Creamy Crock Pot Casserole Chicken Stuffing Bliss

Instructions:

1. Season chicken breasts with salt, pepper, garlic powder, and onion powder. Place in the bottom of the slow cooker.
2. Heat olive oil in a large skillet over medium heat. Sauté onion and mushrooms until softened and lightly browned. Add garlic and cook for another minute.
3. Stir in cream of mushroom soup and chicken broth to the skillet. Bring to a simmer, then remove from heat and stir in sour cream and parsley.
4. Pour the creamy sauce over the chicken in the slow cooker.
5. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork.
6. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce.
7. In a bowl, combine the stuffing mix with melted butter. Toss until evenly coated.
8. Sprinkle the stuffing mixture evenly over the chicken mixture in the slow cooker.
9. Cover and cook on high for another 30-60 minutes, or until the stuffing is golden brown and crispy. Watch carefully to avoid burning.