Step 1

Season the chicken with salt and pepper - go easy on the salt because there's plenty in the soup and stuffing mix.

Step 2

Spray the slow cooker with a nonstick spray so clean up will be easy.

Step 3

Add the chicken to the bottom of the slow cooker.

Step 4

Spoon onions and chiles over the top, if desired.

Step 5

Sprinkle the dry stuffing mix over the top of the chicken.

Step 6

Mix the sour cream, half the chicken stock, and the undiluted cream of chicken soup until smooth.

Step 7

Spoon the mixture over the stuffing layer.

Step 8

Add the green beans. You can add them to the top or skooch the chicken over and add them to the side.

Step 9

Pour the remaining chicken stock over the top.

Step 10

Cover and cook for 8 hours on low or 4-5 hours on high. The chicken should reach an internal temperature of 165F.

Step 11

Spray a casserole dish with no-stick spray.

Step 12

Heat 1 1/4 cups of the stock to boiling and add it to the stuffing mix. Set aside.

Step 13

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.

Step 14

Cover with the onions and chiles.

Step 15

Mix the cream of chicken soup and the sour cream. Spoon over the chicken and onion mixture.

Step 16

Cover with the stuffing.

Step 17

Bake at 400F for 30 minutes, or until the top is golden brown and the casserole is bubbling.

Step 18

Pour the chicken stock into the Instant Pot and top with the chicken.

Step 19

Seal the vent, and press the “manual” or “pressure cook” button and set the timer to 8 minutes. Double check that the pressure seal valve is secured and closed.

Step 20

Combine the stuffing, cream of chicken soup, and sour cream.

Step 21

When the timer goes off turn the quick release valve on the instant pot and wait for the steam to escape.

Step 22

Press the cancel button to turn it off.

Step 23

Open the lid and use an insta-read thermometer to make sure the chicken is cooked to at least 160F.

Step 24

Add the stuffing, onions, chiles, and green beans on top of the chicken.

Step 25

Replace the lid and seal the pressure valve.

Step 26

Press the “manual” or “pressure cook” button and set the timer to 4 minutes.

Step 27

When it's finished, release the valve once more to let the steam escape.