Ingredients:

  • 2 large boneless, skinless chicken breasts (approx. 8 oz each)
  • 1 (10.5 oz) can condensed cream of chicken soup
  • ½ cup low sodium chicken stock (for the base)
  • 4 tablespoons unsalted butter, divided (2 Tbsp melted for chicken, 2 Tbsp melted for stuffing)
  • ½ medium yellow onion, finely diced
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 (6 oz) box sage and onion stuffing mix
  • 1 cup hot chicken stock (for the stuffing)
  • 1 tablespoon fresh sage, finely chopped (optional)

Instructions:

  1. Prepare the Chicken: Pat the chicken breasts thoroughly dry with kitchen paper. Season generously on all sides with salt, pepper, and a light dusting of garlic powder.
  2. Sauté Aromatics: In a small pan, lightly sauté the diced onion in 1 teaspoon of butter until softened (about 3 minutes). This is an optional step but highly recommended for flavor.
  3. Mix the Base Sauce: In a medium bowl, combine the condensed cream of chicken soup, ½ cup of chicken stock, dried thyme, and the sautéed onions. Whisk until smooth.
  4. Layer the Crockpot: Pour the entire base sauce mixture into the bottom of a 4 to 6-quart slow cooker insert, spreading it evenly.
  5. Place the Chicken: Arrange the seasoned chicken breasts directly on top of the sauce layer. Brush the tops of the chicken with 2 tablespoons of melted butter.
  6. Combine Stuffing Ingredients: In a separate mixing bowl, combine the dried stuffing mix, the remaining 2 tablespoons of melted butter, the finely chopped fresh sage, and the 1 cup of hot chicken stock.
  7. Mix Lightly: Toss gently until the liquid is just absorbed. Do not overmix or pack the stuffing; it should remain light and crumbly.
  8. Add to Pot: Gently spoon the prepared stuffing mixture directly over the chicken breasts and surrounding sauce.
  9. Cook: Cover the slow cooker tightly. Cook on LOW for 6 to 7 hours, or on HIGH for 3.5 to 4 hours.
  10. Check Doneness: The dish is ready when the chicken is fork-tender and the internal temperature of the thickest part registers 165°F (74°C).
  11. Rest and Serve: Switch the slow cooker off and allow the dish to rest, covered, for 10 minutes before serving. Serve immediately with the surrounding creamy sauce.