Slow Cooker Chicken Stuffing Green Bean Casserole is an easy weeknight meal the whole family will love! Tastes like Thanksgiving dinner!
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Slow Cooker Chicken Stuffing Green Bean Casserole
I don’t know about you, but I love casseroles – and I especially love to use my slow cooker – when the weather starts getting cooler.
I love that this dish is basically a meal all in one! Usually, I serve it with cranberry relish or a small side salad if I feel like we need a little something extra. To me, I feel like I can eat an easier version of Thanksgiving dinner all year long!
Chicken Stuffing Casserole Recipe
- boneless, skinless chicken breast halves
- Seasoning, for chicken (optional – use whatever your family likes!)
- chicken or turkey-flavored stuffing
- chicken broth
- turkey or chicken gravy
- condensed cream of mushroom soup
- sour cream
- frozen green beans
How to make Chicken Stuffing Casserole
Time needed: 6 hours and 15 minutes.
How to make Chicken Stuffing Casserole
- Spray a slow cooker crock with non-stick cooking spray.
Spray a slow cooker crock with non-stick cooking spray.
- Place the chicken in the crock and season.
Place the chicken breasts in the slow cooker. Season if desired.
- Combine stuffing, broth, and gravy. Spread over chicken.
In a medium bowl, combine the stuffing with the chicken broth and gravy. Spread the mixture evenly over the top of the chicken.
- Combine soup and sour cream. Spread over stuffing mixture.
In a separate medium bowl, combine the cream of mushroom soup with the sour cream. Spread the mixture evenly over the top of the stuffing.
- Top with green beans.
Evenly spread the frozen green beans over the top of the soup mixture.
- Cover and cook.
Cover and cook on HIGH for 4-6 hours (or LOW 7-8 hours) or until the chicken is cooked through.
Chicken Stuffing Casserole: FAQs
If you run into any problems or if you would like some suggestions, be sure to read this section before leaving a comment.
Any seasonings you love! My favorite seasoning combo is: 1/2 tsp. salt, 1/4 tsp. ground black pepper, 1/2 tsp. dried thyme, 1/2 tsp. dried rosemary, 1/4 tsp. dried sage, 1/4 tsp. garlic powder. I usually rub this mixture all over the chicken, coating both sides.
Since this is a slow cooker recipe, it really is made ahead. Start this in the morning and dinner will be ready when you come home!
I usually put them on a microwave-safe place and cover it. Microwave until heated through.
If you tried this recipe, I would love to hear your thoughts! Leave a comment down below letting me know how it turned out for you! Also, if you have any questions, I’ll try my best to help!
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Slow Cooker Chicken Stuffing Green Bean Casserole
Slow Cooker Chicken Stuffing Green Bean Casserole is an easy weeknight meal the whole family will love! Tastes like Thanksgiving dinner!
Ingredients
- 4 boneless, skinless chicken breast halves
- Seasoning, for chicken (optional - use whatever your family likes!)
- 2 boxes (6 oz. each) chicken or turkey-flavored stuffing
- 1 cup chicken broth
- 1 jar (12 oz.) chicken or turkey gravy
- 1 can (10.75 oz.) condensed cream of mushroom soup
- 1 cup sour cream
- 1 bag (12-16 oz.) frozen green beans
Instructions
- Spray a slow cooker with non-stick cooking spray.
- Place the chicken breasts in the slow cooker. Season if desired.
- In a medium bowl, combine the stuffing with the chicken broth and gravy. Spread the mixture evenly over the top of the chicken.
- In a separate medium bowl, combine the cream of mushroom soup with the sour cream. Spread the mixture evenly over the top of the stuffing.
- Evenly spread the frozen green beans over the top of the soup mixture.
- Cover and cook on HIGH for 4-6 hours (or LOW 7-8 hours) or until the chicken is cooked through.
Notes
- My favorite seasoning combo for the chicken is 1/2 tsp. salt, 1/4 tsp. ground black pepper, 1/2 tsp. dried thyme, 1/2 tsp. dried rosemary, 1/4 tsp. dried sage, 1/4 tsp. garlic powder. I usually rub this mixture all over the chicken, coating both sides.
- Add crispy fried onions on top of the casserole for added flavor!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 505Total Fat: 26gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 174mgSodium: 1367mgCarbohydrates: 15gFiber: 2gSugar: 4gProtein: 52g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
This sounds really good but I don’t like sour cream or creamcheese in a recipe. Could you use a cream soup or evaporated milk? Please send me an email with your answer.
Thank you for the question, Helen! I would probably use part of another can of cream of mushroom soup in place of the sour cream.
My husband us allergic to cream cheese – what else would your recommend?
Hi Lynn! There is no cream cheese in this recipe. However, there is sour cream – and if he is allergic to that, I would suggest using a bit more of the cream of mushroom soup. I hope that helps!
Looks like a cool recipe! Would it be possible to do this using an Instant Pot?
I’m sure you can – I’ve never done it though to give you guidance or instructions.