Ingredients:

  • 4 large boneless, skinless chicken breasts (approx. 680 g)
  • 1 tsp Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Dried Poultry Seasoning
  • 1 (10.5 oz) can Condensed Cream of Chicken Soup
  • 1 cup Chicken Broth (low-sodium)
  • 1/2 cup Full Fat Sour Cream
  • 1/2 tsp Onion Powder
  • 1 Tbsp Fresh Parsley, chopped (optional, for garnish)
  • 1 (6 oz) box Dry Herb Stuffing Mix
  • 2 Tbsp Unsalted Butter, melted

Instructions:

  1. Prepare the Chicken: Pat the chicken breasts dry and season heavily on both sides with salt, pepper, and the poultry seasoning. Place the seasoned chicken in a single layer at the bottom of the slow cooker insert (6-quart or larger).
  2. Whisk the Cream Base: In a separate medium bowl, whisk together the condensed cream of chicken soup, chicken broth, sour cream, and onion powder until smooth and fully combined.
  3. Pour and Cook: Pour the cream mixture evenly over the chicken breasts, ensuring the chicken is mostly submerged. Secure the lid. Cook on LOW for 6 to 7 hours or on HIGH for 3.5 to 4 hours.
  4. Test for Doneness: After the minimum cook time (approx. 5.5 hours on Low), use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C).
  5. Prepare the Stuffing: In a medium mixing bowl, gently toss the dry stuffing mix with the melted butter until lightly coated. Do not add any additional liquid at this stage.
  6. Add the Topping: Sprinkle the dry (but buttered) stuffing mixture evenly over the chicken and creamy base. Do not stir it in; it should rest on top.
  7. Finish Cooking: Place the lid back on the slow cooker. Cook for an additional 30 to 45 minutes on the same setting (LOW or HIGH) until the stuffing is hot, slightly softened, and has absorbed some moisture, yet still retains some texture.
  8. Rest and Serve: Turn the slow cooker off. Let the dish rest, covered, for 10 minutes before serving. Garnish with fresh parsley.