This Slow Cooker Chicken & Stuffing Casserole is an easy, cozy dinner made with tender chicken, creamy sauce, green beans, and buttery stuffing. Everything except the stuffing cooks right in the Crock-Pot, then the prepared stuffing gets spooned over the top before serving.
It’s the kind of dinner I love for busy nights because there’s very little prep, the ingredients are inexpensive, and you get your protein, veggie, and side all in one meal.
Why You’ll Love This Recipe
- Easy prep: It only takes about 10 minutes to get everything into the slow cooker.
- Budget friendly: Chicken, canned soup, green beans, and boxed stuffing keep this meal inexpensive.
- Family friendly: The creamy chicken and buttery stuffing are simple flavors the whole family can enjoy.
- Perfect for fall: This is one of those warm, comforting dinners that’s especially good once the weather starts cooling down.
- No soggy stuffing: Preparing the stuffing separately keeps it fluffy, then you can pile it right on top of the creamy chicken.
Ingredients You’ll Need
Chicken breasts: I use about 1½ pounds of boneless, skinless chicken breasts.
Cream of chicken soup: One can creates the base of the creamy sauce and keeps the chicken from drying out.
Sour cream: Makes the sauce extra creamy without needing a bunch of additional ingredients.
Chicken broth: Adds flavor and helps thin out the creamy sauce while everything cooks.
Green beans: I use one can of drained green beans for an inexpensive and easy vegetable.
Chicken stuffing mix: Prepare one box according to the package directions and spoon it over the chicken when it’s time to serve.
Seasonings: A simple combination of salt, garlic powder, and black pepper is all you need.
Slow Cooker Chicken & Stuffing Casserole
Prep Time: 10 minutes
Cook Time: 4–6 hours
Total Time: 4 hours 10 minutes–6 hours 10 minutes
Servings: 6
Ingredients
- 1½ lbs boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1 (10.5 oz) can cream of chicken soup
- ½ cup sour cream
- ½ cup chicken broth
- 1 (14.5 oz) can green beans, drained
- 1 (6 oz) box chicken stuffing mix, prepared according to package directions
Instructions
- Lightly grease the inside of your slow cooker and place the chicken breasts in the bottom.
- Season the chicken with salt, garlic powder, and black pepper.
- In a small bowl, stir together the cream of chicken soup and sour cream until combined. Spread the mixture evenly over the chicken.
- Add the drained green beans over the top, then pour in the chicken broth.
- Cover and cook on LOW for 4–6 hours or HIGH for 2½–3½ hours, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Once the chicken is done, shred it directly in the slow cooker using two forks. Stir the chicken, green beans, and creamy sauce together.
- If the mixture looks thinner than you’d like, leave the slow cooker uncovered on HIGH for about 10–15 minutes to allow the sauce to thicken.
- Meanwhile, prepare the stuffing according to the package directions.
- Spoon the prepared stuffing over the creamy chicken mixture just before serving.
Tips & Swaps
Want it extra creamy? Stir in another spoonful or two of sour cream after shredding the chicken.
Use chicken thighs: Boneless, skinless chicken thighs can be substituted for chicken breasts.
Try another vegetable: Frozen mixed vegetables, corn, or peas would also work well in place of the green beans.
Don’t add the stuffing too early: I like making the stuffing separately and adding it at the end. It keeps the stuffing fluffy and gives you that classic buttery stuffing texture instead of letting it get too soft in the Crock-Pot.
What to Serve With Chicken & Stuffing Casserole
This is already a pretty complete meal, so you really don’t need much with it. If you want to stretch the dinner a little further, serve it with a simple side salad, roasted vegetables, or some cranberry sauce.
Storage & Reheating
Store leftover chicken mixture and stuffing in separate airtight containers in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave until heated through. Keeping the stuffing separate during storage helps it hold onto more of its texture.
Budget-Friendly Tip
This is a great recipe for using inexpensive pantry staples. Look for chicken breasts on sale and keep boxes of stuffing, canned green beans, and cream of chicken soup in the pantry. You can pull together a cozy family dinner without needing a long list of ingredients.
Slow Cooker Chicken & Stuffing Casserole
Description
This easy Slow Cooker Chicken & Stuffing Casserole has tender chicken, creamy sauce, green beans and buttery stuffing for a cozy budget-friendly dinner.
Ingredients
Instructions
-
Lightly grease the inside of your slow cooker and place the chicken breasts in the bottom.
-
Season the chicken with salt, garlic powder, and black pepper.
-
In a small bowl, stir together the cream of chicken soup and sour cream until combined. Spread the mixture evenly over the chicken.
-
Add the drained green beans over the top, then pour in the chicken broth.
-
Cover and cook on LOW for 4–6 hours or HIGH for 2½–3½ hours, or until the chicken is cooked through and reaches an internal temperature of 165°F.
-
Once the chicken is done, shred it directly in the slow cooker using two forks. Stir the chicken, green beans, and creamy sauce together.
-
If the mixture looks thinner than you’d like, leave the slow cooker uncovered on HIGH for about 10–15 minutes to allow the sauce to thicken.
-
Meanwhile, prepare the stuffing according to the package directions.
-
Spoon the prepared stuffing over the creamy chicken mixture just before serving.
Note
Tips & Swaps
Want it extra creamy? Stir in another spoonful or two of sour cream after shredding the chicken.
Use chicken thighs: Boneless, skinless chicken thighs can be substituted for chicken breasts.
Try another vegetable: Frozen mixed vegetables, corn, or peas would also work well in place of the green beans.
Don't add the stuffing too early: I like making the stuffing separately and adding it at the end. It keeps the stuffing fluffy and gives you that classic buttery stuffing texture instead of letting it get too soft in the Crock-Pot.
