Ingredients:

  • 1 kg (6 pieces) Boneless, Skinless Chicken Breasts or Thighs
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Onion Powder
  • 1 teaspoon Kosher Salt, plus more to taste
  • ½ teaspoon Black Pepper, freshly cracked
  • 1 (10.5 oz) can Cream of Chicken Soup (undiluted)
  • ½ cup Chicken Stock (low sodium)
  • 1 small Yellow Onion, roughly chopped
  • 6 cups Stale White Bread, cubed (approx. 1/2-inch)
  • 4 tablespoons Unsalted Butter
  • 2 stalks Celery, finely chopped
  • 1 medium Yellow Onion, finely diced
  • 2 tablespoons Fresh Sage, finely chopped
  • 1 teaspoon Dried Parsley
  • ¾ cup Chicken Stock (warm)
  • 1 Large Egg, lightly beaten

Instructions:

  1. Season the Chicken: Pat the chicken pieces dry. Season generously on both sides with salt, pepper, dried thyme, and onion powder.
  2. Arrange the Base: Place the roughly chopped onion pieces evenly across the bottom of the slow cooker insert. Lay the seasoned chicken pieces directly on top of the onions.
  3. Make the Sauce: In a separate bowl, whisk together the cream of chicken soup and the ½ cup of cold chicken stock until smooth. Pour the sauce mixture evenly over the chicken.
  4. Sauté Aromatics: Melt the butter in a large skillet over medium heat. Sauté the diced celery and finely diced onion until softened and translucent (about 5–7 minutes). Remove from heat and transfer the mixture to a large mixing bowl.
  5. Combine Stuffing Dry Ingredients: Add the cubed stale bread, chopped fresh sage, and dried parsley to the bowl with the sautéed vegetables. Toss gently to combine.
  6. Moisten and Bind: Pour the ¾ cup of warm chicken stock over the mixture, followed by the beaten egg. Gently fold the mixture until the bread is evenly moistened but not saturated. Season well with salt and pepper.
  7. Create the Barrier (Crucial Step): Cut a large piece of parchment paper or heavy duty aluminum foil and fold it into a sling or a disc that will sit just above the sauced chicken. This barrier prevents the stuffing from sinking into the sauce.
  8. Add the Stuffing: Gently press the stuffing mixture onto the barrier, spreading it into an even layer above the chicken. Do not pack it down tightly.
  9. Cook: Secure the lid. Cook on LOW for 6–7 hours, or on HIGH for 3.5–4 hours. The chicken must reach an internal temperature of 165°F (74°C). The stuffing should be cooked through, firm, and moist.
  10. Optional Finish: If you desire a crunchy topping, carefully transfer the entire stuffing layer (using the barrier/sling) to a baking sheet and broil for 3-5 minutes until golden brown before serving.