Ingredients
Method
- Place the chicken breasts in a single layer in the bottom of a 6-quart slow cooker and sprinkle with ¼ teaspoon black pepper, if using.
- In a medium bowl, whisk together both cans of cream of chicken soup and ½ cup chicken broth until smooth. Pour evenly over the chicken.
- Cover and cook on low for 4 to 5 hours or on high for 2½ to 3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Shred the chicken directly in the slow cooker using two forks, then stir to coat it in the sauce.
- Sprinkle the stuffing mix evenly over the chicken, drizzle with the remaining ½ cup chicken broth, and gently stir until the stuffing is evenly moistened.
- Cover and cook on low for 30 minutes, until the stuffing is soft and has absorbed the sauce. Add an extra splash of broth if it looks dry.
- Stir gently, garnish with fresh parsley if desired, and serve warm.
Nutrition
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat with a splash of chicken broth to restore the creamy texture.
Healthy swap: Stir in 1 cup of frozen peas or add 1 cup diced carrots and celery at the beginning for extra fiber and vitamins. Whole-grain bread cubes can replace the boxed stuffing for a more nutritious option.
Sodium tip: Use reduced-sodium soup and low-sodium broth, and skip added salt entirely. Taste at the end before seasoning, since the stuffing mix is already well salted.