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.
