Ingredients:

  • 900g boneless skinless chicken thighs
  • 1 tsp garlic powder
  • 300ml cream of chicken soup
  • 120ml sour cream
  • 60ml chicken broth
  • 170g herb-seasoned stuffing mix
  • 115g unsalted butter, melted
  • 115g celery, finely diced
  • 115g onion, finely diced
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Season the meat. Place 900g of boneless skinless chicken thighs in the bottom of the slow cooker. Sprinkle with 1 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp pepper.
  2. Combine the aromatics. Toss the 115g of finely diced celery and 115g of diced onion over the chicken pieces.
  3. Whisk the sauce. In a separate bowl, mix 300ml cream of chicken soup, 120ml sour cream, and 60ml chicken broth until silky and completely combined.
  4. Spread the moisture. Pour the soup mixture directly over the chicken and vegetables. Do not stir.
  5. Prepare the bread layer. Pour the 170g of herb seasoned stuffing mix into a medium bowl.
  6. Add the richness. Drizzle 115g of melted unsalted butter over the dry stuffing and toss gently with a fork. The stuffing should look like damp sand.
  7. Layer the top. Sprinkle the buttered stuffing evenly over the sauce layer. Again, do not stir it in.
  8. Seal and cook. Cover the pot and cook on Low for 6 hours until the chicken is tender and the stuffing is fragrant.
  9. Monitor the edges. Around the 5 hour mark, check to see if the edges are browning too quickly.
  10. Rest before serving. Turn off the heat and let the pot sit for 10 minutes with the lid slightly ajar until the sauce thickens slightly.