Ingredients:

  • 1.75 lbs boneless skinless chicken thighs, trimmed
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp garlic powder
  • 21 oz condensed cream of chicken soup
  • 0.5 cup sour cream
  • 0.25 cup low-sodium chicken broth
  • 1 tsp dried parsley
  • 6 oz herb-seasoned stuffing mix
  • 0.5 cup unsalted butter, melted
  • 0.5 cup celery, finely diced
  • 0.25 cup yellow onion, finely minced

Instructions:

  1. Lightly grease the insert of a 6-quart slow cooker. Arrange the trimmed chicken thighs in a single even layer at the bottom.
  2. Season the chicken directly with kosher salt, cracked black pepper, and garlic powder.
  3. In a medium mixing bowl, whisk together the condensed cream of chicken soup, sour cream, chicken broth, and dried parsley until an emulsified sauce forms.
  4. Pour the sauce mixture evenly over the chicken thighs, ensuring all pieces are covered to prevent drying.
  5. Scatter the 0.5 cup diced celery and 0.25 cup minced onion over the top of the sauce.
  6. Spread the stuffing mixture over the top of the sauce layer. Do not stir it in; this preserves the texture of the stuffing crown.
  7. Slowly pour the 0.5 cup melted butter over the dry stuffing. Aim for the dry patches to ensure a crisp finish.
  8. Cover and cook on LOW for 4 hours until the chicken reaches an internal temperature of 165°F and the stuffing is tender and set.