Creamy Crockpot Chicken Stuffing and Green Beans
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.
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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
Creamy Crockpot Chicken Stuffing and Green Beans
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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 🙂
Video
Nutrition
Nutritional 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.
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I make something similar but as a casserole. It developed when I had to work a double shift on Thanksgiving and missed out completely. I was craving the taste of the whole meal but live alone which makes a full dinner out of the question. My dish has most of the same ingredients but I wanted the green bean casserole too, so along with the beans I added French’s fried onions. I also used turkey gravy instead of the soup/sour cream combo. (YUM!) To complete the taste a few dried cranberries were sprinkled throughout. To keep from wasting food, I brought some of it to work to share with my coworkers and to get their opinion. It was a hit and I’ve made it several times since then. I never thought about doing it in the slow cooker but that will change now. You’ve given me some tasty tweaks to try and an easier prep. Thank you!
This looks so yummy…. BUT! LOL! I don’t have time for a slow cooker, nor do I have all I need. SO, necessity being the mother of invention, here’s what I did…
I put it in a covered casserole dish, which I first sprayed with PAM.
I didn’t have sour cream SO… I had about 1/2 cup of Borsin (a VERY yummy herbed cheese spread!) so I warmed it up and added milk until it came up to 3/4 cup, then added the cream of chicken soup.
I also didn’t have (or have time for) frozen green beans SO… I used canned (I know… yuck! Just trying to make this quick tho), and instead of water, I added about 1/2 cup of liquid from the green beans to the soup mixture. (That mixture just looked too thick to me…??? It’s still pretty thick even with 1/2 cup of liquid…. we’ll see! 😉 )
I have it in the oven at 425. (It is my experience that baking chicken at higher temps for shorter times yields a tender breast that doesn’t dry out as much.) We will see what happens after 20 minutes in the oven like this…. if it needs more time, I’ll add to it until it’s done.
Once it’s done and we have a taste, I’ll get back with y’all! My hubby is a very picky eater! If he gives his stamp of approval, I’ll feel safe giving you the go ahead to try this! If he doesnt, well… looks like I’ll be tossing it and ordering a pizza! LOL!!!! (It was an option, but I really didn’t want pizza tonight!)
How did it turn out in the oven? I’ve made it in the crockpot, but I’d like to throw it in the oven tonight.
Talk about comfort food. I’m so looking forward to coming home from work to this cooking in my crockpot! Thanks for sharing!
Looks great! Do you put the green beans on frozen or thawed? And what brand of stuffing do you use? Thanks!
Throw them in frozen 🙂 I have used so many different ones. Store band, or stove top come to mind 🙂
Can we use green beans that aren’t frozen ?
Yes, I would recommend fresh green beans then 🙂
Yes, actually I have less time so I use canned green beans, drained, and add them to the top about 20 minutes before I take it out of the oven to serve. It may sound strange, but I add cheddar cheese with bacon bits, salt, pepper and onion powder on top of the green beans as well. Very yummy addition!