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Slow Cooker Chicken Stuffing Green Bean Casserole is an easy weeknight meal the whole family will love! Tastes like Thanksgiving dinner!
Table of contents
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 sauce 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!
This recipe is super simple and comforting – I hope you give it a try. Let me show you how it’s made …
Chicken Stuffing Casserole Recipe
** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable recipe. **
Ingredients for Casserole
- 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 have any questions about this recipe or if you would like some suggestions before getting started, be sure to check out these tips:
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.
How did you like this recipe?
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!