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Slow Cooker Chicken And Stuffing

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Slow Cooker Chicken And Stuffing
Submitted by:
Makes: 4 servings adjust
Pretty good and really quick to put together.

One thing to consider is that canned soups and the boxed stuffing mixtures can contain a lot of sodium and can make this too salty. The Campbell's Healthy Request soups are lower in sodium and fat than the regular soups. Stove Top also makes a reduced sodium stuffing mix. I used both products when I made this and thought it worked out well.



Step 1

Spray slow cooker with cooking spray.


  • 4 Boneless Skinless Chicken Breasts
  • Salt and Pepper

Step 2

Place the chicken in the bottom of the slow cooker. Season with black pepper and a very small amount of salt. Don't overdo the salt. The soup/stuffing mix has plenty.


  • Dried Parsley Flakes

Step 3

Sprinkle chicken with dried parsley.


  • 2 cans Canned Cream of Chicken Soup, 10.5 oz each; campbells healthy request preferred
  • 1 cup Light Sour Cream
  • 1 cup Chicken Stock, unsalted or substitute water

Step 4

In a large bowl, whisk together the soups, sour cream and chicken stock or water.


  • 34 cup Onion, chopped small
  • 34 cup Celery, chopped small
  • 2 boxes Stuffing Mix, 6 oz each; stove top reduced sodium preferred

Step 5

Add onion, celery and dry stuffing mix to bowl and gently stir to combine. Add stuffing mixture to slow cooker on top of the layer of chicken.

Step 6

Optional: If you would like to keep the green beans separate from the stuffing mixture, place a layer of tin foil over the stuffing. Poke small holes all over the foil to allow the moisture from the beans to drip down instead of accumulating on top of the foil. If you are ok with everything being together than just skip this step.


  • 16 ounces Frozen Cut Green Beans

Step 7

Add frozen green beans to the slow cooker on top of the foil or directly onto the stuffing layer.

Step 8

Cover and cook on HIGH for 4 hours or LOW for 6-7 hours.

Step 9

Before eating, carefully lift out the foil with the green beans on it and check the stuffing for moisture level. If it's too dry add a little extra chicken stock and carefully stir the stuffing layer. Cover and heat for an additional 10 minutes.

Step 10

NOTE TO ME: I used half baby carrots (a cup or 2) and half a bag of green beans on top of the foil last time. I didn't think the carrots got done enough. Next time I might try slicing the carrots in half lengthwise and putting them in on the bottom of the slow cooker before putting in the chicken and then only using green beans on top.
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