The Easiest Crockpot Chicken and Stuffing | A Cozy One-Pot Meal

A Warm, Engaging Introduction

There’s a certain kind of magic that happens when you come home on a crisp fall evening to a house that already smells like dinner. The air is rich with the savory scent of herbs and buttery stuffing, and you know that a warm, comforting meal is moments away. This Crockpot Chicken and Stuffing is my ultimate hug in a bowl. It came into my life during a particularly hectic week when the thought of juggling multiple pots and pans felt overwhelming. I needed something simple, something that could be tossed together in minutes and forgotten about. The result was this incredible one-pot wonder that has since become a cherished staple, a dish that promises comfort without the fuss.

Why You’ll Love This

• It’s the epitome of easy comfort. With just 15 minutes of prep, your slow cooker does all the heavy lifting, freeing you up for the rest of your day.

• It’s a complete meal in one pot. Tender chicken, savory stuffing, and green beans cook together, creating a symphony of flavors and cutting down on cleanup.

• It’s incredibly forgiving. This recipe is flexible. Forgot an ingredient? No problem. It welcomes substitutions and still turns out delicious every single time.

• It’s the ultimate crowd-pleaser. This dish has a way of bringing everyone to the table, from hungry kids to discerning adults, all asking for seconds.

A Story-Driven Paragraph

I’ll never forget the first time I served this to my friend’s son, a renowned picky eater whose diet seemed to consist solely of beige foods. He eyed the plate with suspicion, poking at the green beans with his fork. With a little encouragement, he took a bite that contained a little bit of everything: the creamy chicken, the soft stuffing, a single green bean. His eyes widened. “This is actually good,” he declared, and then he cleaned his entire plate. It was a quiet victory, proof that this dish has a special, unifying power that can win over even the toughest critics.

What Makes It Special

This recipe’s magic lies in how simple ingredients transform into something greater than the sum of their parts.

• The Creamy Sauce: A blend of cream of chicken soup, sour cream, and broth creates a luxuriously rich and velvety sauce that soaks into every component, keeping the chicken incredibly moist and the stuffing perfectly tender.

• The Savory Stuffing: The dry stuffing mix crisps up on top while absorbing the flavorful sauce underneath, resulting in a textural dream with a wonderful buttery and herbaceous flavor.

• The Simple Seasoning: A straightforward mix of garlic powder and Italian seasoning perfectly complements the dish without overpowering the cozy, familiar flavors we all crave.

Making It Happen

This is where the magic of simplicity truly shines. Start by giving your slow cooker a quick spray with nonstick spray. Lay your chicken breasts in a single layer at the bottom—this is your foundation. In a small bowl, mix together the salt, pepper, garlic powder, and Italian seasoning, then sprinkle this mixture generously over both sides of the chicken.

Next, scatter your drained green beans over the chicken, creating a colorful second layer. Now, pour the entire box of dry stuffing mix evenly over the green beans. Don’t press it down; let it stay light and fluffy.

In a separate medium bowl, whisk together the cream of chicken soup, one cup of chicken broth, sour cream, and melted butter until you have a smooth, creamy mixture. Carefully pour this over the top of the stuffing mix. Here’s the key part: do not stir. Let the layers be. This allows the stuffing on top to get a slightly crispy texture while everything underneath slow-cooks to perfection.

Pop the lid on, set it to low for 6-7 hours or high for 4-5 hours, and walk away. Your work is done. Once the chicken is cooked through and tender, gently stir the stuffing with a fork to fluff it all up. If it seems a bit dry, mix in that reserved quarter cup of broth. Then, just scoop it into bowls and enjoy the effortless deliciousness.

You Must Know

• Resist the Urge to Stir: Pouring the sauce over the dry stuffing and leaving it alone is crucial for achieving the ideal texture.

• Check for Doneness: Chicken is done when it reaches 165°F internally. Avoid overcooking, as chicken breasts can dry out.

• Fluff at the End: Gently stirring everything together after cooking incorporates the flavors and gives the stuffing a wonderful, fluffy consistency.

Serving Ideas

This is a complete meal all on its own, but a simple side can round it out beautifully. A light, tangy cranberry sauce or a fresh apple walnut salad provides a lovely sweet and crisp contrast to the rich, savory flavors of the dish. For a drink pairing, a crisp Chardonnay or a simple glass of sparkling apple cider complements the meal perfectly.

Make It Different

• Vegetable Swap: Not a fan of green beans? Substitute with a cup of frozen peas and carrots, diced celery, or corn.

• Creamy Soup Alternative: Cream of mushroom or cream of celery soup works wonderfully here for a slight flavor variation.

• Protein Change: Swap the chicken breasts for boneless, skinless thighs for an even richer, more forgiving result.

• Fresh is Best: Feel free to use about 2 cups of fresh green beans, cut into 1-inch pieces, instead of canned.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is in the microwave with a splash of chicken broth to bring back its moisture. Cover it loosely and heat in 30-second intervals, stirring in between, until warmed through.

Success Tips

For the absolute best results, use a low-sodium cream of chicken soup and low-sodium broth. This allows you to control the salt level of the entire dish, as the stuffing mix can already be quite salty. If you only have regular broth and soup, you may want to reduce or omit the added salt in the seasoning mix.

Frequently Asked Questions (FAQ)

Q: Can I use frozen chicken?
A: It’s not recommended. For food safety and even cooking, always use thawed chicken breasts. Frozen chicken can linger in the “danger zone” temperature for too long as it thaws.

Q: My stuffing came out a bit mushy. What happened?
A: This can happen if the slow cooker is opened frequently during cooking, letting steam escape, or if there was a bit too much liquid. Next time, ensure you’re using the correct broth measurements and try holding back that final 1/4 cup of broth unless the mixture seems dry at the end.

Q: Can I prepare this the night before?
A: You can! Assemble the entire dish in the slow cooker insert, cover tightly with plastic wrap or its lid, and refrigerate overnight. In the morning, let it sit on the counter for 20-30 minutes before placing it in the base and starting the cook time.

Q: Can I use a different type of stuffing mix?
A: Absolutely. While chicken-flavored is classic, a herb-seasoned or even a cornbread stuffing mix would be delicious. Just be mindful of the salt content.

Q: Is it possible to overcook this?
A: Yes, especially the chicken breasts. They are lean and can become dry and tough if cooked for too long. Stick to the recommended times and use a meat thermometer to check for 165°F.

Crockpot Chicken and Stuffing

Prep time: 15 minutes
Cook time: 4 hours (high) or 7 hours (low)
Total time: 4 hours 15 minutes – 7 hours 15 minutes
Category: Main Course
Difficulty: Easy
Cuisine: American
Yield: 4-6 servings

Ingredients

• 3 boneless, skinless chicken breasts (1 ½ to 2 pounds)

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• ½ teaspoon dried Italian seasoning

• 1 can (14.5 ounce) green beans, drained

• 1 box (6 ounce) chicken stuffing mix

• 1 can (10.5 ounce) low-sodium cream of chicken soup

• 1 ¼ cups low sodium chicken broth, divided

• ¼ cup sour cream

• ¼ cup butter, melted

Instructions

1. Coat a 6-quart slow cooker with nonstick cooking spray. Place the chicken breasts in a single layer on the bottom.

2. In a small bowl, whisk together the salt, pepper, garlic powder, and Italian seasoning. Sprinkle this mixture evenly over both sides of the chicken.

3. Scatter the drained green beans over the chicken.

4. Pour the dry stuffing mix evenly over the green beans.

5. In a medium bowl, whisk together the cream of chicken soup, 1 cup of chicken broth, sour cream, and melted butter until smooth. Pour this mixture evenly over the stuffing. Do not stir.

6. Cover and cook on LOW for 6-7 hours or on HIGH for 4-5 hours, until the chicken is cooked through and reaches an internal temperature of 165°F.

7. Gently fluff the entire mixture with a fork, stirring to combine. If the stuffing seems dry, mix in the remaining ¼ cup of chicken broth.

8. Serve immediately.

Notes: For fresh green beans, use about 2 cups cut into 1-inch pieces. Boneless, skinless chicken thighs can be used in place of breasts.