Ingredients:

  • 4 large boneless, skinless chicken breasts (approx. 600 g)
  • 1 (10.5 oz) can Cream of Chicken Soup
  • 1 cup Chicken Stock/Broth
  • ½ medium Onion, finely chopped
  • 1 teaspoon Dried Garlic Powder
  • ½ teaspoon Dried Thyme
  • ½ teaspoon Black Pepper
  • ¼ teaspoon Salt
  • 1 (6 oz) box Dry Herb Stuffing Mix
  • 4 tablespoons Unsalted Butter, melted
  • ¼ cup Water (or extra chicken stock)

Instructions:

  1. Combine the Base: In a mixing bowl, whisk together the cream of chicken soup, chicken stock, chopped onion, garlic powder, thyme, salt, and pepper until smooth.
  2. Grease the Pot: Lightly coat the bottom and sides of the 6-quart slow cooker insert with cooking spray or butter to prevent sticking.
  3. Layer the Chicken: Place the four chicken breasts in a single layer on the bottom of the slow cooker insert.
  4. Pour the Sauce: Pour the prepared creamy soup mixture evenly over the chicken breasts, ensuring the chicken is mostly covered.
  5. Moisten the Stuffing: In the same mixing bowl, combine the dry stuffing mix, the melted butter, and the ¼ cup of water or stock. Toss gently until the mixture is just lightly moistened (do not saturate).
  6. Top the Chicken: Carefully spoon the stuffing mixture evenly over the top of the chicken and sauce. Avoid pressing it down; keep it loose so it can steam properly.
  7. Cook: Cover the slow cooker. Cook on LOW for 7 to 8 hours or on HIGH for 3.5 to 4 hours. (The LOW setting is recommended for flavor infusion.)
  8. Check Doneness: Use a meat thermometer to ensure the chicken breasts have reached a minimum internal temperature of 165°F (74°C). The stuffing should be soft and moist.
  9. Rest and Serve: Turn the cooker off and allow it to rest, covered, for 5 minutes. Ladle portions of chicken, sauce, and stuffing onto plates.