Crockpot Chicken and Stuffing with Green Beans Recipe

Slow Cooker
2 Season the chicken with salt and pepper - go easy on the salt because there's plenty in the soup and stuffing mix.
3 Spray the slow cooker with a cooking-spray so clean up will be easy.
4 Add the chicken to the bottom of the slow cooker.
5 Spoon onions and chiles over the top, if desired.
6 Sprinkle the dry stuffing mix over the top of the chicken.
7 Mix the sour cream, half the chicken stock, and the undiluted cream of chicken soup until smooth.
8 Spoon the mixture over the top of the stuffing layer.
9 Add the green beans. You can add them to the top or skooch the chicken over and add them to the side.
10 Pour the remaining chicken stock over the top.
11 Cover and cook for 8 hours on low or 4-5 hours on high. The chicken should reach an internal temperature of 165F.
Oven Instructions
14 Spray a casserole dish with no-stick spray.
15 Heat 1 1/4 cups of the stock to boiling and add it to the stuffing mix. Set aside.
16 Layer the cooked green beans and chicken breast in the bottom. This works best if you've shredded the chicken or cut it into bite sized pieces. 
17 Cover with the onions and chiles.
18 Mix the cream of chicken soup and the sour cream. Spoon over the chicken and onion mixture.
19 Cover with the stuffing.
20 Bake at 400F for 30 minutes, or until the top is golden brown and the casserole is bubbling.