Ingredients:

  • 4 Tbsp (56g) Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 Celery Sticks, finely diced
  • 1 tsp Dried Thyme
  • 5 tsp Dried Sage
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 6 cups (approx. 250g) Dried Bread Cubes (or store-bought stuffing mix)
  • 1 cup (240ml) Low Sodium Chicken Stock, plus extra if needed
  • 1 can (10.5 oz / 298g) Cream of Chicken Soup
  • 1/2 cup (120g) Full Fat Sour Cream OR Cream Cheese
  • 2 Tbsp Fresh Parsley, chopped (for garnish)
  • 4 large Boneless, Skinless Chicken Breasts OR Thighs (approx. 1.2 kg / 2.5 lbs total)
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • Salt and Pepper (To taste for chicken)

Instructions:

  1. Sauté the Aromatics: Melt the butter in a skillet over medium heat. Add the diced onion and celery. Cook gently for 5–7 minutes until softened but not browned.
  2. Add Herbs: Stir in the dried thyme, sage, salt, and pepper into the vegetables and cook for 1 minute until fragrant.
  3. Combine Stuffing Base: Transfer the cooked vegetables and herbs to a large mixing bowl. Add the dried bread cubes.
  4. Moisten: Pour 1 cup of chicken stock over the mixture and toss lightly until the bread is just moistened (it should still be mostly dry and fluffy).
  5. Create the Base: Lightly spray the inside of the slow cooker insert with cooking oil. Transfer the prepared stuffing mix and pat it down gently into an even layer.
  6. Create the Creamy Layer: In a separate small bowl, whisk together the cream of chicken soup and the sour cream or cream cheese until smooth. Spread this creamy binder mixture evenly over the top of the stuffing base.
  7. Season the Chicken: Pat the chicken pieces dry. Season generously on all sides with salt, pepper, garlic powder, and paprika.
  8. Place Chicken and Cook: Arrange the seasoned chicken pieces directly on top of the creamy layer. Cover the slow cooker. Cook on LOW for 7–8 hours or HIGH for 3.5–4 hours, until the internal temperature reaches 165°F (74°C).
  9. Shred and Combine: Carefully remove the cooked chicken to a cutting board and shred it using two forks. Return the shredded chicken to the slow cooker. Stir the chicken gently into the creamy stuffing mixture underneath. If the mixture looks too dry, add a splash (1/4 cup) of extra stock.
  10. Rest and Serve: Allow the mixture to rest, covered, for 10 minutes to let the flavours marry before stirring in the fresh parsley and serving.