Tender chicken, savory stuffing, and green beans cook together in a creamy, flavorful dish—all made in the slow cooker!

Units Scale

2 lbs boneless, skinless chicken breasts (or thighs)

1 box (6 oz) Stove Top stuffing mix (chicken or herb flavor)

1 can (10.5 oz) cream of chicken soup

1 can (10.5 oz) cream of mushroom soup (or another cream soup of choice)

3/4 cup chicken broth

1/2 cup sour cream

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon black pepper

1/2 teaspoon poultry seasoning (optional)

1 (12 oz) bag frozen green beans (or 2 cups fresh green beans)

2 tablespoons butter, melted

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Prep the Slow Cooker – Spray the inside of your slow cooker with nonstick spray.
Layer the Chicken – Place the chicken breasts in the bottom of the slow cooker and season with garlic powder, onion powder, black pepper, and poultry seasoning.
Add Green Beans – Spread the green beans evenly over the chicken.
Mix the Sauce – In a bowl, whisk together cream of chicken soup, cream of mushroom soup, sour cream, and chicken broth. Pour this mixture over the chicken and green beans.
Add the Stuffing – Sprinkle the stuffing mix evenly over the top, then drizzle with melted butter.
Cook – Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.
Fluff & Serve – Fluff the stuffing with a fork, shred or slice the chicken if desired, and serve warm!

Use chicken thighs for extra tenderness.
Swap green beans for broccoli or mixed vegetables for variety.
For a cheesier version, sprinkle shredded cheddar cheese over the top before serving.
Leftovers store well in the fridge for up to 3 days or freeze for 2 months.