Ingredients
- 4 Boneless Skinless Chicken Breasts – Lean protein base of the dish, tender and juicy
- Salt and Pepper to Taste – Essential seasonings to enhance the flavor
- ½ Cup No-Sodium Chicken Broth – Keeps the chicken moist and adds depth of flavor
- 1 10.75- Ounce Can Cream of Mushroom Soup – Adds creaminess and richness to the stuffing
- 1 6- Ounce Box Stuffing Mix – Bread-based stuffing mix pre-seasoned, soaks up the flavors
- ¼ Cup Water – Moistens the stuffing mix to ensure even cooking
Instructions
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Season 4 boneless, skinless chicken breasts with salt and pepper; place them at the bottom of your slow cooker.
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Pour ½ cup no-sodium chicken broth over the chicken breasts.
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In a large mixing bowl, combine 1 can (10.75 oz) of cream of mushroom soup, 1 box (6 oz) stuffing mix, and ¼ cup water; stir until evenly moistened.
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Spread the stuffing mixture evenly over the chicken breasts in the slow cooker.
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Cover and cook on high for 4 hours or on low for 6-7 hours until the chicken is fully cooked and the stuffing is golden.
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Serve hot, paired with steamed vegetables, salad, or your favorite sides.
Notes
- Veggie Medley Mix-In: Add diced carrots, celery, or onions for extra flavor and nutrition.
- Herbaceous Upgrade: Include dried herbs like thyme, rosemary, or sage in the stuffing mix.
- Cheesy Sensation: Top with shredded cheese during the last hour of cooking for a cheesy twist.
Nutrition
Calories: 350kcal
