Ingredients:

  • 110 g (½ cup) Unsalted butter
  • 1 medium Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 2 x 298 g cans Condensed Cream of Chicken Soup
  • 375 ml (1 ½ cups) Low-sodium Chicken Broth
  • 1 tsp Dried Sage
  • ½ tsp Dried Thyme
  • ½ tsp Freshly cracked Black Pepper
  • 1 tsp Kosher Salt
  • 900 g (2 lbs) Boneless, skinless Chicken Breasts or Thighs, trimmed
  • 340 g (12 oz) Boxed Dry Poultry Stuffing Mix

Instructions:

  1. Sauté the Base: Melt the butter in a skillet over medium heat. Add the diced onion and celery. Cook until softened and translucent (about 5–7 minutes) to create the flavour foundation.
  2. Mix the Wet Ingredients: Transfer the sautéed vegetables and any remaining butter to a large mixing bowl. Add the two cans of Cream of Chicken Soup, chicken broth, dried sage, thyme, salt, and pepper. Whisk the sauce base thoroughly until completely smooth.
  3. Prep and Season Chicken: Pat the chicken pieces dry. Season the chicken lightly with salt and pepper.
  4. Integrate Stuffing: Pour the entire box of dry stuffing mix into the sauce mixture. Stir gently until the stuffing is evenly moistened. Do not overmix.
  5. Layer the Crock Pot: Spoon half of the moistened stuffing mixture into the bottom of the slow cooker insert. Arrange the seasoned chicken pieces directly on top. Top with the remaining stuffing mixture, spreading it to cover the chicken.
  6. Cook: Cover the slow cooker. Cook on Low for 6–8 hours or on High for 3.5–4 hours, ensuring the internal temperature of the thickest piece of chicken registers 165°F (74°C).
  7. Finish and Serve: Once cooked, remove the chicken pieces (they should shred easily) and shred them. Gently stir the shredded chicken back into the stuffing mixture. Let the casserole sit, uncovered, for 10–15 minutes before serving to firm up slightly.