| Prep Time | 10 Minutes |
| Cook Time | 7 Hours |
| Servings |
People
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Ingredients
- 2 1/2 lbs Chicken Breast
- 21 ounces Cream of Chicken Soup condensed
- 1/2 cup Sour Cream
- 1/4 cup White Onion diced
- 1 tablespoon Parsley
- 6 ounces Chicken Stuffing
- 1/4 cup Butter
- Fresh parsley for garnishing
Ingredients
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Instructions
- Place the chicken breasts in a 6 quart slow cooker liner.
- Pour the condensed cream of chicken soup over the chicken breasts.
- Add the sour cream and use a rubber spatula to gently swirl the soup and sour cream together.
- Sprinkle the diced onion and dried parsley over the top.
- In a small bowl, toss together the dry stuffing mix and melted butter. Sprinkle evenly over the top.
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
- If desired, uncover the last 45 minutes of cooking so that the stuffing firms up a little. It won’t be a “crispy” stuffing topping, but can help the texture. This isn’t necessary though and tastes just as good without.
- Season with salt and pepper and serve with mashed potatoes and a vegetable.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Recipe Notes