Set crock pot on low. Spray with non-stick cooking spray.
Layer in mushrooms and then green beans.
In a medium bowl, whisk to combine soup, sour cream, 1/2 cup broth, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Pour over top.
In a small bowl combine the remaining chicken broth with eggs, salt, and pepper.
Add bread cubes to a large bowl and pour egg mixture over the top, stirring to combine.
Add to crockpot. Cover with lid.
Cook on low for 4 hours.
PRO TIPS For dryer stuffing, slightly open crockpot lid for last 1/2 hour of cooking.
Green beans were left whole and not cut into lengths for this recipe which provided an "al Dente" cook.
If you prefer green beans softer, cut into 2-inch lengths before placing in the crockpot.