5 ounces each, see notes)
  • 1 cup chicken broth (plus more as needed)
  • ½ cup sour cream
  • ¼ cup butter

Instructions

Prep the Crockpot and Chicken

  • Coat a 6-quart crockpot with nonstick cooking spray.
  • Add 3 to 4 boneless, skinless chicken breasts (1½ to 2 pounds total) in a single layer to the crockpot.
  • In a small bowl, whisk together 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder, and 2 teaspoons Italian seasoning.
  • Sprinkle seasoning mixture evenly on both sides of the chicken breasts.

Add the Stuffing and Vegetables

  • Top the chicken with 1 box (6 ounces) stuffing mix and ¼ cup dried cranberries (if using). Gently stir to combine.
  • Spoon 1 bag (12 ounces) frozen green beans onto one side of the stuffing layer.

Prepare and Add the Creamy Mixture

  • In a medium mixing bowl, combine 1 to 2 cans (10.5 ounces each) cream of chicken soup, 1 cup chicken broth, ½ cup sour cream, and ¼ cup butter. Whisk until smooth and well combined.
  • Pour the creamy mixture evenly over the stuffing. Do not stir.

Cook the Chicken and Stuffing in Crockpot

  • Place the lid on the crockpot and cook on high for 3 to 4 hours or on low for 5 to 6 hours.
  • Check that the chicken registers 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the breast.

Finish and Serve

  • Use tongs to remove the chicken breasts and set aside.
  • Gently stir the stuffing mixture with a fork to fluff it up.
  • If the stuffing seems too dry, add chicken broth 2 tablespoons at a time until desired consistency is reached.
  • Cook uncovered for another 15 minutes.
  • Divide the stuffing and green beans onto individual plates, top with a piece of chicken, and serve.

Recipe Notes

Make It Gluten-Free: Replace stuffing mix with gluten-free stuffing mix or 6 cups cubed gluten-free bread seasoned with 2 teaspoons dried herbs (such as sage, thyme, and parsley). Use certified gluten-free cream of chicken soup.
Make It Dairy-Free: Use dairy-free butter, dairy-free sour cream or plain coconut cream, and dairy-free cream of chicken soup (or make your own with a roux using dairy-free butter, flour, and chicken broth).
Stuffing Consistency: Use 1 can cream of chicken soup for drier, fluffier stuffing that holds its shape. Use 2 cans for wetter, more casserole-style stuffing with a "stuffing with gravy" feel. Both options are delicious!
Temperature Check: Chicken must reach 165°F (74°C) internal temperature for food safety. Start checking at 3 hours on high or 5 hours on low. Every crockpot cooks differently, so check early to avoid overcooking.
Frozen Chicken: You can use frozen chicken breasts, but add 1 to 2 hours to cooking time. Check internal temperature carefully.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The stuffing will continue to absorb liquid as it sits.
Reheating: Microwave individual portions with 1 to 2 tablespoons chicken broth to keep everything moist, or reheat the whole batch covered in a 350°F oven for about 20 minutes.
Crockpot Size: A 6-quart crockpot is recommended. Smaller crockpots will be too crowded and won't cook evenly. Larger crockpots will work but may require checking chicken earlier.

Nutrition Information (Approximate)

Calories: 287calProtein: 13gFat: 13gSaturated Fat: 7gTrans Fat: 0.3gCholesterol: 69mgSodium: 666mgPotassium: 263mgTotal Carbs: 6gFiber: 1gSugar: 5gNet Carbs: 5gVitamin A: 386IUVitamin C: 1mgCalcium: 39mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/crockpot-chicken-and-stuffing/