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.
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.
Prep Time: 10 minutes
Cook Time: 4–6 hours
Total Time: 4 hours 10 minutes–6 hours 10 minutes
Servings: 6
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.
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.
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.
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.
This easy Slow Cooker Chicken & Stuffing Casserole has tender chicken, creamy sauce, green beans and buttery stuffing for a cozy budget-friendly dinner.
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.
