Ingredients:

  • 4 Tablespoons Unsalted Butter (Divided)
  • 1 medium Yellow Onion, finely diced
  • 3 stalks Celery Stalks, finely diced
  • 2 cloves Garlic, minced
  • 2 teaspoons Dried Sage
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Kosher Salt (Plus more for chicken)
  • ½ teaspoon Black Pepper (Plus more for chicken)
  • 6 cups Day-old or dried bread cubes (Sourdough or basic white loaf recommended)
  • 1 Large Egg, lightly whisked
  • 1 ½ cups Chicken Broth (Low-sodium preferred)
  • ¼ cup Fresh Parsley, chopped (optional garnish)
  • 1.5 lbs Boneless, Skinless Chicken Thighs (or chicken breasts, cut into large 2-inch chunks)
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Smoked Paprika

Instructions:

  1. Prep the Chicken: Pat the chicken pieces dry. Toss them in a mixing bowl with the olive oil, smoked paprika, and a generous pinch of salt and pepper. Set aside.
  2. Toast the Aromatics: Melt 3 tablespoons of butter in a skillet over medium heat. Add the diced onion and celery. Sauté for 5-7 minutes until softened and translucent, but not browned.
  3. Build the Spice Foundation: Stir in the minced garlic, dried sage, and dried thyme. Cook for 1 minute until fragrant. This ensures the herbs are fully flavourful.
  4. Cool Slightly: Remove the skillet from the heat and allow the mixture to cool for 5 minutes.
  5. Combine Dry Ingredients: In the large mixing bowl, place the bread cubes. Pour the cooled aromatic mixture over the bread. Toss gently to distribute the butter and vegetables.
  6. Bind the Stuffing: Pour the whisked egg and the chicken broth over the bread mixture. Use a rubber spatula to fold everything together carefully. The bread should be moist, but not soaking wet.
  7. Add Final Seasoning: Taste the mixture and adjust salt and pepper if necessary. Stir in the fresh parsley, if using.
  8. Load the Crockpot: Lightly grease the slow cooker insert. Spoon the entire stuffing mixture into the bottom, pressing it down gently into an even layer.
  9. Place the Chicken: Arrange the seasoned chicken pieces evenly over the top of the stuffing.
  10. Final Touches: Dot the remaining 1 tablespoon of butter over the top of the stuffing (around the chicken pieces) for moisture and a better finish.
  11. Cook: Cover and cook on LOW for 7-8 hours or HIGH for 3.5-4 hours. Do not lift the lid during cooking.
  12. Check Doneness: After the minimum cooking time, check the internal temperature of the chicken. It must reach a minimum of 165°F (74°C).
  13. Rest and Serve: Turn off the slow cooker and let the dish rest, covered, for 10 minutes before serving. This allows the juices to settle back into the chicken.