The one-pot meal at its best.
Friends, let us pause for a minute to consider the humble one-pot hotdish.
A hotdish, for anyone who doesn’t know, is sort of the essence of basic, hearty, Midwestern cooking. It can mean any sort of one-pot meal, but most often it’s a casserole with cream soup, some kind of protein, veggie and a starch. So it’s a whole meal in one dish.
This Creamy Crockpot Chicken Stuffing and Green Beans is the one-pot hotdish at its best. It has everything a good hotdish should have: meat, starch, and veggie all in one pot, with no fancy or complicated ingredients. Just good, plain, solid comfort food.
And because it’s made in the crockpot, it literally takes only a few minutes to put it together. Just toss everything in the crock in the afternoon, and your dish is piping hot by suppertime. It’s all ready to pop in the car and take to the potluck-or to serve up right at your own table. Because that’s the wonderful thing about hotdish: it brings the cozy with it, no matter where it goes.
Creamy Crockpot Chicken Stuffing and Green Beans
Ingredients
- 2 lbs (about 4 chicken breast)
- 1 (6oz) box of stuffing mix
- 1 (10.5 oz) can cream of chicken condensed soup
- 3/4 cup sour cream
- 1/3 cup water
- 10 oz bag frozen green beans
- salt and pepper to taste
(recipe inspired by isavea2z.com )
- Prepare crockpot with cooking spray. Season chicken with salt/pepper and place in the bottom of a crockpot.
- Next, top chicken with 1 box of stuffing mix.
- In a separate bowl, mix together condensed soup, sour cream and water. Spread mixture over stuffing.
- Place green bean on top. Cover and cook on HIGH for 4 hours. If you need a longer cooking time, you can do LOW for 6 hours, but I recommend the high setting 🙂
Here are more slow cooker recipes you will love!
- Slow Cooker Chili
- Crockpot Crack Chicken
- Crockpot Chicken and Gravy
- Crockpot Beef with Mushroom Gravy
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Creamy Crockpot Chicken Stuffing and Green Beans
Ingredients
- 2 lbs about 4 chicken breast
- 1 6oz box of stuffing mix
- 1 10.5 oz can cream of chicken condensed soup
- 3/4 cup sour cream
- 1/3 cup water
- 10 oz bag frozen green beans
- salt and pepper to taste
Instructions
- Prepare crockpot with cooking spray. Season chicken with salt/pepper and place in the bottom of a crockpot.
- Next, top chicken with 1 box of stuffing mix.
- In a separate bowl, mix together condensed soup, sour cream and water. Spread mixture over stuffing.
- Place green bean on top. Cover and cook on HIGH for 4 hours. If you need a longer cooking time, you can do LOW for 6 hours, but I recommend the high setting 🙂
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Liz says
Thank you Corey. This sounds yummy and it’s in a slow cooker. Have a great day and week.
Gloria says
Can you leave out the green beans?
Angela says
I’m sure you could, but why would you want to? You can substitute any other frozen (or fresh) vegetable, if you wish.
Felicia says
I like to use mushrooms instead of green beans and it comes out amazing.
*Taking out the vegetable all together I’m sure will still come out delicious
Katie Harris says
You totally can but I just adding a little chicken broth and butter to the stuffing or it will be very dry.
Deni says
Yes.
Bev says
I love this recipe…I use corn and top with pierogies!
Also add garlic crushed red pepper, onion powder and Italian seasoning
Kathi says
Could boneless skinless chicken thighs be used as a substitution?
Corey says
Yes!
Shannon says
It wouldn’t have as much flavor though 😉
The fat from the skin and that flavorful bone marrow would give it that extra punch of yummy flavor.
sara j gower says
The recipe calls for boneless breasts. Boneless thighs would have more flavor not less.
Angelina says
Even if the chicken thighs were boneless & skinless, they’d still have a LOT more flavor than chicken breasts, even if the chicken breasts were on the bone with skin on. The dark meat of chicken contains more fat than the white meat, so as we all know, FAT = FLAVOR, moistness, & is more tender.
Stacy Conroy says
Made this a few times and each time I used different cream soup and vegs. My favorite so far is cream of mushroom and Frozen corn.
Kristina Thomas says
I am trying this tonight with mushroom and green beans! First time making this dish!
annie says
Yes, but won’t be as flavor filled. I notice that with a lot of recipes .in general. Just cut most of the fat out from under the skin. The fat is under the skin not the skin itself.
christian knight says
this recipe was a hit in my household. i’m asked several times a month to make it. I love it! thanks for sharing.
As for the people saying their chicken was dry, try putting olive oil on it before seasoning and it keeps it moist 🙂
liz says
Made with turkey breast.
Christianna Franklin says
Can you use green beans in a can?
Mary says
Yes I always use canned green beans! Turns out great ! And no they don’t get mushy. Enjoy ?
Shelby Stafford says
Can I add in onion dip mix?
Calyn says
Can this be made in the oven if short on time ?
Lauren Decker says
I was just coming on here to try and find that out myself. I think I might cook the chicken breast in the instant pot and then shred it and then build this in a casserole dish and bake like you would the stuffing or a green bean casserole, with onions on top!
jane smith says
That would be my choice also,Lauren!
Jackie says
I assembled this recipe to cook today. We had something come up unexpectedly so I placed the crock pot ceramic dish in the fridge. Will it be safe to cook tomorrow?
Michelle says
This looks like something my kids would like. I have leftover rotisserie chicken. Can this be made with the leftover chicken in a casserole dish and baked?
Carson Stidom says
Try this :
2 Cups rotisserie chicken
1 can cream of chicken soup
I 15oz can of the veggie of your choice( I like peas and carrots)
I bx of jiffy mix cornbread
Preheat oven to 400 degrees
Mix chicken, soup and veggies in a bowl, pour into a 9″ glass Pyrex pie dish
Make cornbread mix according to directions and pour over chicken/veggie mix and bake at 400 degrees for 30 minutes
This is a delicious pot pie. You may want to put some tin foil under the Pyrex dish as it sometimes boils over
Debbies Hall says
Could you make this with can chicken?
Corey says
I wouldn’t recommend canned chicken for this recipe
Crystal says
I tried this tonight! It was very delicious. Thank you for posting.
Dawn says
what size slow cooker did you use?
Corey says
6qt crockpot
Caitlin says
Hi do I stir it when it is done? I’m so excited to try!! 🙂 it was won’t let me post a 5 star for some reason and I’m sure it is….smells deliciously awesome!
Corey says
You don’t have to stir, you should just be able to scoop it out and serve 🙂
Monica says
I’m slightly (so I don’t sound creepy lol) obsessed with your crock pot recipes. I’m just starting to freeze prepped meals and then taking them out just before throwing them in crock pot. Can I accomplish this with recipes that call for pasta and/or dry seasoning like the stuffing mix?
Thank you,
Mommy of 3
Corey says
Haha. Not creepy at all Monica! You are so sweet. Yes, you can freeze most of the crockpot recipes. I actually have 2 servings left in the freezer of the Crockpot Stuffing and Green Beans right now that I plan on using tomorrow 🙂 If you ever have any questions about freezing a particular recipe, just shoot me an email 🙂
Karen says
To freeze the crockpot stuffing and green beans meal, do you mix the stuffing with other ingredients then freeze with the chicken and green beans?
Corey says
Are you meaning after it is cooked?
UpstateNYer says
To answer your question: There is no need to assemble this and freeze before the cooking day. It is a few easy steps on the day it cooks and nothing needs to marinate. The sour cream does not freeze well nor does the breadcrumbs. If you have left overs of this meal, I would just put it in the fridge and serve it reheated the next day. Hope this helps you.
Edna D. says
Fixing tonight! One hour to go. Can’t wait. Ooh my house smells wonderful!! ☺
Bob Wabadob says
Do we shred it or just scoop chunks to plate
Corey says
I like to shred it, but some people love to keep it chunky. It’s a personal preference.
Shannon {Cozy Country Living} says
I love simple meals like this Corey! Looks delicious:)
Judy says
Do you think this could be doubled?
Corey says
I think that should work out fine Judy.
Csrol says
Could you use shredded cheddar instead if the sour cream?
Corey says
I have only made the recipe as written, so I can’t say for sure. Maybe some of the other readers have done this and can answer?
Karen says
Can this be made with fresh green beans instead of frozen?
Corey says
Yes Karen! Fresh taste just as yummy 🙂
Melanie says
If green beans are fresh do you put them in later?
Corey says
No, I would put them in at the same time.
Marcia Fournier says
Making this recipe, and had fresh green beans! Just got my answer on here! Yippee thank u
Christi says
Same question about can green beans instead of frozen 🙂 I’ll throw them in with all else! Looking forward to this one for dinner tonight and glad I had all ingredients on hand (thanks to my husband picking up a clearance box of stuffing weeks and weeks ago lol!
Shana says
I put this in the crockpot this morning. i used can green beans instead but forgot to drain them. do you think this will be an issue?
Corey says
I think it should be fine. You might just have a little extra liquid. I’ve never had this happen before, so I can’t say for sure.
Crystal Clark says
I don’t think it will hurt it too bad personally. It might be a tad bit runnier though.
Jessica says
This recipe is SO easy and SO good! I will definitely double it next time for leftovers. Even my 2 year old said…”it was yummy”! Thanks Corey 🙂
Corey says
I love when I get a kid’s stamp of approval 🙂 YAY! I am so happy you loved it. Thanks for stopping by to share Jessica. XO
Monica says
Has anyone made this with the French style canned green beans ? I prefer them over regular 😋
Jen says
Yes, I used drained French style green beans. I added about 1/2 hour before done. Family loved this recipe
cathy says
Can I omit the sour cream? Thanks!
Tiffany says
Sounds amazing! Going to try tomorrow! Do you thaw the chicken or put it in frozen?
Corey says
I use thawed out chicken Tiffany. I hope you love it!
Aron says
Cook time still the same if using frozen chicken breast?
Corey says
I have only used fresh, but if you look through some of the other comments, I believe others have used frozen.