Ingredients:

  • 4 large boneless, skinless chicken breasts (Approx. 900 g), trimmed
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 (10.5 oz / 298 g) can Cream of Chicken Soup (low-sodium preferred)
  • 1/2 cup (120 ml) Low-Sodium Chicken Stock
  • 1 tsp (5 ml) Poultry Seasoning
  • 1/2 tsp (2.5 ml) Onion Powder
  • 1 (6 oz / 170 g) box Dry Boxed Stuffing Mix (Sage flavor)
  • 1/2 cup (1 stick / 115 g) Unsalted Butter, melted
  • 1/4 cup (15 g) Fresh Parsley, chopped (for garnish)

Instructions:

  1. Season the Chicken: Pat the chicken breasts dry and generously season both sides with salt and pepper. Place them in a single layer (or slightly overlapping) at the bottom of the slow cooker insert.
  2. Prepare the Sauce: In a medium bowl, whisk together the canned cream of chicken soup, chicken stock, poultry seasoning, and onion powder until smooth.
  3. Coat the Chicken: Pour the entire sauce mixture evenly over the chicken breasts. Ensure the chicken is mostly submerged in the sauce.
  4. Melt the Butter: Melt the unsalted butter (either on the hob or in the microwave).
  5. Moisten the Stuffing: Place the dry stuffing crumbs into a clean bowl. Pour the melted butter over the crumbs and gently toss using a fork until the crumbs are evenly coated. Do not add water or extra stock at this point.
  6. Layer the Stuffing: Spoon the moistened stuffing mixture evenly over the top of the sauce layer. Do not press it down; keep it loose so it can steam properly.
  7. Cook: Secure the lid. Cook on the LOW setting for 3.5 to 4 hours, or on the HIGH setting for 2 to 2.5 hours. Do not lift the lid during the cooking process.
  8. Check Doneness: The chicken is safe and ready when the internal temperature reaches 165°F (74°C) using an instant-read thermometer. The stuffing should be hot, softened, and moist on the bottom.
  9. Rest and Serve: Turn off the slow cooker and allow it to rest, covered, for 10 minutes. This allows the juices to redistribute.
  10. Finish: Shred or slice the chicken as desired. Fluff the stuffing gently with a fork. Garnish generously with fresh parsley before serving.