Ingredients:

  • 2 lb boneless skinless chicken breasts
  • 1 (6 ounce) box dried stuffing mix (e.g., Stove Top)
  • 1 (10.5 ounce) can cream of chicken soup
  • ½ cup sour cream
  • 1 cup low sodium chicken broth
  • ¼ cup unsalted butter, melted
  • 1 tsp dried poultry seasoning
  • ½ tsp onion powder
  • Salt and freshly ground black pepper (to taste)

Instructions:

  1. In a small mixing bowl, combine the can of Cream of Chicken Soup, ½ cup of sour cream, 1 teaspoon of poultry seasoning, and ½ teaspoon of onion powder. Stir until the mixture is smooth and fully combined.
  2. Spread about half of the creamy mixture evenly across the bottom of a 5–6 quart slow cooker to create a base layer.
  3. Place the 2 lbs of boneless, skinless chicken breasts on top of the creamy base layer. Top the chicken with the remaining creamy mixture, spreading it out evenly. Season the chicken lightly with salt and pepper.
  4. In a separate medium bowl, mix together the 1 cup of chicken broth and the ¼ cup melted butter. Pour this liquid mixture over the 6 oz box of dried stuffing mix. Toss gently just until the stuffing is moistened. Do not overmix.
  5. Spread the prepared stuffing mix evenly over the top of the chicken and creamy layer. Do not stir or press down.
  6. Cover the slow cooker and cook on HIGH for 4 hours, or on LOW for 7 to 8 hours, until the chicken registers an internal temperature of 165°F and the stuffing is soft but set.
  7. Carefully scoop and serve immediately. The chicken should be moist and the stuffing velvety.