Description
Tender chicken simmers in a silky blend of cream of chicken and mushroom soups, mingling with garlic, thyme, and sage. A buttery seasoned stuffing crowns the top, absorbing rich juices for a comforting, fuss-free meal.
Ingredients
- 4 pieces boneless chicken breasts
- 1 can condensed cream of chicken soup
- 1 can condensed cream of mushroom soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups seasoned stuffing mix
- 2 tablespoons melted butter
- 1 small onion chopped
- 2 stalks celery chopped
Instructions
- Spray the inside of the slow cooker with cooking spray.
- Place the chicken breasts in the bottom of the slow cooker.
- In a bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, garlic powder, onion powder, dried thyme, dried sage, salt, and black pepper.
- Pour the soup mixture over the chicken breasts.
- Add the chopped onion and celery on top of the soup mixture.
- In a separate bowl, toss the seasoned stuffing mix with the melted butter until evenly coated.
- Sprinkle the buttered stuffing mix evenly over the soup and chicken in the slow cooker.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and the stuffing is tender.
- Shred the chicken with two forks directly in the slow cooker and gently stir to combine with the stuffing.
- Serve warm.
Notes
- You can use chicken thighs instead of breasts for a juicier dish
- If you prefer a crispier top, transfer cooked stuffing to a baking dish and broil for a few minutes
- Feel free to add a cup of shredded cheddar cheese during the last 30 minutes of cooking
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days