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The meal I make when I’ve got 5 minutes, no patience, and people to feed.
So this is one of those recipes I almost feel silly writing down — not because it’s not good (it’s so good), but because it’s barely a recipe. It’s just… food that makes itself. The kind of thing you toss together at noon with a kid on your hip and a to-do list you gave up on two hours ago.
But here’s the thing: every time I make this, someone at the table says, “Oh my gosh, what is this?” and then they go back for seconds.
It’s comforting, filling, simple, and tastes like a warm hug from your aunt who always made something hot for dinner even when money was tight.
Why I Love This (and Keep Making It)
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Only 6 ingredients — nothing fancy, all pantry stuff.
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It cooks itself. Truly. You just layer and walk away.
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Kid-friendly and picky-eater-approved. Even the green beans.
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One pot, one spoon. Minimal cleanup.
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Smells amazing by the time 5 o’clock rolls around.
What You’ll Need
Here’s what’s going in the slow cooker:
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1½ lbs boneless, skinless chicken breasts – frozen or thawed, it all works.
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1 (14 oz) can green beans, drained – French-style or regular, either’s fine.
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1 (6 oz) box dry stuffing mix – Stove Top works perfectly, or any store brand.
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1 (10 oz) can cream of chicken soup – or cream of mushroom if that’s what you’ve got.
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½ cup sour cream
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4 tablespoons butter, melted
Optional Seasonings (but they help!)
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2 tsp Italian seasoning
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1 tsp dried minced onion
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Salt & pepper, to taste
How to Make It (Even on a Monday)
Step 1: Season the chicken (optional but worth it)
If you’ve got a minute, sprinkle your chicken breasts with salt, pepper, and a little dried onion or Italian seasoning. Then lay them flat in the bottom of your slow cooker.
Frozen chicken? Toss it right in. Thawed? Even better. No need to cut it up — it’ll shred like butter once it’s cooked.
Step 2: Add the green beans
Drain your green beans and layer them right on top of the chicken. That’s your veggie. No need to stir.
Step 3: Sprinkle the stuffing
Pour the dry stuffing mix straight from the box right over the beans. Don’t mix — just layer.
Step 4: Mix the sauce
In a bowl (or honestly, a big measuring cup), whisk together the sour cream, cream of chicken soup, melted butter, and about ⅓ cup water. It’ll be thick and creamy — that’s exactly what you want.
Pour it right over the stuffing. If you want, give the top a gentle stir just to moisten the stuffing a bit, but don’t dig too deep. We want layers.
Step 5: Let it do its thing
Put the lid on. Turn the slow cooker to HIGH and cook for 4–5 hours, or LOW for 6–7. Either way, by the time it’s done, the chicken will be tender, the stuffing will be fluffy and soaked in all that creamy goodness, and your house will smell amazing.
Step 6: Shred and serve
Right before serving, take a couple forks and gently shred the chicken right in the pot. Stir everything together just a bit so each bite gets some of everything.
Optional: If you’re feeling fancy, you can slide the slow cooker insert under the broiler for 2–3 minutes to crisp the top of the stuffing. Not necessary. Just tasty.
A Few Notes from My Kitchen
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Make it your own: Swap green beans for corn, or use leftover turkey after Thanksgiving.
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Don’t skip the sour cream — it adds richness and keeps things from drying out.
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If your stuffing looks dry, add a splash of broth at the end and stir it in. It fixes everything.
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Feeds 6 comfortably — or 4 with leftovers for lunch the next day (and trust me, you’ll want them).
Final Thoughts (Because I Like to Ramble)
This isn’t a flashy meal. It’s not “elevated” or “inspired by global flavors” — it’s just good, solid, feed-your-people food. The kind that lets you feel like you did something without doing much at all.
And sometimes? That’s exactly what we need.
If you end up making it — whether for a busy weeknight, a sick day, or just because you had a box of stuffing and no plan — I hope it brings you the same quiet little joy it brings me.
6-Ingredient Slow Cooker Chicken and Stuffing
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts
- 1 can green beans 14 oz, drained
- 1 box dry stuffing mix 6 oz
- 1 can cream of chicken soup 10 oz
- 1/2 cup sour cream
- 4 tablespoons unsalted butter melted
- 2 teaspoons Italian seasoning optional
- 1 teaspoon dried minced onion optional
- 1/3 cup water for mixing with sauce
- to taste salt and black pepper optional
Instructions
- Season chicken with salt, pepper, Italian seasoning, and dried minced onion if using. Place in the bottom of the slow cooker.
- Top the chicken with drained green beans and then the dry stuffing mix.
- In a bowl, whisk together the sour cream, cream of chicken soup, melted butter, and 1/3 cup water until smooth.
- Pour the mixture over the stuffing and roughly stir the top layer to moisten the stuffing.
- Cover and cook on high for 4–5 hours, or until chicken is fully cooked and tender.
- Gently stir the chicken and stuffing together, lightly shredding the chicken as you mix. Serve warm.
- Optional: To crisp up the top, place the slow cooker insert under your oven broiler for a few minutes before serving.
Notes
Nutrition